© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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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.