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Old 11-27-2008, 10:57 AM   #1
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Default Beef franks

6 8 feet hog casing, soaked and rinsed
1 pounds beef, cut into strips
lb. Beef back fat*, cut into strips
1 small onion, chopped
3 garlic cloves, peeled
1 t. allspice
1 t. mustard powder
1 t. nutmeg
1 t. paprika
t. coriander
kosher salt and black pepper to taste
C. red wine
1 egg yolk

Chill the meat a couple hours between cutting and grinding.

Coarse grind the beef, fat, garlic and onion, add everything, but the egg and wine, mix well and grind a second time.

Work the egg white and wine into the mixture with your hands, chill a couple hours before stuffing the casing.

* Beef back fat is the heavy layer of fat from the rib primal, ask the butcher.
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Old 11-27-2008, 03:36 PM   #2
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Default Re: Beef franks

This makes me hungry!! And I just got thru eating a big Thansgiving dinner.
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