Vienna Sausage

Ingredients

4 lb beef
4 lb veal
2 lb pork
1 pt ice water
2 prague powder
1 powdered dextrose
2 3/4 oz wheat flour
3 1/2 oz salt
1 tb nutmeg
1 ts coriander
1/2 cardamon
1 is
6 mixture of sodium nitrite
26 military rd
5521 ounces reference to for the dextrose
1/8 grinder
26 mm sheep casings

Instructions

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.