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.

 

  1. Add lean beef to the bowl and start rotate 1 min.
  2. Add salt, cure #1 and accord powder - 30 sec.
  3. Add 400 g crushed ice – 45 sec.
  4. Add lean pork – 1 min.
  5. Add 400 g crushed ice – 45 sec.
  6. Add fat – 1 min.
  7. Add spice blend – 10 sec.
  8. Add 400 g crushed ice.
  9. 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.