Frankfurter Sausages
Classic cooked sausage made from finely emulsified pork, cured and hot-smoked. The thin casings provide the typical snap when bitten into. After smoking, the sausages are briefly heated in hot water.
Ingredients(for 1 kg)
Instructions
Curing
12 hoursCut meat into cubes, mix with curing salt and spices, and cure covered for 12 hours at 2-4 °C in the refrigerator.
Emulsifying
15-20 minutesFinely emulsify the cured meat in the bowl cutter while gradually adding ice water. Keep the temperature below 12 °C. The mixture should be smooth and cohesive.
Filling
20-30 minutesFill the sausage mixture into sheep casings (caliber 22-24) and twist off at approx. 12 cm lengths. Let sausages dry at room temperature for 30 minutes.
Smoking
60-90 minutesSmoke in the smoker at 70-80 °C with beech wood until the sausages are golden brown and have reached a core temperature of 72 °C.
Poaching
10 minutesBriefly warm the finished sausages in water at 75-80 °C, then immediately shock in cold water for better texture.
Pro Tip
Chill the meat and all equipment well before emulsifying – ideal emulsifying temperature is 10-12 °C for a stable emulsion.
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