Wienerle

by Editorial Staff

Summary

Prep Time 2 hrs
Total Time 2 hrs
Course Main Course
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 g beef
  • 350 g pork shoulder
  • 300 g pork cheek
  • 150 g mineral water, ice cold
  • 18 g curin salt
  • 2 ½ g pepper
  • 0.5 g ½ nutme
  • 0.5 g ½ coriander
  • 2 g paprika powder
  • 0.25 g ¼ iner
  • 0.25 g ¼ cardamom
  • 10 g onion (s)
  • 1 g ascorbic acid
  • 5 g cutter aids
  • 8 g pork rind, (rind protein)
  • 1 g lutamate, optional
Wienerle
Wienerle

Instructions

  1. Cut the chilled meat to size, mix with all the ingredients and mince with the 3-disc. Then chop while slowly adding the mineral water and fill in 20/22 or 22/24 string.
  2. The rind protein replaces the rind block and makes the sausages plump.
  3. Leave to dry for 30 minutes at 50 ° C in the smokehouse. Smoke on paint for 45 minutes at 60/70 ° C. Then brew for 1 min. At 75 ° C per mm in diameter.

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