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Vienna sausages
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Vienna sausages

840 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. Homemade Vienna sausages are juicy and tender, even tastier than store-bought ones! Serve them hot with a side dish of your choice. Boiled potatoes are a perfect match! Vienna sausages were first made in the 19th century; this wonderful dish was invented by a butcher named Lahner, who moved from Frankfurt to Vienna. Since then, there has been a dispute between these cities over the dish's origin. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    1. Rinse the pork and beef, dry with paper towels (remove any tendons or membranes if present), and pass through the large plate of a meat grinder, or chop into small pieces with a knife. Cut the pork fat into small cubes, boil in a small amount of water for about five minutes, then mix it with the meat mince.

  2. 2

    Step 2

    Step 2

    2. Finely chop the onion and sauté in olive oil until it turns golden.

  3. 3

    Step 3

    Step 3

    3. Wait for the onion to cool down, then add it to the minced meat, season with salt and pepper to taste, add breadcrumbs, cloves, and nutmeg. I used whole nutmeg, so I grated it beforehand.

  4. 4

    Step 4

    Step 4

    4. Knead the meat mixture thoroughly with your hands to ensure all ingredients are evenly distributed. Fill the thin casing using a meat grinder with a special attachment (you can also fill the sausages by hand, but it will be much more difficult).

  5. 5

    Step 5

    Step 5

    5. Tie the stuffed casing with thick cotton or linen thread to form sausages about 20 cm in length. Place them in a bag and refrigerate for 24 hours to mature.

  6. 6

    Step 6

    Step 6

    6. Remove the sausages from the refrigerator and let them come to room temperature. Prick them in several places with a toothpick to prevent them from bursting during cooking. Pour water into a wide pot and heat it to 80°C. Place the sausages into the hot water—this will immediately lower the water temperature by about 10 degrees. Put the pot on the stove and reheat the water to 80°C. Cook the sausages at this temperature for about 20 minutes. If the temperature is higher, the filling may separate into cooked meat and broth. Viennese sausages are ready!