Try this Vienna Sausage recipe, or contribute your own.
Suggest a better description* 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Lbs. (521g) | ||
Recipe Makes: 10 Lbs. | ||
|
||
Calories: 1342 | ||
Calories from Fat: 1036 (77%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 115.1g | 153 % | |
Saturated Fat 44.3g | 222 % | |
Monounsaturated Fat 53.7g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 309.5mg | 95 % | |
Sodium 686.9mg | 24 % | |
Potassium 1170.8mg | 31 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.3g | ||
Protein 70.6g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1342
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.