Austrian Wiener or Wiener Wurst should not be confused with “Wiener Würstchen” which is a frankfurter type small sausage known in English speaking countries as Wiener. The Viennese Wiener is a larger sausage which is thinly sliced and consumed cold. The sausage was not mentioned in 1912 Austrian Food Index and became only known between the first and the second world war. It was a semi-dry sausage which if allowed to dry more and lose 30% of its original eight, would have become a dry sausage. Nowadays, there are many variants of the sausage which are popular with hikers, bikers or tourists.
|Pork or beef, first grade||400 g||0.88 lb|
|Pork hock meat, trimmings rich in connective tissue||50 g||0.11 lb|
|Fat and fat trimmings||250 g||0.55 lb|
|Lean beef||230 g||0.50 lb|
|Water||70 ml||2.33 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Paprika||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Ginger||0.3 g||1/8 tsp|
|Garlic, diced||3.5 g||1 clove|
- Grind lean beef (230 g) and pork trimmings rich in connective tissue (50 g) through 3 mm (1/8”) plate. Mix with salt and water (70 ml) and grind again or emulsify in food processor.
- Grind partially frozen fat through 3 mm (1/8”) plate.
- Grind other remaining pork meat through 3 mm (1/8”) plate.
- Mix all meat and all ingredients together, adding ground fat last.
- Stuff into 55 mm beef middles.
- Hold for 60 minutes at room temperature (optional step, but recommended).
- Smoke at 60° C (140° F) for 60 minutes. Traditionally, beech wood was used.
- Cook in water at 76° C (168° F) for 60 minutes or bake in smokehouse at 78-80° C (172-176° F) for 120 minutes or until the sausages reach 70-72° C (158-160° F) internal temperature.
- Cool in air and refrigerate.
Slice and consume cold.