Augsburger sausage is very popular in Germany and Austria, especially with children. Augsburg is the third-largest city (after Munich and Nuremberg) in Bavaria, Germany. This old city was founded in 15 BC by the Romans and named after the Roman emperor Augustus. Augsburger sausage was created by the butcher Kotter at meat conference. Austrian Augsburger is finely comminuted sausage, delicately spiced and not smoked. The sausage is is served by pan frying or grilling. For serving the sausages are peeled, halved lengthwise and cut crosswise on the arched side. Then they are dipped in flour and fried on medium heat on both sides until crispy golden brown. Often served with roasted potatoes and cream spinach.

Pork shoulder550 g1.21 lb
Beef*100 g0.22 lb
Back fat, belly or fat trimmings200 g0.44 lb
Iced water150 ml5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Cure #1**1.5 g1/4 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Garlic2.0 g1 clove
Potato starch10 g1 Tbsp
  1. Grind all meat and fat through 3 mm (1/8”) plate.
  2. Blend meat mass, all ingredients and iced water in food processor until a paste is obtained. (If no food processor is available, grind sausage mass again and mix well with all ingredients and water).
  3. Stuff into 32 mm pork casings making 6” long links weighing around 100 g (3.5 oz).
  4. Cook in water at 75-78º C (167-172º F) for 45 minutes.
  5. Cool and refrigerate.
* You can replace beef with pork rich in connective tissue. ** Traditionally Augsburger sausage is made without sodium nitrite, but in nowadays a small amount of (Cure #1) is occasionally added is to develop a slight pink color.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs