Vienna sausage

3 pounds

Ingredients

QuantityIngredient
3Feet sheep or small hog casings
1poundsLean pork, cubed
1poundsLean beef, cubed
½poundsVeal, cubed
½poundsPork fat, cubed
2tablespoonsFinely minced onion
1teaspoonSugar
½teaspoonCayenne pepper
1teaspoonPaprika
½teaspoonFinely ground mace
teaspoonFinely ground coriander
teaspoonSalt, or to taste
¼cupPLUS -see next ingredient-
1tablespoonFlour
½cupCold milk
½cupCold water

Directions

Grind meat and fat separately through the fine blade of the grinder and mix together with remaining ingredients. Run through the fine disk again. Prepare casings and stuff, tying off into 4" links. Do not separate. Cover with water, bring to a boil, reduce heat and barely simmer for 45 minutes. Remove the links, cool in cold water, pat dry and refrigerate. Grill over an open fire or boil for ten minutes. Use within a week or freeze.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw

Submitted By CAROLYN SHAW On 12-03-94