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. The big difference is that today's mass produced wieners have nothing in common with high quality wieners of yesterday.
| 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 | 1/2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Paprika | 2.0 g | 1 tsp |
| Coriander | 2.0 g | 1 tsp |
| Mace | 0.5 g | 1/3 tsp |
| Onion powder | 1.0 g | 1/3 tsp |
| Cold water | 150 ml | 5 oz fl |
Instructions
- Grind meats through 5 mm (1/4") plate. Keep lean meats separately from fat trimmings. Refreeze and grind again 3 mm (1/8”) plate.
- Mix lean beef with all ingredients adding 1/3 (50 ml) of cold water. Add lean pork and 50 ml of cold water and mix again. 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.
- Hold at room temperature for 30 minutes.
- When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until they acquire brown color.
- Cook in water, at 75º C (167º F) until internal meat temperature reaches 68-70º C (154-158º F). This should take about 25 minutes.
- Cool and refrigerate.
