Franks, Hot Dog Frankfurter Sausage How To Video German Sausage Maker
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- เผยแพร่เมื่อ 6 ก.พ. 2025
- #sausages #HotDog #Franks
Franks, Hot Dog Frankfurter Sausage How To Video German Sausage Maker
For 5 pounds of sausages!
Ingredients:
2 Ibs. pork shoulder or ham
2 Ibs. pork neck
1 Ibs. backfat
5 Meter sheep casing
German curing salt
White pepper
nutmeg
coriander
sweet paprika
ginger
cutter aids (for reddening)
ascorbic acid (vitamin C)
1 ibs. crunched ice or ice water
Little Gasthaus: Blog littlegasthaus...
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I wanted to make some homemade franks for my German inlaws so you have the best video on youtube no how to make instructions . I also like your other sites.
Thanks for your comment and I hope my video helps you to make a perfect Hot Dog.
befor adding smoke dry the ripen then dry the sausage you will get a much more even colour to the sausage then if you start smoking when they are wet they will come out botchy
Vielen Dank, Herr Peter. I'm happy to see you posting again....a steadfast follower from the USA.
appreciate it , thank you for watching
Wow❤❤❤ love from Zambia .have learnt alot ❤❤❤
I will try these. Thanks for sharing
Very well explained... thank you so much Sir,I am all set to try your version....Gluten Appetit und Dankeshun...
This guy is the real deal. He should have more views
Thanks a lot.
This guy doesn't answer my question
@@raufmustafayev4946 wow, you just asked yesterday, calm down.
@@LittleGasthausi follow you 💯 from # YSW 🇨🇦 much respect back to you for your videos 📹 😊😊😊😊😊
Thanks for coming back and subscribed to my channel. Alway’s happy when I got some feedback from people who tried the recipe. Or when they have any problems with Making sausage. Take care
Wonderful video! Thank you so much for sharing your expertise!!
Thanks a lot for your comment Ric, you should try it and let me know how they turn out.
Very cool awesome video
Thanks for watching and your comment, and thanks for Liking the video.
so this is why Americans like hot dogs so much cause a lot of us are in fact of German ancestry
Perfect, thanks for sharing
Thank you for watching the video.
Thank you for sharing!
It would help on the amount of spice and currying salt that you use
Nice work.
Beautiful job!
Lovely. Yum 👍
Luke, Thanks for watching and Writing.
Awesome
Excellent
Thanks for your comment, keep watching.👍
LOOKS GOOD
Thanks a lot for your comment. happy that I’m still receiving comments on my older videos! take care
I love your video! 💯💯💯👌
Thanks for your comment. Greetings from Germany
@@LittleGasthaus I am German American, my mother was born in Germany, and I've always wanted to know how to make these beautiful Frank's you make! Hope you make more videos on other German food, maybe you can show a few videos on German style food? That would be great! Greetings from Louisiana, USA! 😁
Great video.. thanks alot!
Thanks for watching!
Great
Nice job and I will try them. Feedback: it would be helpful to describe what meat you are processing.
Thank you very much. Great job. Maybe next time you can tell us a little more about the ingredients
Well you’ll find most of the recipes at my littleGasthaus blog
ive been thinking of getting costly machines bet it something i can do.thanks
I’m glad you like the video, you will find the recipe at the, littleGasthaus blog. Thanks for watching.
This will give me ideas for my future livelihood.
Klasse mein Freund
Danke für dein Kommentar Mario Antwort hat leider etwas länger gedauert ich bin zur Zeit in Georgia und
versuche hier ein paar gute Bratwürste an den Mann zu bringen. Es hat hier in letzter Zeit einiges an Regen gegeben und viele Binnenstraßen auf dem Land sind nur Sandwege. Das größte Schlagloch war 60 cm tief und 40 cm mit Wasser gefüllt. 🤠Bis später👍👊
thank you for sharing. you made the process very easy for newbies like me. i really want to learn how to do this!
Vielen danke sir very grateful that you shared this beautiful recipe love German sausages since I was a child ate them all with my uncles I must say the mustard sausages and 🍺. Beer the best in the world and German sausage makers are. Number one ☝️🇩🇪 🍺 🇦🇺🙏🏻🦘🦘🦘
Sorry Walter for the late reply! Thanks for your comment and greetings to Australia.
good job !!
Thank you! Cheers!
HI , GOOD VIDEO I LIKE YOUR WORK, MAKING SAUSAGE GOOD JOB KEEP IT UP .
Sorry for my late reply. I was for almost 6 weeks in Georgia. Looking for some more southern barbecue experience. Thanks for watching and take care
Sorry for my late reply. I was for five weeks in Georgia looking for new Southern barbecue experience. Thanks for watching and take care
I think a combination of pork and beef would give you an american style hotdog. Good video. Would you add powdered milk for binding or not necessary on such a fine grind ?
Sorry for the late reply I’m not sure if you’re still busy with sausage making, fine consistence need an add-on to hold the liquid in the sausage. Ascorbic acid and ascorbate or Salts of citric acid. To keep the pH down. You also can try powdered mustard seeds. Hope this helps a little bit, you probably find a lot more information asking google.🤫👍
The process is interesting but what spices did you use? What were you brewing in and forhow long?
Hi nice job ! What wood you use for smoking ? If is not secret? Thanks!
I can tell that you have a lot of experience. I like your style relax and easy-going. Too bad. We cannot taste those dogs.
Sorry for being late, cOVID-19 took me down for a while slowly coming back. Hope you like the videos. Take care.
hello, sir.
great looking franks you did. could you tell me a little about your choice of casings in this vid? they seem a bit larger in diameter than the sheep casings i've come across.
This video was very informative, thank you and keep it up!
If I had your equipment, expertise, and ingredients I could make sausages as well as you. 😀
I would say yes, In my next video I will make hotdogs similar to this one just with a meat grinder and filler without any motorized equipment. Give me a week and keep watching.😉
Thank you so very much. This is exactly the information i needed.
Thanks for watching, if you got any further questions let me know.
@@LittleGasthaus I have failed twice at frankfurter. Really hate throwing 10 lbs of meat in the garbage.
Was it with this recipe? What happened? What was wrong with the ready sausage? Most the time is the use of the curing salt, the difference between German and American curing recipes. Always keep in mind, the amount of salt is between 18 and 23 g salt Per kilo meat. Sorry about the grams in kilos but this is science 🧪😉
Making a batch of sausage. (not your recipe as i don't have all your ingredients) I think i am not adding enough ice. I put in 15% and should have added 20%. My machine was stalling. I use a commercial bowl processor. in the Smoker now. Have a pot of water at 170 degrees for the water bath.
Let me know how it went and keep an eye on the temperature.
Love your recipe look so nice and yummy 😋
Oh you should give it a try to Find out the real taste. Thanks for watching.
can the same recipe done with chicken?
When we put a sausage in the hot water usually lost it's color and how to maintain color?
This recipe contents curing salt and vitamin E to get the color. This type of sausages are not for frying in a pan, or barbecue, so the curing salt will not create any problems.
Sen Yetkili Bir abiye benziyorsun abone oldum. I Was Subscribs
Thanks for writing and your subscription! Keep watching
Thank you for sharing this recipe, very nice so different to my Thai food :-)
I like this thank you boss god bless
Great video
Thanks for watching in your comment.
I wish you would provide more details about the spices used and quantities. Also , which would do you use for smoking?
Hi Jerry for the recipe you can go to the littlegasthaus blog
@@LittleGasthaus 9:35
They look fantastic, just like Opa's were!
Thanks for looking and your comment see you around take care
Thank you very much for this information. Nice video and great information! Cheers!
Glad it was helpful!
das was gut.
looks like a great recipe for a breakfast burger / patty
( just smoked not boil - then fried or oven in morning )
What processor is this? I want to buy one to make this good stuff
I bought this in a German online store, it is not a brand name they’re imported from China. I have seen similar on a Chinese selling platform.
@@LittleGasthaus thanks for the quick bresponse.
I'd love it if you can refer me to spec or something to be able to search for something similar
@@LittleGasthaus maybe you know the speed of the machine? i assume that makes a difference when making good sauseges
Connection: 230 V - 50 Hz
Power: 800 watts
Working volume: max. 3L
Max. Processing quantity: max. 1.5 kg of finished sausage meat
Dimensions: approx. 320 x 300 x 500 mm
RPM: 1800-2300
Net weight: approx. 4.5 kg
@@LittleGasthaus thank you very much
brilliant vid thanks frank
Thanks for writing, you should make them, and see how they are. And one of the good things is, you know what you put in it!
How colour comes pink
Thanks for the recipe. I see you actually avoided smoking them for to long and also boiled them to make sure they hit the correct internal temp ... Why do we still need curing salt? If you wanna cook them again before eating, those nitrites are acrually pretty bad ... I'm getting ready to make a batch without curing salt.
Sorry I’m a little late 🥺, you’re right, actually you don’t need curing salt, in this case it’s only used for a nice Color inside.
Very nice videos, it helps my research..
Thankyou...
Thanks for your comment and I am glad you like the videos.
These look excellent!! Thanks for posting. What are the portions on the seasonings for that size batch? What's, cutter aids, a knife? Thanks again.
hi Tim thanks for watching. You will find the recipe on the littlegasthaus blog the link is at the littlegasthaus TH-cam webpage. or Google search. this is sort of emulsifier if you cut the meat very fine. You should look it up at Google to find the right name for your area.
good
Fantastic!
I love sausage.
I'd like to try what he just made. I bet it's a hundred times better than store brand junk.
⭐⭐⭐⭐⭐❤️
Thanks for your comment yes I Also would say the sausage is spare an alarm for the sausages you can buy at your local stores. And you know exactly what’s in it. A good sausage is only meat fat Drinking water Salt pepper some spices and herbs!
@@LittleGasthaus it's interesting you say such. I received some hotdogs from deseret the other day. They were bigger, plumper, firmer, better tasting and not oily. Compared to a ballpark Frank which is skinny, limp, dyed, and very oily. Not to mention very flat tasting in comparison. It sparked my interest to learn why a simple hotdog could be so different.
Thank you for your video because now I know why.😁
Einwandfrei
Danke!
l would love to try that receipe, what are the spice measements,
You will never get an answer for that...😖😖😖
He lists the amounts in his blog.
My boss FRIETO are SPANISH.HE LUKES THAT EVERY FRIDAY FOR THEIR FRIDAY SESSION AT WORK.I ALWAYS BY THEM IN CUBAO PHIL STORE.📖🚶💜💜💜®UEL p.s. they like GERMAN SAUSAGES!🐆🐆🐆
Sounds interesting where are you located? I also love some Spanish traditional sausages. 👍
What are the spices? What quantities?
Wow. Really like this. Keep it up.
+Daniel D Tharp Thanks for your comment and keep watching
Very cool, i appreciate the video, thanks!
Good. Nicely explained.
Hi my question is can I use Mexican sausage wrap ??? If so does this change the taste of the product
chef，Do you use phosphates
yes I do
Hello, I see the ingredients listed above but what are the amounts used for each ingredient
The amounts are listed in Peter's blog.
Thanks for this! I have been searching for a good frank recipe. I'm gonna try this soon and let you know how it goes.
Thanks mate, really helpful.
Thanks for writing and watching Hope you get some new ideas out of it
nice video....I a in australia...what are cutting aids? and also what is curing salt? does curing salt have nitrates or is it just salt?
Nitrit curing salt , 0.5% nitrit max is German law. 0.0001g / 1kg meat. Use one part lean pig-meat and two parts fat belly. Hope that helps!
@@LittleGasthaus Danke schone :)
How is the heat treatment?
1st smoke 65 degrees celsius for 45 minutes
2nd brew 75 degrees celsius for 20 minutes
What should be the internal temperature of the sausage? (1st and 2nd parts)
is this made out of pork?
Yes this is pork and beef!
I have a request (if you haven't already done it) if you can could you show how to make Nürnberger bratwurst. Those are very tasty and I miss eating them. I used to do a lot of work near Nuremberg and ate many of them with good beer.
Great video as always.
Alles Gute,
Jay
the recipe is top secret, very creeping to find a good one! I must first test some of the ones I found. "mit Bier"
one of the next recipes will be the Nürnberger "replicas", the originals are, of course, only in Nürnberg . Take care Pete
Fantastisch! Vielen Dank
What are the ingredients and their measurements?
If they’re not in the description try at littlegasthaus blog.
Good day sir will you please put all the ingredience name with measurement how to do hot dog thank you so much..god bless us all
Good luck!!!
Pure heaven...
Thanks for your comment keep watching👍👊
@@LittleGasthaus your welcome man.!!! You make good pure traditional hotdogs.🙆♂️
What is the measurement for the spices?
Go to LittleGasthaus Blog. Thanks for your interest.
What is the size of casing
Sheep casings 22 -24mm
Whow! I try in my channel and link your channel! Thx dude!
Sorry for the late reply I stuck in Georgia. My flight was canceled and I have to wait some time for next flight from Atlanta that was four days later. That was almost 6 weeks Southern barbecue I love it. Thanks for the link, take care
Thank you so much for sausage made ideas I want perches machine how to get
Well the easiest way is, looking on Google to find the nearest equipment for making sausage. I am afraid that most of the machines are coming from China.
Another great video my friend, I would like to try making your wonderful Hot Dog recipe in the very near future. I have never made Hot Dogs before but have been making Sausage Salami and smoking meats for 35 years. I have now purchased a new Bowl Cutter machine to make emulsified sausages so Hot Dogs, Mortadella and other emulsified sausage are on my list to try making. I know you have listed the ingredients under the video but I cannot find your measurements and the quantities of the salt and spices you used in your mix, could you please post them.
Thanks for writing, sorry for the late answer. A while ago I started a small business with a friend in California. Selling the splice kits, to make the sausages in my videos. All kits a mixed and prepared in Germany, to have them original as possible. A lot of the spices are hard to find, even in the US. I hope you’re not too disappointed. You can go to our website “the German sausage maker” or see if you can find similar recipes on TH-cam. If you have further questions feel free to write.
Barry, do you used ascorbic acid for SALAMI making?
Where do you have the amount of each spice?
Hi, you will find the recipe on my littlegasthaus blog. littlegasthausbbq.blogspot.com/search?q=Franks
Thanks for writing and watching my videos
Hello, do we need any mustard powder, milk powder or phosphate for the binding? Please let me know, last time I did mine, the binding was not quite there.
No milk powder, you can use mustard powder or phosphate For the binding. We have ready mix for Frank’s Or Wiener Sausage you can order.
Thanks very much, I will get that. I do not see the proportions, would you please tell me how many gram per kilo I use ?
You are true artisan 🎯
Thanks a lot for your comment. keep watch!
if you don't watch all of the video he will turn you into the hotdog
Haha..🤩
Thank you for sharing this. I just wanna know the exact measurement of other ingredients and also why do you put vitamin c? and what kind of ascorbic acid can be use?
That's odd. Vitamin C is Ascorbic acid. Essentially it's a preservative
Your saying any type of vitamin C from a local drug store i can get?🤔👍
I'm going to try this with deer meat!!!
Just bought my first smoker, and I’m about to try your recipe. Can you please tell me what are the sticks you hang sausages inside the smoker made of, or how they are called. Where can I buy them? Thanks!
There a special smoke Rails for sausage , there are made from aluminum. 1.1 yard long but only available in Germany as far I know. You may look for some professional butcher supply store in the US maybe you’ll find them there.Thanks for writing
How many grams of each spice do you add to the recipe.
You find the recipe on my littleGasthaus Block. Thanks for writing!
what are the amounts of spices?
You find the recipe at the Littlegasthaus blog. Thanks for watching.
@@LittleGasthaus i will give that a try. Have 20lbs of pork to use up.
Lots of stuff I can use and adopt! Subscribed! :D
Thanks for watching my videos and your comment. I would try to make some more sausage videos this winter.
How about the additional fat ... where do you get that when ur making sausage. I know it’s off subject, but I’m interested in how you acquire it.
There are two major sources of pork fat that’s the pork belly and pork neck or back.The soft fat usually comes with the pork belly meat, and the More firm fat from the back. Back fat is cut separately cut, and is the better Choice for sausage. You also want to use that with other meats to. But like always different countries different rules, so you have to ask your local Butcher. I hope this helps to get what you want.
hello good lookiing sausages,,, can you please tell me what can i use for cutter aids as a substitutions thank you very much
in Germany, only the sodium and potassium salts of diphosphoric acid in a concentration of up to five grams per kilogram are permitted in meat products. You also can try mustard powder but that of course would change the taste.
He did not mention the spices he used .
Hi is there any other way to make this if i dont have a smoker?
Of course you can, but I will change the taste. Maybe you can add a little bit liquid smoke to your sausage but be careful, don’t use too much.
any explanation what is the ice for?
To make sure it doesn’t get too warm and gooey. Everything binds much better when cold. Easier to pipe etc.
How did you make those sausage casings?
What do you mean, how I made the sausage casing? this are sheep casings you can eat with the sausage. There are also artificial casings, industrial made, you have to remove after cooking.
@@LittleGasthaus I meant, can you make sheep casing? My point is to make hotdog from scratch, we should also be making casing from scratch
Well, unless you have a barnyard fullnof sheep to slaughter, you'll have to do ut like the rest of us and buy them. Sausage casings are the cleaned intestines of (typically) hogs or sheep. You can buy collagen casings too, but like the creator said, you have to peel them off after you cook the sausage. They aren't edible.
@@DarkMatterX1 oh
You’re right . A lot of the industrial made hotdogs have a plastic casing that will be removed right after cooking before it leaves the factory. You end up with a hotdog without casing.
Hello, how many sausages did you make from 5pounds and which stuffer did you use?
Caliber 22/24 mm about 5.3 meter casing, about 25 sausage’s
Thank you so much, I would love to buy some equipment as well as spices and casings but am skeptical with the online stores, could possibly sell me if you have any?
Well I am not selling equipment I could take care of spices and spice kit’s for sausage. I’m not sure about casing, depends which country you live in and how are the rules for importing animal products.
👍👍👍👍
Thanks and Keep Watching
Bravo!
By the way, must be a while ago when you use that phone?