Salchicha Frankfurt Style (Salchicha tipo Frankfurt)
Spanish version of frankfurter, quite popular in Spain. The frankfurter is a cured, smoked and cooked sausage. It is a ready to eat sausage or it may be boiled, fried or grilled for serving. The frankfurter originated some 350 years ago in Frankfurt, Germany and German immigrants brought the technology to other countries. The terms frankfurter, wiener or hot dog are practically interchangeable today. When the term “beef frankfurter” is used, the sausage is made of pure beef only.
|Beef||600 g||1.32 lb|
|Lean pork trimmings||200 g||0.44 lb|
|Fat pork trimmings||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Sweet pimentόn||4.0 g||2 tsp|
|White pepper||2.0 g||1 tsp|
|Coriander||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cold water||150 ml||5 oz fl|
- Grind beef with 3 mm (1/8") plate adding 75 ml (1/2) of cold water. Grind pork with 3 mm (1/8") plate adding 75 ml (1/2) of cold water. Grind fat trimmings through 3 mm (1/8") plate. Mix all meats together. Place ground meats in a freezer for 30 minutes then grind them again through 3 mm (1/8") plate.
- (You could grind meats and fat through 6 mm (1/4") plate, then emulsify in food processor adding 150 ml of cold water. Add spices during emulsifying.)
- Mix the sausage mass with spices together.
- Stuff firmly into 24-26 mm sheep casings. Form 4-5” (10-12 cm) long links.
- Hang for one hour at room temperature.
- When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until the sausages acquire brown color.
- Cook in water at 75º C (167º F) until internal meat temperature reaches 154-158º F (68-70º C). This should take about 20 minutes.
- Shower with cold water for 5 minutes.
- Keep in a refrigerator.