Frankfurter Fleischwurst selber machen
Recipe Information
Frankfurters
Cultural Context
Originating from Frankfurt, Germany, Frankfurters are a beloved street food that reflects the country's rich sausage-making tradition. Traditionally enjoyed at festivals and outdoor gatherings, they embody the spirit of German cuisine with their hearty flavors and simple preparation. Today, they are popular worldwide, often served at barbecues and sporting events, showcasing various toppings and styles.
Das Fleisch in wolfgerechte Stücke schneiden und leicht anfrieren.
Das Fleisch mit der 3mm Scheibe durch den Wolf drehen.
Salzwasser für das spätere Brühen vorbereiten und die Brühtemperatur auf 75°C bringen.
Das Magerfleisch in den Kutter geben, danach das Bauchfleisch.
Während die Masse im langsamen Gang durchläuft, Salz und KHM beigeben.
In den schnellsten Gang übergehen und dabei das Eiswasser hinzugeben.
Die Gewürze mit in den Kutter geben und so lange kuttern, bis eine homogene Masse entsteht.
Das Brät in den Darm füllen und die Würste auf gewünschte Länge abdrehen.
Die Würste bei 75°C für ca. 30 Minuten brühen, bis eine Kerntemperatur von etwa 70°C erreicht ist.
Die Würste mit kaltem Wasser herunterkühlen und zwei Tage im Kühlschrank reifen lassen.
Equipment Needed
Allergens
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