To serve, cook in boiling water for 15-20 minutes and serve with mustard or prepared horseradish. I use long grain, which I buy in bulk (see picture above) 2 cans of Vienna Sausages. Refrigerate and use within several days or freeze. 3 cups of long grain rice or medium grain rice. package smoked cocktail sausages or franks on the short ends of triangles of dough roll up and gently press point end to seal. Plunge sausages in iced bath to cool, then hang up to dry. Working one at a time, place sausages from one 10-oz. Air dry for about an hour then smoke at 170 F with light smoke until IMT reaches 150, about 2 1/2 - 3 1/2 hours. Add water until mixture is sticky and unable to absorb no more, may not use all of water.įill 22-24mm sheep casings, twisting every 2 feet. Grind meat twice to emulsify and season with pepper, sugar and nutmeg, (I plan on using a food processor to emulsify). I am doing one of CW Vienna recipes now to compare.Ģ tsp Cure #1 (Original recipe called for Salt Peter)Ĭube meat and sprinkle with salt and Cure, let stand 24 hrs in refrigerator. Looking at any assistance as I am a newbie at this recipe interpreting thing instead of running with a tried and true recipe. To reduce the cost I would run a 5 lb batch first. I have looked at two of Chuck Wagons recipes and it looks like on the surface it should work out, but the chemistry process of producing a safe and tasty sausage is what counts in the end. Line a 13 x 9-inch baking pan with foil or parchment and put a wire rack on top. Since I never made this sausage I don't want to waste money, time and effort on something that will not be a good product. Ingredients 3/4 pound bacon strips, halved crosswise 1 (1-pound) package small smoked sausages 2/3 cup brown sugar 1/4 cup maple syrup 1/4 teaspoon freshly ground black pepper Steps to Make It Gather the ingredients. This is a compilation of me trying to interpret a family recipe from those who made it when I was growing up and asking questions of those who are still alive now. I have an old recipe that I am trying to update before I make it and and would like some input to make sure I am on the correct path and don't cause any issues.
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