Vienna Sausage

Ingredients

• 50 pounds young beef (not fat, from shoulder, neck or back)
• 50 pounds fat pork (from young, tender hogs)
• 61.75 ounces coarse sea salt
• 2.5 ounces powdered saltpeter
• 4.4 ounces white cane sugar
• 5 pints water
• 5.5 ounces white ground pepper
• 2.5 ounces finely ground coriander
• 4 ounces mace
• 5 cloves garlic
• 10 shallots
• finely chopped lemon peel
• 10 to 15 pounds pounded meat (like that used for mortadella)

Directions

1. Cut the beef and pork into pieces about the size of a bean.

2. Mix the meats with salt, saltpeter, sugar, and water.

3. Press the mixture firmly and let it rest in an earthenware vessel in a cool room during summer or a heated room in winter.

4. Finely chop the beef and add the pork, chopped less finely.

5. Add white ground pepper, coriander, mace, garlic, shallots, and lemon peel to the meat mixture.

6. Incorporate water until the mixture can absorb no more.

7. Add the pounded meat and knead the mixture for about 30 minutes.

8. Fill Russian sheep casings with the mixture, twisting off sausages of about 3 to 5 ounces each.

9. Hang the sausages on sticks to dry.