Vienna Sausage

Vienna Sausage - Culture, Family, Travel, Consumer Reviews - Posted: 17th Aug, 2013 - 3:00pm

Text RPG Play Text RPG ?
 

Posts: 1 - Views: 119
Archived Recipe: Sausages
Post Date: 17th Aug, 2013 - 3:00pm / Post ID: #

Vienna Sausage

Recipe name:
Vienna Sausage

Recipe Type Recipe category:
Sausages

What are your thoughts about this delicious dish?

Recipe Ingredients Recipe details:

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.



Recipe Reviews Your opinion:
Do you think you can serve this for a party or get together?

Sponsored Links:

 
> TOPIC: Vienna Sausage
 

▲ TOP


International Discussions Coded by: BGID®
ALL RIGHTS RESERVED Copyright © 1999-2024
Disclaimer Privacy Report Errors Credits
This site uses Cookies to dispense or record information with regards to your visit. By continuing to use this site you agree to the terms outlined in our Cookies used here: Privacy / Disclaimer,