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.
MeatsMetricUS
Beef600 g1.32 lb
Lean pork trimmings200 g0.44 lb
Fat pork trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Sweet pimentόn4.0 g2 tsp
White pepper2.0 g1 tsp
Coriander2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cold water150 ml5 oz fl
Instructions
  1. 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.
  2. (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.)
  3. Mix the sausage mass with spices together.
  4. Stuff firmly into 24-26 mm sheep casings. Form 4-5” (10-12 cm) long links.
  5. Hang for one hour at room temperature.
  6. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until the sausages acquire brown color.
  7. 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.
  8. Shower with cold water for 5 minutes.
  9. Keep in a refrigerator.

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