Classic Frankfurters: A Step-by-Step Guide

Ingredients

  • 2 lbs pork shoulder, cut into 1 inch chunks
  • 1 lb beef chuck, cut into 1 inch chunks
  • 1/4 cup crushed ice
  • 1/4 cup kosher salt
  • 1 tablespoon ground white pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 1 teaspoon ground mace
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 10 feet hog casings, soaked in warm water and rinsed

Steps and instructions

  1. Place the pork and beef chunks in the freezer for about an hour until they are firm but not completely frozen.
  2. Grind the meat using a meat grinder into a large bowl set in a larger bowl of ice.
  3. Add the crushed ice, salt, white pepper, coriander, garlic powder, mace, nutmeg, ginger, and cardamom to the ground meat and mix with your hands until well combined.
  4. Rinse the hog casings well and keep them in a bowl of warm water.
  5. Fit a sausage stuffer with a tube the same size as your casings. Feed the end of the casing onto the tube, then push the entire casing onto the tube, leaving about 6 inches hanging off the end.
  6. Start feeding the sausage mixture into the stuffer and push it through into the casing, being careful not to overstuff.
  7. Twist the sausages into 4-inch links. Continue with the remaining sausage mixture and casings.
  8. Once all the sausages are stuffed and twisted, use a pin to prick out any air bubbles.
  9. Place the sausages in the refrigerator and let them dry overnight.
  10. When ready to cook, bring a large pot of water to a boil, reduce to a simmer, and gently cook the sausages for 20 minutes.
  11. Remove from the water and let them cool. Once cooled, they can be grilled or pan-fried to finish cooking.

Tools for making

  • Meat grinder - Used to grind the pork and beef chunks into ground meat.
  • Large bowl - Used to mix the ground meat with the spices and seasonings.
  • Bowl of ice - Placed under the large bowl to keep the meat mixture chilled.
  • Sausage stuffer - Equipped with a tube to stuff the sausage mixture into casings.
  • Hog casings - Natural casings made from hog intestines, used to encase the sausages.
  • Bowl of warm water - Used to soak and rinse the hog casings before stuffing.
  • Pin - Used to prick out any air bubbles from the stuffed sausages.
  • Large pot - Used to boil the sausages.

Recipe variations

  • Use chicken or turkey instead of pork and beef for a poultry-based frankfurter.
  • Add diced onions and minced garlic to the meat mixture for extra flavor.
  • Experiment with different spices and herbs such as paprika, cumin, or thyme.
  • Try using lamb or veal instead of pork and beef for a different flavor profile.
  • Make a spicy version by adding cayenne pepper or chili flakes to the meat mixture.
  • For a healthier option, use lean ground meat and reduce the amount of salt and fat added.
  • Substitute the hog casings with collagen casings or plant-based casings for a vegetarian or vegan version.
  • Add grated cheese, such as cheddar or Swiss, to the meat mixture for a cheesy frankfurter.
  • Experiment with different cooking methods such as smoking or baking instead of boiling.
  • Create a gourmet twist by adding ingredients like sun-dried tomatoes, olives, or roasted red peppers to the meat mixture.

Recipe overview

This timeless recipe will guide you on how to make traditional homemade Frankfurters. Frankfurters, also known as "hot dogs", are a staple at street carts, grills, and dinner tables across the world. This recipe will give you a new appreciation for the craft of sausage making, and the flavors are far superior to anything you can buy off the shelf. In this recipe, we're using a mix of pork shoulder and beef chuck, along with a blend of spices to create a flavorful and juicy sausage. The process of grinding, seasoning, and stuffing might seem intimidating, but with a little patience and practice, you'll be making homemade Frankfurters with ease. We'll also go over how to properly cook the sausages to achieve a deliciously snappy exterior and a juicy, hot interior. Get ready to impress your friends and family at your next barbecue with these homemade Frankfurters that are a cut above the rest!

Common questions

  1. Can I use different types of meat for this recipe? Yes, you can use different types of meat as long as they are suitable for making sausages. Pork shoulder and beef chuck are commonly used, but you can experiment with other cuts of pork or beef if desired.
  2. Do I need a meat grinder to make these frankfurters? Yes, a meat grinder is recommended to grind the meat to the desired consistency. It helps in achieving the right texture for the sausages. However, if you don't have a meat grinder, you may be able to ask your local butcher to grind the meat for you.
  3. What can I use as a substitute for hog casings? If you can't find hog casings, you can use collagen casings or synthetic casings as an alternative. These can be purchased online or at specialty stores. However, the texture and taste may vary slightly from traditional hog casings.
  4. Can I freeze the sausages? Yes, you can freeze the uncooked sausages. Place them in an airtight container or freezer bag and consume within 3-4 months. Thaw the sausages in the refrigerator before cooking.
  5. Can I grill or pan-fry the sausages directly without boiling them? While traditionally, frankfurters are boiled first, you can also grill or pan-fry them directly without prior boiling. However, boiling them before grilling or pan-frying helps to ensure they are fully cooked and evenly heated throughout.

Serving dishes and utensils

  • Meat Grinder - A tool used to grind the pork and beef chunks into ground meat.
  • Large Bowl - Used to mix the ground meat with the spices and other ingredients.
  • Sausage Stuffer - A device used to fill the sausage mixture into the casings.
  • Pin - Used to prick out any air bubbles in the sausages.
  • Grill or Pan - Used to cook the sausages after they have been boiled.
  • Large Pot - Used to boil the sausages in water.

Origin stories

Frankfurters, also known as "hot dogs," have quite a history, rooted deep in the heart of Germany, specifically in the city of Frankfurt. The name "Frankfurter" comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. These sausages, "Frankfurter Würstchen," were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor as King. The particular style of serving it in a bread bun, which is so famously known as a "hot dog", is an American innovation that was first seen on the streets of New York. This fusion of German culinary tradition and American innovation has created a food item that is dearly loved worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.