Recipe Sausages Vienna Sausage

Vienna Sausage Hot

A recipe for Vienna Sausage. Follow the simple recipe instructions for Vienna Sausage shared by other home cooking experts.


4 lb. Lean beef

4 lb. Lean veal

2 lb. Lean pork

1 pt Ice water

2 Tsp. Prague powder #1 *

1 oz. Powdered dextrose **

2 3/4 oz. Wheat flour **

3 1/2 oz. Salt **

1 Tbs. Ground nutmeg

1 Tsp. Ground coriander

1/2 Tsp. Ground cardamom

1/2 Tsp. 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.

User reviews

There are no user reviews for this listing.

Add new review
Ratings (the higher the better)
    Please enter the security code.

Search 30000 Recipes!


Most Popular Fast RecipesNo time to cook?  Need quick and easy meal ideas? Browse our list of favorites for delicious, wholesome dining.  Spoil yourself with mouthwatering dishes...


Related Videos

Error 22: The requested URL returned error: 410


If you had to pick the most important feature of a recipe, what would it be?