A recipe for Vienna Sausage. Follow the simple recipe instructions for Vienna Sausage shared by other home cooking experts.
Ingredients
4 lb. Lean beef4 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
Directions
* 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.
