Ultimate Frankfurter
Ultimate Frankfurter

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, ultimate frankfurter. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Ultimate Frankfurter is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Ultimate Frankfurter is something that I’ve loved my whole life.

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To get started with this particular recipe, we must prepare a few ingredients. You can have ultimate frankfurter using 12 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Ultimate Frankfurter:
  1. Take 1 1/2 lb Beef
  2. Take 1 each Lamb's intestines
  3. Take 1 dash Vinegar
  4. Take 25 grams Onion, grated
  5. Prepare 5 grams Garlic, crushed
  6. Make ready 2 grams Corriander
  7. Take 1 grams Mustard
  8. Make ready 1 grams Mustard Seed
  9. Take 2 grams White Pepper
  10. Prepare 10 grams Salt
  11. Get 1 cup Dry Milk
  12. Get 36 grams Ice Water

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Instructions to make Ultimate Frankfurter:
  1. Cut the meat into 1" cubes.
  2. Place in freezer for about 30 minutes.
  3. Soak casings in water with a splash of vinegar.
  4. Grate onion and garlic.
  5. Assemble spices. Activate with heat. Pulverize with a spice grinder.
  6. Prepare meat grinder.
  7. Grind meat.
  8. Combine meat, onion, garlic and seasonings in a stand mixer with a paddle attachment fitted.
  9. Beat on medium speed, slowly adding ice water.
  10. The result is a paste that smears to the side of the bowl.
  11. Check seasoning by poaching several chunks of sausage and tasting. Adjust as necessary.
  12. Prepare a sausage stuffer, mounted with a length of lamb casing.
  13. Stuff frankfurters.
  14. Pinch and twist to segment to desired length.
  15. Cook, very gently. I suggest baking at the lowest available temperature to an internal temperature of about 150°F (2 hours or so). This seems to yield the best texture.
  16. If your not planning to consume these quickly, they freeze pretty well.

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