Vienna Sausage

10 Lbs.

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Vienna Sausage Ingredients

4 lb Lean beef	2 3/4 oz Wheat flour **
4 lb Lean veal	3 1/2 oz Salt **
2 lb Lean pork	1 tb Ground nutmeg
1 pt Ice water	1 ts Ground coriander
2 ts Prague powder #1 *	1/2 ts Ground cardamon
1 oz Powdered dextrose **	1/2 ts Ground cloves

Instructions for Vienna Sausage

* Prague Powder #1 is a 6% mixture of Sodium Nitrite. It is used for curing meat and is available from: The Sausage Maker 26 Military Rd. Buffalo, NY 14207-2875 716 876-5521 ** 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, expect water, mixing thoroughly. Place the meat in a meat processor and emulsify it, adding the water as you go along. Then stuff the mixture into 24-26mm sheep casings. Hang at room temperature for 30-40 minutes until dry. Place in a preheated smokehouse 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.

Main Ingredient: Cuisine: Uncategorized