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Homemade Frankfurters

Hot dogs or frankfurters are nothing more than ground meat with seasonings. They are easy to make at home with about an hour of time invested. You can make these all beef or all pork, if you wish. Feel free to adjust the seasonings to suit your own personal tastes. Plan ahead to find the casings, usually available at your local butcher shop.

3

feet sheep or small hog casings, (1-1/2-inch diameter)

1

pound

lean pork, cubed

3/4

pound

lean beef, cubed

1/4

pound

pork fat, cubed

1/4

cup

very finely minced onion

1

small

clove garlic, finely chopped

1

teaspoon

finely ground coriander

1/4

teaspoon

dried marjoram

1/4

teaspoon

ground mace

1/2

teaspoon

ground mustard seed

1

teaspoon

sweet paprika

1

teaspoon

freshly fine ground white pepper

1

egg white

1

-1/2 teaspoons sugar

1

teaspoon

salt, or to taste

1/4

cup

milk

1

Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.

2

Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.

3

Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.

4

Preparing the Casing

5

Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.

6

After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing.

7

Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (37.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2021.22

Calories From Fat (59%)

1200.73

% Daily Value

Total Fat 131.33g

202%

Saturated Fat 49.14g

246%

Cholesterol 631.43mg

210%

Sodium 3591.96mg

150%

Potassium 3094.37mg

88%

Total Carbohydrates 13.63g

5%

Fiber 2.33g

9%

Sugar 8.28g

 

Protein 182.48g

365%