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Frankfurters are a type of sausage known to almost everyone, often served for breakfast and other meals. They’re the ‘heart’ without which hot dogs wouldn’t exist. Since there’s a lot of controversy around what goes into frankfurters, it’s best to make them yourself—following the rule ‘I know what I’m eating’. Below you’ll find a recipe for homemade pork frankfurters, which also taste great smoked and fried. In the latter version, they’re perfect served with beer. Just right for Oktoberfest😉
Preparation:
Cut the meat and grind it through the finest plate. Add the seasonings (except the milk and water), mix thoroughly, and leave in the refrigerator for 24 hours. After this time, before continuing, transfer the meat to the freezer for 30 minutes so it is very cold. Add the water and milk powder to the meat and blend until you obtain a smooth mixture. If the mixture resists blending, add an extra 50 ml of ice-cold water. At this stage, you can adjust the seasoning if needed. Once smooth, place the mixture in the fridge for 1 hour. In the meantime, prepare the sheep casings (approx. 8–10 m).
Pack the meat mixture fairly tightly into the casings, forming frankfurter sections about 20 cm long. You can poach the finished frankfurters right away (placing them in water at 75℃ for 10 minutes).
You can also hang them for an hour to dry, then smoke at about 50℃ for 2 hours and poach afterwards.
You can also fry the frankfurters after poaching, as they contain no saltpetre.
