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.
There is no need for more cure #1 as the sodium nitrite does not react with fat or water.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages