Wiener-Austrian

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.

MaterialsMetricUS
Pork or beef, first grade400 g0.88 lb
Pork hock meat, trimmings rich in connective tissue50 g0.11 lb
Fat and fat trimmings250 g0.55 lb
Lean beef230 g0.50 lb
Water70 ml2.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Ginger0.3 g1/8 tsp
Garlic, diced3.5 g1 clove
Instructions
  1. 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.
  2. Grind partially frozen fat through 3 mm (1/8”) plate.
  3. Grind other remaining pork meat through 3 mm (1/8”) plate.
  4. Mix all meat and all ingredients together, adding ground fat last.
  5. Stuff into 55 mm beef middles.
  6. Hold for 60 minutes at room temperature (optional step, but recommended).
  7. Smoke at 60° C (140° F) for 60 minutes. Traditionally, beech wood was used.
  8. 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.
  9. Cool in air and refrigerate.
Notes
Slice and consume cold.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages