Meats and Sausages
Wiener
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 the USA. The terms frankfurter, wiener or hot dog are practically interchangeable today.
| Meats | Metric | US |
|---|---|---|
| lean beef | 400 g | 0.88 lb. |
| veal | 300 g | 0.66 lb. |
| back fat, pork jowl or fat pork trimmings | 300 g | 0.66 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| white pepper | 2.0 g | 1 tsp. |
| paprika | 2.0 g | 1 tsp. |
| coriander | 2.0 g | 1 tsp. |
| mace | 0.5 g | ⅓ tsp. |
| onion powder | 1.0 g | ½ tsp. |
| cold water | 150 ml | ⅝ cup |
Instructions
- Grind meats 3/16” plate (5 mm). Keep lean meats separately from fat trimmings. Refreeze and grind again. Refreeze again and grind through 1/8” (3 mm) plate.
- Mix lean beef with all ingredients adding ⅓ (50 ml) of cold water. Add lean pork and 50 ml of cold water and mix well. Add fat trimmings and the last part (50 ml) of water and mix everything well together.
- Stuff firmly into 24-26 mm sheep casings. Form 4-5” (10-12 cm) long links.
- Hang on smokesticks for 30 minutes.
- When 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 15 minutes.
- Shower with cold water for 5 minutes. Keep in a refrigerator.
