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The Cooking Inn : Sausage & Prepared Meat Terminology V Page Select a name from the list to go to it's site

Veal Loaf (cooked meat specialty) :
The meat in the loaf is primarily veal with some pork.

Venison Sausage (cooked, smoked sausage):
5 lb cubed venison
1 lb cubed suet
3 tblsp salt
1 tblsp black pepper
1 tsp red or cayenne pepper
1 tsp paprika
1 tsp sage
2 tsp garlic powder
1 sausage casings

After grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.

Vienna Sausage (cooked, smoked sausage):
Ingredients similar to frankfurters. Term most often applied to small, open end sausages packed in cans of water. These are made into 80-foot lengths and cut into two-inch portions for canning. The name, vienna-style sausage, may also be used interchangeably with wiener or frankfurter.

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