Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Wieners (Frankfurters)

6 pounds lean chuck beef
4 pounds lean pork trimmings
1 pint ice water
4 tablespoons paprika
1 teaspoon ground black pepper
1 teaspoon ground celery seeds
1 teaspoon garlic powder
2 cups non-fat dry milk
2 teaspoons prague powder No. 1
6 tablespoons ground mustard
1 teaspoon ground white pepper
1 tablespoon mace
8 tablespoons salt
4 tablespoons powdered dextrose

If you wish, you may use 1 ounce coriander in place of the mace.

Wieners can be made from many different meats, as well as any combination of meats. In some cases, people want to use the leftovers when they butcher their livestock, while others prefer a quality wiener.

Grinding:
For home use, grind all the meat together using a plate with very fine holes. After grinding, mix all the ingredients with water and meat. Mix for 2 to 3 minutes or until all ingredients are evenly distributed with the meat. After mixing, pack into stuffer using a 24 or 26mm lamb casing to stuff wieners.

Smoking and Cooking:
After stuffing, hang wieners on properly spaced smokehouse sticks. Be sure wieners are not touching each other. You may rinse the wieners off with cold water if necessary. Allow wieners to hang at room temperature when using natural casings for stuffing (about 1 hour). When using collagen or synthetic casings, hang at room temperature for about 30 minutes. Wieners should be smoked as follows:

Place into pre-heated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximatelly 1 ½ hours, gradually raise smokehouse temperature to 165°F and smoke until internal termperature of 138°F is obtained. Transfer to steam cabinet cooker and cook at 165°F for 5 to 10 minutes, or until an internal temperature of 152 to 155°F is obtained. Spot check various wieners to be sure that these temperatures are obtained.

If you do not have a steam cabinet, you may leave the wieners in the smokehouse at 165°F until you obtain 152°F internally.

After smoking or cooking, the wieners should be quickly showered with cool water for agbout 10 minutes or until the internal temperature is reduced to 100 to 110°F. After showering with cold water, allow wieners to chill and dry at room temperature or until desired bloom is obtained.

Chilling:
Wieners should be placed in 45 to 50°F cooler and chilled until product has reached an internal temperature of 50°F.


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