Augsburger
Also known as Augsburger sausage, German style, Augsburger-German
Bavaria, Germany
Overview
German Augsburger is a finely comminuted cured sausage that is hot smoked and cooked. It is darker and smokier than the Austrian Augsburger branch.
Where it's from
The cut
Identity and terminology
The name refers to Augsburg in Bavaria, but modern trade use is broader. The technical distinction from Austrian Augsburger is more important than claiming exclusive city production.
Composition and characteristics
Pork, connective-tissue-rich pork, back fat and ice form a fine cured batter seasoned with pepper and allspice. Smoking gives the casing a reddish-brown colour.
Production and process
The chilled ingredients are finely comminuted, stuffed into hog casing, allowed to develop curing colour, hot smoked and scalded. The sausage is sold cooked.
History and regional forms
Augsburg's long urban butchery tradition gave its name to several sausage forms. German and Austrian manuals later codified different products, illustrating how a city name can diverge across national trade standards.
Use, storage and related products
It is eaten hot with mustard, bread or potatoes. It differs from Austrian Augsburger, Bockwurst and fine Bratwurst through its smoke and process.
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
- Cure #1 as specified in the recipe
- 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
- Cured, hot-smoked and cooked fine pork sausage
Ingredients
- Pork shoulder100% · 1000 g
- Pork shank meat20% · 200 g
- Pork back fat35% · 350 g
- Ice-cold water17.4% · 272.5 g
- Fine salt1.7% · 27.5 g
- Cure #1, 6.25% nitrite0.25% · 4 g
- Ground black pepper0.23% · 3.5 g
- Ground allspice0.11% · 2 g
- Soy protein concentrate1.8% · 18 g
Method
- Chill all materials to 0–3°C.
- Grind shoulder, shank and fat through 3 mm.
- Process with salt, Cure #1, pepper, allspice, soy protein and water to a fine paste.
- Stuff into 32 mm casings and form links.
- Refrigerate 12–24 hours, then dry at 45–50°C without smoke for 30 minutes.
- Apply smoke at 55–60°C for 45–60 minutes.
Safety. Cooked but perishable. Keep refrigerated and reheat without prolonged warm holding.