Austrian Augsburger
Also known as Austrian Augsburger sausage, Augsburger-Austrian
Austria
Overview
Austrian Augsburger is a finely comminuted, unsmoked cooked sausage sold in short links. Despite the name Augsburg, this branch is codified in Austrian sausage practice and differs from the German smoked product.
Where it's from
The cut
Identity and terminology
The geographical word reflects the historical Augsburg name, but the Austrian and German products are technically distinct. The two are separate products rather than one product under two names.
Composition and characteristics
Pork, beef, firm fat and ice are finely comminuted with garlic, pepper and paprika. The Austrian branch is pale to lightly coloured because it is normally unsmoked and may be made without curing salt.
Production and process
The fine batter is stuffed into hog casing and scalded. It is sold cooked and later fried or grilled until browned, commonly splitting slightly along the casing.
History and regional forms
Augsburger entered Austrian butcher nomenclature as a recognisable fine cooked sausage. Austrian practice preserved an unsmoked form, while German production developed a cured, smoked branch under the same city-derived name.
Use, storage and related products
It is pan-fried and served with potatoes, vegetables or mustard. It differs from frankfurters in calibre and service and from German Augsburger through colour and smoke.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →“Make this” opens the same cure as a measured recipe, scaled to your batch.
- Meat
- Pork shoulder
- Cut
- Pork shoulder
- Salt (%)
- 1.8
- Curing salt
- None
- Fermented
- No
- Smoked
- Yes
- Maturation
- Cooked sausage 0–4°C for up to 7 days; freeze for longer storage
- Basis
- per 1,000 g pork shoulder
- Style
- Finely comminuted unsmoked cooked pork-and-beef sausage
Ingredients
- Pork shoulder100% · 1000 g
- Beef shank meat20% · 200 g
- Pork back fat35% · 350 g
- Ice-cold water17.6% · 272.5 g
- Fine salt1.8% · 27.5 g
- Ground black pepper0.23% · 3.5 g
- Sweet paprika0.23% · 3.5 g
- Fresh garlic, crushed0.23% · 3.5 g
- Potato starch1.2% · 18 g
Method
- Chill meats, fat, water and equipment to 0–3°C.
- Grind shoulder, beef shank and back fat through 3 mm.
- Process ground meat with salt, spices, starch and water to a smooth paste.
- Stuff into 32 mm casings and form 15 cm links.
- Poach at 75–78°C until the cold point reaches 71°C.
- Shower or immerse in cold water and cool to 6°C or below promptly.
Safety. A cooked refrigerated sausage. Reheat gently and maintain the cold chain.