Frankfurter Recipe by LVT – 5 kgs batch – about 50 sausages.
a bowl cutter comes in handy when making sausages - smaller batches can be done in a good food processor
Prep time: About 3 – 3 ½ hours incl. smoking
Rest time: About 48 hours
Equipment: Bowl cutter, Sausage stuffer, Smoker, Sous vide.
- 2000 g lean beef (ground and semi frozen)
- 1000 g pork shoulder (ground and semi frozen)
- 1000 g pork fat (ground and semi frozen)
- 1200 g crushed ice
- 72 g salt
- 8 g instant cure #1
- 9 g accord powder
- 8 g paprika
- 8 g coriander
- 4 g nutmeg
- 8 g white pepper
- 1 pkt intestine
Sterilize all equipment and freeze for at least 1 hour.
- Add lean beef to the bowl and start rotate 1 min.
- Add salt, cure #1 and accord powder - 30 sec.
- Add 400 g crushed ice – 45 sec.
- Add lean pork – 1 min.
- Add 400 g crushed ice – 45 sec.
- Add fat – 1 min.
- Add spice blend – 10 sec.
- Add 400 g crushed ice.
- Add additional ice if needed and rotate until fully emulsified.
The sausage meat/paste must never exceed 15C during this process.
Fill sausage stuffer with the meat paste and stuff in desired casing (I normally use sheep casing 18-20mm).
Link the sausages in 12-14 cm links.
Hang the link on a smoke bar and let them dry in the refrigerator for 24 hours
Smoke the sausages in 60-70C for 1-2 hours until golden/smoked coloration appears.
Place the sausages in sous vide bath at 75C for 15-20min.
Cool the sausages in ice water.
Let the sausages rest in refrigerator for 24 hours.
The sausages are now ready to fry, BBQ or freeze for later use.