Coney Island Frank

Coney Island Frank was a popular sausage in the Coney Island amusement park and other parks in New York City where it was roasted over charcoal fires.

beef700 g1.54 lb.
pork trimmings300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
red pepper1.0 g½ tsp.
nutmeg1.0 g½ tsp.
cold water150 ml⅝ cup
  1. Grind meats with 3/16” plate (5 mm). Keep lean meats separate from fat trimmings. Refreeze and grind again. Refreeze again and grind through 1/8” (3 mm) plate.
  2. Mix lean beef with all ingredients adding ⅓ (50 ml) of cold water. Add lean pork and ⅓ of cold water and mix well. Add fat trimmings and the last ⅓ of water and mix everything well together.
  3. Stuff firmly into 24-26 mm sheep casings. Form 4-5” (10-12 cm) long links.
  4. Hang on smokesticks for one hour.
  5. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until brown color develops.
  6. Cook in hot water, at 75º C (167º F) until internal meat temperature reaches 154-158º F(68-70º C). This should take about 15 minutes.
  7. Shower with cold water for 5 minutes.
  8. Keep in a refrigerator.

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