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1 hours
Prep: 20 minutes
Cook: 1 hours
2527 calories per serving view nutrition facts
1 batch
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| 4 | pounds | beef | lean |
| 4 | pounds | veal | lean |
| 2 | pounds | pork | lean |
| 1 | pint | water | ice cold |
| 2 3/4 | ounces | whole wheat flour | |
| 3 1/2 | ounces | salt | |
| 1 | tablespoon | nutmeg | ground |
| 1 | teaspoon | coriander | ground |
| 1/2 | teaspoon | cardamom seeds | |
| 1/2 | teaspoon | cloves | ground |
Grind the meat through a 1/8 inch 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.
| % Daily Value* | |
| Total Fat 147.0g | 226% |
| Saturated Fat 58.0g | 292% |
| Trans Fat 0.0g | |
| Cholesterol 944mg | 315% |
| Sodium 13016mg | 542% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.0g | |
| Protein 275.0g | 549% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 18% | Iron | 104% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but...
Truly awesome. I made the dough myself using the bread dough dough cycle on the breadmaker. Also used some olive oil instead of 3/4 cup of butter to lighten things up. Next time I'll use canned parmesan instead of fresh shaved so it's more like bread crumbs. Incredible smell. Just toating it later for breakfast the next day made it worth it. Great breakfast/brunch bread.
