Jausenwurst
Also known as Austrian Jausenwurst, Jausenwurst in Stangen
Austria
Overview
Jausenwurst is an Austrian cured Fleischwurst made in straight sticks for slicing as part of a Jause, the country's familiar cold snack or light meal. The Austrian Food Codex places it in Fleischwürste grade 3b with Braunschweiger and Dürre in stick form. Its technical model combines meat, head meat, connective salted trim, bacon and binding brät rather than simply naming any portable smoked sausage.
Where it's from
Identity and terminology
The name describes intended use without making the product a generic snack-sausage category. In the Codex structure, Jausenwurst has a defined place among scalded sausages and is assessed against Fleischwurst composition limits. It carries no PDO, PGI or TSG claim. The indexed source's lean beef, lean pork and fat formula is therefore retained as source evidence but separated from the Codex-informed Curesmith translation.
Composition and characteristics
The Austrian Codex model uses pork or beef, cooked head meat, Salzstoß, bacon and Brät 50. In the executable branch, those technical terms are translated transparently into shoulder, deboned head and cheek, jowl and skin-rich trim, back fat, and a fine beef-and-ice binding batter. Potato starch supports water binding within the documented allowance. Pepper, paprika, coriander, nutmeg, caraway and garlic produce a savoury, lightly smoky slice.
Production and process
Head meat is cooked, deboned and chilled before grinding. The cold beef is fine-cut with salt, Cure #1 and ice to form the binding brät; coarser pork, head meat, connective trim and back fat are then folded through with starch and spices. Straight casings are filled and cured under refrigeration, then dried, smoked and poached to a measured 71°C centre before rapid cooling.
History and regional forms
Jausenwurst reflects the Austrian custom of serving sliced sausage with bread, cheese, pickles and mustard between larger meals. Its Codex classification gives the name a stable technical boundary even though commercial seasoning and cut can vary. It is related to other Austrian Fleischwürste, but its straight-stick form and snack-table role distinguish it from ring products and from thin single-portion Frankfurter.
Use, storage and related products
Slice Jausenwurst cold for a Jausenbrett, tuck it into bread rolls, or warm thick slices gently. The cooked product remains perishable and must be kept at 0–4°C. It is not a dry sausage and should not be left at room temperature for service beyond ordinary food-safety limits. The home branch documents the Codex architecture but is not a declaration of commercial legal conformity.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →“Make this” opens the same cure as a measured recipe, scaled to your batch.
- Meat
- Pork back fat
- Cut
- Pork back fat
- Salt (%)
- 1.8
- Curing salt
- Cure #1 as specified in the recipe
- Fermented
- No
- Starter or mould
- None; this product is not fermented
- Smoked
- Yes
- Maturation
- Refrigerate at 0–4°C; use within 4 days or freeze promptly
- Basis
- per 1,000 g pork back fat
- Style
- cured, smoked and cooked Austrian straight Fleischwurst
Ingredients
- Pork shoulder60% · 600.5 g
- Cooked deboned pork head and cheek meat60% · 600.5 g
- Pork jowl and skin-rich60% · 600.5 g
- Pork back fat100% · 1000 g
- Beef60% · 600.5 g
- Crushed ice for binding brät11.8% · 401.5 g
- Potato starch2% · 68 g
- Fine salt1.8% · 61 g
- Cure #1, 6.25% sodium nitrite0.25% · 8.5 g
- White pepper0.2% · 7 g
- Sweet paprika0.1% · 3.5 g
- Ground coriander0.1% · 3.5 g
- Ground nutmeg0.08% · 2.5 g
- Ground caraway0.05% · 1.5 g
- Fresh garlic0.15% · 5 g
Method
- Simmer the cleaned head meat until tender, debone it meticulously and chill it to 5°C or below.
- Fine-cut the chilled beef with salt, dissolved Cure #1 and crushed ice to a cohesive binding batter.
- Grind the head meat and jowl trim through 5 mm and the pork and back fat through 8 mm.
- Blend the binding brät with all ground fractions, potato starch and spices until evenly bound.
- Fill straight sticks, remove air and refrigerate for 8–12 hours.
- Dry, smoke at 50–60°C, then poach at 75–78°C until the cold point reaches 71°C.
Safety. Debone head meat carefully, keep the binding brät below 10°C, cure under refrigeration, reach 71°C and chill rapidly.