Frankfurter Sausage

Ingredients:

90cm (about) sheep or pig sausage casings
450g lean pork, cubed
340g lean beef, cubed
115g pork fat, cubed
50g onion, very finely chopped
2 garlic cloves, finely chopped
1 tsp coriander seeds, ground
1/4 tsp dried marjoram, crumbled
1/4 tsp ground mace
1/2 tsp ground mustard seeds
1 tsp sweet paprika
1 tsp freshly-ground white pepper
1 egg white
1 1/2 tsp sugar
1 tsp salt, or to taste
60ml milk

Method:

Combine the onion, garlic, coriander seeds, marjoram, mace, mustard seeds and paprika in a food processor and render to a smooth paste. Add the pepper, egg white, sugar, salt and milk and pulse to combine thoroughly.

Meanwhile, separately mince the pork, beef and pork fat through the fine blades of a meat mincer. Combine the meats and fat in a bowl, stir to combine then pass the mixture through the meat mincer once again. Add the seasoning purée to the meat mixture and blend thoroughly then cover the bowl and chill in the refrigerator for 30 minutes. After this time run the mixture through the meat mincer one final time.

Prepare the casings as per their instructions then feed the meat mixture through your sausage machine, tie the end of the casings together and form links about 20cm in length. Tie the links off and place in a large pan of gently-simmering water and parboil for 20 minutes (do not separate the links). Immediately take out of the simmering water and chill by transferring to a bowl of iced water. Keep in the bowl until completely cold.

Remove from the ice bath, pat dry and refrigerated until needed. They will keep for up to 1 week in the refrigerator or can be frozen in individual portions until required.