Wiener Würstel

Method

Chill all meat and equipment thoroughly. Grind the pork shoulder, beef, and back fat through a fine die into a chilled bowl. Add both salts, pepper, paprika, garlic powder, and crushed coriander seeds, then mix on low speed whilst gradually adding ice water until the mixture reaches a sticky emulsion, about 5 minutes. Stuff the paste into prepared hog casings and prick any air bubbles with a fine needle. Link the sausages and smoke gently at 60-65°C for 1 hour, then increase to 70°C for a further 30 minutes until they reach an internal temperature of 68°C. Cool in cold water, then refrigerate. To serve, poach gently in water at 75°C for 15 minutes or grill over charcoal until heated through, serving traditionally with mustard and a fresh white bread roll.