Why I Love This Recipe
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 was invented 215 years ago in Vienna, Austria. Later German immigrants brought the technology to the USA. The terms frankfurter, wiener, or hot dog are practically interchangeable today. When the term "need frankfurter" is used, the sausage is made of pure beef only.
Ingredients You'll Need
1.32 lb. - Beef
0.44 lb. - Regular pork trimmings
0.44 lb. - Pork fat trimmings
3 tsp. - Salt
1/2 tsp. - Cure #1
1 tsp. - Paprika
1 tsp. - White Pepper
1 tsp. - Coriander
1/2 tsp. - Nutmeg
5/8 cup - Cold water
Step 1: Grind meats with 5 mm (1/4") plate. Keep lean meats separately from fat trimmings. Refreeze and bring through 3 mm (1/8") plate.
Step 2: Grind fat with 3 mm (1/8") plate.
Step 3: Mix lean beef with all ingredients adding 1/3 (50 ml) of cold water. Add lean pork and 1/3 of cold water and mix well. Add fat trimmings and the last 1/3 of water and mix everything well together. Blitz in Food Processor.
Step 4: Stuff firmly into 24-26 mm casings. Form 10-12 cm (4-5") links.
Step 5: When sausages feel dry sous vide for about 20-30 minutes.
Step 6: Take it out of the sous vide and put it into the convention oven to cook for about 10 minutes or slightly brown.
Step 7: Slice and serve.
Pairs Well With
It goes greatly on a toasted bun with bbq sauce and honey mustard.