Vienna sausage

Yield: 3 pounds

Measure Ingredient
3 \N Feet sheep or small hog casings
1 pounds Lean pork, cubed
1 pounds Lean beef, cubed
½ pounds Veal, cubed
½ pounds Pork fat, cubed
2 tablespoons Finely minced onion
1 teaspoon Sugar
½ teaspoon Cayenne pepper
1 teaspoon Paprika
½ teaspoon Finely ground mace
1½ teaspoon Finely ground coriander
1½ teaspoon Salt, or to taste
¼ cup PLUS -see next ingredient-
1 tablespoon Flour
½ cup Cold milk
½ cup Cold water

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

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