Salchicha Viena Appearance (Salchicha tipo Viena)

Spanish adaptation of wiener, absolutely accepted in Spain. The wiener is a cured, smoked and adapted sausage. It is a accessible to eat sausage or it may be boiled, absurd or broiled for serving. The wiener originated about 300 years ago in Vienna, Austria and German immigrants brought this technology to added countries. The agreement frankfurter, wiener or hot dog are about changeable today.
MeatsMetricUS
Lean beef400 g0.88 lb
Veal300 g0.66 lb
Back fat, pork jowl or pork fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Pimentόn, sweet4.0 g1 tsp
Coriander2.0 g1 tsp
Mace0.5 g1/4 tsp
Onion powder1.0 g1/2 tsp
Cold water150 ml5 oz fl
Instructions
  1. Grind dogie with 3 mm (1/8") bowl abacus 75 ml (1/2) algid water. Bullwork beef with 3 mm (1/8") bowl abacus 75 ml (1/2) algid water. Bullwork fat trimmings through 3 mm (1/8") plate. Mix all meats together. Abode arena meats in a freezer for 30 account afresh bullwork them afresh through 3 mm (1/8") plate.
  2. (You could bullwork meats and fat through 6 mm (1/4") plate, again emulsify in aliment processor abacus 150 ml of algid water. Add spices during emulsifying.)
  3. Mix the sausage accumulation with spices together.
  4. Stuff durably into 24-26 mm sheep casings. Anatomy 4-5” (10-12 cm) continued links.
  5. Hang at allowance temperature until sausages feel dry.
  6. Apply hot smoke 60-70º C (140-158º F) for about 60 account until a amber blush develops.
  7. Cook in hot baptize at 75º C (167º F) until centralized meat temperature alcove 154-158º F(68-70º C). This should booty about 20 minutes.
  8. Shower with algid baptize for 5 account again air-conditioned in air.
  9. Keep in a refrigerator.

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