![]() ![]() The sausages are air-dried at 12 to 15 degrees C and then smoked at 18 to 20 degrees C. The mixture is salted and saltpeter, sugar and nutmeg are added before the meat is forced into pig intestines. Ī recipe from a Dutch cookbook of 1940 gives the proportions of ground meat as 4 parts of pork to 3 parts of veal and 3 parts of bacon. A common method is to simmer the rookworst. As the meat is raw, this type needs to be cooked before it can be safely eaten. Often this type of rookworst still uses natural intestine for the casing instead of bovine collagen. Vienna sausage has a strong flavor that is similar to other smoked sausages. Browse our wide selection of Dinner Sausage for Delivery or Drive Up & Go to pick up. ![]() Pre-heat in boiling water for 2-3 minutes or Microwave on high in a dish with a little water for 2-3 minutes. Cooking Guidelines are approximate and may vary with appliances. The sausage is then cooked and smoked before being packaged in cans or jars. Shop Vienna Beef Spicy Smoked Sausage Sknlss - 12 OZ from Jewel-Osco. Versatile, flavourful and protein-rich, these tasty smoked viennas are enjoyed hot or cold. ![]() Vienna sausage is a type of smoked sausage that is typically made from beef, pork, or veal.
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