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 originated some 350 years ago in Frankfurt, Germany and 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. |
| 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 | 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 3/16” plate (5 mm). Keep lean meats separately from fat trimmings. Refreeze and grind again. Refreeze again and grind through 1/8” (3 mm) 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 4-5” (10-12 cm) long links.
- Hang on smokesticks for one hour.
- When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until brown color develops.
- 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.
- Shower with cold water for 5 minutes.
- Keep in a refrigerator.
