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.