![]() Hang your frankfurters into your smoker / smoking chamber to dry for about 1 hour. You can decide for yourself how big you want your wieners to be.ġ1. Make sure that not much air gets into the casings.ġ0. The meat should not be warmer than 12 C° (53,6 ☏), otherwise your mass will lose its binding and the sausage will crumble later on.ĩ. Mix until it forms a nice cohesive mass.Ĩ. The crushed ice is used to make your mixture nice and creamy. Mix the meat and add some crushed ice from time to time. Add the salt, cure, spices and cutter phosphate to the mixture.ħ. Put the meat mixture into a sausage cutter or your food processor. Let the meat through the meat grinder twice.The next steps will be easier this way.Ħ. Grind the meat through the finest perforated disc (2mm). Grind your spices (except for the cutter phosphate) to a fine powder.Ĥ. This will help later on with the grinding process and the temperature.ģ. Put the meat in the freezer for 1-2 hours. The bigger the grinder, the bigger your pieces of meat can be.Ģ. The size varies depending on how big your meat grinder is. ![]() Making Frankfurter – Step-By-Step Instructionsġ. To fill your sausage you need a natural sheep casing caliber 20/22. For the beginning you can also use a filling attachment for your meat grinder. You need this to get your meat mass into the casing. Sausage stuffer / attachment for the meat grinder The frankfurter must be smoked before they are cooked. If you have a Thermomix, you can also use it for this process. In a food processor, the minced meat and ingredients are mixed into a very fine mass. The meat is chopped into small chunks with it. You need a meat grinder to “grind” the meat. In addition, you will need 15 – 20 % crushed ice or ice water as for the chopping process later on. 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos).Variant 1: This is how they were made traditionally Making your own Frankfurter – What do you need? Ingredients for your Frankfurter Making Frankfurter – Step-By-Step Instructions.Making your own Frankfurter – What do you need?.The latter contains a portion of veal or beef in addition to the pork.Įnough talking, you can find the complete frankfurter recipe either as video or in written format. Since you might want to recreate vienna sausages you’re more used to, I’ve added a pork and “frankfurter” variant. For cost reasons, that’s not happening in almost any industrially made frankfurters these days. I use an old recipe where the main ingredient is beef. But as I said, you can also make them without it. In the recipe I added the cure to get the classic pink color. You can tell because the Frankfurters don’t have the typical pink hue. Alternatively, you can also just scald them, which leads to the fact that you have no smoke flavor on the Wiener sausages.įor this recipe, I tested to produce them without cure #1. for example they are called frankfurters.įor the preparation you need a smoker. They are known all over the world and have various names. In this article I will show you how you can make Wiener Würstchen (vienna sausages) at home. Homemade Frankfurter / Vienna Sausages – A Delicious German Classic
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