By Thogru (Own work) [CC BY-SA 3.0 (], via Wikimedia Commons
By Thogru (Own work) [CC BY-SA 3.0 (], via Wikimedia Commons
These are the archetypal hot dog sausages you find mostly in America, or in brine kept in jars. They are simple to make at home, and much tastier.

You will notice that the majority of Frankfurters are straight sausages, but these are not. The reason for this is the straight ones are stuffed into man made skins. However I use Hog skins.


1 kg lean pork, cubed

1 kg lean beef, cubed

250 g pork fat, cubed

1 large very finely minced onion

24 garlic cloves, crushed

2 teaspoon finely ground coriander

1/2 tsp dried marjoram

1/2 tsp ground mace

1/2 tsp ground mustard seed

2 tsp sweet paprika

1 tsp freshly fine ground white pepper

2 eggs

10 g sugar

20 g curing salt

200 ml milk


Use hog casings – you will need about 2 metres.

Chill, cube and very finely mince the meat and the fat – using the medium plate in the grinder and then the fine plate, or in the food processor until you have a fine paste. The fat needs to be really chilled, or else it smears.

Keep covered in the fridge while you make the rest.

Make a puree of the dry ingredients with a little of the milk and then combine everything evenly. Keep in a bowl in the coldest part of the fridge overnight for the flavours to develop.

Stuff into skins and link at 8 inches, about 20 cm.

Place in boiling water and simmer for 20 minutes. These are then cooked before eating in the traditional way, with cabbage or onions and mustard sauce.

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