Frankfurter-Wiener Würstel

The Viennese Frankfurters additionally accepted as “Wiener Würstel” were aboriginal produced in Vienna in 1805 by the German boner Johann Georg Lahner (1772-1845), built-in in Gasseldorf, Bavaria, who immigrated to Vienna and started experimenting with new sausages which bodies assume to like. He did an apprenticeship as a boner in Frankfurt and absitively to alarm his best accepted sausage the “Frankfurter.” His Frankfurter had annihilation in accepted with sausages in Germany area sausages were fabricated either from pork or from beef, but not from aggregate of both. Such restrictions did not abide in Austria and Johann Lahner alloyed pork and beef together, artificial them actual finely. The sausage was agilely smoked and adapted and became a hit in Vienna, again in the blow of Europe and the USA. Frankfurter is a attenuate sausage, fabricated from pork, beef, pork abdomen fat and spices, cautiously ground, blimp in sheep casings, agilely smoked and adapted in water.

Beef and /or pork, best quality420 g0.92 lb
Pork belly250 g0.55 lb
Water330 ml11 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2.5 tsp
Cure #12.0 g1/3 tsp
White pepper1.0 g1/2 tsp
Mace0.5 g1/4 tsp
Garlic, smashed2.5 g1 clove
  1. Grind meat through 5 mm (1/4”) plate.
  2. Grind fat through 5 mm (1/4”) plate
  3. Using aliment processor emulsify arena meat, baptize and all capacity together. Add fat and emulsify until accomplished adhesive is obtained.
  4. Stuff sausages into 24 mm sheep casings basic 20 cm (8”) links. Adhere sausages in smokehouse (no smoke applied) at 50° C (120° F) until they feel dry to touch.
  5. Apply smoke at 70° C (158° F) for 50 minutes. Aboriginal frankfurters were smoked with beech wood.
  6. Cook sausages in baptize at 75-80° C (167-176° F) until they ability 70° C (158° F) centralized temperature. This should booty about 20 minutes.
  7. Immerse in algid baptize for 5 minutes. Authority in air to clear moisture.
  8. Refrigerate.
Frankfurter is served with a roll, candied or hot mustard, horseradish or ketchup.

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