Saucisse Viennoise

This is a French version of high quality Frankfurter type sausage.

MeatsMetricUS
Pork500 g1.1 lb
Veal500 g1.1 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Paprika, sweet1.0 g1/2 tsp
Water60 ml2 oz fl
Instructions
  1. Grind meats through 3/8” (8 mm) plate.
  2. Using food processor emulsify meat adding all ingredients and 60 ml (2 oz fl) of cold water.
  3. Stuff into 26 mm sheep casings forming 6” (15 cm) links.
  4. Apply smoke for 30 minutes.
  5. Cook in water at 80° C (176° F) for 25 minutes.
  6. Cool in cold water, dry and refrigerate.

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