Wiener Würstchen

[muhkuhmuh]

Wiener Würstchen

600g pork
200g beef
200g crushed ice/ or ice Cold sparkling water

spices for 1kg

20g pickling salt
3-5g cutter process aid
3g white pepper
1g mace/ or nutmeg
1g Paprika
2g onion powder



i use caliber 22/24 sheep intestine


smoke the sausage for 60 minutes at 60-70 °C.
Then brew the sausages again for 20 min at 70 °C.
then the sausages have to be quenched briefly with warm water.

 

[crazymoon]

MKM,They look delicious!

 

[DanMcG]

Nice work Axel, they look first class! They look extra long, what are they, maybe 25cm?

 

[Misplaced Nebraskan]

Those look picture perfect! Well done indeed. Gonna need a sample though to really know...

 

[JC in GB]

Very nice work.

 

[indaswamp]

Looks great! What is "cutter process aid"?

And are they stuffed in sheep casings?

 

[muhkuhmuh]

Looks great! What is "cutter process aid"?

The german word is Kutterhilfsmittel. I dont know the english word. Google translator says "cutter process aid" or chopper process aid :D

U can also use phosphate containing baking powder.

And are they stuffed in sheep casings?

yes

 

[indaswamp]

Ah, phosphates...gotcha. Thanks.

 

[Steve H]

I used to have those all the time at Wienerwald in Darmstadt. I never made them though. These look very good.

 

[indaswamp]

The Wood box-
Is that a homemade fermentation chamber that you are using to dry the casngs and form a pellicle?

 

[kawboy]

Two years ago we were in Austria for a little over a week. Those really make me miss the wieners over there.