Cheese Krainer Sausage

Name: Käsekrainer
Total time: 3 h
Ingredients: 18 g Nitritpökelsalz; 3 g Weißer Pfeffer, gemahlen; 2 g Knoblauch, granuliert; 1.5 g Majoran, getrocknet; 1 g Kümmel, gemahlen; 150 g Emmentaler Käse, gewürfelt; 80 ml Eiswasser

Spice MixPorkHot SmokingMedium3-4 hrs72 °C75-85 °CBeech

An Austrian specialty made from coarse pork forcemeat with diced cheese incorporated throughout. The sausages are hot-smoked until the cheese slightly melts, creating a characteristic texture. Perfect for the grill or frying pan.

Ingredients(for 1 kg)

Curing Salt (0.5% NaNO2)18 g

White pepper, ground3 g

Garlic, granulated2 g

Marjoram, dried1.5 g

Caraway, ground1 g

Emmental cheese, diced150 g

Ice water80 ml

Instructions

Preparation

30 min.

Grind pork (70% shoulder, 30% belly) through the 4 mm plate. Weigh all spices and curing salt and add with ice water to the meat mixture. Knead thoroughly until the mixture binds. Fold in cold cheese cubes.

Maturation

12 hours

Fill the mixture into pork casings (caliber 26-28 mm) and twist off into sausages of approx. 15 cm. Allow the tied sausages to mature in the refrigerator at 4 °C overnight so the curing distributes evenly.

Smoking

2-3 hours

Preheat smoker to 75-85 °C. Allow sausages to dry for 20 minutes without smoke first (vent open). Then add beech wood and smoke at 75-85 °C until a core temperature of 72 °C is reached. After smoking, briefly blanch sausages in hot water (80 °C).

Pro Tip

Always fold the Emmental cheese in well chilled so that it does not completely melt during smoking, but instead forms defined cheese pockets.

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