Vienna Sausage

4 lb Lean beef

4 lb Lean veal

2 lb Lean pork

1 pt Ice water

2 ts Prague powder #1 *

1 oz Powdered dextrose **

2 3/4 oz Wheat flour **

3 1/2 oz Salt **

1 tb Ground nutmeg

1 ts Ground coriander

1/2 ts Ground cardamon

1/2 ts Ground cloves

* Prague Powder #1 is a 6% mixture of Sodium Nitrite. It is used for curing meat and is available from: The Sausage Maker 26 Military Rd.

Buffalo, NY 14207-2875 716 876-5521

** The reference to ounces for the dextrose, flour, and salt is ounces of weight, not volume. Grind the meat through a 1/8" grinder plate. Add the remaining ingredients, expect water, mixing thoroughly. Place the meat in a meat processor and emulsify it, adding the water as you go along. Then stuff the mixture into 24-26mm sheep casings. Hang at room temperature for 30-40 minutes until

dry. Place in a preheated smokehouse at 150 degrees F. and hold there for 1 hour. Raise the temperature to 165 degrees F., holding until internal temperature reaches 152 degrees F. Vienna sausage is not smoked.