Rindswurst: All beef Frankfurter

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redzed
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Rindswurst: All beef Frankfurter

Post by redzed » Sat Nov 05, 2016 17:47

Rich asked earlier:

Looking for a good ingredient list for German Style "Rindswurst"...anybody got a good one ? Really waxing nostalgic, spent several years in that wonderful country....may end up making curry sauce for "Currywurst" !
Cheers,
Rich

Last summer I was thinking of making this sausage but buying beef at today's prices, especially during barbecue season made me change my mind. I made American style hot dogs instead and they turned out great. I did, however, research a recipe for Rindswurst and was going to make it as outlined below:

Rindswurst

Recipe for 1kg of meat

Beef, ground chuck with about 15% fat
Cure #1, 2g
White pepper' 3g
Garlic, 1g
Coriander 1.5g
Nutmeg, .5g
Ginger, .5g
Skim milk powder
Sweet Hungarian paprika, 3g

Cube beef and semi freeze. Grind twice through the 3mm plate. Add spices and mix. Place the meat back in the freezer for about an hour. Emulsify while addig about 15% ice water or shaved ice, taking care not to bring the temp over 14C. stuff into 28mm casings, set over night in the fridge or for two hours at room temp (20C max). Smoke at around 55-58C(!30-135F) 2 hours or until the sausages take on a nice even colour, poach at 70C(160F) until the internal temp reaches 63C(145F). Spray with cold water or dunk in cold water bath for a couple of minutes. Eat it off the grill with curry sauce.
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Last edited by redzed on Mon Nov 07, 2016 06:44, edited 2 times in total.
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Post by redzed » Sat Nov 05, 2016 22:24

The following recipe was sent to me by Oliver Klimek from Germany. Looks more authentic than mine. :grin: Thanks Oliver!

I found a recipe for 100% beef rindswurst in the "Koch". Proportions are either 80% beef with ~30% fat content and 20% crushed ice or 60% lean beef, 20% beef fat and 20% ice. 0.18% salt, diphosphates, seasoned with white pepper and paprika powder only.
The sausages are hot smoked and then poached.
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Post by Rich » Sat Nov 05, 2016 22:33

ok, found something and am running with it...somewhat modified....

2 lbs ground beef at 70/30

1/2 cup water
2 tsp. salt
1/2 tsp. sage
1/4/ tsp savory
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp. summer savory
1 tsp garlic powder
1 tsp beef bullion
1 tsp onioin powder

stuffed into 28 mm natural casing

also used cure #1 in the correct amount per pound since I am smoking prior to poaching

after grinding I taste tested and subsequently added two tbs coarse salt...

I realize most people add spices/salt by weight rather than by volume however this was the only recipe i could find !!

smoking over beechwood then poaching at 70 C unitl 150 internal...

to serve I will grill over a nice hot osk fire, drizzle with curry sauce and sprinkle with curry...a cold bier or other suitable beverage will compliment !!

we shall see....
Rich
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Post by Rich » Sun Nov 06, 2016 02:47

Very happy with the outocme !! off the grill was close to my experiane from the time i spent in Germany...recommend this for anybody looking to recreate Rindswurst....the curry sauce was a definate bonus...

Cheers

Rich
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Post by Rich » Sun Nov 06, 2016 03:05

yup !!! was off the chain ! the curry sauce wa fantastic, bier was ver goot...was very happy with the results...
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Post by fatboyz » Sun Nov 06, 2016 18:56

This sounds great Red. As it happens I just returned home yesterday from a cow elk hunt with my daughter. I now have 250 pounds of nice lean meat sitting in the cooler at my friends shop. Going to break down the 1/4's and wet age them. So I have some nice "beef" like meat to try this on!
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Post by redzed » Mon Nov 07, 2016 06:46

Great that you crafted a version of the beef frank! But we really would like to see the pics! :lol:
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Post by Rich » Mon Nov 07, 2016 14:33

photobucket wasnt working right...
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