Franks, Hot Dog Frankfurter Sausage How To Video German Sausage Maker
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- Опубликовано: 11 сен 2024
- #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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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
Very well explained... thank you so much Sir,I am all set to try your version....Gluten Appetit und Dankeshun...
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 ❤❤❤
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.
so this is why Americans like hot dogs so much cause a lot of us are in fact of German ancestry
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.
if you don't watch all of the video he will turn you into the hotdog
Haha..🤩
This video was very informative, thank you and keep it up!
LOOKS GOOD
Thanks a lot for your comment. happy that I’m still receiving comments on my older videos! take care
thank you for sharing. you made the process very easy for newbies like me. i really want to learn how to do this!
I will try these. Thanks for sharing
Very cool awesome video
Thanks for watching and your comment, and thanks for Liking the video.
Thank you for sharing this recipe, very nice so different to my Thai food :-)
Nice job and I will try them. Feedback: it would be helpful to describe what meat you are processing.
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.🤫👍
Hello, how many cubes of ice we need to add for 1 kg of meat while grinding. What if we add some fats to make it juicy?
Also, from where can I get the 2nd one heavy duty grinding machine and other equipments for post grinding processes?
Instead of crushed ice, You can use 100gramm ice cold water almost frozen And add to the mixture, You have to add this weight to the amount of spices and salt so an additional 10% per kilo.
About the equipment, that depends which country you are. The best choice would be looking online, four Local butcher equipment shops. Or look at eBay for used equipment in your neighborhood.
Thank you for sharing!
Beautiful job!
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.
Nice work.
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.
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!
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👍👊
Great
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
It would help on the amount of spice and currying salt that you use
Very cool, i appreciate the video, thanks!
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.😉
This will give me ideas for my future livelihood.
The process is interesting but what spices did you use? What were you brewing in and forhow long?
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.😁
das was gut.
looks like a great recipe for a breakfast burger / patty
( just smoked not boil - then fried or oven in morning )
Awesome
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
Einwandfrei
Danke!
I like this thank you boss god bless
Great video.. thanks alot!
Thanks for watching!
Perfect, thanks for sharing
Thank you for watching the video.
I so enjoy these shows🍻🌭🍺🌭🍺
thank you for watching and your comment
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.
Hi nice job ! What wood you use for smoking ? If is not secret? Thanks!
Love your recipe look so nice and yummy 😋
Oh you should give it a try to Find out the real taste. Thanks for watching.
good job !!
Thank you! Cheers!
Great, can you please tell me the exact amounts for the spices? Thanks a lot.
Benedikt Jäger ... yes:
AMOUNTS: As much as you require.
You are welcome.
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 RUclips. If you have further questions feel free to write.
Barry, do you used ascorbic acid for SALAMI making?
Lovely. Yum 👍
Luke, Thanks for watching and Writing.
Sen Yetkili Bir abiye benziyorsun abone oldum. I Was Subscribs
Thanks for writing and your subscription! Keep watching
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
Good. Nicely explained.
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
Your knives are awesomely sharp, I hate dull knives
Hard to work with dull tools and also dangerous.
Hello, I see the ingredients listed above but what are the amounts used for each ingredient
The amounts are listed in Peter's blog.
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.
good
Excellent
Thanks for your comment, keep watching.👍
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 RUclips 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.
Very nice videos, it helps my research..
Thankyou...
Thanks for your comment and I am glad you like the videos.
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! 😁
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.
Can you do a beef Frank video please!
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)
Thanks mate, really helpful.
Thanks for writing and watching Hope you get some new ideas out of it
Wow. Really like this. Keep it up.
+Daniel D Tharp Thanks for your comment and keep watching
Hi my question is can I use Mexican sausage wrap ??? If so does this change the taste of the product
Those look so good!!
bit late responding, I was last weekend with my daughter in Dresden.
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?🤔👍
Now that's a got dog😁🍺🍺🍺
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.
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!
No spices, salt, pepper nothing??
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 :)
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. 👍
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.
I'm going to try this with deer meat!!!
Great video
Thanks for watching in your comment.
Oh boy just wish I could get some of your sausages
I am in California end of September I could make some!
can the same recipe done with chicken?
Hast du deutsche Wurzeln/ have you german roots?
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
okay most people know how to grind meat and stuff casings. I came looking for a recipe. why no quantities on the seasonings?
Thank you so much Gasthaus for so wonderfull video I was waiting for that long time a go
can you tell me the ingridiants the spices please?
you will find the ingredients list in the video description under the video
Ups! yes, thats rigth gracias LittleGas. keep doing more wonderful videos !!
You are true artisan 🎯
Thanks a lot for your comment. keep watch!
Great video, could be a lot better if you gave the recipe.
any explanation what is the ice for?
He did not mention the spices he used .
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.
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.
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
Hello
Can you write spieces grams?
How many grams spices do need for one kq of meat?
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.
What are the spices? What quantities?
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.
thank you.
Bravo!
By the way, must be a while ago when you use that phone?
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!!!
How colour comes pink
is this made out of pork?
Yes this is pork and beef!