Form 10-12 cm (4-5”) links.

Frankfurter Sausage can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Frankfurter Sausage recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.

Omissions? When sausages feel dry apply hot smoke 60-70º C (140-158º F) for about 40 minutes until brown color develops. Later, German immigrants brought the technology to the USA. The book is a highly recommended addition to personal and professional culinary additions. Poultry frankfurters and bologna are made using a process similar to that for beef and pork. Turn the steamer on and cook sausages for 10-15 minutes.

From time to time they are cooked on a propane or charcoal grill. Sausage vs. Frankfurter. The treasured taste is acquired by a special method of low temperature smoking.

Published: 8 Sep, 2019. A long, thin, smoked sausage with a distinctive pink colour, normally sold in jars or cans. Therefore, the traditional sausages have a square cross-section, but there are a few exceptions where the sausage is round.

The frankfurter was invented 215 years ago in Vienna, Austria.

The meat is combined with water or ice, salt, and seasonings and chopped to emulsify the materials.

The name of "Frankfurter Würstchen" may only be used for sausages that are produced in the greater Frankfurt region. Add fat trimmings and the last ⅓ of water and mix everything well together. Let us know if you have suggestions to improve this article (requires login). This article was most recently revised and updated by, https://www.britannica.com/topic/frankfurter, British Broadcasting Corporation - Frankfurter Recipes. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. Please help to establish notability by citing, Learn how and when to remove these template messages, Learn how and when to remove this template message, https://en.wikipedia.org/w/index.php?title=Frankfurter_Würstchen&oldid=979124048, Articles with topics of unclear notability from October 2015, All articles with topics of unclear notability, Articles with multiple maintenance issues, Creative Commons Attribution-ShareAlike License, This page was last edited on 18 September 2020, at 22:41.

A Frankfurter (German for Frankfurt sausage) is a thin parboiled sausage made of pure pork in a casing of sheep's intestine. Views: 1,636. Sausage. Nutritionally, the typical American frankfurter is about 55 percent water, 28–30 percent fat, and 12–15 percent protein.

Refreeze and grind through 3 mm (1/8") plate. Frankfurters are named for Frankfurt am Main, Ger., the city of their origin, where they were sold and eaten at beer gardens. Originally, Frankfurters were made without nitrite curing salt.

After the special ageing and smoking methods, the sausages, now of a golden colour, are put into wooden boxes with small sheet of parchment paper between layers. The first so-called hot-dog stand, selling the sausages as a sandwich on what was to become the standard long hot-dog bun, was opened at Coney Island, New York, in 1916. He also invented the superlatives “the cat’s meow” and “the cat’s pajamas” and the exclamation “For crying out loud!”…. The frankfurter is a cured, smoked and cooked sausage. Our editors will review what you’ve submitted and determine whether to revise the article. The mixture is stuffed into plastic casings…, He coined the terms “hot dog” (wiener), “hard-boiled” (tough men), and “cheaters” (eyeglasses). All-beef or turkey frankfurters are also produced, as are versions with reduced fat content.

From time to time they are cooked on a propane or charcoal grill. Frankfurters were introduced in the United States in about 1900 and quickly came to be considered an archetypal American food.

Smoked Frankfurter Würstchen have protected geographical status in Germany since about 1860. Announcing our NEW encyclopedia for Kids! Frankfurter, also called wiener, or (in the United States) hot dog, highly seasoned sausage, traditionally of mixed pork and beef. In Germany and Austria, frankfurters are eaten warm with sauerkraut and cold, if lightly smoked, with potato salad. The German and Austrian frankfurter also is known as a würstchen, or “little sausage,” and many varieties of these sausages exist. Add lean pork and ⅓ of cold water and mix well. Meat sausages as a Frankfurt speciality are already mentioned in medieval sources, often served during the Imperial coronation ceremonies at the Römerberg. Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. Since 1929, the indication is only allowed to be used for sausages that are produced in the Frankfurt area, mainly in Neu-Isenburg and Dreieich.

Most commercially marketed frankfurters contain nitrates or nitrites of sodium or potassium, which prevent the growth of the botulism-causing bacterium, Clostridium botulinum, and preserve the meat’s characteristic reddish colour, which would otherwise be lost in processing.

It is a ready to eat sausage or it may be boiled, fried or grilled for serving. Frankfurter is a German emulsified sausage originating from the town of Frankfurt. If the hot dog has a more sophisticated older brother, this would be him.

Cool in air and refrigerate.

Equipment for Making Alcohol Type Beverages. There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations.



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