Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Weigh the cure on a scale that reads to 0.1 g. Not something to measure by spoon.
Cure Safety
United States (USDA), 9 CFR 424.21(c)
Open in the Cure CalculatorEquipment
The smooth texture comes from grinding lean and fat separately, refreezing, then running everything through the fine plate a second time. Water goes in over three additions so each meat hydrates fully before the next, then the links dry, take a hot smoke until the casings turn deep brown, and finish poached to 70C.
How To Apply It
Grind the lean and fat separately, then refreeze and regrind fine for a smooth bind. Build the emulsion in three additions of water so each meat component hydrates fully before the next goes in.
Instructions
Grind lean and fat separately through the coarse plate, refreeze, then run everything through the fine plate for a smooth wiener texture.
Mix the lean beef with the salt, cure and spices along with a third of the water, then work in the veal with more water, and finally the fat trimmings with the remaining water. Mixing in stages keeps the emulsion tight.
Stuff firmly to avoid air pockets and twist into short links.
Hold at room temperature until the casing surface feels dry before smoking.
Smoke until the casings turn a deep brown.
Poach in 75C water, never boiling, until the center reaches 68 to 70C, about 25 minutes.
Chill quickly in cold or iced water, pat dry and refrigerate.
Then What
Once chilled, keep refrigerated and use within a week, or freeze for longer storage.
About This Recipe
Vienna's sausage is usually credited to Johann Georg Lahner, a Frankfurt-trained butcher who set up in Vienna in the early 1800s, which is why Austrians call it a Frankfurter and Germans call it a Wiener. Emigrants carried the style to America, where it became the hot dog.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Wiener; all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.
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