Vienna Sausage
Yield
1 batchPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef
lean |
|
| 4 | pounds |
veal
lean |
|
| 2 | pounds |
pork
lean |
|
| 1 | pint |
water
ice cold |
*
|
| 2 ¾ | ounces |
whole-wheat flour
|
|
| 3 ½ | ounces |
salt
|
|
| 1 | tablespoon |
nutmeg
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
cardamom seeds
|
|
| ½ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef
lean |
|
| 1.8 | kg |
veal
lean |
|
| 907.2 | g |
pork
lean |
|
| 473 | ml |
water
ice cold |
*
|
| 79.5 | ml/g |
whole-wheat flour
|
|
| 101.2 | ml/g |
salt
|
|
| 15 | ml |
nutmeg
ground |
|
| 5 | ml |
coriander
ground |
|
| 2.5 | ml |
cardamom seeds
|
|
| 2.5 | ml |
cloves
ground |
|
Directions
Grind the meat through a ⅛ inch 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 to 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.
