Frankfurter-All Beef

German all beef frankfurter sausage.

MaterialsMetricUS
Medium-fat beef rich in connective tissue850 g1.87 lb
Water150 g5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Mace0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. Grind beef through 3 mm (1/8") plate. Freeze partially and grind again.
  2. Mix ground beef with water and all ingredients.
  3. Stuff firmly into 24-26 mm sheep casings. Form 10-12 cm (4-5") links.
  4. Hold for 60 min at room temperature.
  5. Smoke at 60º C (140º F) for 60 minutes.
  6. Boil in water at 75º C (167º F) for 25 minutes.
  7. Cool for 5 minutes in cold water, then in air.
  8. Refrigerate.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages