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Vienna Sausage Recipe

Vienna Sausage recipe and other sausages recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Vienna Sausage recipe  PDF


4 lb Lean beef
4 lb Lean veal
2 lb Lean pork
1 pt Ice water
2 ts Prague powder 1
1 oz Powdered de trose
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
Prague Powder 1 is a 6 mi ture 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 de trose, flour, and salt is ounces of weight, not volume. Grind the meat through a 1/8 grinder plate. Add the remaining ingredients, e pect water, mi ing thoroughly. Place the meat in a meat processor and emulsify it, adding the water as you go along. Then stuff the mi ture 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.

Vienna Sausage recipe and other sausages recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
561 people have voted
Last Reviewed on 2018-09-20



Thursday, Sep 20 2018 Download & Print Vienna Sausage recipe  PDF   Sausages recipes RSS   New

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