Wiener sausages (homemade barbecue sausages)

Ingredients for Wiener sausages (homemade barbecue sausages)

Instructions for Wiener sausages (homemade barbecue sausages)

To prepare the Wiener sausages (homemade barbecue sausages) recipe, please follow these instructions:

Meat and pork are chopped separately through 3 mm. The slice of the wolf and the veal first come to the bottom of the pan and stir with water and a little slash until it has a suitable, but not too thin texture. Then, the pork tenderloin comes with the spices and the sugar and the whole is now stirred with water to It's as bad as the father desires. Now add greasy and smoked grease and this is chopped all the way into the farmer without adding any water.

The fathers are sprayed in lambsmen 24-26 mm. Hang out in a suitable size and hang on a smoke stick to make sure that they do not stick together. When you make your father in the afternoon, the sausages are fond of hanging in a cool place until the next morning so that the father can sit and pull any suit.

The sausages are now smoked in a preheated oven in hot smoke and without interruption of heat until they are beautifully light brown. However, you must not fire so strongly that the sausages are running.

After the smoking, heat the sausages in warm hot water, add a little vinegar, which holds 88 degrees until they are soaked and now chill with chilled water.

If you want colored Viennese sausages add the scoop water approx. 1 tsp. Bowel color per Buckle water and you get a nice, reddish-brown sausage, this water can be used several times just it is heated again.

You can add a big handful of potato flour to the sausages, and this makes the sausage cheaper to produce.

Additional smokers in the sausage can be obtained if you put crushed juniper in soft rooms and after a month's time take some of the liquid added to the farmer.