Coney Island Frank

Coney Island Frank was a popular sausage in the Coney Island amusement park and other parks in New York City where it was roasted over charcoal fires.

Calories: 260
Servings: 10
Prep time: 2 hours
Cook time: 15 minutes

Nutritional information

MeatsMetricUS
beef700 g1.54 lb.
pork trimmings300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
red pepper1.0 g½ tsp.
nutmeg1.0 g½ tsp.
cold water150 ml⅝ cup
Instructions
  1. Grind meats with 3/16” plate (5 mm). Keep lean meats separate from fat trimmings. Refreeze and grind again. Refreeze again and grind through 1/8” (3 mm) plate.
  2. 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.
  3. Stuff firmly into 24-26 mm sheep casings. Form 4-5” (10-12 cm) long links.
  4. Hang on smokesticks for one hour.
  5. When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until brown color develops.
  6. Cook in hot water, at 75º C (167º F) until internal meat temperature reaches 154-158º F(68-70º C). This should take about 15 minutes.
  7. Shower with cold water for 5 minutes.
  8. Keep in a refrigerator.

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