More from the Morton Salt Book
(Page 9 of 13)
January/February 1973
By the Mother Earth News editors
FRANKFURTERS Frankfurter sausages are a great favorite and are also known as wienies or Vienna Sausage, depending on the size and style of casings used.
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The recommended proportions of beef and pork are two parts of lean beef to one part of fat pork. This may be varied to suit individual tastes. For making 30 Ibs. of frankfurters, use the following recipe.
20 lbs. lean beef
10 lbs. fat pork
1 lb. Tender-Quick
3 oz. black pepper
1 1/2 oz. mace or sage finely ground
Garlic or onions go well in frankfurters and can be added if desired.
Mix the Tender-Quick and seasoning together, then thoroughly mix with the chopped meat and run through the grinder, using fine plate. Grind two or three times to make sure the. seasoning is evenly distributed and that the meat is ground very fine. After grinding, stuff in sheep or hog casings, depending on whether you want lard or small frankfurters,
After stuffing, hang in a smokehouse and smoke until a rich, orange color. Then cook in water heated to 155° until they float. Cooking time depends upon the thickness of the frankfurters. Do not have the water much hotter than 155° or the casings may burst. After cooking, rinse the frankfurters in hot water to remove grease. Use frankfurters soon after making or can them for keeping over a long period.
WESTPHALIAN STYLE SAUSAGE This a very coarse cut type sausage made from pork. The meat from the neck, shank and trimmings good for this style sausage. Use about three parts t lean pork and one part fat. Grind the meat through a coarse plate with 3/8 " holes, or chop with butcher knife. Then mix the meat with Tender-Quick black pepper and cloves to taste.
When thoroughly mixed, stuff into casings and hang in a cool place to dry for 48 hours. Then smoke from 4 to 6 hours to a light mahogany color. Then store in a cool, dry place.
LIVER SAUSAGE For making liver sausage cook the head meat, tongues, heart, skins, and other trimmings until the meat can be removed easily from the bones. Do not cook quite so long as when cooking head meat trimmings for making head cheese.
Next, remove all blood vessels from hog livers and cut livers deeply with knife so that they can be thoroughly scalded by putting in scalding water for about 10 minutes. For 10 lbs. of finished liver sausage, use 8 to 8 1/2 lbs. of head meat and the other pork trimmings and 1 1/2 to 2 lbs. of liver. Grind all the cooked meats and livers using plate with 3/16 or 1/4" holes.
To the ground meat add enough of the liquor from the cooked trimmings to give it a soft but not wet texture. Add to the 10 lbs. of mixture 4 oz. Tender-Quick, 1/2 oz, black pepper, small quantity of sage, red pepper and allspice to taste.
Stuff into casings and simmer in hot water until it floats, which requires 15 to 30 minutes After cooking, plunge into cold water and chill thoroughly. Hang in a cool place to drain. Liver sausage should be used up in a short time after it is made unless it is cooked or covered with melted lard.
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