Austrian burenwurst – hearty, delicious sausage from Austria
In this article, you will learn how to make your own austrian burenwurst. With a moderate amount of effort, you can achieve a super tasty result.
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Cooking tools:
- Kitchen scale
- Freezer
- Meat grinder
- Fine-mesh sieve
- Food processor
- Cutting board
- Chef's knife
- Mixing bowl
- Instant-read thermometer
- Sausage stuffer
- Funnel
- Natural casings
- Smoker
- Pot
- Ice water bath
- Slotted spoon
- Needle
Ingredients
- 30% marbled beef (300 g)
- 30% marbled pork (300 g)
- 20% pork back fat (200 g)
- 20 % Crushed Ice (200 g)
- 15 1/2 g salt
- 2 1/2 g cure #1
- 4 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
- 2 g garlic powder
- 2 g paprika powder
- 2 g black pepper
- 1 1/2 g coriander
- 1 g mace
- 1/2 g allspice
- 1/2 g ginger
- 1/4 g lemon peel
Ready to cook this?
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