![]() ![]() If you want to make this omelet taste even better, you can add cheese to the list of ingredients. Once the bottom side becomes brown, you can turn the omelet on its side or fold it in half. Add the sliced sausages and parsley to the mixture. To serve, cook in boiling water for 15-20 minutes and serve with mustard or prepared horseradish. To prepare it, simply: Whisk the eggs into a bowl. Refrigerate and use within several days or freeze. ![]() Plunge sausages in iced bath to cool, then hang up to dry. use a 6-cup muffin pan (1 cup 7 cm / 2.7 inches diameter) egg (50g / 1.8 oz) granulated sugar (0. 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. Looking at any assistance as I am a newbie at this recipe interpreting thing instead of running with a tried and true recipe. 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. If you need to make an incision, be sure it’s just a little deep. Vienna sausages should have their ends sliced into quarters. ![]() 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. Ingredients Six Vienna sausage Half a cup of oil Instructions you should halve Vienna sausages if they are too long. 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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