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.
| Meats | Metric | US |
|---|---|---|
| beef | 700 g | 1.54 lb. |
| pork trimmings | 300 g | 0.66 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| pepper | 2.0 g | 1 tsp. |
| red pepper | 1.0 g | ½ 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 separate 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.
