Vienna Sausage


4 pounds Lean beef
4 pounds Lean veal
2 pounds Lean pork
1 pint Ice water
2 teaspoons Prague powder #1 *
1 ounce Powdered dextrose **
ounce Wheat flour **
ounce Salt **
1 tablespoon Ground nutmeg
1 teaspoon Ground coriander
teaspoon Ground cardamon
teaspoon Ground cloves


* Prague Powder #1 is a 6%% mixture of Sodium Nitrite. It is used for curing meat and is available from:The Sausage Maker716 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.



4.0 servings


Sunday, February 14, 2010 - 8:29am



Related Cooking Videos