Vienna sausage
Posted: Mon Oct 19, 2020 18:16
I've had this on my bucket list for some time but have been hesitant about making it because I didn't want something that tasted like those tinned Vienna sausages you find in the store. However, the ingredient list in the recipes I've seen has alway made me think real Vienna sausages would taste much different and with that in mind I decided to make some this weekend just to ease my curiosity. Am glad I did. Though these were a bit of a pain to make they turned out wonderful and I'll probably make them again.
Recipe I used can be found in Rytek Kutas's book and called for 40% lean beef, 40% veal, 20% lean pork seasoned with nutmeg, coriander, cardamon and cloves along with wheat flour as a binder.
Though he says Vienna sausage isn't smoked I saw where other regions do smoke it so I smoked mine to give it a better color and more flavor. In the end I was well pleased.
Recipe I used can be found in Rytek Kutas's book and called for 40% lean beef, 40% veal, 20% lean pork seasoned with nutmeg, coriander, cardamon and cloves along with wheat flour as a binder.
Though he says Vienna sausage isn't smoked I saw where other regions do smoke it so I smoked mine to give it a better color and more flavor. In the end I was well pleased.