Instructions to make frankfurter at home

sausage

Wiener is likewise called frankfurter or merwaz, which is the astonishing meat set in the small digestive tract of the creature and is ready from minced meat in the wake of adding salt and flavors. Hotdog is prepared with spices, salt, red pepper, dark pepper, sage, garlic, onion, sugar, and ginger. Most hotdog contains: Some sorts of grains that make it durable.

the components

Around two kilograms of ground meat.

A quarter cup of mustard seeds.

Three tablespoons of garlic powder.

1 tablespoon every: super hot pepper, salt, and hot pepper chips.

Five teaspoons of a sweet additive.

A teaspoon of fluid smoking flavor.

How to prepare

Blend ground hamburger, additive, mustard seeds, garlic powder, stew drops, ground pepper, salt, and smoking flavor in a huge bowl.

Cover the frankfurter blend with grip film, put it in the cooler for three days, and blend it one time each day.

Heat the broiler on the fourth day of setting up the blend at a temperature of 200 degrees Celsius.

Partition the combination into five equivalent parts, then, at that point, structure each segment into a round and hollow shape.

Put the frankfurters on a wire rack fitted over a stove plate, and spot the plate in the broiler.

Cook the hotdogs in the broiler for eight hours, then wrap each segment independently in grip film.

Place the hotdogs in the fridge to cool totally prior to cutting.

                                        chicken sausage

the components

600 and eighty grams of minced chicken bosom.

One piece every one of: finely cleaved green apple, and finely hacked little onion.

tablespoon of margarine.

One teaspoon each: blended flavors, sweet paprika, and fennel seeds.

One and a half teaspoons of chicken flavoring.

Salt and dark pepper - to taste.

A little olive oil.

How to prepare

• Heat a non-stick skillet over a medium hotness, and liquefy the spread in it.

•  Add the apples, onions, a touch of salt, dark pepper, and fennel seeds.

• Broil the fixings a little for five minutes until the onions and apples mellow, then eliminate the container from the hotness until the blend cools.

• Place a barbecue dish, or a huge non-stick skillet, over medium-high hotness.
• Season the chicken with salt, dark pepper, blended flavors, chicken flavors, paprika, and a limited quantity of olive oil.
• Add the apple and onion blend to the chicken, and separation the combination into four equivalent parts.
• Structure three equivalent plates from each segment around seven and a half centimeters in distance across, and get twelve little circles of wiener.
  
  
• Cook the wieners for three to four minutes on each side, and serve warm.