In this article, you will learn how to make your own Austrian burenwurst. With a moderate amount of effort, you can achieve a super tasty result.
Austrian burenwurst is a traditional sausage that comes from Vienna. The original version is never fried or grilled, but only boiled. At sausage stands, it is usually heated in hot water, but sometimes it is also fried or grilled.
To ensure that your Austrian burenwurst has a nice texture and a juicy consistency, I recommend using a cutter phosphate. Potato starch is traditionally used for the sausage, but with a cutter phosphate you can achieve even better results in terms of stability, juiciness, and shelf life.
Do you like smoking? Then I have my pork belly, smoked bratwurst or Pfefferbeisser recipe for you. Enough talk, let’s get started…
Here you can find the complete Austrian burenwurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Austrian burenwurst – What do you need to make it?
With the right choice of ingredients, this recipe is quick and easy to make.
Ingredients per 1 kg
- 30% marbled beef (300 g)
- 30% marbled pork (300 g)
- 20% pork back fat (200 g)
- 20 % Crushed Ice (200 g)
Spices per KG mass
- 15.5 g salt
- 2.5 g cure #1
- 4 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
- 2 g garlic powder
- 2 g paprika powder
- 2 g black pepper
- 1.5 g coriander
- 1 g mace
- 0.5 g allspice
- 0.5 g ginger
- 0.25 g lemon peel
The equipment to make Austrian burenwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Food processor / Cutter
You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Smoker oven
You need the smoker to smoke your Austrian burenwurst.
Natural casings / jars
The Austrian burenwurst is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
Austrian burenwurst – Step-By-Step Instructions
Follow these simple steps to prepare the Austrian burenwurst to perfection.
1. Cut your pork, beef, and pork back fat into pieces suitable for mincing. You can vary the size depending on how big your grinder is.
2. Put the ingredients in the freezer for 1-2 hours. This will help you later when mincing and ensures that the mixture doesn’t get too warm.
3. Grind the meat and fat through the finest perforated disk. I recommend grinding the fat and meat separately. This will make cutting easier later on.
4 Now put the minced meat and the spices into the cutter or your food processor. Mix the mixture on the highest setting and gradually add the filling.
5. Now you can add the fat and mix it in. Make sure that the mixture does not exceed 12 degrees Celsius. Therefore, measure the temperature continuously.
6. Now fill the casing with the sausage meat. Hold the casing taut on the filling nozzle and slowly fill it up. This part takes a little practice. Don’t worry if it doesn’t work 100% right away. I use pork casings caliber 28/30 .
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
7. Now it’s time to turn it off. You can decide for yourself how big you want your Austrian burenwurst to be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then skip one sausage length and repeat the process.
8. Hang your Austrian burenwurst in the smoker and dry it for approx. 30 minutes at 50 °C (122.0°F) without smoke.
9. After 30 minutes, increase the temperature to 80 °C (176.0°F) and smoke the Austrian burenwurst for 30 minutes.
10. You can then scald them in salted water at 70 °C (158.0°F) for approx. 25 – 30 minutes (18 g salt per liter of water). Place the Austrian burenwurst in ice water to cool.
11. Your Austrian burenwurst is ready. Enjoy the taste! 😄
Frequently asked questions
What is the shelf life of your Austrian burenwurst?
Your Austrian burenwurst will keep in the refrigerator for about a week. Alternatively, you can vacuum seal it. When vacuum sealed, it should keep in the refrigerator for 2-3 weeks. You can also freeze it, which will increase its shelf life significantly.
Do I have to mince the meat and fat separately?
Yes, it is recommended to mince the meat and fat separately. This gives you more control over the consistency and makes it easier to cut later.
Why should the water not boil when cooking?
If the water boils, the sausage casing can burst and the fat can escape. This makes the sausage dry and unattractive.
Can I also grill Burenwurst?
Traditionally, Burenwurst is boiled and then served. However, it can also be grilled. Ultimately, it’s a matter of taste—if you prefer Burenwurst grilled, there’s absolutely no reason not to.
How do I prevent air bubbles in the sausage?
When filling, press the mixture in evenly and firmly. Small air bubbles can be carefully pricked with a needle.