Cooking Austrian Sausage: A Tasty Guide

Austrian sausages are a delicious variety, with many options to cook and serve them. The Käsekrainer, a popular Austrian sausage, is made with pork or a mixture of pork and beef, stuffed with cheese, and served with bread and condiments. It can be boiled, baked, grilled, or smoked. Another variety, the Debreziner, is an emulsified sausage that is smoked and cooked in water. It is served with mustard, sauerkraut, and peppers.

Characteristics and Values of Cooking Austrian Sausage

Cooking methods: boil, bake, grill, or smoke

Austrian sausages, such as Käsekrainer and Bratwurst, can be cooked by boiling, baking, grilling, or smoking.

Boiling

Austrian sausages can be boiled by poaching in water at 75° C (167° F) for 25 minutes or at 80° C (176° F) for 40 minutes.

Baking

Austrian sausages can be baked in the oven by toasting them with sauces and vegetables on white bread. The sausages can be placed in a hole in the bread with sauce, or the ingredients can be layered on top of each other. The dish is then put back in the toaster until the bread is toasted and the sausage is cooked.

Grilling

Austrian sausages can be grilled at a medium heat for approximately 8 minutes. They can also be fried or grilled after being cooked in water.

Smoking

Austrian sausages can be smoked at 60° C (140° F) for 60 minutes.

Meat preparation

The type of meat used to make Austrian sausages depends on the variety. Debreziner, for example, is made from a mixture of ground lean pork, ground fat, and ground beef. Käsekrainer, on the other hand, is made from either pork or a mixture of pork and beef.

To make Debreziner, you will need to grind lean pork, fat, and beef through a 5-6 mm (1/4”) plate. Then, using a food processor, emulsify the pork, beef, salt, Cure #1, and any other desired spices and fat.

For Käsekrainer, cut the pork belly and beef into 2 cm cubes. Place them in separate bowls and sprinkle with curing salt. Place the meat in the refrigerator for about 8 hours or overnight to redden. Cut the cheese into 0.5 cm cubes and refrigerate these as well. After 8 hours or the next day, soak hog casings in lukewarm water for 2 hours, washing them multiple times.

Once you have prepared your meat mixture, stuff it into casings. For Debreziner, use 22-24 mm sheep casings to make 15 cm (6”) links. For Käsekrainer, use hog casings.

Stuffing the sausage

The process of making Austrian sausages varies depending on the type of sausage you are making. This guide will focus on making Käsekrainer, a type of Austrian sausage that is stuffed with small chunks of cheese.

To begin, cut the pork belly and beef into 2 cm cubes and place them in separate bowls. Sprinkle both with curing salt, which will give the meat a red colour. Place the bowls in the refrigerator for 8 hours, or preferably, overnight. Cut the cheese into 0.5 cm cubes and refrigerate them as well. After 8 hours, or the next day, take a large bowl and fill it with lukewarm water. Soak the hog casings in the water for 2 hours, making sure to wash them multiple times.

Once the meat has been cured and the casings have been soaked, it's time to stuff the sausage. Remove the meat and cheese from the refrigerator. Using a meat grinder, emulsify the pork, beef, salt, and Cure #1 together. Then, add the remaining spices and fat and emulsify again. Now, take your soaked casings and stuff the mixture into them firmly, making 15 cm (6") links.

After stuffing, the sausages can be cooked in a variety of ways, including boiling, baking, or grilling. They are typically cooked at medium heat for approximately 8 minutes.

Cooking temperature and duration

The cooking temperature and duration for Austrian sausages vary depending on the type of sausage and cooking method. Here are some common methods for cooking Austrian sausages:

Boiling

Austrian sausages, such as Käsekrainer, can be boiled in water. The recommended temperature for boiling is between 76° C (168° F) and 80° C (176° F). The duration of boiling should be around 25 to 40 minutes, depending on the type of sausage. After boiling, it is important to place the sausages in cold water for a few minutes to stop the cooking process and help retain moisture.

Baking and Grilling

Käsekrainer sausages can also be baked or grilled at medium heat for approximately 8 minutes. Grilling the sausages can cause the cheese to melt and create a distinctive texture and taste. It is important to note that the sausages may need to be cut in half or into small pieces before baking or grilling to ensure even cooking.

Smoking

Käsekrainer sausages are typically smoked over Applewood before being served. This step is usually done before the final cooking method, such as grilling or frying, to add flavour and enhance the taste of the sausage.

Frying

Austrian sausages like Käsekrainer are commonly fried, which can help create a crispy texture on the outside while keeping the cheese melted and juicy on the inside. The recommended duration for frying is a few minutes on each side, depending on the thickness of the sausage and the desired level of doneness.

Combination Methods

Some Austrian sausages, such as Debreziner, are cooked using a combination of methods. For example, Debreziner sausages are first smoked and then cooked in water at a lower temperature of 50° C (122° F) until the surface of the sausages is dry. This combination of smoking and water cooking ensures the sausages are cooked through while retaining their flavour and texture.

Serving suggestions

Austrian sausages, such as Käsekrainer, are a versatile ingredient that can be boiled, baked, grilled, or fried. They are delicious served in their traditional form, or you can remove the meat from the casing and form it into meatballs or patties.

For a traditional Austrian experience, try the Käsekrainer, a sausage stuffed with small chunks of Swiss Emmental cheese. This sausage is typically made with pork or a mixture of pork and beef, and various spices. It is often slightly smoked over Applewood, but can also be boiled, baked, or grilled.

If you want to get creative, try squeezing the meat out of the casing and forming it into meatballs or patties. You can flavour the meat with ingredients like fennel, parmesan, garlic, and chilli. Form the meat into patties and fry until crisp and golden, then serve in a bun with bacon, cheese, and a fried egg for a breakfast burger. Alternatively, form the meat into meatballs and add them to a lasagne, minestrone, risotto, or Swedish-style dish.

Austrian sausages also work well in pastry dishes. Try making a jumbo sausage roll with salsa baked beans, or a Tex-Mex sausage plait with a nifty lattice top. For an appetizer, make Australian-style sausage rolls with puff pastry, sausage, carrots, and breadcrumbs. Serve with barbecue sauce or ketchup.

Frequently asked questions