Vienna Cervelat

Grind beef and pork. Add nitrite salt, table salt, phosphate, sugar-free mustard, peppers, ginger, cardamom, nutmeg and mace.

Mix until sticky. Stuff into casing and refrigerate at 2-4 °C for 12-14 hours.

Warm the loaves to 14-16 °C inside.

Cook at 50 °C to 50 °C inside, then add boiling water to a tray and cook with steam at 80 °C to 70-71 °C inside.

Cool under cold water, dry and refrigerate overnight, preferably up to 3 days.