Classic Viennese Sausage
The Viennese sausage is a fine scalded sausage made from pork and beef with a tender texture and mild flavor, originally from Vienna and known worldwide.
Ingredients(for 1 kg)
Instructions
Meat Preparation
30 MinutenRemove 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.
Forcemeat Production
15-20 MinutenPlace 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.
Filling
20 MinutenSoak 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.
Curing and Drying
30-60 MinutenAllow 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.
Smoking
20-30 MinutenHot 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.
Scalding
10-15 MinutenRemove 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.
Cooling and Storage
12 Stunden KühlungAfter 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.
Pro Tip
For an especially fine and smooth forcemeat structure, grind the meat multiple times through the finest plate (2-3 mm) and never let the forcemeat exceed 12°C in the bowl cutter – add ice water gradually to control temperature.
Glossary Terms
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