Sausage hotdog frankfurter hot dog

Frankfurter It is the typical sausage used to prepare hot dogs, or hot dogs, as they were originally called in the United States. It is a strongly seasoned sausage, traditionally made with a mixture of beef and pork or just beef. They can be just smoked or lightly smoked and then cooked in water. They are ready-to-eat products and can be consumed cold or heated moments before consumption. A common mistake is to overcook them in boiling water, leaving them swollen. The correct thing is just a quick warm-up.

The name frankfurter refers to the place where this type of sausage was originally produced, in the city of Frankfurt, Germany.

Frankfurters arrived in the United States around 1900 and quickly became a typical dish of North American cuisine.

In Germany and Austria, frankfurters are also known as würstchen, or “little sausages” and there are many recipe variations. They are eaten hot with sauerkraut and cold with potato salad.

Ingredients

500g pork shank (choose a piece with a lot of fat);
500g beef shoulder (or any cut with a lot of fat);
200g to 300g of crushed ice;
20g salt;
4g sugar;
3g type 1 curing salt (6.25% of nitrite and 93.75% of salt);
3g antioxidant (with sodium erythorbate);
1g rosemary extract;
4g garlic powder;
4g onion powder;
6g smoked paprika;
3g powdered coriander seeds;
2g white pepper powder;
1g powdered nutmeg;
20g mix yield* (vegetable proteins, carrageenan and/or phosphates);
3 drops of natural carmine coloring from cochineal and/or beetroot (coloring is optional);
Lamb tripe or collagen caliber between 20 and 22

* The yield mix is composed of soy protein, carrageenan and/or phosphate. The protein draws water towards itself and the phosphate changes the pH of the meat, allowing greater water retention by the meat protein. This combination helps maintain the sausage's emulsion. The use of the yield mix is optional.

Preparation of Frankfurter sausage

1. Clean beef and pork well, removing the connective tissue but keeping as much fat present in the pieces as possible. Separate the fat from the meat;
2. Grind the meat and fat separately on a medium disc;
3. Mix the salt and curing salt into the ground meats, refrigerate the meats and freeze the fat;
4. In a food processor with a very sharp cutting blade, slowly process the meat. Add ice little by little to keep the dough cold;
5. Process the meat, adding ice periodically until the mixture is smooth, homogeneous, like toothpaste;
6. When the dough is very smooth, add all the other ingredients and continue processing until everything is well distributed;
7. Refrigerate the finished dough again for at least 2 hours;
8. Insert calibers between 20 and 26 in sheep casing, depending on the desired thickness. You can also embed collagen casing in these calibers.
9. Smoke at a temperature of 80ºC to 90ºC until the inside of the sausages reaches 60ºC. Ideally, you should use a thermometer with two sensors or two separate thermometers, one for the smoking chamber and the other stuck in the center of one of the sausages;
10. As an option to smoking, you can cook in water at the same temperature until the inside of the sausages reaches 60ºC;
11. When they reach 60ºC, remove them from the smoker and immerse them in ice water, this prevents the sausages from becoming wrinkled.
12. Consume immediately or vacuum pack and store at up to +8ºC for up to 90 days (this period may vary).