Austrian Käsekrainer Sausage Recipe
Käsekrainer is an Austrian sausage filled with small pieces of cheese. It is usually made from pork or a blend of pork and beef, seasoned with a variety of spices. Swiss Emmental cheese is commonly used as the filling.
Ingredients
- Pork belly (without rind) – 1 kg
- Streaky beef (shoulder) – 750g
- Nitrite curing salt – 30g
- Ground white pepper – 4g
- Ground allspice – 3g
- Boiled pork rind – 250g
- Emmental cheese – 300g
- Sugar – 6g
- Garlic – 3 clobes
- Freshly grated nutmeg – 2g
- Milk – 100ml
Instructions
- Begin by cutting the pork belly and beef into cubes of about 2 cm. Place them in two different bowls and sprinkle both with half the curing salt.
- In order to redden the meat, place it into refrigerator for about 8 hours, if possible, overnight. Cut the cheese into ½ cm cubes and put them in the refrigerator too, along with the movable meat grinder parts.
- After 8 hours, or the following day, take a large bowl and pour lukewarm water into it. Soak the hog casings for 2 hours, and make sure to wash them multiple times.
- Next, take the garlic and chop it finely. Transfer the beef twice through the medium perforated disc (3 mm) of the meat grinder. Now take the pork belly and mince it with the prepared rind and garlic through the fine disc (2 mm). Combine the meat masses and mix well with Emmental cheese, pepper, allspice, nutmeg, sugar and milk in the food processor with the dough for 8-10 minutes.
- The next step is to attach the stuffing tube (26 mm) to the meat grinder or sausage stuffer and pull on the casing. Take the casing and stuff it with the meat mixture. Once stuffed, remember to twist off the sausage of about 20 cm long. Keep it aside (or hang it) and let it dry at room temperature. This should take you approximately 2 hours.
- The final step is to heat the sausage in a smoker over hickory smoke for about an hour at 60°. Take a large pot containing hot water and scald the sausages in it for approximately 30 minutes at 70-75°.
- Allow them to cool in ice-cold water before drying with paper towels. You can either eat them directly after smoking or you can shift to an iced water bath. Iced water bath will prevent the sausage from over- cooking and it will also stop the sausage from wrinkling. You can store cooled sausages in the refrigerator for a few days.
Nutrition
Calories: 378kcalCarbohydrates: 1gProtein: 33gFat: 26gSaturated Fat: 11gCholesterol: 102mgSodium: 975mgSugar: 1g
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