Frankfurters

Frankfurters

Ingredients:
22 mm diameter hog casings – you will need about 2 m.
1 kg lean pork, cubed
1 kg lean beef, cubed
250 g pork fat, cubed
2 teaspoons finely ground coriander
½ teaspoon dried marjoram
½ teaspoon ground mace
½ teaspoon ground mustard seeds
2 teaspoons sweet paprika
1 teaspoons finely ground white pepper
2 teaspoons sugar
20 g curing salt
200 ml milk
1 large onion, very finely minced
12 garlic cloves, crushed
2 medium eggs

Directions:
1. Chill the meat and fat for a couple of hours (the fat needs to be really chilled or else it
smears). Cube and very finely mince both using the medium plate on the grinder and then
the fine plate, or in the food processor until you have a fine paste. Keep the meat covered
in the fridge while you prepare the remaining ingredients.
2. In a bowl make a purée of the dry ingredients with a little of the milk. Add the onion,
garlic cloves and eggs with the rest of the milk and then combine everything with the
stuffing until it is evenly mixed. Cover and place the bowl in the coldest part of the fridge
overnight for the flavours to develop.
3. Stuff the sausage mixture into sheep skins and link at about 20 cm (see also ).
Place in boiling water and then simmer for 20 minutes. The sausages are then cooked
before they are served in the traditional way, with boiled onions and cabbage and Mustard
sauce ().
Wiener
Makes about 12 sausages
The traditional hot dog sausage, it can be made with or without paprika. This sausage is
the one that crossed the Atlantic and became world famous! Use thin hog skins at about 22
mm diameter.