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Vienna Sausage


4 lbs. lean beef
4 lbs. lean veal
2 lbs. lean pork
1 pint ice water
2 level tsp. prague powder #1
1 oz. powdered dextrose
2 3/4 ozs. wheat flour
3 1/2 ozs. salt
1 tbsp. ground nutmeg
1 tsp. ground coriander
1/2 tsp. ground cardamon
1/2 tsp. ground cloves


Grind the meat through a 1/8” grinder plate.Add the remaining ingredients, except 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 or until dry. Place in a preheated smokehouse at 150º F. and hold there for 1 hour. Raise temperature to 165º F., holding until internal temperature reaches 152º F. Vienna sausage is not smoked.