| 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.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”