Secret Recipe: Traditional Austrian Hauswürstel

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken reduces fat content while maintaining flavor.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in calories.

casing

🥗Healthier: collagen casings

💰Cheaper: no casing

Collagen is easier to handle and more affordable.

Grind the lean beef using an 8 mm plate.

Grind the lean pork separately.

Grind the pork belly using a 6 mm plate.

Mix the salt into the ground beef until sticky.

Add a little ice water to the beef mixture until it becomes sticky.

Combine the ground pork with the beef mixture and add the remaining ice water.

Add all herbs and spices to the mixture and mix until sticky.

Incorporate the ground pork belly into the mixture until well combined.

Stuff the casings with the meat mixture, ensuring to remove air pockets.

Twist sausages into approximately 17-18 cm lengths and tie off the ends securely.

Hang sausages on a stick to dry for 60 minutes at room temperature.

Smoke the sausages at 40°C for 1 hour, then increase to 60°C and smoke for another 1.5 hours.

Cook sausages in hot water at 75°C for 30 minutes.

Cool sausages in cold water for 15 minutes before hanging to dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens