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All Beef Kosher Frankfurters


20 lbs. beef chuck trimmings
1/8 lb. dried marjoram
30 lbs. veal flank, briskets or trimmings

cracked ice or ice water

1/4 lb. sugar
1/2 lb. frankfurt sausage seasoning
1 oz. garlic compound


1/8 lb. ground allspice
1 lb. salt


Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat. Put beef through 5/16 inch plate of grinder, and veal through 1/8 inch plate. Put meats into mixer and mix, gradually adding ice or ice water and enough flour to reach desired consistency.Then mix in remaining ingredients. Stuff into narrow beef round casings or wide sheep casing, and tie with twine into links about 4 inches long. Cut in lengths of four links each, and smoke at medium heat until they are a bright reddish brown, and cook for about 10 minutes at 155 to 160 degrees.