Vienna Sausage Recipe
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 Ground coriander
1/2 ts Ground cardamon
1/2 ts Ground cloves
* Prague Powder #1 is a 6% mixture of Sodium Nitrite. It is used for curing meat.
** 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.