Vienna Sausage

Although we did have a request now and then to make these mini wieners at South Fork Sausage, I can’t say as I’ve ever been overly fond of store-bought Vienna sausage. This homemade version is made from a blend of chicken and pork back fat and processed into a paste-like consistency. It’s stuffed into 24-26mm sheep casing and cooked in a hot water bath until it reaches an internal temperature of 152°F (67°C).

5 lbs chicken thighs w/skin (2.1 kg)
1/4 lb pork back fat (113 g)
2 tbsp pickling salt (39 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp coriander, ground (0.85 g)
1/2 tsp garlic powder (1.55 g)
1/2 tsp onion powder (1.8 g)
1 tsp white pepper (2.7 g)
1 1/2 tsp mace, ground (3.9 g)
1 1/2 tbsp corn syrup solids (20.7 g)
1 cup non-fat dry milk (94.6 g)*
1 1/2 cups crushed ice (198 g)
26mm cellulose casing

1. Chill chicken and fat to 31°F (-0.55°C), grind twice through a 1/8” (3 mm) plate.
2. Combine ground chicken/fat with remaining ingredients (except ice); mix together well until mixture is sticky and batter like.
3. Emulsify batter in food processor until smooth paste is obtained, add crushed ice to keep meat paste below 50°F (10°C).
4. Stuff the paste into cellulose casing; tie into12” (30 cm) links; refrigerate overnight to cure.
5. Next day, cook Vienna sausage in 170°F (77°C) hot water bath until it reaches an internal temperature of 152°F (67°C).
6. Remove sausage from water bath, shower with cold water until the internal temperature drops to 110°F (43°C).
7. Cut away casings, shower briefly with hot water to remove surface grease and snug up the casing.
8. Hold at room temperature until casings are dry, cut sausage into lengths to fit into half-pint wide-mouth canning jars.
9. Process the jars according to the instructions as given by the manufacturer of your specific pressure canner.

*The USDA recommends smoke cooking meat and sausage to an internal temperature of 160°F (71°C) when checked with a digital thermometer.

Al though I advocate altering ingredients to suit your individual tastes, do not use more pink curing salt #1 (Prague Powder #1) than a given recipe calls for as it contains Sodium nitrite which can be toxic at levels higher than those suggested.

Hunters may use venison in place of the beef chuck to produce an excellent Vienna sausage. Use 75-80% lean venison trim to 25-20% beef fat. *You may use soy-protein concentrate in place of non-fat dry milk.

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