Celebrate Sausage S01E29 - Frankfurter
ฝัง
- เผยแพร่เมื่อ 7 ก.ย. 2024
- #Celebratesausage
Welcome to Celebrate Sausage. Today we are making the German Frankfurter.
You can find the recipe for this Frankfurter here: twoguysandacool...
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: / 2guysandacooler
Knives that we recommend
Kotai Chef Knife: kotaikitchen.c...
For 15% off your order use the discount code: 2guys
We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker: www.sausagemak...
Casings: www.sausagemak...
Cures and Binders: www.sausagemak...
Stuffers: www.sausagemak...
Grinders: www.sausagemak...
Smokin It Smokers: www.smokin-it....
Eva-Dry Dehumidifiers: www.eva-dry.com/
Apera Instruments pH meters: aperainst.com/
If you have a TH-cam channel and would like to be considered for a part in Celebrate Sausage 2021 or if you are a company and would like to talk about sponsorship you can contact me here: twoguysandacool...
CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here: learn-meat-cur...
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
Charcuterie for Dummies (Mark LaFay): amzn.to/3cepeWf
Pure Charcuterie (Meredith Leigh): amzn.to/2RGIuCb
The Ethical Meat Handbook (Meredith Leigh): amzn.to/35RuVbe
Charcuterie (Michael Ruhlman): amzn.to/35PZVbL
Salumi (Michael Ruhlman): amzn.to/3iMG8h6
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com...
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model: amzn.to/2PFXe1d
Vacmaster Vacuum Sealer: amzn.to/2wQp7wF
Kotai Chef Knife: amzn.to/33S1KCr
Wusthof Boning Knife: amzn.to/2Nvns9b
Edge Pro Professional knife sharpening Kit #3: amzn.to/2NvAO24
Iwatani Professional Chef Torch: amzn.to/2zUzm4E
Sous Vide (For home use): amzn.to/3ht6mos
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Dehumidifier Eva-Dry 1100: amzn.to/3hMyH84
Cool Mist Ultrasonic Humidifier: amzn.to/2HhCSfQ
My Absolute favorite thermometers:
• Thermapen Mk4 - www.thermoworks...
• DOT Kitchen Temperature Reader - www.thermowork...
• Signals (4 Channel Temperature Probe) - www.thermowork...
• Extra Big and Loud Kitchen Timer/Alarm - www.thermowork...
• Pocket Temp/Humidity Meter: www.thermowork...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
Take the #celebratesausagechallenge. You can find the recipe for this Frankfurter here: twoguysandacooler.com/frankfurter/
Some sausage trivia… Traditionally, (German) Frankfurter are made with 100% pork, and Wiener are made with a mix of pork and beef, as you did here. The reason for this is that, historically, the abattoirs for pork and beef were in different parts of the town. The butchers tended to cluster around the abattoirs so, if you wanted beef, you went to the butcher near the abattoir for cattle, and if you wanted pork, you did your shopping near the abattoir for pigs. It was illegal in Germany back then to mix pork and beef.
The Wiener was invented by Johann Georg Lahner in 1805. He was a butcher who trained in Frankfurt and settled in Vienna. He decided to mix pork and beef (there were no mixing restrictions in Austria), and originally called the sausage "Lahner Würstchen". Later, he decided to name them "Frankfurter", as an homage to where he was trained, even though the sausage he made was different from the one he learned to make in Frankfurt. In Austria, these mixed pork and beef sausages are still known as "Frankfurter". But in Germany, the same sausage is known as "Wiener" because it is not the same as a Frankfurter.
If you buy a Frankfurter in Germany, you'll get a 100% pork sausage. If you buy a Frankfurter in Austria, you get a pork and beef sausage. If you want to buy an Austrian Frankfurter in Germany, you buy a Wiener. Confusing enough? In effect, what you made is a German Wiener, and an Austrian Frankfurter 😉
Dang Bro! Interesting info & awesome (sausage)history lesson.
👍Thanks!
Fun facts as they say, thanks
Frankfurter epitomises german cuisine.
Genau! 👍
My family used to get these from a sausage maker in Green Bay that would smoke them just a little.
I miss that place. The original shop was started by Germans who came over to the States just before WW1.
Impeccable skills - what an excellent tutorial for this quite technical sausage. Keep up the great work!
I have to take a second and sincerely *THANK YOU Eric!* _I put my trust in your recipes and you didn't let me down._
With the price of quality hot dogs going up by the day, I made ten pounds of these using the 'skinless' casings you used on your Hebrew National all beef franks video. Slowly cooking them vac packed in 135 degree water.
They turned out absolutely scrumptious! The only issue I found was those casings need to be packed full to avoid a slightly 'floppy' dog after removing the casing. (about 1/4 of mine were floppy). The seasonings were perfect and the recipe page that allowed me to plug in my total weight made all the difference. Thank you again!
That's awesome!!! Thank you for your comment. These are some of my favorite dogs!! So fresh and tasty!
Eric, I love what you are doing here brother. I've been busy with a big project but can't wait to get to making a bunch of these sausages!!!
Any food processor with the first word being RoBo has got to be awesome. Great instructions for a touchy process.
Glad you liked it!
Well made video. Nicely edited. Kept the story flowing into the sheep casing.
Very appealing end result.
🙏
I can visualize The Griswold European Vacation scene Clark Dancing and the big Mugs if Beer ..Great Job Came out amazing !
The sausage my kids couldn't live without. Thanks
I'm doing this one tomorrow. Just tweeking it a touch with flavours of frankfurters from my youth here in Sweden. We call them "Vienna sausage" (wienerkorv). A touch of ground ginger and cardamom. Also I skip the sugar. I find that american recipes often add sugar unnecessarily for my taste. Maybe I will regret it? Thank you guys for the best videos and tips on the internet ❤
This is what I'm looking for. Thank you soooooooo MUCH. You are the best.
Glad it helped!
thank you for the video yes we love frankfurters i come from here with us they are still smoked a real pleasure. the sausages are always smoked first and then tested!
YUMMY!!!
Many thanks Eric.. Always look forward to your posting 😎
Just found your channel several days ago and immersing myself in sausage knowledge.
Thank you.
Would love to see you make ring bologna
I discovered your channel recently - i dont even really cook but I have to say, i very much enjoy your videos here. Seeing your passion come out is truly inspiring.
Thank you so much 😊
Fell Asleep
Those Frank Ferters look great. I have been admiring your food processor and googled it this morning, OMG
LOL. It's great for a commercial business!!
Thank you.
Great video I am 0 and 2 so far with hotdog attempts great tips I will try again
You got this! Let me know if you have any questions. The trick is having a good food processor with sharp blades. The second trick is keeping the farce super cold...
Love these!! Still waiting to find a RoboCoupe. I may have to sell a kidney...
Frankfurter or Wiener? Some say they are virtually the same, other disagree and say one is made from only pork and the other from pork and beef. Either way I have been making a German Frankfurter following a genuine German recipe for years, which calls for the sausage to be smoked (at about 140F) for about an hour to an hour and a half before the poaching. The recipe also incorporates a little ginger powder, and a little caraway seed powder in the spice mix, and with the smoke this ads to the genuine German Frankfurter flavour. I also believe that the smoking does something to the natural casing, giving it an even more pronounced snap as you bite into it. Grilled and served with a cold creamy potato salad, mustard, ketchup, and possibly even a curry ketchup, and of course a cold beer, and life doesn't get much better.
That's what I'm talking about🤤🤤🤤🤤
Is the Same
is the same i come from the area and can also cut with the kitchen machine
Run Run Rudolph
Santa Claus is Coming to Town
Another great vid Eric. Tnx for sharing it. Im always wondering where are you at when introducing your vids, couse I see bananas trees and greens that you dont have in US.......just curious! Tnx again ❤
Will there be mysterious cuts? Like snouts, salivary glands and lymph nodes? 😄
Hey Eric was so excited to make Frankfurter's I even ordered up a commercial food processor. Unfortunately when it came to the point emulsify the ground meat the food processor didn't work. What does a guy do. I pulled out my meat mixer and mixed it with the Frankfurter spices, stuffed it into hog casing's and smoked them with Applewood chips like I would a traditional Kielbasa. And they turned out great no complaints.
That sucks to hear the processor didn't work out. What unit did you buy and why didn't it work? On a lighter note, great to hear that the sausages came out well.
You have to hot smoke the Frankfurter first and then put it in the water for cooking. Greets from a German Sausage maker 😉
Bonjour , j’aime beaucoup les saucisses à Hot dog .je ne trouve pas partout,pur bœuf sans porc ,je suis tombée sur votre vidéo cela m’a donné le courage de faire moi-même. Est-ce que c’est nécessaire de ajouter du nitrate? Et il y’a longtemps j’avais vu une vidéo ,il ajouté du. Fecul et du blanc d œufs dans la chair pour que ça soit plus croquant . Merci d’avance
Hello, you are a real artisan. Love your recipes! Your very inspiring. I know it’s probably not ideal but just wondering if I could get away with using a vitamix instead of a food processor? As I don’t have a processor… And I was thinking of smoking them instead of poaching. What would be a good smoking schedule for these sausages until cooked? Thank you so much!
I thought these sausages were filled with that nasty pink paste stuff, but this is very different, just make sure you grind your own meat.
lol... That's correct.
Christmas Singers
Before you cook the sausage, you have to smoke the sausage for 45 minutes at 78 ° C! Only then is it a "Frankfurt sausage" !!!
Love your Videos.
I make a lot of Wild and regular sausage threw out the year and have been making sausage for 30+ years and now I'm looking to start doing some of the dried sausage recipes. I live in Canada and can't seem to find where to get started with Cultures and molds like you use. I tried the sausage make but of course, I'm not from the US I can't. Any Ideas where I could/should try to order from?
You might want to reach out to their customer service department. I have been told that they are shipping small packages to Canada :)
Finally found this video.
Nice.
Another good idea if you don't trust your stove to hold temps or cant keep a close eye on it...Sous Vide.
Great point!
Great video! Question- why do you have to use cure #1 if you're going to poach or grill right of way? Love these video! Keep it up!
Thanks for the comment. It's an optional ingredient. I use it for preservation and color enhancement. If you don't use it the end result will be a greyish color.
@@2guysandacooler Thanks! Great to know.
Can you recommend a good food processor with enough power to do this that’s a bit more budget friendly? Thanks
That's a tough question. The issue comes down to motor power. I would stay away from the units that are under $99 as those typically don't have the power to really chop the meat finely and more often than not the motor tends to burn out on them. Here is a unit that look strong enough to handle the job: amzn.to/34T64Dd Here's a unit that seems to have more features and options but it also has a 1500 watt motor (double the size): amzn.to/3eoRztW Regardless of the one you choose you'll want to make sure that you grind your meat well before you chop it. This will do the majority of the work for you and put a lot less wear and tear on your food processor.
I love💓Chicken Frank Futer & yes Mutton(Lamb)also show me Some Mutton Frank Futer vedio 😇
Is that possible to use Isolate soy protein powder instead of the Nonfat dry milk powder?
yes
@@2guysandacooler ok thanks a lot Eric
Are you using a food processor to get a emulsification ?
Yes. I chop the meat first (with the salt) then I add the fat and the rest of the seasonings. The whole process took only a few minutes..
Great video- Can this sausage be done with collagen casings as natural casings are not easily available. Thanks
Yes, absolutely
@@2guysandacooler so would the collagen casings need to be removed prior to eating?
@@alwayspositive999 nope. Those small diameter collagen casings are usually edible. In this series we used collagen casings for the snack stick episode. They have a different mouth feel and are generally better when smoked or baked. I personally wouldn't poach the collagen casings.
Should you vacuum out the air?
You could
Do you have a coarse ground hotdog recipe?
I don't but you can use this recipe and instead of emulsify the sausage just stop after course grinding.. Smoking/grilling would be the best option for cooking in your case.
Could you do a Louisiana hot links
Absolutely
Pasa la receta porfa😢
check the description box
superb job my dear friend)) watching with a great pleasure)) welcome to my channel for relax))
🌷🌷🌷🌷🌷🌷🌷
Can i smoke them?
yes
@@2guysandacooler do you smoke it instead of a poach or do one after the other? Like poach then smoke or vice versa
Can you make chicken Frank's?
sure :)
"we don't want to whip our meat we want to cut it".... why? If I had to bet, it' wouldn't make a deference
It makes a huge difference. It's the difference between success and failure
@@2guysandacooler "the last thing you want to do is burn you food processor out trying to make an emulsified sausage" I can't think of a better death for a food processor!
What happened at 2:54 ? Someone sneezed? :)
LOL. Sounds like it!!
@@2guysandacooler Great channel. Just discovered it thru Glen and friends cooking!
@@Andre1980stavanger Thank you and welcome!!
Why add Insta Cure #1 to this one? It's kept cold the whole time and then poached, when would harmful bacteria ever have a chance to grow? Unless, you wanted to do some smoking I'd guess
color
Thank you but you kept the spices secret.
Never😁. I always share the recipe😲. Check the description box. You'll find a link to the printable recipe with adjustable quantities. Let me know if you have any questions.
Just thought I would bring up an issue I have with your sausage videos. You had Glen as a guest presenter. In his videos, he includes the seasoning being used in the sausage:
th-cam.com/video/M7X4Hqbl-Mc/w-d-xo.html
The problem with your format, you talk about the flavors but we have no idea what they are based on. Lay out the seasonings and mention what they are before you add them. The quantities can be in the recipe on your site.
Just my opinion. Rather an interesting group of sausages. Keep up the great work.
I appreciate the feedback. In our normal weekly sausage/salami videos on my channel we go into more detail for each recipe this series is more of a "get r done" type of show. With that being said we will be changing the format up a bit for season 2.
Too bad I wanted an american one
He lost me at beef.
Just add your seasoning….🫣