Frankfurters Recipes

Steps:

• Cut the wieners in half lengthwise and crosswise. Place in skillet. In separate bowl, combine 1 tablespoons flour with 2 tablespoons water. Add water, ketchup, vinegar, sugar, and the mustard. Mix together and pour over weiners. Simmer 30 minutes. Serve with mashed potatoes or as a simple side dish. Very appetizing!

Steps:

• 1. Cut a gash in the side of each frankfurter. Spread prepared mustard inside; add a strip of cheese and push the frankfurter back in shape. Wrap a strip of bacon around it. Fasten with a toothpick. Grill until cheese melts and bacon is crisp.
• 2. Cut gashes in the frankfurters and spread the inside with garlic butter to which you have added chopped chives and parsley. Wrap with bacon strips and grill.
• 3. Mash blue cheese with a little grated onion and blend in chopped chives and parsley. Gash the frankfurters and stuff them with this mixture. Wrap with bacon strips and grill.
• 4. Cut frankfurters in 1-inch pieces. Alternate these on skewers with tiny whole tomatoes and strips of green pepper. Grill. Serve with a good hot Mexican chili.

Steps:

• Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
• Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
• Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.
• Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
• Preparing the Casing.
• Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
• After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing.
• Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

Steps:

• Combine all ingredients, mix well and stuff into sheep casings (pork casings will work too, but will end up a little fatter frank).
• Smoke for 2-3 hours at 115 deg or until a rich orange color is reached (you can freeze them at this point, until you want to boil them).
• Then cook in water heated to 160-170 until franks float.
• Cooking time depends on thickness of the hot dog.
• You can simply just grill them as well.
• Again, the yield depends on how long and thick your links are.