Rindswurst: All beef Frankfurter
Posted: 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.
:
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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