Chili Vienna sausages

Ingredients for 1 servings:

• 300 g pork shoulder
• 200 g beef (beef neck/shoulder)
• 170 g bacon (back bacon)
• 100 g fat (soft fat) from shoulder or ham
• 230 g ice cubes (snow)
• 100 g tomato paste
• 17 g curing salt
• 4 g Maggi
• 4 g cutter aid with reddening or as directed
• 8 g chili powder or 1 tsp Spanish pimiento paste
• 1 ½ g white pepper
• 2 g sweet paprika powder
• 0.4 g cardamom
• ½ g ginger powder
• ½ g mace
• ½ g allspice powder
• 1 pinch of garlic paste
• 450 cm sheep casing

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours 40 minutes

Cut the meat into pieces suitable for grinding and freeze on a foil-lined baking sheet for 2 hours. Cut the bacon into cubes, twist it through the thin slice, and refrigerate. Weigh the spices, crush the ice if necessary, and soak the sheep casing in warm water. Twist the frozen meat through the thin slice and mix with salt, Maggi, and cutter aid. Use the fat and ice to make a fine sausage meat mixture. Mix the spices, chili powder, and tomato paste vigorously with the sausage meat. Fill the prepared casings with the sausage mixture and twist them into sausages of about 50g. Tie off the ends, rinse the sausages thoroughly, and hang them on smoking sticks. To dry the sausages faster, I hang them in front of a fan for 1 hour or in the oven at 60°C with fan for 1 hour. Then smoke them for an hour at 60°C. After smoking, blanch the sausages in 75°C hot water for 20 minutes, rinse, and let them cool in ice water for 10 minutes. Then either eat them or let them dry in a well-ventilated place for an hour. Do not refrigerate them while still wet, as they may become greasy. The tomato paste gives these sausages a fruity, spicy flavor, and their color is bright red.