Title: Vienna Sausage
Categories: Makemeat
Yield: 3 Pounds

3		Feet sheep or small hog casings
1	lb	Lean pork, cubed
1	lb	Lean beef, cubed
1/2	lb	Veal, cubed
1/2	lb	Pork fat, cubed
2	tb	Finely minced onion
1	ts	Sugar
1/2	ts	Cayenne pepper
1	ts	Paprika
1/2	ts	Finely ground mace
1 1/2	ts	Finely ground coriander
1 1/2	ts	Salt, or to taste
1/4	c	PLUS -see next ingredient-
1	tb	Flour
1/2	c	Cold milk
1/2	c	Cold water

Grind meat and fat separately through the fine blade of the grinder and mix together with remaining ingredients. Run through the fine disk again. Prepare casings and stuff, tying off into 4" links. Do not separate. Cover with water, bring to a boil, reduce heat and barely simmer for 45 minutes. Remove the links, cool in cold water, pat dry and refrigerate. Grill over an open fire or boil for ten minutes. Use within a week or freeze.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw

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