Wiener Frankfurter
The classic Wiener frankfurter is a finely emulsified scalded sausage made from pork in a characteristically thin sheep casing. The fineness of the forcemeat and gentle hot-smoking give it its typically tender, juicy consistency. When heating in water, the temperature must not exceed 70 °C to prevent the skin from bursting.
Ingredients(for 1 kg)
Instructions
Forcemeat Production
20 min.Grind lean pork (80%) and bacon (20%) through the 3 mm plate and chill to -2 to 0 °C. Process in a bowl cutter or powerful food processor in portions to a fine, sticky emulsion. Add spices, curing salt and ice water gradually. Mixture must not exceed 12 °C.
Filling and Maturation
4-6 hoursFill the forcemeat into sheep casings (caliber 22-24 mm) without air pockets and twist into sausages of 10-12 cm. Hang sausages on smoking sticks and allow to mature in the refrigerator at 4 °C for 4-6 hours. Then allow to dry at room temperature for 30 minutes.
Smoking
60-90 min.Set smoker precisely to 60-70 °C. Smoke sausages with fine beech smoke for 60-90 minutes at 60-70 °C until a golden yellow color and a core temperature of 70 °C is achieved. The smoker temperature must not exceed 75 °C to prevent the sheep casing from bursting.
Cooling
10 min.Shock sausages directly from the smoker with cold water to smooth the skin and stop the cooking process. Then hang briefly until the surface is dry. For optimal enjoyment, heat in hot water at max. 70 °C (do not boil).
Pro Tip
The meat temperature during emulsification must never exceed 12 °C – at higher temperatures the emulsion breaks, the sausage becomes grainy and loses juice when heated.
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