Frankfurt sausages

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.