Salzburger

Salzburger is a type of Bratwurst similar to German Knackwurst, but with a coarse grind. Salzburger is also known in upper western Austria as “Speckwurst”. The sausage is named after Salzburg, an Austrian city on the border with Germany, with views of the Eastern Alps.

MaterialsMetricUS
Beef and/or pork, regular quality500 g1.10 lb
Pork belly, fat trimmings200 g0.44 lb
Water300 g0.66 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Cure #12.0 g1/3 tsp
Pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Allspice1.0 g1/2 tsp
Potato starch20 g2 Tbsp
Instructions
  1. Grind beef and/or pork with salt through 3 mm (1/8") plate.
  2. Grind belly and fat through 6-8 mm (1/4") plate.
  3. Mix ground meat and fat with all ingredients together.
  4. Stuff into 28 mm pork casings forming 30 cm (1') links.
  5. Smoke at 60° C (140° F) for 60 minutes.
  6. Cook in water at 80° C (176° F) for 20 minutes.
  7. Cool in cold water for 5 minutes. Cool in air and refrigerate.
Notes
Salzburger is consumed cold or hot with bread, vegetables and mustard.

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