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  • Serves: 10 Lbs.

Vienna Sausage

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 4 lb Lean beef
  • 4 lb Lean veal
  • 2 lb Lean pork
  • 1 pt Ice water
  • 2 ts Prague powder #1 *
  • 1 oz Powdered dextrose **
  • 2 3/4 oz Wheat flour **
  • 3 1/2 oz Salt **
  • 1 tb Ground nutmeg
  • 1 ts Ground coriander
  • 1/2 ts Ground cardamon
  • 1/2 ts Ground cloves


* Prague Powder #1 is a 6% mixture of Sodium Nitrite. It is used for curing
meat and is available from:
The Sausage Maker
26 Military Rd.
Buffalo, NY 14207-2875
716 876-5521 ** The reference to ounces for the dextrose, flour, and
salt is ounces of weight, not volume. Grind the meat through a 1/8" 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.

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