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.
|Beef and/or pork, regular quality||500 g||1.10 lb|
|Pork belly, fat trimmings||200 g||0.44 lb|
|Water||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||15 g||2.5 tsp|
|Cure #1||2.0 g||1/3 tsp|
|Pepper||2.0 g||1 tsp|
|Mace||1.0 g||1/2 tsp|
|Allspice||1.0 g||1/2 tsp|
|Potato starch||20 g||2 Tbsp|
- Grind beef and/or pork with salt through 3 mm (1/8") plate.
- Grind belly and fat through 6-8 mm (1/4") plate.
- Mix ground meat and fat with all ingredients together.
- Stuff into 28 mm pork casings forming 30 cm (1') links.
- Smoke at 60° C (140° F) for 60 minutes.
- Cook in water at 80° C (176° F) for 20 minutes.
- Cool in cold water for 5 minutes. Cool in air and refrigerate.
Salzburger is consumed cold or hot with bread, vegetables and mustard.