Homemade Frankfurter / Vienna Sausages - A Delicious German Classic
In this video you will learn how to make your own Frankfurter..
Have fun trying it out!
Best regards,
Daniel
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🍽️ The recipe*:
Ingredients for your Frankfurter
Variant 1: This is how they were made traditionally
60 % beef shoulder or neck (600 g)
20 % pork shoulder (200 g)
20 % pork back fat (200 g)
Variant 2: Pork Vienna sausages
50 % pork shoulder (500 g)
30 % pork cheeks (300 g)
20 % back bacon (200 g)
Variant 3: Frankfurter sausages
40 % lean pork (400 g)
35 % pork back fat (350 g)
25 % Veal (250 g)
Spices per 1000 g of meat:
18 g salt
2.5 g Cure #1
2 g white pepper
1 g mace
1 g coriander
0,5 g ginger
3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
In addition, you will need 15 - 20 % crushed ice or ice water as for the chopping process later on.
The complete recipe including step-by-step instructions can be found here: wurstcircle.co...
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🔪 Equipment I use:
A detailed list of equipment & casings can be found here: wurstcircle.co...
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😉 Who am I and why am I doing this?
Hey, I'm Daniel a German sausage maker and I've been enthusiastic about cooking and experimenting for ages…
I am tired of miserably long lists of ingredients with words that nobody understands.
That's why I started to make as much as possible myself, including sausage.
Besides all the food, My goal with the Wurst Circle is also to bring back the awareness that every piece of meat was a living being.
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📩 Contact:
I am happy about any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:
Good Morning by Amine Maxwell
/ aminemaxwell
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Пікірлер: 11
To add color, you can just add a little bit of beet juice to give it a more appetizing look. I will try to make them but I don't have a smoker so I will add some liquid smoke. They look delicious. Greetings from the Netherlands. Ps. Coriander is also known as cilantro in the US.
Wonderful!
Delicious, im going to try this
Wündebar! The meat content in our country is 50 % and rest all kinds of other stuff, unhealthy and doesn't taste the same as when I was a child. Thanks for sharing.
Are these the same as the small canned sausages we buy in America?
KRAUT AND FRANKFURTER
How to replace phosphate?
I see you poached them after smoking, can't you just also smoke them until they reach the target temp? Then you can skip the poaching part I assume.
@WurstCircle
3 жыл бұрын
You could but then there would be more smoke flavour and color. I personally only want a hint of smoke. That is how I know them. But do as you like it best. That is the beauty of making it yourself
@tubekulose
3 жыл бұрын
You can but then they are no Frankfurter/Wiener Würste any more.
@domenicomonteleone3055
9 ай бұрын
@@WurstCirclei have been following you from # YSW 🇨🇦 I have a question to ask you about the different types of sausages that they sell for Christmas 🎄 in your area and if you live in a village for Christmas 🎄 the reason I ask this question is if you could think about the Christmas sausages that are sold for Christmas 🎄 I hope you understand what I have said to you respect back to you you are amazing at the different types of sausages 😊😊😊😊