Salchicha Frankfurt Style (Salchicha tipo Frankfurt)

Spanish version of frankfurter, quite popular in Spain. The frankfurter is a cured, smoked and cooked sausage. It is a ready to eat sausage or it may be boiled, fried or grilled for serving. The frankfurter originated some 350 years ago in Frankfurt, Germany and German immigrants brought the technology to other countries. The terms frankfurter, wiener or hot dog are practically interchangeable today. When the term “beef frankfurter” is used, the sausage is made of pure beef only.

Calories: 240

Servings: 10

Prep time: 2 hours

Cook time: 20 minutes

Nutritional information

Meats	Metric	US
Beef	600 g	1.32 lb
Lean pork trimmings	200 g	0.44 lb
Fat pork trimmings	200 g	0.44 lb

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
Cure #1	2.5 g	1/2 tsp
Sweet pimentόn	4.0 g	2 tsp
White pepper	2.0 g	1 tsp
Coriander	2.0 g	1 tsp
Nutmeg	1.0 g	1/2 tsp
Cold water	150 ml	5 oz fl

Instructions

Grind beef with 3 mm (1/8") plate adding 75 ml (1/2) of cold water. Grind pork with 3 mm (1/8") plate adding 75 ml (1/2) of cold water. Grind fat trimmings through 3 mm (1/8") plate. Mix all meats together. Place ground meats in a freezer for 30 minutes then grind them again through 3 mm (1/8") plate.
(You could grind meats and fat through 6 mm (1/4") plate, then emulsify in food processor adding 150 ml of cold water. Add spices during emulsifying.)
Mix the sausage mass with spices together.
Stuff firmly into 24-26 mm sheep casings. Form 4-5” (10-12 cm) long links.
Hang for one hour at room temperature.
When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 60 minutes until the sausages acquire brown color.
Cook in water at 75º C (167º F) until internal meat temperature reaches 154-158º F (68-70º C). This should take about 20 minutes.
Shower with cold water for 5 minutes.
Keep in a refrigerator.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.