How to Make Little Smokey Frankfurters from Start to Finish - How to Make & Smoke Mini-Frankfurter Sausages!!!
Author: Whats4Chow
Recipe type: Sausage
These little smoked cocktail frankfurters are amazing, and really easy to make. I am using trimmings from a whole ribeye roast, but you can use rump or sirloin as well, provided the the fat content is 25%. If you use a leaner cut, add the balance in pork back fat. You can find the printable recipe on our website http://Whats4Chow.com This is episode #375 with Whats4Chow.com - please subscribe for notifications and updates.
Ingredients
- 1.8kg Beef, 25% Fat
- 200ml Milk powder
- 1 medium onion
- 3 Cloves garlic
- 120ml Paprika
- 36g Prague powder
- 20g Kosher salt
- 360ml Water, well chilled
Instructions
- Cut the meat into pieces that will fit through the feeder tube of your mincer. Cut a medium onion, peel 3 cloves of garlic, measure out the Prague powder and salt, as well as the milk powder and paprika. Use a good quality paprika as the success of this endeavor hinges on this.
- Place the meat in your freezer for 15 minutes, then run this through your mincer using the coarse mincer plate. Return the meat to the freezer for 15 minutes.
- Run the onion and garlic through the mincer and place this in your refrigerator.
- Combine the paprika, milk powder, Prague powder and salt. Mix this together thoroughly.
- Remove the meat from the freezer and place it in a large tub. Add the minced garlic and onion, and the paprika mixture. Mix this all together thoroughly.
- Run the beef through the mincer again, this time using the medium plate. Return the meat to the freezer for 25 minutes.
- After the chilling time place the meat back into the tub. At this stage the meat, despite being chilled is quite sticky and needs to be tempered by adding water. You need to add 20% of the meat weight in water in order to make it workable, and to make sure it will run through the sausage stuffer smoothly.
- Run the meat through the mincer again, this time using the fine plate.
- Load the finely minced meat into the hopper of the sausage stuffer.
- I am pumping this into 18mm collagen casings and to do this I have the 12mm funnel attached to the stuffer.
- Place the hopper on the stuffer and turn the crank until the filling reaches the end of the funnel. Load the casing onto the funnel, twist the end and start cranking.
- When making the mini franks, it is much easy to twist off the links progressively. If you extrude the entire length, you stand a good chance of ending up with over-filled casings that are difficult, or impossible to crimp and form links.
- Once all of the links are filled and formed, it's time for the smoker. I am using the Smoke Daddy Cold Smoke Generator attached to my regular gas barbecue.
- Fire up the smoker and arrange the sausages on racks, or hang them from the warming rack. The sausages must not be touching. Ignite a single burner furthest from the sausage, close the lid and allow the sausages to smoke for 2.5 to 3 hours. The barbecue thermometer should read 80c or 176f, and the target internal temperature of the sausages is 65c or 149f.
- Once smoking is complete, remove the sausages from the barbecue. These are only partially cooked and require cooking to completion, either by boiling, broiling or gently frying them to perfection.
