Frankfurt beef sausage
Frankfurter Rindswurst (also beef sausage , red , red sausage ) is a boiled sausage . The best-known manufacturer is the Frankfurt company Gref-Völsing .
The meat content of the sausage consists of 100% beef , although some muscle meat can be replaced by meat fat. For production, the coarsely ground meat is slowly minced for a short time in the cutter using nitrite curing salt and cutter aids . Then add the fat and ice snow and increase the chopping speed until the mass is finely chopped. Finally, you season the mass with white pepper and paprika and add color stabilizer if necessary . The sausages are hot-smoked for 60–90 minutes . They weigh 100 g each and are tied in beef intestines with a diameter of 32–34 mm. For the production of beef bratwurst , table salt is used instead of nitrite curing salt .
literature
- Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd edition, Deutscher Fachverlag, 2009, ISBN 978-3-86641-187-6