Recipe 4 All: Frankfurter Sausage Recipe — Every recipe in the World on this site.

Recipe 4 All: Frankfurter Sausage Recipe

Frankfurter Sausage

Yield: 2 Pounds
3  Feet sheep or small hog
1lb Lean pork, cubed
¾lb Lean beef, cubed
¼lb Pork fat, cubed
¼cups Very finely minced onion
1cl Garlic, finely chopped
1teaspoon Finely ground coriander
¼teaspoon Dried marjoram
¼teaspoon Ground mace
½teaspoon Ground mustard seed
1teaspoon Sweet paprika
1teaspoon Freshly fine ground white
1  Egg white
teaspoon Sugar
1teaspoon Salt, or to taste
¼cups Milk

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. 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. Chill the mixture for half and hour, then run thru the fine blade once more. Prepare casings, stuff and twist off into 6" links. Parboil, without separating, in gently simmering water, fo r20 minutes. Place in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated up to a week or they can be frozen.

Your Frankfurter Sausage is ready. Good luck!

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