Burenwurst – hearty, delicious sausage from Austria

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat content while still providing a smoky flavor.

natural sausage casings

🥗Healthier: collagen casings

💰Cheaper: homemade casings

Collagen casings are easier to work with and more affordable.

Cut the pork belly, lean beef, and pork back fat into strips or cubes to fit the meat grinder.

Store the fat from the lean meat separately.

Grind the fat first through the finest perforated disc of the meat grinder.

Then grind the lean meat, adding it in two stages into the kitchen mixer or bowl cutter.

Add the lean meat together with the spices, curing salt, and cutter's phosphate to the mixer.

Slowly mix in the ice water until the mixture is homogeneous.

Once mixed, add the fat and continue mixing until a fine cohesive sausage mixture forms.

Check the temperature of the mixture; it should not exceed 15°C (59°F).

Prepare the pork casings (caliber 2830) and fill them with the sausage mixture, being careful not to overfill.

Twist the sausages off by getting the sausage between your fingers and twisting it forwards or backwards, skipping one sausage and repeating.

Hang the sausages on a stick and place them in the smoker without smoke at roughly 50°C (122°F) for 20 minutes.

After 20 minutes, increase the temperature to 80°C (176°F) and add smoke, smoking for 30 to 40 minutes until they have a nice color.

Put the sausages into salt water and poach them at roughly 75°C (167°F) for another 30 minutes to cook through.

Optionally, either eat them directly or cool them in ice water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens