The Cooking Inn : Sausage & Prepared Meat Terminology F PageSelect an item from the list to go to it's site
Farmer Cervelat (semi-dry sausage):
Contains equal parts of coarsely chopped pork and
beef; cured, dried and delicately seasoned, without garlic.
Frankfurters (cooked, smoked sausage):
Originated in Frankfurt, Germany; combination of beef and pork or
all beef which is cured, smoked and cooked; seasonings may include
coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper;
fully cooked but usually served hot; terms "frankfurter," "wiener" and
"hot dog" often used interchangeably; sizes range from big dinner
frankfurters to tiny cocktail size; may be skinless or with natural
casings.
A typical recipe
3 feet sheep, small hog, or 1-inch collagen casings
1/4 c very finely minced onion
1 small clove garlic, finely chopped
1 tsp finely ground coriander
1/8 tsp dried marjoram
1/4 tsp ground mace
1/4 tsp finely ground mustard seed
1 tsp paprika
1 tsp freshly fine ground white pepper
1 egg white
1 1/2 tsp sugar (optional)
1 1/2 tsp salt
1/4 c milk
1/2 lb pork fat, cubed
1 lb lean pork, cubed
1/2 lb lean beef, cubed
Prepare the casings
With a mortar and pestle, blender or food processor make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
Spread the pork fat cubes on a cookie sheet (lined with wax paper) and place them in the freezer for half an hour. The grind easier when well chilled.
Grind the pork, beef, and fat through the fine blade separately. Mix and grind them again.
This next step is rather sticky so hold your hands under cold running water and leave them wet for mixing. Mix the pureed seasonings and ground meat thoroughly with your hands.
Chill the mixture for half an hour, then put the mixture through the fine blade of the grinder once more.
Stuff the casings and twist them off to 6-inch links.
Parboil the links (without seperating them) in gently simmering water for 20 minutes.
Place the franks in a bowl of ice water. Chill thoroughly.
Remove, pat dry, and refrigerate. Because they are pre-cooked they can be refrigerated for up to a week or they can be wrapped and frozen.
Frizzes (dry sausage):
Cured lean pork, chopped coarsely and a small quantity of cured lean
beef; highly spiced. Some varieties made with hot spices, some with
sweet spices.
