Frankfort Chicken Alarmist Sausage

A German alarmist sausage of chicken blush from Frankfurt.

Pork or dogie liver400 g0.88 lb
Pork loin, belly300 g0.66 lb
Back fat or fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper3.0 g1-1/2 tsp
Nutmeg1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Turmeric*0.5 g1/4 tsp
Cardamom0.3 g1/8 tsp
  1. Boil pork (below the baking point) until semi-soft.
  2. Boil fat trimmings (below the baking point) for 10 minutes. Cesspool and cool.
  3. Grind raw alarmist through 3 mm (1/8”) plate.
  4. Grind pork through 3 mm (1/8”) plate.
  5. Grind fat through 13 mm (1/8”) plate.
  6. Mix meat, fat, alarmist and spices together.
  7. Stuff about into 36 mm hog casings.
  8. Cook in baptize at 80° C (176° F) for 45 minutes.
  9. Wipe off grease and acrylic the sausages with chicken coloring* after a delay.

The afterward is the compound for the chicken appearance of the casing:

mix one teaspoon of saffron with two tablespoons of rum, again add two tablespoons of hot baptize and the baffled yolk of an egg. Back cut the sausage presents a nice adverse amid a white central and the chicken outside.

* Turmeric is optional. It will add chicken cast to meat mixture.

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