Vienna Sausage Recipe




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

 

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This Vienna Sausage recipe is one of many in our Meat Category.






I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.

Rodney Dangerfield


This Recipe for Vienna Sausage is one of thousands in the Recipes-to-go Meat Cookbook.


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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.


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


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Vienna Sausage

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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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