Berliner Sausage

BERLINER SAUSAGE

INGREDIENTS FOR 10 LBS.

2 level tsp. Prague Powder No. 1
1 1/2 ozs. powdered dextrose
2 cups soy protein concentrate or non-fat dry milk
6 tbsp. salt 1 small onion
1 tsp. granulated garlic
1 tbsp. ground white pepper
2 cups ice water
6 lbs. lean pork
2 lbs. boneless chuck
2 lbs. boneless veal

GRINDING & STUFFING

Grind all meat through 3/16" or 1/4" grinder plate and mix with all ingredients. Stuff meat into 5" fibrous casings and place in cooler for 2 days. Remove meat and keep at room temperature for 3 hours or until internal temperature of product reaches at least 60 degrees F. Remove and put in preheated smokehouse at 120 degrees F. the first hour, and apply smoke while increasing temperature every 30 minutes by 10 degrees until 160 degrees F. is reached. Hold at this temperature until you reach 152 degrees F. and desired color is obtained.