4 lb lean beef
4 lb lean veal
2 lb lean pork
1 pt ice water
2 tsp prague powder No1 *
1 oz powdered dextrose **
2 3/4 oz wheat flour **
3 1/2 oz salt **
1 tbsp ground nutmeg
1 tsp ground coriander
1/2 tsp ground cardamon
1/2 tsp ground cloves
A Recipe for
Vienna Sausage
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
Food Tip |
Food Tip |
This Recipe for Vienna Sausage is one of thousands in the Recipes-to-go Meat Cookbook.
My favorite animal is steak. |
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This is a recipe for Vienna Sausage from the recipe cookbook of Recipes-to-go (Meat)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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Food Tip |
* Prague Powder No1 is a 6% mixture 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 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.
Serves: 10
Vienna Sausage Recipe brought to you by Recipes To-Go