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香肠介绍

The wiener is a cured, smoked and cooked sausage. It is a ready to eat sausage or it may be boiled, fried or grilled for serving. The wiener originated about 300 years ago in Vienna, Austria and German immigrants brought this technology to the USA. The terms frankfurter, wiener or hot dog are practically interchangeable today.
 

维也纳香肠是一种煮过的乳化烟熏香肠。它是可以即食或者用于水煮、炸或烤。维纳香肠起源于约300年前的维也纳，奥地利和德国移民把种制作这种香肠的方法带到了美国。而在今天，法兰克福香肠、维也纳香肠或热狗几乎是一样的。
 

每千克肉的组成

每千克肉的配料

制作指引

1. Grind meats 3/16” plate (5 mm). Keep lean meats separately from fat trimmings. Refreeze and grind again. Refreeze again and grind through 1/8” (3 mm) plate.
2. Mix lean beef with all ingredients adding ⅓ (50 ml) of cold water. Add lean pork and 50 ml of cold water and mix well. Add fat trimmings and the last part (50 ml) of water and mix everything well together.
3. Stuff firmly into 24-26 mm sheep casings. Form 4-5” (10-12 cm) long links.
4. Hang on smokesticks for 30 minutes.
5. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until a brown color develops.
6. Cook in hot water, at 75º C (167º F) until internal meat temperature reaches 154-158º F(68-70º C). This should take about 15 minutes.
7. Shower with cold water for 5 minutes. Keep in a refrigerator.

1. 用刀剔出肉里的脂肪，使它和瘦肉分开。用3/16英寸（5毫米）板把肥肉瘦肉分别磨碎。重新把磨碎的肉冷冻，再用1/8英寸（3毫米）板再磨一切。
2. 往瘦牛肉加入所有配料并添加⅓（50毫升）凉开水混合拌匀。往瘦猪肉加入50毫升冷开水并混合拌匀。最后添加之前剔出脂肪和水（50毫升），把所以东西混合。
3. 把肉灌进24-26mm羊肠衣。每一节4-5英寸（10-12厘米）长。
4. 用抽枝挂30分钟。
5. 等到香肠干得差不多时，用60-70°C（140-158°F）的热烟雾烟熏约60分钟，直到变成棕色。
6. 用75℃（167°F）的热水煮香肠，让香肠的内部温度达到154-158°F（68-70ºC）。这大概需要15分钟。
7. 用冷水淋浴5分钟后，保存在冰箱中。

Senvi承汇天然肠衣