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
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.