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1
ingredients
method
homemade frankfurters
1. In a blender or food processor, blend
the very fine minced onion, garlic,
coriander, marjoram, mace, mustard
seed and paprika.
. Add the pepper, egg white, sugar, salt
and milk and mix thoroughly.
. Grind the pork, beef and fat cubes
separately through the fine grinding
plate. Mix together and grind again.
. Mix the blended seasonings into the
meat mixture, and then chill the mixture
for 0 minutes. Process the meat
through the fine grinding plate for one
final time.
. Stuff the casings with the seasoned
meat, twisting them off at approximately
1cm (6 inch) links.
7. Part boil the links (without separating
them) in gently simmering water for 0
minutes. Place them into a bowl of iced
water and chill thoroughly.
8. Remove, pat dry, and refrigerate
Because they are precooked, they can
be refrigerated for up to a week or they
can be frozen.
Approximately 91cm ( feet) hog casings
0g (1 lb) lean pork, cubed
0g (¾ lbs) lean beef, cubed
1g (¼ lb) pork fat, cubed
11g ( ½oz ) very fine minced onion
1 small clove of garlic, finely chopped
1 tsp finely ground coriander
¼ tsp dried marjoram
¼ tsp ground mace
½ tsp ground mustard seed
1 tsp sweet paprika
1 tsp finely ground white pepper
1 egg white
1½ tsp sugar
1 tsp salt
ml ( fl.oz) milk