Salchicha Viena Style (Salchicha tipo Viena)
Spanish version of wiener, quite popular in Spain. The wiener is a cured, smoked and cooked sausage. It is a ready to eat sausage or it may be boiled, fried or grilled for serving. The wiener originated about 300 years ago in Vienna, Austria and German immigrants brought this technology to other countries. The terms frankfurter, wiener or hot dog are practically interchangeable today.
|Lean beef||400 g||0.88 lb|
|Veal||300 g||0.66 lb|
|Back fat, pork jowl or pork fat trimmings||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|White pepper||2.0 g||1 tsp|
|Pimentόn, sweet||4.0 g||1 tsp|
|Coriander||2.0 g||1 tsp|
|Mace||0.5 g||1/4 tsp|
|Onion powder||1.0 g||1/2 tsp|
|Cold water||150 ml||5 oz fl|
- Grind veal with 3 mm (1/8") plate adding 75 ml (1/2) cold water. Grind beef with 3 mm (1/8") plate adding 75 ml (1/2) cold water. Grind fat trimmings through 3 mm (1/8") plate. Mix all meats together. Place ground meats in a freezer for 30 minutes then grind them again through 3 mm (1/8") plate.
- (You could grind meats and fat through 6 mm (1/4") plate, then emulsify in food processor adding 150 ml of cold water. Add spices during emulsifying.)
- Mix the sausage mass with spices together.
- Stuff firmly into 24-26 mm sheep casings. Form 4-5” (10-12 cm) long links.
- Hang at room temperature until sausages feel dry.
- Apply hot smoke 60-70º C (140-158º F) for about 60 minutes until a brown color develops.
- Cook in hot water at 75º C (167º F) until internal meat temperature reaches 154-158º F(68-70º C). This should take about 20 minutes.
- Shower with cold water for 5 minutes then cool in air.
- Keep in a refrigerator.