Sausage Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Weiner Wuerstchen (Vienna Sausage)

4 pounds lean beef
4 pounds lean veal
2 pounds lean pork
1 pint ice water
2 teaspoons prague powder No. 1
1 ounce powdered dextrose¹
2 ¾ ounces wheat flour¹
3 ¾ ounces salt¹
1 tablespoon ground nutmeg
1 teaspoon ground coriander
½ teaspoon ground cardamon
½ teaspoon ground cloves

Grind the meat through a ⅛ inch grinder plate. Add the remaining ingredients, except water, mixing thoroughly. Place the meat in a meat processor and emulsify it, adding the water as you go along.

Stuff the mixture into 24-26mm sheep casings. Hang at room temperature for 30 to 40 minutes until dry.

Place in an oven at 150°F and hold there for 1 hour. Raise the temperature to 165°F, holding until internal temperature reaches 152°F.

Vienna sausage is not smoked, but I use my smoker instead of the oven, anyway.

¹ The reference to ounces for the dextrose, flour, and salt is ounces of weight, not volume.