Meats and Sausages
Frankfurter-All Beef
German all beef frankfurter sausage.
| Materials | Metric | US |
|---|---|---|
| Medium-fat beef rich in connective tissue | 850 g | 1.87 lb |
| Water | 150 g | 5 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 2.0 g | 1 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Coriander | 0.5 g | 1/4 tsp |
| Ginger | 0.3 g | 1/8 tsp |
Instructions
- Grind beef through 3 mm (1/8") plate. Freeze partially and grind again.
- Mix ground beef with water and all ingredients.
- Stuff firmly into 24-26 mm sheep casings. Form 10-12 cm (4-5") links.
- Hold for 60 min at room temperature.
- Smoke at 60º C (140º F) for 60 minutes.
- Boil in water at 75º C (167º F) for 25 minutes.
- Cool for 5 minutes in cold water, then in air.
- Refrigerate.
