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Recette traditionnelle de la saucisse de Francfort (19e siècle) Pour Hot Dog
Traditional Frankfurt Sausage Recipe (19th Century)
For Hot Dog
Excerpt from a German charcuterie manual
Historical traditional recipe taken from a 19th-century German charcuterie manual, close to what may have been the basis of the first Frankfurt-type sausages, later used for the hot dog.
Bibliographic References
The traditional German manual often referenced for this type of recipe is:
Das deutsche Metzgerbuch (The German Butcher’s Book), published in the mid-19th century.
Another reference work, a bit more general on German charcuterie, is:
Praktisches Handbuch der Fleischer- und Wurstfabrikation by Carl Roth, published towards the end of the 19th century, which details many recipes and techniques for making traditional sausages.
These works are among the most cited for classic 19th-century German sausage recipes, including Frankfurt sausage.
Ingredients (for about 1 kg of sausages)
-
800 g lean pork shoulder
-
200 g fatty pork lard
-
18 g salt
-
3 g ground white pepper
-
2 g grated nutmeg
-
1 g sugar (optional, to balance seasoning)
-
100 ml ice-cold water
-
Natural sheep or pork casings (about 30-35 cm long)
Preparation
Finely chop the lean meat and lard (fine grinder) to obtain a homogeneous paste.
Mix with salt, pepper, nutmeg, and sugar.
Gradually add the ice water while mixing vigorously to get a soft, well-bound filling.
Stuff the filling into casings previously soaked in warm water.
Form sausages of regular size (about 20-25 cm).
Poach gently in water at 70-75°C for 30 minutes, without boiling (slow cooking).
Immediately cool in ice water to set the texture.
Historical Notes
This recipe is close to the traditions of Frankfurt butchers in the 19th century, documented in works like Das deutsche Metzgerbuch (mid-19th-century edition).
Beef does not appear in this traditional recipe. It was added later, notably in American versions.
The sausages were sold fresh or lightly smoked. Smoking is a more recent technique.
These sausages were most often eaten simply poached, sometimes in a small bun, forming the basis of the hot dog.
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Traditional Frankfurt Sausage Recipe (19th Century)
For Hot Dog
Excerpt from a German charcuterie manual
Historical traditional recipe taken from a 19th-century German charcuterie manual, close to what may have been the basis of the first Frankfurt-type sausages, later used for the hot dog.
Bibliographic References
The traditional German manual often referenced for this type of recipe is:
Das deutsche Metzgerbuch (The German Butcher’s Book), published in the mid-19th century.
Another reference work, a bit more general on German charcuterie, is:
Praktisches Handbuch der Fleischer- und Wurstfabrikation by Carl Roth, published towards the end of the 19th century, which details many recipes and techniques for making traditional sausages.
These works are among the most cited for classic 19th-century German sausage recipes, including Frankfurt sausage.
Ingredients (for about 1 kg of sausages)
-
800 g lean pork shoulder
-
200 g fatty pork lard
-
18 g salt
-
3 g ground white pepper
-
2 g grated nutmeg
-
1 g sugar (optional, to balance seasoning)
-
100 ml ice-cold water
-
Natural sheep or pork casings (about 30-35 cm long)
Preparation
Finely chop the lean meat and lard (fine grinder) to obtain a homogeneous paste.
Mix with salt, pepper, nutmeg, and sugar.
Gradually add the ice water while mixing vigorously to get a soft, well-bound filling.
Stuff the filling into casings previously soaked in warm water.
Form sausages of regular size (about 20-25 cm).
Poach gently in water at 70-75°C for 30 minutes, without boiling (slow cooking).
Immediately cool in ice water to set the texture.
Historical Notes
This recipe is close to the traditions of Frankfurt butchers in the 19th century, documented in works like Das deutsche Metzgerbuch (mid-19th-century edition).
Beef does not appear in this traditional recipe. It was added later, notably in American versions.
The sausages were sold fresh or lightly smoked. Smoking is a more recent technique.
These sausages were most often eaten simply poached, sometimes in a small bun, forming the basis of the hot dog.