![]() To serve, cook in boiling water for 15-20 minutes and serve with mustard or prepared horseradish. Refrigerate and use within several days or freeze. How do you cook Vienna frankfurts Heat a chargrill plate or barbecue to high. But did you know you can make traditional pigs in a blanket using Vienna sausages The taste is essentially the same, but you may notice a bit more salt in the Vienna sausage version. When buying Vienna sausages, get them fresh from a deli or vacuum packed. Pigs in a Blanket Pigs in a blanket are always fun, no matter how young or old you are. Then add the cold sausages to the water and wait 5 or 10 minutes for the sausages to heat up. Plunge sausages in iced bath to cool, then hang up to dry. Heat the water to a boil, turn it off and let it sit for a few minutes. Air dry for about an hour then smoke at 170 F with light smoke until IMT reaches 150, about 2 1/2 - 3 1/2 hours. Add water until mixture is sticky and unable to absorb no more, may not use all of water.įill 22-24mm sheep casings, twisting every 2 feet. Grind meat twice to emulsify and season with pepper, sugar and nutmeg, (I plan on using a food processor to emulsify). I am doing one of CW Vienna recipes now to compare.Ģ tsp Cure #1 (Original recipe called for Salt Peter)Ĭube meat and sprinkle with salt and Cure, let stand 24 hrs in refrigerator. You can put the sausage in the fridge to set, or you can finish the cooking process. Pull the other end of the wrap over the sausage so that it creates a nice tight package. When you get to the end of the sausage, pull the wrap tight so that you have a nice little tube. Recipe for Flavored Rice with Vienna Sausages 3. Now you can roll the sausage and the wrap together. A Kid-friendly Meal with Vienna Sausage Recipe 2. Looking at any assistance as I am a newbie at this recipe interpreting thing instead of running with a tried and true recipe. Using a Skillet How to Cook Vienna Sausages 5 Vienna Sausages Recipes 1. To reduce the cost I would run a 5 lb batch first. I have looked at two of Chuck Wagons recipes and it looks like on the surface it should work out, but the chemistry process of producing a safe and tasty sausage is what counts in the end. ![]() Since I never made this sausage I don't want to waste money, time and effort on something that will not be a good product. This is a compilation of me trying to interpret a family recipe from those who made it when I was growing up and asking questions of those who are still alive now. ![]() I have an old recipe that I am trying to update before I make it and and would like some input to make sure I am on the correct path and don't cause any issues. ![]()
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