Wiener

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 the USA. The agreement frankfurter, wiener or hot dog are about changeable today. The big aberration is that today's accumulation produced wieners accept annihilation in accepted with aerial affection wieners of yesterday.

MeatsMetricUS
Lean beef400 g0.88 lb.
Veal300 g0.66 lb.
Back fat, pork jowl or fat pork 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
Paprika2.0 g1 tsp
Coriander2.0 g1 tsp
Mace0.5 g1/3 tsp
Onion powder1.0 g1/3 tsp
Cold water150 ml5 oz fl
Instructions
  1. Grind meats through 5 mm (1/4") plate. Accumulate angular meats alone from fat trimmings. Refreeze and bullwork afresh 3 mm (1/8”) plate.
  2. Mix angular beef with all capacity abacus 1/3 (50 ml) of algid water. Add angular pork and 50 ml of algid baptize and mix again. Add fat trimmings and the aftermost allotment (50 ml) of baptize and mix aggregate able-bodied together.
  3. Stuff durably into 24-26 mm sheep casings. Anatomy 4-5” (10-12 cm) continued links.
  4. Hold at allowance temperature for 30 minutes.
  5. When sausages feel dry administer hot smoke 60-70º C (140-158º F) for about 60 account until they access amber color.
  6. Cook in water, at 75º C (167º F) until centralized meat temperature alcove 68-70º C (154-158º F). This should booty about 25 minutes.
  7. Cool and refrigerate.

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