Vienna Sausage

Yields:	1 batch
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Grind the meat through a 1/8 inch grinder plate.

Add the remaining ingredients, expect water, mixing thoroughly.

Place the meat in a meat processor and emulsify it, adding the water as you go along.

Then stuff the mixture into 24-26mm sheep casings.

Hang at room temperature for 30-40 minutes until dry.

Place in a preheated smokehouse at 150 degrees F. and hold there for 1 hour.

Raise the temperature to 165 degrees F. holding until internal temperature reaches 152 degrees F.

Vienna sausage is not smoked.

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If you like blue cheese it's pretty good.