Vienna Sausage Recipe

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Vienna Sausage Ingredients

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.
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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Try basting or searing beef with stock or broth instead of oil.

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Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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This is a recipe for Vienna Sausage from the recipe cookbook of Recipes-to-go (Meat)

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Vienna Sausage

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Vienna Sausage Directions

* 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

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Vienna Sausage Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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