Vienna Sausage

• 4 pounds beef lean
• 4 pounds veal lean
• 2 pounds pork lean
• 1 pint water ice cold
• 2 3/4 ounces whole wheat flour
• 3 1/2 ounces salt
• 1 tablespoon nutmeg ground
• 1 teaspoon coriander ground
• 1/2 teaspoon cardamom seeds
• 1/2 teaspoon cloves ground

1. Grind the meat through a 18 inch grinder plate.
2. Add the remaining ingredients, expect water, mixing thoroughly.
3. Place the meat in a meat processor and emulsify it, adding the water as you go along.
4. Then stuff the mixture into 24-26mm sheep casings.
5. Hang at room temperature for 30 to 40 minutes until dry.
6. Place in a preheated smokehouse at 150 degrees F. and hold there for 1 hour.
7. Raise the temperature to 165 degrees F. holding until internal temperature reaches 152 degrees F.
8. Vienna sausage is not smoked.

beef lean, veal lean, pork lean, water, whole wheat flour, salt, nutmeg ground, coriander ground, cardamom seeds, cloves ground

Taken from recipeland.com/recipe/v/vienna-sausage-42680 (may not work)