| Ingredient | Quantity(grams) |
|---|---|
| Beef | 350 |
| Pork leg | 300 |
| Pork belly | 250 |
| Cold Water | 100 |
| Salt | 18 |
| Powdered garlic | 3 |
| Paprika | 3 |
| Sodium tripolyphosphate | 2.5 |
| Sodium erythorbate | 2.5 |
| Instacure#1 | 2.5 |
| Ground white pepper | 2 |
| Onion flakes | 1 |
| Liquid smoke | 1 |
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Preparation > Vienna sausage
Grind the meat twice separately from the fat into a fine disc;
Mix all the ingredients with your hands or with an orbital mixer until very sticky, about 5 minutes;
Embed in fine pork or sheep casing;
Twist every 15 cm and tie the ends well;
Cook in water at 75 degrees for 15 minutes.
Keep everything very cold throughout the process. If it gets too hot it can break the emulsion and the sausage will become brittle and gritty.
If you want a reddish color typical of commercial sausages, remove the casing from the sausage after cooking and immerse it in hot water with liquid annatto coloring.
Recipe in portuguese: Salsicha viena