Frankfurt Sausage Beechwood

Remove coarse sinews from pork shoulder and belly and cut into grinder-ready cubes. Spread meat on a tray and place in freezer for 1-2 hours until semi-frozen but still cuttable (approx. -2°C). Grind meat first through the 8 mm plate, then through the 3 mm plate.

Add ground meat in portions to the high-performance bowl cutter. Add nitrite curing salt and spices. Work in ice water in three stages. Run cutter at highest speed until a fine, homogeneous forcemeat is formed. Keep temperature strictly below 10°C – if necessary, cool metal bowl in an ice bath.

Soak sheep casings caliber 20/22 in lukewarm water. Fill forcemeat into the sausage stuffer and fill into casings without air bubbles. Twist sausages to 13-15 cm length, hang on smoking sticks and allow to cure in the refrigerator at 4°C for at least 12 hours.

Remove sausages from the refrigerator and allow to dry at 18-20°C for 1 hour until the surface is completely dry. A moist surface would repel smoke and lead to uneven coloring.

Preheat smoker to a maximum of 25°C and fill with beechwood flour or chips for cold smoke. Smoke sausages for 60-120 minutes at a constant 20-25°C until they achieve an even golden-yellow to light brown color. Strictly control temperature.

Place smoked sausages in a large pot with 78°C hot water (never boil!) for 15-20 minutes until they reach a core temperature of 72°C. The water temperature must not exceed 80°C, otherwise the casing will burst.

Immediately after scalding, shock sausages in ice water for 10 minutes to stop the cooking process and tighten the skin. Then store at 2-4°C and consume within 7 days.