Old-Fashioned Frank Recipe
Find the Web's finest selection of homemade sausage recipes, and let us show you how to make franks using your meat and our proven frank recipe. This old-fashioned frank recipe is an older version of the modern-day hot dog, before emulsification and cellulose casings. They were served on a hot dog bun and garnished with mustard, mayonnaise, ketchup, onion, relish and/or sauerkraut.
3 1/2 lbs beef chuck, marbled (1.58 kg)
1 1/2 lbs pork butt (680 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
3/4 tsp coriander, ground (1.28 g)
1 tsp celery seed, ground (2.7 g)
1 1/4 tsp mace, ground (3.25 g)
2 1/2 tsp dry mustard powder (5.75 g)
2 1/2 tsp white pepper (6.75 g)
1 tbsp garlic powder (9.3 g)
3 1/4 tbsp paprika (23.4 g)
1/2 cup corn syrup solids (109 g)
1/2 cup non-fat dry milk (47.3 g)
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings
1. Chill beef and pork to 31°F (-0.55°C), grind twice through a 1/8” (3mm) plate.
2. Combine ground meat with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into hog casings; twist into 5-6” (13-15 cm) links. Refrigerate overnight to cure.
4. Next day, hang links in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually (in half hour increments) raise smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until links reach an internal temperature of 152°F (67°C)*.
6. Upon reaching 152°F (67°C), remove links and shower with cold water until internal temperature drops to 110°F (43°C).
7. Hang old-fashioned franks at room temperature for 1 hour to bloom.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
For those of you who want a true emulsified meat product, substitute 1 cup (237 ml) of ice water with 1 1/2 cups crushed ice (198 g) for each 5 lbs of product. Follow the detailed emulsion process as explained here (link will follow).
You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C).
*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).