The 1901 Cookbook Archive
No. 4146 — Viennese Sausages
English historical translation of Molokhovets recipe No. 4146 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop 5 pounds beef and 3 pounds pork, discarding sinews, and spread on a sieve for twenty-four hours.
Dice 3 pounds upper pork fat, salt with 4 lots salt and leave several hours.
Mix all ingredients with 10 lots salt, 3 lots ground cardamom and 4 lots black pepper.
Stuff beef casings firmly, pierce all around with a needle and finish as for Italian sausages in recipe No. 4145.
Alternatively use 3½ pounds each of beef, lean pork and fresh upper pork fat.
Historical editorial note: The twenty-four-hour meat holding and subsequent historic processing are not validated safe sausage making.
Original source: Read Russian recipe No. 4146. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.