| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 400 |
| Beef | 400 |
| White wine | 200 |
| Pork belly | 200 |
| Powdered milk | 30 |
| Salt | 25 |
| Instacure#1 | 2.5 |
| Sodium erythorbate | 2.5 |
| Sodium tripolyphosphate | 2.5 |
| Ground nutmeg | 2 |
| Black peppercorns | 2 |
| Minced garlic | 2 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Vienna sausage
- Grind the fat into 4mm;
- Grind the meat twice into 4mm;
- Mix all the ingredients very well until it is homogeneous;
- Place in collagen 20 or sheep casing;
- Cook in water at 70 degrees for 15 minutes.
Recommendations
- Keep everything cold throughout the process.
- For coloring, add natural annatto coloring to the cooking water.
- Smoke for 2 hours;
Recipe in portuguese: Salsicha Viena