Frankfurter Rindswurst

All beef, down to the casing, because it was made in 1894 for the city's Jewish customers.

Beef. Not vegetarian — contains beef.

Ingredients

• 800 g beef chuck, diced and well chilled
• 200 g beef fat, diced and well chilled
• 150 g ice, crushed fine
• 2 teaspoons salt
• 1 1/2 teaspoons ground white pepper
• 2 teaspoons paprika
• 1/2 teaspoon ground mace
• beef casings, 32 mm

Method

1. ALL BEEF, DOWN TO THE CASING, BECAUSE IT WAS MADE IN 1894 FOR THE CITY'S JEWISH CUSTOMERS. The article gives the reason before the recipe: it WAS INTRODUCED IN 1894 BY FRANKFURT BUTCHER GREF-VÖLSING TO MEET THE DEMANDS OF THE GROWING JEWISH POPULATION OF THE CITY. Its meat CONSISTS OF 100% BEEF, and it is CASED IN BEEF INTESTINES.
2. SO THE CASING HAD TO CHANGE AS WELL AS THE FILLING, which is the part people forget. A beef sausage in hog gut is not a beef sausage, and that is why the article bothers to name the casing and its diameter.
3. AND IT IS A FRANKFURT SAUSAGE THAT IS NOT A FRANKFURTER. The pork one has its own page and its own protected name; this one shares the city and almost nothing else.
4. ICE SNOW IS THE ARTICLE'S OWN WORD AND IT MATTERS. The coarsely ground meat is minced briefly with the curing salt, THEN, FAT AND ICE SNOW IS ADDED, AND THE CHOPPING SPEED IS INCREASED UNTIL THE MASS IS FINELY GROUND. Crushed ice, not water: it cools as it melts and keeps the emulsion from breaking.
5. WHICH MEANS THE ORDER IS SALT FIRST, FAT SECOND. Salt into lean beef draws out the proteins that hold the fat; add the fat too early and there is nothing to hold it.
6. MINCE COARSE, THEN PASTE IT. One pass through a large plate with the salt, then the fat and ice in a processor until smooth and tacky.
7. SEASON AT THE END: the article names WHITE PEPPER AND PAPRIKA, and that is the whole list.
8. FILL TO A HUNDRED GRAMS EACH, which is the article's unit weight, and tie them off in pairs.
9. SMOKE THEM FOR AN HOUR AND A HALF, which the article gives as 60 TO 90 MINUTES. Nothing is attended; they hang in the smoke.
10. THEN BOILED, BROILED OR GRILLED, which is how the article ends. Water held just under a simmer is the gentlest of the three and the one least likely to split them.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Germany · All recipes