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Smoking Frankfurter Sausage

Contains saltpeter, which may pose food safety risks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Smoking Frankfurter Sausage

Ingredients

Directions

The book gives no oven temperature. The 160°F (70°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Clean the casings thoroughly.

  2. Mix meats with salt, seasonings, and saltpeter.

  3. Stuff the mixture into the casings.

  4. Smoke the sausages in a smokehouse over hickory wood and sawdust for 2 hours at 160°F (70°C).

  5. Immerse the smoked sausages in water at 180°F (82°C) for 5 minutes.

  6. Place the sausages in a cool, dry room with little air agitation.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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