Vienna Sausage
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 Groun...
Ingredients
- 4lblean beef
- 4lblean veal
- 2lblean pork
- 1pt ice water
- 2tsp prague powder #1 *
- 1ozpowdered dextrose **
- 23/4 oz wheat flour **
- 31/2 oz salt **
Directions
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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
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It is used for curing meat and is available from: The Sausage Maker 26 Military Rd
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Buffalo, NY 14207-2875 716 876-5521 ** The reference to ounces for the dextrose, flour, and salt is ounces of weight, not volume
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Grind the meat through a 1/8" grinder plate
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Add the remaining ingredients, expect water, mixing thoroughly
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Place the meat in a meat processor and emulsify it, adding the water as you go along
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Then stuff the mixture into 24-26mm sheep casings
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Hang at room temperature for 30-40 minutes until dry