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.
MeatsMetricUS
Lean beef400 g0.88 lb
Veal300 g0.66 lb
Back fat, pork jowl or pork fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Pimentόn, sweet4.0 g1 tsp
Coriander2.0 g1 tsp
Mace0.5 g1/4 tsp
Onion powder1.0 g1/2 tsp
Cold water150 ml5 oz fl
Instructions
  1. 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.
  2. (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.)
  3. Mix the sausage mass with spices together.
  4. Stuff firmly into 24-26 mm sheep casings. Form 4-5” (10-12 cm) long links.
  5. Hang for one hour at room temperature.
  6. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until a brown color develops.
  7. 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.
  8. Shower with cold water for 5 minutes then cool in air.
  9. Keep in a refrigerator.

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