In this article, you will learn how to make your own poultry frankfurter. With a moderate amount of effort, you can achieve a super tasty result.
Poultry frankfurter are a delicate, light variation on classic Wiener Würstchen (vienna sausages). They are made from tender poultry meat and have a mild, juicy flavor.
You will need a smoker to prepare them. Alternatively, you can just boil them, but this means that your poultry frankfurter will not have a smoky flavor.
Would you like to try the classic Vienna sausages too? Then I have a recipe for you here.
Enough talk, let’s get started…
Here you can find the complete poultry frankfurter recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Poultry frankfurter – What do you need to make it?
With the right choice of ingredients, this recipe is quick and easy to make.
Ingredients per 1 kg
- 60% lean poultry meat (600 g)
- 20% pork back fat or poultry fat or vegetable oil (200 g)
- 20% crushed ice/frozen poultry broth (200 g)
Spices per KG mass
- 15.5 g salt
- 2.5 g cure #1
- 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
- 2 g white pepper
- 1 g mace
- 1 g coriander
- 0.5 g ginger
The equipment to make poultry frankfurter
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Food processor / Cutter
You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Casings
To fill your sausage you need a natural sheep casing caliber 20/22.
Smoker oven
You need the smoker to smoke your poultry frankfurter
Poultry frankfurter– Step-By-Step Instructions
Follow these simple steps to prepare the poultry frankfurter to perfection.
1. Cut your poultry meat and pork back fat into pieces suitable for mincing. You can vary the size depending on how big your meat grinder is.
2. Put the ingredients in the freezer for 1-2 hours. This will help you later when mincing and ensures that the mixture doesn’t get too warm.
3. Grind the meat and fat through the finest perforated disk. I recommend grinding the fat and meat separately. This will make cutting easier later on.
4. Now put the minced meat and the spices into the cutter or your food processor. Mix the mixture on the highest setting and gradually add the filling.
5. Now you can add the fat and mix it in. Make sure that the mixture does not exceed 12 degrees Celsius. Therefore, measure the temperature continuously.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
6. Now fill the casing with the sausage meat. Hold the casing taut on the filling nozzle and slowly fill it up. This part takes a little practice. Don’t worry if it doesn’t work 100% right away. I use sheep casings caliber 22/24 .
7. Now it’s time to turn it off. You can decide for yourself how big you want your poultry frankfurter to be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then skip one sausage length and repeat the process.
8. Hang your poultry frankfurter in the smoker and dry it for approx. 20 – 30 minutes at 50 °C (122.0°F) without smoke.
9. After 30 minutes, increase the temperature to 80 °C (176.0°F) and smoke the poultry frankfurter for 30 – 45 minutes.
10. You can then scald them in salted water at 70 °C (158.0°F) for approx. 15 minutes (18 g salt per liter of water). Place the austrian burenwurst in ice water to cool.
11. Your poultry frankfurter is ready. Enjoy the taste! 😄
Frequently asked questions
What is the shelf life of your poultry frankfurter?
Your poultry frankfurter will keep in the refrigerator for about a week. Alternatively, you can vacuum seal it. When vacuum sealed, it should keep in the refrigerator for 2-3 weeks. You can also freeze it, which will increase its shelf life significantly.
Do I have to mince the meat and fat separately?
Yes, it is recommended to mince the meat and fat separately. This gives you more control over the consistency and makes it easier to cut later.
Why should the water not boil when cooking?
If the water boils, the sausage casing can burst and the fat can escape. This makes the sausage dry and unattractive.
Which types of poultry are best suited?
Chicken or turkey meat is most commonly used. Both types have a mild flavor and produce a nice, fine sausage.
Can I make poultry wieners without a cutter?
Yes, but the result will be slightly coarser. With a powerful meat grinder and very cold ingredients, it still works well.