Vienna Sausage

Ingredients

1,800 gr beef
1,000 gr veal
525 gr pork
475 ml ice water
2 prague powder
1 powdered dextrose
40 gr wheat flour
55 gr salt
7 gr nutmeg
2 gr coriander
1/2 cardamon
1 is
6 mixture of sodium nitrite
26 military rd
82,800 gr reference to for the dextrose
1/8 grinder
26 mm sheep casings

Instructions

dry. Place in a preheated smokehouse at 70ºC . and hold there for 1 hour. Raise the temperature to 70ºC ., holding until internal temperature reaches 70ºC . Vienna sausage is not smoked.