Homemade Frankfurter / Vienna Sausages - A Delicious German Classic

hot dog buns

🥗Healthier: whole grain buns

💰Cheaper: regular sandwich bread

Whole grain buns add fiber, while sandwich bread is often less expensive.

hot dogs

🥗Healthier: turkey or chicken dogs

💰Cheaper: pork hot dogs

Turkey or chicken dogs are lower in fat, while pork hot dogs are usually cheaper.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds flavor without extra calories, while yellow mustard is often less expensive.

sauerkraut

🥗Healthier: fermented vegetables

💰Cheaper: cabbage

Fermented vegetables offer probiotics, while cabbage is a cost-effective alternative.

Cut the pork neck, beef neck, and pork back fat into strips that fit into your grinder.

Put the meat strips into the freezer.

Grind the spices (salt, cure, white pepper, mace, coriander, ginger) into a super fine powder.

Use a meat grinder with the smallest perforated disc to grind the meat through twice to achieve a super fine mass.

In a food processor, mix the ground meat with the spices, phosphates, salt, and cure until it reaches a very fine mass.

Gradually add crushed ice to the meat mixture, ensuring it stays below 12 degrees Celsius (53.6 Fahrenheit) to maintain binding.

Prepare a sheep casing (caliber 2022) and put it onto your sausage stuffer.

Push the meat mixture into the casing until visible, then tie a knot at the end.

Twist and rotate the casing to link the sausages, ensuring no air is trapped inside.

Dry the sausages by hanging them in a smoker for 1 hour without temperature or at 40 degrees Celsius (104 Fahrenheit) for 10 to 50 minutes.

Smoke the sausages at 60 to 70 degrees Celsius (140 to 158 Fahrenheit) for 45 to 60 minutes.

Poach the sausages in hot water at 80 degrees Celsius (176 Fahrenheit) for 15 minutes.

Plate the sausages and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens