Austrian Käsekrainer Sausage
Käsekrainer is a type of Austrian sausage that is stuffed with small chunks of cheese. It is typically made using pork or a mixture of pork, beef, and various different spices. Generally Swiss Emmental is the cheese used to stuff the sausage. Although käsekrainer can be boiled, baked, or grilled, they are typically slightly smoked over Applewood.
In many parts of the English-speaking world the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmental type, whether produced in Switzerland or elsewhere.
- 600 grams Beef chuck
- 400 grams Fatty pork trim
- 28 grams Salt
- 2.5 grams InstaCure #1
- 4.0 grams Paprika
- 2.0 grams White pepper
- 2.0 grams Allspice
- 1.0 gram Ground nutmeg
- 3.0 grams Garlic powder
- 2.0 grams Sugar
- 10 milliliters Milk
- 100 grams Emmental Cheese in 1/4 cubes
Cube meats and weigh. Then add spices, sugar and cure.
Grind meats through ¼” plate. Add milk and grind again after cooling.
Mix meat and cheese together.
Stuff into 32 mm pork casings forming 15 cm (6″) links.
Hang sausages overnight in cooler.
Smoke at 60° C (140° F) for 60 minutes.
Poach at 75° C (167° F) for 25 minutes.