Leslie Massey
Frankfurters, also known as hot dogs, are a type of sausage that can be made from pork, beef, or turkey. They are usually made with animal parts that are left over after slaughter, such as meat trimmings and offal. In Australia, frankfurters are often made with pork and beef trimmings, which are ground up and mixed with salt, starch, flavourings, and water. This mixture is then encased in a natural or artificial sausage casing and cooked. While frankfurters are a popular food item in Australia and worldwide, they are also associated with increased health risks due to their high processed meat content.
| Characteristics | Values |
|---|---|
| Main ingredients | Meat trimmings (pork, beef, or turkey), water, salt, starch, flavourings, preservatives, dry milk, cereal, sodium nitrite |
| Meat trimmings | Taken from the bones of an animal's head, may include cheeks but not eyes, brain, or snout unless stated |
| Sausage casing | Natural casings are made from animal intestines or skin; artificial casings are made of collagen and cellulose |
| Calorific value | 13.4 g of fat per frankfurter |
| Nutritional value | Calcium (51 mg), potassium (79 mg), magnesium (8 mg), folate (3 ug), iron, zinc, thiamin, riboflavin, niacin, B-6, B-12, vitamin E |
| Health concerns | The World Health Organization has found processed meat to be a major contributor to colorectal cancer |
| Popular brands | Hebrew National, Nathan's Famous, Coburg Smokehouse, Newbury and Watson |
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What You'll Learn
- Frankfurters are made from meat trimmings, including pork, beef, and chicken
- Sausage casings are made from animal intestines or skin
- Artificial casings are made from collagen and cellulose
- Meat batter mixes are used to create the emulsion
- Frankfurters are a type of hot dog, named after Frankfurt, Germany
Frankfurters are made from meat trimmings, including pork, beef, and chicken
Frankfurters, also known as hot dogs, are made from meat trimmings, including pork, beef, and chicken. The process of making these popular sausages begins with grinding up pork and/or beef trimmings, left over after cutting steaks and pork chops, into a machine. This mixture is then extruded through a metal sieve, resulting in a texture similar to ground hamburger meat. At this stage, ground chicken trimmings may also be added.
The mixture is then blended or emulsified until it takes on a batter-like consistency. This "meat batter" or "meat emulsion" forms the basis of the sausage. The next step involves adding a variety of ingredients, including water, salt, starch, flavourings, and preservatives like sodium nitrite.
The sausage mixture is then encased in a casing, which can be natural or artificial. Natural casings are made from animal intestines or skin, while artificial casings are made from collagen and cellulose. The filled strands are then linked into the familiar hot dog shape and size.
It's important to note that while frankfurters may contain a variety of meats, they do not include certain animal parts such as crushed bones, eyeballs, or testicles. Additionally, unless the ingredients list includes the term "byproducts" or "variety meats," they do not contain meat from the snout, lips, or other non-muscle parts.
In Australia, frankfurters are commonly made with pork, as seen in the ingredients list for Frank's Sausages, which includes free-range pork as the primary ingredient. Pork frankfurters are also known as Wiener Wüerstchen in German and Austrian traditions.
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Sausage casings are made from animal intestines or skin
Sausage casings, also known as sausage skin or simply casing, are the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin, while artificial casings, introduced in the early 20th century, are made of collagen and cellulose. The type of animal from which the intestines are sourced determines the size and usage of natural casings. For example, the narrowest casings come from lamb, followed by sheep, then pig, and finally beef.
The process of preparing natural sausage casings involves flushing, scraping, and cleaning the intestines with water and salt, either by hand or with machinery. Today, most casings are primarily machine-cleaned. The cleaned intestines are then shaped through a continuous extrusion process, producing a single sausage casing of indefinite length, which is then cut into the desired lengths.
The main difference between natural and artificial casings is their appearance. Natural casings have an irregular shape, while high-quality sheep and lamb casings can be almost indistinguishable from collagen casings due to the lack of noticeable imperfections. Artificial casings made from collagen are also generally edible, though some may not be.
In Western European and Chinese cuisine, most sausage casings come from pigs. However, in other parts of the world, the intestines of sheep, goats, cattle, and sometimes horses are also used. According to the FAO, "they're the small and large intestines from sheep, goats, and pigs, but also from cattle and horses."
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Artificial casings are made from collagen and cellulose
The casing, or sausage skin, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin. Artificial casings, on the other hand, were introduced in the early 20th century and are crafted from collagen and cellulose. Collagen is a type of protein found in connective tissues, skin, and bones of animals, and it is often used in food products as a gelling agent. In the context of sausage casings, collagen is typically derived from the animal hides, bones, and tendons that have been cleaned, processed, and treated with chemicals to create a durable and edible casing.
Cellulose, the other primary component of artificial sausage casings, is an organic compound that is a major structural component of plant cell walls. While cellulose is not digestible by humans, it is commonly used as a food additive for its thickening and stabilizing properties. In sausage casings, cellulose provides structure and strength, ensuring that the casing can contain the sausage filling without breaking or tearing.
The use of collagen and cellulose in artificial casings offers several advantages over natural casings. They provide a more uniform size and shape, allowing for consistent cooking and processing. Artificial casings also tend to be more economical and readily available, contributing to the efficiency of sausage production. Additionally, these casings can be tailored to meet specific requirements, such as different diameters and lengths, to suit various sausage types.
While artificial casings made from collagen and cellulose have become prevalent in the sausage industry, natural casings still hold a significant place, particularly for specialty sausages and those seeking a more traditional product. The choice between artificial and natural casings depends on factors such as cost, availability, and the desired characteristics of the final sausage product. Ultimately, both types of casings play a crucial role in shaping the texture, appearance, and overall quality of sausages, including frankfurters, around the world.
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Meat batter mixes are used to create the emulsion
The meat used in the batter mix is carefully selected and prepared to ensure a consistent and high-quality emulsion. The meat is finely ground or emulsified to a smooth, paste-like consistency. This process breaks down the muscle fibres and allows the meat to blend intimately with the other ingredients, creating a stable and homogeneous mixture.
The specific cuts of meat used can vary depending on the manufacturer and the desired characteristics of the frankfurter. Leaner cuts of meat, such as beef or pork shoulder, might be used to control the fat content and ensure a firmer texture. Fatty cuts, such as pork belly, can be incorporated to add moisture and enhance flavour.
In addition to meat, the batter mix typically includes a combination of spices, curing agents, binders, and extenders. Spices like pepper, paprika, and garlic powder add flavour and give Frankfurters their distinctive taste. Curing agents, such as salt and sodium nitrite, are essential for preserving the meat, inhibiting bacterial growth, and imparting the characteristic pink colour associated with Frankfurters.
Binders, such as egg or milk proteins, are also crucial components of the meat batter mix. They act as emulsifiers, helping to stabilize the emulsion and prevent separation during processing and cooking. Common binders used in Frankfurter production include non-fat dry milk, sodium caseinate, and isolated soy protein. These binders contribute to the cohesive texture and moisture retention of the final product.
Extenders, such as wheat or rice flour, may also be incorporated into the meat batter mix. They serve to improve the texture, increase yield, and enhance the overall quality of the Frankfurters. By carefully balancing the proportions of meat, spices, curing agents, binders, and extenders, manufacturers can produce Frankfurters with the desired taste, texture, and overall sensory experience that consumers expect from this popular sausage product.
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Frankfurters are a type of hot dog, named after Frankfurt, Germany
Frankfurters, or hot dogs, are a type of sausage that can be made from a variety of meats, including pork, beef, and poultry. They are named after Frankfurt, Germany, where they originated. In the late 19th century, German immigrants brought the name "Frankfurter" to America, referring to the popular sausage made in their homeland. Today, frankfurters are a beloved food in the United States, especially at baseball games and other sporting events.
The process of making frankfurters involves creating a "meat emulsion" or "meat batter," where meat trimmings are ground up, blended with other ingredients, and then encased in a sausage casing. Natural casings are made from animal intestines, while artificial casings are made from collagen and cellulose. The finished frankfurters are then inspected by hand, and only the "flawless" ones are packaged and sold.
The ingredients in a frankfurter can vary, but they typically include meat trimmings, water, salt, starch, flavourings, and preservatives. Some frankfurters may also contain animal by-products such as pig snout, lips, heart, kidney, liver, and stomach, although these must be individually listed on the ingredients label. While frankfurters are a popular and convenient food item, it is important to note that they are considered processed meat, which has been linked to increased health risks, such as colorectal cancer.
In Australia, frankfurters are readily available and consumed, although the options for all-beef frankfurters are limited. Some sources suggest trying kosher butchers or specific firms like Newbury and Watson for higher-quality beef hot dogs. Additionally, pork frankfurters, also known as Wiener Wüerstchen, can be found at German butchers or specialty stores.
While the exact ingredients and methods may vary, the fundamental aspect of a frankfurter is that it is a sausage, typically made from a combination of meats and other ingredients, and named after its city of origin, Frankfurt, Germany.
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Frequently asked questions
A frankfurter, or hot dog, is typically made from pork or beef trimmings, which are the leftover bits of meat after steaks and pork chops have been cut. The meat is ground up, and blended with salt, starch, flavourings, water, and sometimes ground chicken trimmings. The sausage is then enclosed in a casing, which can be made from animal intestines or skin, or artificially from collagen and cellulose.
Natural casings are made from the intestines of animals, which have been thoroughly cleaned and processed.
Popular Australian frankfurter brands include Hebrew National, Coburg Smokehouse, and Newbury and Watson.
