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Cooked beef sausage made from 100% beef

Make beef sausage yourself

The Frankfurt beef sausage (or "Rindsworscht" in the Hessian dialect) is a smoked boiled sausage made from beef. Its format is similar to a Bockwurst. It became famous through the Frankfurt butcher's shop Gref-Völsing in Frankfurt am Main, which brought this sausage onto the market in 1894 when it opened its business in order to attract Jewish customers. The sausage is made from 100% beef and therefore complies with Jewish dietary laws (kosher).
To avoid any misunderstandings: this recipe is of course not the recipe from the Gref-Völsing butcher's shop. This is a closely guarded secret. But this sausage is still delicious and you should definitely try it.
Please enter how much sausage meat you want to make under "Portions" (decimal places are allowed). The required quantities of ingredients will then be calculated automatically.
servings: 1 kg

That is needed

Meat Selection

  • 750 g Beef (marbled with approx. 10% fat content. Neck or high rib are well suited.)

Ingredients

intestine selection

  • beef intestine caliber 32/34
  • pork intestine caliber 32/34 (alternative to beef casing. But be careful: the sausage is then no longer kosher)

Instructions
 

Vorbereitungen

  • Cut the meat into pieces suitable for mincing and freeze.
  • Weigh the ingredients and divide them into three containers as follows:
    First vessel: curing salt and cutter aid
    Second vessel: water or ice-snow
    Third vessel: spices and ascorbic acid

sausage meat production in the cutter

  • Pass the frozen meat through the 3mm disk of the meat grinder.
  • Put the minced meat together with the curing salt and cutter aid into the cutter and let it run for a few rounds.
  • Add the first half of the mixture and continue chopping until no more ice or water is visible.
  • Add the second half of the mixture and chop again until no more ice or water is visible.
  • Now add the spices and ascorbic acid and continue chopping until the sausage meat reaches 12°C (important!). Caution: do not exceed this temperature!
  • If everything went well, the finished sausage meat will be shiny and sticky.

sausage meat production without a cutter

  • Run the frozen meat through the 3mm disk of the meat grinder. Then run it through the same disk again or - if available - through a finer disk.
  • Add curing salt and cutter aid to the minced meat and knead thoroughly. You can do this by hand or with a food processor. I prefer the food processor because my hands can't stand the cold for long.
  • Add half of the mixture and work it into the meat until no more of it is visible.
  • Now add the second half of the mixture and continue kneading.
  • After a while, add the spices and ascorbic acid and continue kneading until the sausage meat reaches a temperature of 12°C (important!). Then stop kneading immediately.
  • The sausage meat should now be nice and shiny and sticky.

Further processing

  • Put the sausage meat into the sausage filler with as little air as possible and fill it into the casing. Do not tie a knot at the end yet. This will give the sausage meat room to move when twisting and prevent the sausages from bursting.
  • Twist off sausages weighing approx. 100-120g. Once all sausages have been twisted off, the end of the casing can be tied.
  • If air pockets have crept in, these can now be removed with a sausage skewer or a pin.
  • Now hang the sausage chain on a rod. The sausages should touch each other as little as possible so that the smoke gets everywhere later.
  • Place the sausages in the smoker and let them dry and brown at around 50-60°C with the door slightly open. This takes around 30-60 minutes.
  • Prepare the boiling water at 80-85°C. It should be lightly salted, like pasta water or soup. This prevents the sausages from leaching out when boiling.
  • If the sausages are dry on the surface, close the smoker and start adding smoke. 30-45 minutes at 60-80°C should be enough. The sausages are ready to be smoked when they have taken on a nice color.
  • The smoked sausages can now be put into the boiling water and left there for about 35 minutes (one minute per mm of caliber diameter). Make sure that the sausages are completely submerged.
  • After boiling, the sausages are cooled in ice water or given a cold shower. This prevents them from shriveling after they cool down.
  • The sausages can be enjoyed straight from the boiling kettle. If the sausages have already cooled down, prepare them again in hot water. Simply boil a pot of salted water briefly, turn off the heat, add the sausages and let them simmer for 10-15 minutes. Enjoy!

video

A recipe from https://www.raeucherwiki.de