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Hi,
have to make Cheese krainer for a customer - some kind of Austrian Beef and Pork Sausage -anyone has the formulation??

And while at it, it seems its unusual sausage request time here - Another asked for Burenwurst ... hmm is that may be the same?

many thanks in advance,
John

I have found a small amount of info about Kaesekrainer that may help http://de.wikipedia.org/wiki/K�sekrainer I know the link is incomplete, the reason being that this forum doesn't like the accent over the a. If you just copy and paste the address into your browser it should work. It can of course be translated by babelfish Here

The image below should give an idea what they look like. Don't forget, if you make the recipe to come back and share it with us.

Thinking about it, I think the Emmental cheese might go nice in a bierwurst sausage. I have a commecial recipe for bierwust, off a Swiss site. So if you have not got one, here it is.

Bierwurst
Zusammensetzung:
30 % ausgeblitztes Rindfleisch
40 % Schweinefleisch S III
30 % Halsspeck S V

100 %
Salz / Gew�rze
Je kg / Br�z

20 g Nitritp�kelsalz
1 g Pfeffer
1 g Muskatnuss
1 g Knoblauch
1 g Senfk�rner
3 g Phosphat
2 g Ascorbins�ure

Verarbeitung:
Schweinefleisch und Speck leicht anfrieren, mit dem ausgeblitzten Rindfleisch, dem Salz und den Gew�rzen mischen – alles zusammen bis zueiner K�rnung von 2 – 3 mm fein blitzen – Senfk�rner am Schluss untermengen.

Darm:
Kunstdarm, evt. Gen�hte Schweinsblase R�uchern:
Warmrauch, 40 - 50� C
Br�hen:
Bei 75� C, Kerntemperatur 70� C
K�hlen:
Wasserbad oder Dusche

Translated

Bierwurst:

30 % Beef
40 % Pigmeat P III
30 % Neck Bacon

P V 100 % Salt/spices per kg of paste (My note: 29 g Spice mix per Kg Meat)

20 G nitrite salt (My note: At 1% nitrite would give approx 200ppm)
1 G pepper
1 G nutmeg
1 G garlic
1 G grains of mustard
3 G phosphate
2 G ascorbic acid

Pr�paration:

The pig meat and bacon must be slightly frozen, then mixed with the Beef, spices and salt and bowl chopped until obtaining a granulation of approximately 2 to 3 mm:

Casing:
Artificial or natural Casing

Smoking 40 - 50� C
Warm smoke: With 75� C,
core temperature 70� C

Cooling:
Water bath or shower

Hi Oddley and all,

thanks for the information. Have researched the net but there is only spoted information about the "Kaesekrainer" available. Went ahead and made it yesterday for the customer. They just came out of a light smoking and will be simmered tomorrow.

Some sites say Pork and Beef - other say only pork .. I decided to go with only pork.
It is not a cheap sausage to make here considering the price of Emmental Cheese which is imported .. yikes and the formulation calling for 10 - 20% cheese.
Spices are pretty basic - salt 2% - I use nitrite pure - 0.001% - lots of coarsly ground black pepper nutmeg and thats it. For meat I used lean pork shoulder and 25% fat (which I always prefere since that way I can consistantly be exact as to fat/meat content) Only once through the course plate mixed, rested and than stuffed into thin pork casings and the result even before smoking, just by frying up a taster of the "braet" was great

after smoking - the result is mind-blowing - one of the best sausages and the Austrians were equally delighted

I'm pleased they came out well, you would be well in the sh*t if they came out crap... :D

Hi Oddley,
the "Kaesekrainer" are now one of my bestsellers ... have changed and improved the formula to 30% Beef + 10% smoked Bacon + Pork and no smoking .. am adding 15% Emmental Chesse - it is actually very very close to a "Krakauer" as far as spices and texture are concerned, only difference is the cheese,
great Sausage but not a cheap one
John

p.s. spend a fortune on an environmental controll unit to air dry sausages .. just did a test batch of 10KG Salami .. after 5 weeks at 16C and 75% humidity the results are fantastic ... however, they look too "lean" apparently 35% fat is not enough .. am now preparing 100KG with 50% which should give a more commercially looking result

Could you try a more economic, locally available cheese?

HI,
afraid not since the Emmental has a relatively high melting point which is required in this case! + of course the flavor !!

John