Snappy Franks Recipes

HEBREW NATIONAL ALL BEEF FRANKS (COPY-CAT RECIPE)

Steps:

• prepare your meat and fat (if you are adding fat) for your grinder. Slice into thin strips and place in the freeze to chill. You want the temp to be below 35F
• Once chilled grind your meat and fat together 3 times. First on a 10mm, next on a 4.5mm, finally on a 3mm. If you don't have a 3mm plate then grind it twice on a 4.5mm.
• Add your ground meat mixture to a stand mixer. Slowly add the seasonings. Add the water a little at a time as you mix on low/medium. Once you have the farce well mixed (be careful to not overmix) remove from the stand mixer and stuff into your 21mm cellulose casings and for the links.
• **If you are using Insta Cure #1 be sure to allow the hot dogs to rest in the refrigerator over night before cooking..
• Cook the hot dogs in some simmering water (176F) till the internal temperature reaches 135-140f (this is for all beef. If you are adding pork you need to bring the temp to 150-155f)
• cool in ice water and remove the casing. Your hot dogs are finished. Enjoy for lunch and freeze whats left in a vacuum sealed pouch for later.

PARTY FRANKS

Steps:

• In a saucepan, saute onion in oil until tender. Stir in the next 11 ingredients. Add lemon. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 20-25 minutes, stirring occasionally. Discard lemon slices. Place hot dogs in a 13x9-in. baking dish. Top with sauce. Bake, uncovered, at 350° until heated through, 18-20 minutes. Keep warm; serve with toothpicks.

AWESOME NIPPY FRANKS (COCKTAIL WIENERS)

Steps:

• Combine all ingredients except smokies/cocktail wieners. Stir wieners into sauce mixture. Cover and heat 1 hour on low in crockpot. Remove lid and heat additional hour on low.