Meats and Sausages
Augsburger-German
Augsburger sausage was created by the butcher Kotter at meat conference. The German Augsburg is hot smoked. The sausage is very popular in Germany and Austria, especially with children. Golden brown fried on both sides, the sausage is served with roast potatoes and cream spinach. 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.
| Materials | Metric | US |
|---|---|---|
| Pork shoulder | 550 g | 1.21 lb |
| Pork trimmings with connective tissue | 100 g | 022 lb |
| Back fat, pork belly or fat trimmings | 200 g | 0.44 lb |
| Iced water | 150 ml | 5 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Allspice | 1.0 g | 1/2 tsp |
| Soy protein concentrate | 10 g | 1 Tbsp |
Instructions
- Grind all meat and fat through 3 mm (1/8”) plate.
- 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).
- Stuff into 32 mm pork casings making 6” long links.
- Hold at room temperature for 60 minutes.
- Smoke at 60º C (140º F) for 60 minutes.
- Cook in water at 80º C (176º F) for 20 minutes.
- Cool and refrigerate.
