in Recipes

Vienna sausages

updated

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Ingredients for 1 servings:

  • 1 kg beef, with tendon and 5% fat
  • 3 ½ kg pork, including tendon, 5% fat
  • 2 ½ kg bacon, fat without rind
  • 1 kg pork cheek(s)
  • 2 kg ice – snow
  • Spice(s) per kilo of sausage mixture:
  • 18 g curing salt (nitrite curing salt)
  • 2 g pepper
  • ½ g mace
  • 0.3 g coriander
  • ½ g paprika powder, 3 g cutter aid

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

All the meat is minced and the seasonings are added. Then, slowly start chopping and add the chopping aid. After about three rounds of chopping, add the ice cream and chop quickly until it forms a very fine mixture. Be careful not to overheat the sausage meat. The sausage meat can now be processed immediately; a 22/24 gauge sausage meat is best. Smoke the sausages for 60 minutes at 60-70°C and cook for 15 minutes at 70°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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