Making Kasekrainer Sausage at Home June 7, 2009Posted by pinchaque in Cooking, Food.
Tags: bacon, cheese, kasekrainer, lard, pork, sausage
What is Kasekrainer?
A quick google reveals “a.k.a. the ‘pus-filled’ sausage this is similar to a bratwurst but injected with cheese. Careful when eating as the cheese invariably spurts out everywhere – definitely a favourite.” I don’t know about you, but when I think “pus” I think “yum”.
- Everything tastes better when stuffed with cheese
- It’s my favorite sausage that The Linkery makes
- It’s a great next step in my home sausage-making adventure
As I’ve mentioned before, the sausages are my favorite part of the The Linkery, and the best is the Kasekrainer. It’s deliciously spicy and cheesy. And, like everything that I love, I begin a quest to create it at home.
I struggled to find online references as to how to make a Kaserkrainer. The wikipedia page on Kranjska klobasa describes the base recipe for the Kranjska klobasa, and then says to add 10-20% cheese. Nice and specific! But nothing would deter me. I put together a recipe roughly based around this and taking some hints from my Home Sausage Making book, and came up with the following:
- 1.75 lbs pork butt (which of course really isn’t the butt)
- 0.75 lbs beef top sirloin
- 0.25 lbs bacon
- 0.5 lbs lard
- 0.25 cu chopped garlic
- 2 tbsp cracked pepper
- 1 tbsp salt
- 1.5 tbsp ground chile de arbol (cayenne would work fine)
- 0.5 lbs cheddar, diced
- 0.5 tsp liquid smoke
The meat and lard was chopped into 1″ chunks and frozen for 30 mins to help it keep temperature while grinding. The cheese I chopped into smaller chunks and also froze.
From there I ground the meat and lard once with the coarse plate on the KitchenAid mixer. Then I added the cheese and ground again on the same plate. After that I added all the seasonings and stuffed into hog casing.
Total yield was about 20 good-sized links. I let these sit in the fridge for a few hours for flavors to meld, and then wrapped them individually before freezing.
Tasting the Results
I decided to make sausage sandwiches with grilled onions and peppers in order to showcase the links, and they turned out really well. The first night I followed the book’s instructions of boiling the links in beer for 10 minutes, and then grilling for 10 minutes. They turned out somewhat overcooked and I was surprised at the lack of spiciness. I thought maybe the beer had leeched the spice right out of them. But the links did look and taste great.
The next night I skipped the boiling step and went straight to the grill. This was a mild disaster as the casings immediately stuck to the grate and fat dripped down, igniting and flaring up. The filling oozed from the casings and the sausages were black before they were cooked through. The flavors were more concentrated, however, but still not as spicy as I was expecting.
For cooking the remainder of the links, I think I’ll have them spend time in the beer bath again, but for 5-8 minutes. Then use a similar time on the grill to finish them off.
In terms of the recipe, there are two things I’d do differently next time:
- Don’t grind the cheese. Although the sausages had good cheese flavor, it was not the dangerous pus-filled deliciousness that I had experienced at The Linkery. It needs larger cheese chunks.
- More chile pepper! The sausages were mildly spicy, but I was aiming for more. Actually I was really worried the sausages would be over-spiced when I saw everything I put in, but the beer did mitigate that somewhat.