Augsburger-German

Augsburger sausage was created by the boner Kotter at meat conference. The German Augsburg is hot smoked. The sausage is actual accepted in Germany and Austria, abnormally with children. Aureate amber absurd on both sides, the sausage is served with buzz potatoes and chrism spinach. Augsburg is the third-largest burghal (after Munich and Nuremberg) in Bavaria, Germany. This old burghal was founded in 15 BC by the Romans and called afterwards the Roman emperor Augustus.

MaterialsMetricUS
Pork shoulder550 g1.21 lb
Pork trimmings with affiliation tissue100 g022 lb
Back fat, pork abdomen or fat trimmings200 g0.44 lb
Iced water150 ml5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Allspice1.0 g1/2 tsp
Soy protein concentrate10 g1 Tbsp
Instructions
  1. Grind all meat and fat through 3 mm (1/8”) plate.
  2. Blend meat mass, all capacity and algid baptize in aliment processor until a adhesive is obtained. (If no aliment processor is available, bullwork sausage accumulation afresh and mix able-bodied with all capacity and water).
  3. Stuff into 32 mm pork casings authoritative 6” continued links.
  4. Hold at allowance temperature for 60 minutes.
  5. Smoke at 60º C (140º F) for 60 minutes.
  6. Cook in baptize at 80º C (176º F) for 20 minutes.
  7. Cool and refrigerate.

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