wiener is a cured, smoked and cooked sausage

Materials	lean beef, 40% veal, 30% back fat, pork jowl (cheek) or fat pork trimmings, 30%	2.00 kg (4.40 lb) 1.50 kg (3.30 lb) 1.50 kg (3.30 lb)
Ingredients	salt, 2.0 % (cure # 1 accounted for) cure #1 white pepper coriander, ground mace paprika onion powder flaked ice or cold water 15%	90 g (5 Tbsp) 12 g (2 tsp) 12 g (5 tsp) 2.5 g (1 tsp) 2.5 g (2 tsp) 2.5 g (1 tsp) 3.0 g (1 tsp) 750 mg (3 cups)
Instructions	Curing. Cut meats into 1" (25 mm) pieces, mix with cure #1 and salt, pack tightly in a suitable container, cover with parchment or clean cloth and leave in a refrigerator for 48 hours. Cure different kinds of meat in separate containers. If meats are ground, this time may be shortened to 24 hours as smaller particles cure faster. 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 250 ml (1 cup) of cold water. Add lean pork and 1 cup of cold water and mix well. Add fat trimmings and the last cup 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 and let it rest for one hour. 5. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until 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. 8. Keep in a refrigerator.
Notes	More on technology of making emulsified sausages can be found at: emulsified sausages