Classic Viennese Sausage

Remove sinews and coarse membranes from pork and beef, cut into grinder-ready pieces and chill to 0-2°C. Grind meats separately through the 3 mm plate of the meat grinder.

Place ground beef into the bowl cutter first, add curing salt and spices and cut finely. Gradually add ice water until a binding mass forms. Then add pork and continue cutting. Forcemeat temperature must not exceed 12°C.

Soak and rinse sheep casings thoroughly in lukewarm water. Fill forcemeat into the stuffer and fill evenly into the prepared casings. Twist sausages to desired length (approx. 12-15 cm) and hang.

Allow hung sausages to dry at room temperature (18-20°C) for 30-60 minutes until the surface is dry and slightly glossy. This ensures even smoke absorption.

Hot smoke sausages in a preheated smoker at 70-75°C with beechwood smoke for 20-30 minutes until the surface takes on a golden-brown color.

Remove sausages from smoke and scald in 75-78°C hot water (do not boil!) to a core temperature of 72°C. This takes approx. 10-15 minutes. Immediately shock in ice water afterwards.

After shocking, store sausages at 2-4°C in the refrigerator. Consume within 5-7 days. To serve, heat in hot water at approx. 75°C, do not boil.