Kaminwurzen

Indulge in the rich flavors of Kaminwurzen, a traditional Austrian smoked sausage made from tender pork shoulder and belly, seasoned with garlic and paprika. Perfect for a cozy gathering or a hearty weeknight dinner.

• 1 kg pork shoulder
• 200 g pork belly
• 25 g salt
• 5 g black pepper
• 3 g garlic powder
• 20 g smoked paprika
• 50 ml white wine
• 10 m hog casings

Method

1. 1

   Cut the pork shoulder and belly into small chunks for grinding.

2. 2

   In a large bowl, mix the ground pork with salt, black pepper, garlic powder, smoked paprika, and white wine.

3. 3

   Grind the meat mixture using a meat grinder, ensuring an even consistency.

4. 4

   Rinse the hog casings in cold water and soak them for at least 30 minutes.

5. 5

   Stuff the casings with the ground meat mixture, tying off the ends securely.

6. 6

   Hang the sausages in a cool, dry place for 1-2 hours to allow them to dry slightly.

7. 7

   Smoke the sausages in a smoker at 70-80°C (158-176°F) for about 2 hours or until they reach the desired smoky flavor.

8. 8

   Once smoked, let the Kaminwurzen cool before slicing and serving.