Looks good Kim!
Steve
Steve
Homemade Frankfurters (hot dogs)
- Thread starter Kim_NC
- Start date
Quote:
Well can you adopt me so I can be family? LOL
Well can you adopt me so I can be family? LOL
- Thread starter
- #13
LOL You guys are funny!
Well, Lawsonville is very close...about 45 minutes. Morganton is 1 hr + 45 minutes. And New Hampshire is way, way far away.
Here's the recipe we used. For a combination of beef and pork we'll reduce the pork to 1/4 of the total 2 lbs meat next time. The mixture was a little "too porky". Of course, the all beef and all turkey versions are still next on our list.
Homemade Frankfurters (hot dogs, weiners)
3 feet sheep or small (1-1/2-inch diameter) hog casings
1 lb ground lean pork
1 lb ground lean beef
1/2 tsp onion powder
1/8 tsp garlic powder
1 tsp ground coriander
1/4 tsp dried marjoram
1/4 tsp ground mace (I didn't have mace and used 1/8 tsp nutmeg intead)
1/2 tsp ground mustard
1 tsp paprika
1 tsp white pepper
1 egg white
1 tsp sea salt, or to taste (next time I'm doubling the salt)
1/4 cup milk
Prepare the casings by rinsing off salt and flushing with water. Leave soaking in water until ready to use.
Mix onion powder, garlic powder, coriander, marjoram, mace, mustard, and paprika. Add the pepper, egg white, salt, and milk and mix thoroughly.
Mix ground beef and ground pork together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.
Chill the mixture for a half hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 10 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
Well, Lawsonville is very close...about 45 minutes. Morganton is 1 hr + 45 minutes. And New Hampshire is way, way far away.
Here's the recipe we used. For a combination of beef and pork we'll reduce the pork to 1/4 of the total 2 lbs meat next time. The mixture was a little "too porky". Of course, the all beef and all turkey versions are still next on our list.
Homemade Frankfurters (hot dogs, weiners)
3 feet sheep or small (1-1/2-inch diameter) hog casings
1 lb ground lean pork
1 lb ground lean beef
1/2 tsp onion powder
1/8 tsp garlic powder
1 tsp ground coriander
1/4 tsp dried marjoram
1/4 tsp ground mace (I didn't have mace and used 1/8 tsp nutmeg intead)
1/2 tsp ground mustard
1 tsp paprika
1 tsp white pepper
1 egg white
1 tsp sea salt, or to taste (next time I'm doubling the salt)
1/4 cup milk
Prepare the casings by rinsing off salt and flushing with water. Leave soaking in water until ready to use.
Mix onion powder, garlic powder, coriander, marjoram, mace, mustard, and paprika. Add the pepper, egg white, salt, and milk and mix thoroughly.
Mix ground beef and ground pork together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.
Chill the mixture for a half hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 10 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
Last edited:
Thanks for the recipe! I saved it to try out!
Kim_NC.....could you please tell me where you get the casings from. I was going through a closet today and remembered that a electric meat grinder was given to me....it has a sausage stuffer attachment....so if I can find the casings, we can make some of the hotdogs too.
- Thread starter
- #16
Quote:
We bought ours from the slaughter house that does our butchering. I've also bought them in a larger bratwurst size from Amish stores while visiting family in PA.
If you have a local butcher shop they may have them or can order them for you.
You can order them online here:
http://www.sausagemaker.com/naturalcasings.aspx
You'll probably spend $20 or more, unless a local butcher shop will sell you a small amount . However, a typical package will do 50-60 lbs of meat and will keep forever if left packed in the salt.
Edit: typo
We bought ours from the slaughter house that does our butchering. I've also bought them in a larger bratwurst size from Amish stores while visiting family in PA.
If you have a local butcher shop they may have them or can order them for you.
You can order them online here:
http://www.sausagemaker.com/naturalcasings.aspx
You'll probably spend $20 or more, unless a local butcher shop will sell you a small amount . However, a typical package will do 50-60 lbs of meat and will keep forever if left packed in the salt.
Edit: typo
Last edited:
If you make an all beef frank, be sure to let us know how they turned out. My hubby is not a big fan of pork in any form, so making an all beef product sounds lovely.
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