Ultimate Frankfurter

Name: Ultimate Frankfurter
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 lb Beef; 1 each Lamb's intestines; 1 dash Vinegar; 25 grams Onion, grated; 5 grams Garlic, crushed; 2 grams Corriander; 1 grams Mustard; 1 grams Mustard Seed; 2 grams White Pepper; 10 grams Salt; 1 cup Dry Milk; 36 grams Ice Water

Ryan Goodwin @cook_3814251

San Francisco, California

A basic recipe for a handmade hot dog.

Ryan Goodwin @cook_3814251

San Francisco, California

A basic recipe for a handmade hot dog.

Saved

Ingredients

2 hours

6 servings

1 1/2 lbBeef
1 eachLamb's intestines
1 dashVinegar
25 gramsOnion, grated
5 gramsGarlic, crushed
2 gramsCorriander
1 gramsMustard
1 gramsMustard Seed
2 gramsWhite Pepper
10 gramsSalt
1 cupDry Milk
36 gramsIce Water

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Steps

2 hours

1

Cut the meat into 1" cubes.
2

Place in freezer for about 30 minutes.
3

Soak casings in water with a splash of vinegar.
4

Grate onion and garlic.
5

Assemble spices. Activate with heat. Pulverize with a spice grinder.
6

Prepare meat grinder.
7

Grind meat.
8

Combine meat, onion, garlic and seasonings in a stand mixer with a paddle attachment fitted.
9

Beat on medium speed, slowly adding ice water.
10

The result is a paste that smears to the side of the bowl.
11

Check seasoning by poaching several chunks of sausage and tasting. Adjust as necessary.
12

Prepare a sausage stuffer, mounted with a length of lamb casing.
13

Stuff frankfurters.
14

Pinch and twist to segment to desired length.
15

Cook, very gently. I suggest baking at the lowest available temperature to an internal temperature of about 150°F (2 hours or so). This seems to yield the best texture.
16

If your not planning to consume these quickly, they freeze pretty well.