| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 10 | Lbs. | |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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.
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