Vienna Sausage Recipe

Name: Vienna Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Grind the meat through a 18 inch grinder plate.
2
Add the remaining ingredients, expect water, mixing thoroughly.
3
Place the meat in a meat processor and emulsify it, adding the water as you go along.
4
Then stuff the mixture into 24-26mm sheep casings.
5
Hang at room temperature for 30 to 40 minutes until dry.
6
Place in a preheated smokehouse at 150 degrees F. and hold there for 1 hour.
7
Raise the temperature to 165 degrees F. holding until internal temperature reaches 152 degrees F.
8
Vienna sausage is not smoked.

1749

kcal

Calories

109

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pounds beef lean, 4 pounds veal lean, 2 pounds pork lean, 1 pint water ice cold, and more.

Yes, Vienna Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vienna Sausage

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