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Frankfurt sausages

6,40 IVA incl.

Frankfurt sausages originate from Germany, are cooked and are extremely popular. Ideal for celebrations of all kinds, both indoors and outdoors.

Tray of 300 gr approx with 4 vacuum-packed frankfurters. | €21.33/kg.

Elaboration

We make our frankfurters following the recipe of grandfather Juan Ramón, who learned it in Paris in the 60s.

Frankfurt is a smoked sausage with a smooth texture, stuffed in natural lamb casing. Natural smoking is done with noble woods in the same oven.

  • Our frankfurts sausages are made only with pork. Specifically, we use premium quality skinless cheeks and jowls.
  • We classify the meats and chop them.
  • We prepare our own mix of species, as well as the ice that we are going to use.
    We put the chins in the cutter (a kind of kitchen robot in a big way) and emulsify them with the milk protein and ice.
  • We add the cookies and spices along with more ice. The ice is used so that the dough does not heat up and exceed 5 ºC, because only then can we work it well so that it is a fine paste.
  • Once we have the fine dough, we stuff it into natural casing.
  • We put the frankfurters in the oven for a soft dry stove, a smoked with noble woods and its subsequent cooking with steam at 80 ºC.
  • When the heart of Frankfurt reaches 72 ºC, we go to a rapid cooling with a cold shower.

How we make this product

Ingredients for Frankfurt sausages:

  • Pork meat (cheeks and dewlap).
  • Natural lamb casing.
  • Water.
  • Salt.
  • Spices.
  • Milk protein.
  • Dextrose.
  • Sugar.

  • It contains all the necessary additives for your food safety. You can contact us for more information.

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