Krainer Sausages

For Krainer sausages cut pork into 3-4 cm pieces. Mix raw ingredients and let stand overnight. Pour into small intestines and smoked warm for about 5 hours. Krainer sausages can be cooked or – after longer storage (dry) – served raw with mustard and horseradish.

Related Recipes:

LechonFor the lechon, wash the pork under running water and make sure the hair on the skin is shaved. In a saucepan... Sauerkraut Platter Alsatian StylePork belly and bacon must be cooked in water on a low fire for about an hour before they are buried in the... Frankfurter Sausage with Potato SaladIn a sufficiently large pot (sausages must be able to float), heat lukewarm water on the stove top. Put the... Saffron Spinach Ravioli with Smoked Trout and Sesame ButterFor the saffron pasta dough: Simmer saffron in a little hot water. Knead all ingredients into a dough and rest... Sauerkraut Fennel Raw *(*) Sauerkraut fennel crudités with fried chili shrimp and herb butter baguette Slice scampi open at the... Sour CornersPeel carrots and onions and cut both into thin slices or fine strips. Heat water with vinegar. Add marjoram... Cajun Strata, Cajun Breakfast(*) for an ovenproof dish of 23 x 33 cm, enough for 6 to 8 people. For Cajun Strata, traditional breakfast... Chinese Cabbage and Potato Stew with Debreziner SausagesFor the Chinese Cabbage and Potato Stew with Debreziner Sausages, cut the Chinese cabbage in half lengthwise... Pasta with Smoked Meat and TarragonFor the pasta with smoked meat and tarragon, cook the pasta in salted boiling water according to package... Pork and Carrot StewFor the pork-carrot stew, cut the pork into cubes and mix with the spices. Peel the carrots and cut them into...