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.

Calories: 210
Servings: 10
Prep time: 2 hours
Cook time: 20 minutes
Nutritional information
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.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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