Vienna Sausage
Submitted by momwins4
Homemade Vienna sausages with beef, veal, and pork emulsified smooth and seasoned with nutmeg, cardamom, and cloves. Stuffed into sheep casings and gently cooked.
YIELD
1 batchPREP
20 minCOOK
1 hrsREADY
1 hrsForget those little canned sausages.
Real Vienna sausages are a craft, and making them at home puts you in the same league as the Würstelmacher of Austria.
A blend of lean beef, veal, and pork gets ground fine, then emulsified with ice water until the mixture is silky smooth.
Nutmeg, coriander, cardamom, and cloves give it that distinctive warm, aromatic flavor that sets Viennese sausages apart from every other link in the butcher case.
Stuffed into slim sheep casings and gently cooked (not smoked), they come out with a delicate snap and a clean, refined taste.
Pro Tips
- Keep everything cold. The meat, the water, even the grinder parts should be chilled. Heat is the enemy of a smooth emulsion.
- Grind through the finest plate you have (⅛ inch). Vienna sausages need that ultra-fine, paste-like texture.
- Hang the stuffed links at room temperature until the casings feel dry to the touch before cooking. This helps them set properly.
- These are not smoked. The gentle, low heat cooking is what keeps the flavor clean and the texture tender.
Ingredients
Directions
Grind the meat through a ⅛ inch grinder plate.
Add the remaining ingredients, expect water, mixing thoroughly.
Place the meat in a meat processor and emulsify it, adding the water as you go along.
Then stuff the mixture into 24-26mm sheep casings.
Hang at room temperature for 30 to 40 minutes until dry.
Place in a preheated smokehouse at 150 degrees F. and hold there for 1 hour.
Raise the temperature to 165 degrees F. holding until internal temperature reaches 152 degrees F.
Vienna sausage is not smoked.
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