LOCATION: Recipes >> Preserving Meats >> Vienna Sausage
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Vienna Sausage
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Vienna Sausage (Weiner Wuerstchen)
Yield: 10 lbs.
4 lbs lean beef
4 lbs Lean veal
2 lbs Lean pork
1 pt ice water
2 ts Prague powder #1
1 oz powdered dextrose
2 3/4 oz wheat flour
3 1/2 oz salt
1 tb ground nutmeg
1 ts ground coriander
1/2 ts ground cardamon
1/2 ts ground cloves
Prague Powder #1 is a 6% mixture of Sodium Nitrite.
The reference to ounces for the dextrose, flour, and salt is ounces
of weight, not volume.
Grind the meat through a 1/8" grinder plate. Add the remaining
ingredients, except water, mixing thoroughly. Place the meat in a
meat processor and emulsify it, adding the water as you go along.
Stuff the mixture into 24-26mm sheep casings. Hang at room temperature
for 30-40 minutes until dry.
Place in an oven at 150 degrees F. and hold there for 1 hour.
Raise the temperature to 165 degrees F., holding until internal
temperature reaches 152 degrees F.
Vienna sausage is not smoked, but I use my smoker instead of the
oven, anyway.
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