Mary & Martha's Kitchen Recipe

Category	Sausages
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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 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.

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<h1>Vienna Sausage</h1> <h2>Recipe</h2><p> <P>4 lb Lean beef <P>4 lb Lean veal <P>2 lb Lean pork <P>1 pt Ice water <P>2 ts Prague powder #1 * <P>1 oz Powdered dextrose ** <P>2 3/4 oz Wheat flour ** <P>3 1/2 oz Salt ** <P>1 tb Ground nutmeg <P>1 ts Ground coriander <P>1/2 ts Ground cardamon <P>1/2 ts Ground cloves <P>* Prague Powder #1 is a 6% mixture of Sodium Nitrite. It is used for curing meat and is available from: The Sausage Maker 26 Military Rd. <P>Buffalo, NY 14207-2875 716 876-5521 <P>** 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 <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Vienna_Sausage/36521/' title='Vienna Sausage Recipe'>Vienna Sausage Recipe</a></div>

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