Käsekrainer, Austria

 

Käsekrainer, Austria

Ingredients

For 1 kg of Käsekrainer:

• Meat Mixture:
  • 550 g pork shoulder (55%)
  • 150 g pork fat (15%)
  • 100 g lean beef (10%)
  • 200 g cheese (e.g., Emmental or Gruyère) cut into small cubes (20%)

Spices:

• 15.5 g salt
• 2.5 g Cure #1 (curing salt)
• 4 g garlic, minced
• 2 g black pepper
• 2 g sweet paprika

Equipment:

• Meat grinder
• Sausage filler or funnel
• Natural hog casings (caliber 28/30)
• Smoker (optional)

Instructions

Step 1: Prepare the Meat

1. Cut the Meat and Fat: Chop the pork shoulder, pork fat, and lean beef into strips suitable for your meat grinder.
2. Chill the Meat: Place the chopped meat in the freezer for about 1-2 hours to firm it up, which helps during grinding.

Step 2: Prepare the Cheese

1. Cube the Cheese: Cut your chosen cheese into small cubes. Aim for uneven sizes to enhance texture in the final sausage.

Step 3: Grind the Mixture

1. Grind the Meat: Using a meat grinder, grind the chilled meat and fat through a fine perforated disc twice.
2. Add Spices and Cheese: Mix in the minced garlic, spices, and cheese cubes until well combined. If the mixture is too dry, add a small amount of water (5-10%).

Step 4: Stuffing the Sausages

1. Fill Casings: Carefully fill the hog casings with the meat mixture using a sausage filler. Be cautious to avoid air pockets.
2. Link Sausages: Twist sausages into desired lengths, typically about 15 cm each.

Step 5: Smoking (Optional)

1. Drying: Hang sausages in a smoker or a cool place to dry for about 1 hour at around 40°C (104°F).
2. Smoking: If using a smoker, increase the temperature to about 70°C (158°F) and smoke for approximately 45-60 minutes, depending on your taste preference.

Step 6: Cooking

1. Cook the Sausages: Boil, grill, or bake the sausages at medium heat for about 8 minutes, ensuring they reach an internal temperature of at least 75°C (167°F).