Saucisse Viennoise

This is a French adaptation of aerial affection Frankfurter blazon sausage.

MeatsMetricUS
Pork500 g1.1 lb
Veal500 g1.1 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Paprika, sweet1.0 g1/2 tsp
Water60 ml2 oz fl
Instructions
  1. Grind meats through 3/8” (8 mm) plate.
  2. Using aliment processor emulsify meat abacus all capacity and 60 ml (2 oz fl) of algid water.
  3. Stuff into 26 mm sheep casings basic 6” (15 cm) links.
  4. Apply smoke for 30 minutes.
  5. Cook in baptize at 80° C (176° F) for 25 minutes.
  6. Cool in algid water, dry and refrigerate.

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