Augsburger (sausage)

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'Augsburger'

The Augsburger is a boiled sausage , similar to the extra sausage , made from a fine sausage mixture made from beef and pork. In Austria it is one of the traditional foods .

The sausage is fried differently than the similar-looking Knackwurst . To do this, it is first peeled and halved lengthways. It is cut crosswise on the outside and fried in fat.

According to Codex Alimentarius Austriacus, Chapter B14, the sausage is a sausage . It is by no means smoked. It is more delicate in color than the Knackwurst.

In practice, the Augsburger in Austria is not infrequently regarded as just a special kind of preparation of the Knackwurst (peeled, halved lengthways, cut crosswise and fried). This is due to the fact that the Knackwurst is far more widespread than the Augsburger.

history

Were known Augspurger sausages around the year 1725. It has, however, traded nor a fine beef sausage, as shown in a detail described recipe from the year 1771st While in the 19th century in Vienna the Augsburg sausages were still made from pure beef, outside of Austria recipes were made public that stipulate smoking and sometimes pork. In the Codex alimentarius Austriacus from 1912, Augsburg sausages were still listed as pure beef sausages.

In its present form it was already included in the Codex Alimentarius in 1913. In 1930, the Augsburger was one of the most important types of sausage in Vienna.

The sausage of the same name in Germany probably dates back to the 1930s. This somewhat coarser sausage was created by the butcher researcher Kotter for a meat conference in Augsburg and named after the city.

Individual evidence

  1. ↑ Continuation of the curious fasting conversation between Elijah a Catholic, Ezekiel and Habacuc, two Lutheran students . 1725, p. 74 ( google.de [accessed January 30, 2018]).
  2. ^ Zacharias Boxhorn: Journey to Lügenfeld . Jenisch & Stage, 1791, p. 25 ( google.de [accessed on January 30, 2018]).
  3. ↑ Tried and tested secrets of five hundred most tried and tested pieces of art from all three parts of the natural kingdom, collected with the necessary manipulations and given for use by all kinds of lovers of the light . C. Riegels seel. Wittib., 1771, pp. 139 ( google.de [accessed January 30, 2018]).
  4. ↑ Minutes of the public meetings of the municipal council of the imperial capital and residence city of Vienna . Wallishausser, 1866 ( google.de [accessed February 10, 2018]).
  5. ^ Wiener Tagblatt . 1866 ( google.de [accessed on February 10, 2018]).
  6. ↑ The Astrologer, or: New writing calendar for the common year ... for Catholics and Protestants. A useful and instructive entertainment book . Schrämblischer Bücherverlag, 1843 ( google.de [accessed on February 10, 2018]).
  7. ↑ GPF Thon: The butcher's trade with all its secondary branches . B. Fr. Voigt, 1842 ( google.de [accessed on February 10, 2018]).
  8. ^ Wellcome Library: Cookery textbook and practical cookbook for doctors, hygienists, housewives, cooking schools . Berlin: Springer, 1910, p. 194 ( archive.org [accessed February 10, 2018]).
  9. ↑ Codex alimentarius Austriacus . KK Hof- und Staatsdruckerei, 1912 ( google.de [accessed on February 10, 2018]).

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