Meats and Sausages
Dürre
Dürre became known in Austria before the First World War. Dürre is German word for “drought”. Dürre - Braunschweiger is a variant of the sausage (“Braunschweig” is Brunswick region in Germany).
| Materials | Metric | US |
|---|---|---|
| Pork or/and beef, regular quality | 370 g | 0.81 lb |
| Pork back fat | 250 g | 0.55 lb |
| Pork trimmings with connective tissue | 200 g | 0.44 lb |
| Water | 180 ml | 6 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Garlic, smashed | 3.0 g | 1 clove |
| Cornstarch | 10 g | 1 Tbsp |
Instructions
- Grind pork and beef through 5 mm (1/4”) plate.
- Grind back fat through 5 mm (1/4”) plate.
- Grind pork trimmings through 3 mm (1/8”) and emulsify with water and cornstarch in food processor.
- Mix ground meats, emulsified trimmings with all ingredients. Add ground back fat and mix again.
- Stuff into 40 mm pork casings making straight sections or rings.
- Hold for 1 hour at room temperature or in smokehouse without smoke until casings feel dry to the touch.
- Smoke for 120 minutes at 60° C (140° F). Increase the temperature to 78° C (172° F) and bake for 30 minutes or until sausages reach 70° C (158° F) internal temperature.
- Cool in air and refrigerate.
Notes
Dürre is a snack-type sausage and can be eaten cold. It is often served with roasted potatoes or with potato goulash.
The above is a traditional spice combination. Today, the following spices are often added: caraway, mustard seed, paprika.
The above is a traditional spice combination. Today, the following spices are often added: caraway, mustard seed, paprika.
