Skinless Wieners

Those days we spent making skinless wieners are still near and dear to my heart, and something Karen and I used to do on a regular basis, so they would be ready for the up and coming barbecue season. Homemade skinless wieners are still Karen’s all-time favorite sausage even though they are a bit of a mess to make.

2 1/2 lbs beef chuck (1.13 kg)
2 1/2 lbs fatty pork butt (1.13 kg)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp dry mustard powder (1.15 g)
1 tsp mace, ground (2.6 g)
1 1/2 tsp garlic powder (4.65 g)
2 1/2 tsp coriander, ground (4.25 g)
2 1/2 tsp white pepper (6.75 g)
1 1/2 tbsp paprika (10.8 g)
2 tbsp corn syrup solids (27.6 g)
1 cup non-fat dry milk (94.6 g)*
1 1/2 cups crushed ice (198 g)
28-30mm cellulose casing

1. Chill beef and pork to 34°F (1°C), grind one time through a 1/8” (3mm) grinder plate.
2. Combine ground beef/pork with remaining ingredients, 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 meat paste into cellulose casing, tie into 4” (10.2 cm) links, and refrigerate overnight to cure.
5. Next day, cook product in a 170°F (77°C) hot water bath until it reaches an internal temperature of 152°F (67°C)*.
6. Remove product from water bath, shower with cold water until internal temperature of the sausage drops to 110°F (43°C).
7. Cut away the casings, shower briefly with hot water to remove surface grease, dry at room temperature for 1 hour.
8. Refrigerate product up to 7 days or vacuum seal and freeze up to 6 months.

Pink curing salt #1 (Prague Powder #1, Insta Cure #1) is important in the production of homemade sausage because it inhibits the growth of bacteria, reduces spoilage, and improves the color and flavor of the finished product.

*The USDA recommends that the internal temperature of fresh sausage reach at least 160°F (70°C) when checked with a quick-read digital thermometer.

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