Wiener Wurst - Cookidoo® – the official Thermomix® recipe platform
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Cooking tools:
- Food processor
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Refrigerator
- Sausage stuffer
- Pot
- Kitchen towel
- Paper towel
- Pastry brush
Ingredients
- 170 g Schweinebauch ohne Knochen und Schwarte
- 210 g Faschiertes (vom Rind)
- 130 - 230 g Crushed Ice
- 1030 g Wasser
- 1 Päckchen Gewürz Compound für Wiener Wurst
- 210 g Faschiertes (vom Schwein)
- Öl zum Einfetten
- 1000 g Wasser
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