Vienna sausage
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Vienna sausage
  Sausage  
Last updated 6/12/2012 1:28:35 AM. Recipe ID 64016. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Vienna sausage
 Categories: Meats
      Yield: 10 Lbs.
 
      4 lb Lean beef
      4 lb Lean veal
      2 lb 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. 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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 64016 (Apr 03, 2005)

[an error occurred while processing this directive]