German Frankfurter Recipe
A frankfurter is a German-style 100% beef sausage and is a meatier version of the Americanized hot dog. This juicy frank gets its taste by a method of low temperature smoking.
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Ingredients
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Frankfurter Ingredients
Method
Preparation Directions
- 1
Prepare the Casings
Soak the natural hog casings in water for at least 30 minutes, then rinse them thoroughly to remove any salt.
- 2
Mix the Ingredients
In a large mixing bowl, combine the ground beef, pork fat, salt, black pepper, white pepper, nutmeg, and garlic powder. Gradually add the ice water while mixing until you achieve a smooth consistency.
- 3
Stuff the Sausages
Load the meat mixture into a sausage stuffer and carefully fill the soaked casings, being careful not to overstuff. Tie off the ends securely.
- 4
Smoke the Frankfurters
Preheat your smoker to a low temperature (around 65°C or 150°F). Smoke the sausages for about 2-3 hours or until they reach an internal temperature of 70°C (160°F).
- 5
Cool and Store
Once smoked, remove the sausages from the smoker and let them cool. They can be stored in the refrigerator for up to a week or frozen for longer storage.
