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Steve Cooks
Steve's Cheese Sausage (Käsekrainer)
Kasekrainer is an Austrian Cheese-filled sausage. Delicious barbequed or gently boiled.
Instructions
Mix all except cheese and grind (6mm).
Add cheese and stuff 40mm (Ox) casings.
Tie to 15cm sausages.
Smoke 1-2 hours
Poach for 1 hour at 70C
Hang to dry for 2 days. Vacuum seal. Store @ 10C to mature.
Can be frozen or stored in fridge.
Ingredients
800g Pork shoulder
150g Beef (more pork can be used instead)
50g Bacon/Ham (more pork can be used instead)
Ingredients per 1000g of meat
200g Cheese (Emmental, Gruyere, Swiss etc, cut to 4 mm cubes)
35g Milk Powder
22g Salt
5g Pepper
2.5g Paprika (sweet smoked)
2.5g Curing salt #1
60ml Vegetable Oil
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