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
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. |
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I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
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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Food Tip |
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* 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