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Frankfurters are a type of sausage that everyone is probably familiar with, and are often served at breakfast and at other meals. This is the "heart" without which hot dogs would not exist. Since there is a lot of controversy surrounding the composition of frankfurters, it is best to prepare them yourself according to the "know what you eat" principle. Below you will find a recipe for homemade pork frankfurters, which also taste great smoked and fried. The latter version is perfect served with beer.
Preparation:
Cut the meat and grind it through the finest sieve. Add the spices (without milk and water), mix the whole thing thoroughly and leave it in the refrigerator for 24 hours. After this time, move the meat to the freezer for 30 minutes to make it very cold before continuing. Add water and milk powder to the meat and blend it all until you get a smooth paste. In case the meat puts up a lot of resistance when blending, add an additional 50 ml of ice-cold water to the mixture. At this stage you can make any adjustments to the taste. Once you have a smooth paste, put the meat in the refrigerator for an hour. At this time, prepare mutton intestines (about 8-10 m).
Place the stuffing in the intestines, quite tightly, forming sections of frankfurters about 20 cm long. You can scald the finished sausages right away (by putting them in 75℃ water for 10 minutes).
You can also first hang them up for an hour to dry, then smoke them at about 50℃ for 2 hours and then scald them.
You can also fry frankfurters after scalding, as they do not contain saltpetre.
