Vienna Sausage Recipe
Yield: 10 Lbs.Recipe by luhu.jp
Ingredients:
4 lbs: Lean beef,
4 lbs: Lean veal,
2 lbs: Lean pork,
1 pint: Ice water,
2 tsp: Prague powder #1 *,
1 ounce: Powdered dextrose **,
2 3/4 ounce: Wheat flour **,
3 1/2 ounce: Salt **,
1 tbsp: Ground nutmeg,
1 tsp: Ground coriander,
1/2 tsp: Ground cardamon,
1/2 tsp: Ground cloves,
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp
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Meats