Meats and Sausages
Frankfurter
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 was invented 215 years ago in Vienna, Austria. Later, German immigrants brought the technology to the USA. 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.
| Meats | Metric | US |
|---|---|---|
| Beef | 600 g | 1.32 lb. |
| Regular pork trimmings | 200 g | 0.44 lb. |
| Pork fat trimmings | 200 g | 0.44 lb. |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | ½ tsp |
| Paprika | 2.0 g | 1 tsp |
| White pepper | 2.0 g | 1 tsp |
| Coriander | 2.0 g | 1 tsp |
| Nutmeg | 1.0 g | ½ tsp |
| Cold water | 150 ml | ⅝ cup |
Instructions
- Grind meats with 5 mm (1/4") plate. Keep lean meats separately from fat trimmings. Refreeze and grind through 3 mm (1/8") plate.
- Grind fat with 3 mm (1/8") plate
- 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.
- Stuff firmly into 24-26 mm sheep casings. Form 10-12 cm (4-5”) links.
- Hang at room temperature for one hour.
- When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 40 minutes until brown color develops.
- Cook in water, at 75º C (167º F) for 15-20 minutes until internal meat temperature reaches (68-70º C (154-158º F).
- Shower with cold water for 5 minutes. Cool in air and refrigerate.
