Ultimate Frankfurter

• 1 1/2 lb Beef
• 1 each Lamb's intestines
• 1 dash Vinegar
• 25 grams Onion, grated
• 5 grams Garlic, crushed
• 2 grams Corriander
• 1 grams Mustard
• 1 grams Mustard Seed
• 2 grams White Pepper
• 10 grams Salt
• 1 cup Dry Milk
• 36 grams Ice Water

1. Cut the meat into 1" cubes.
2. Place in freezer for about 30 minutes.
3. Soak casings in water with a splash of vinegar.
4. Grate onion and garlic.
5. Assemble spices.
6. Activate with heat.
7. Pulverize with a spice grinder.
8. Prepare meat grinder.
9. Grind meat.
10. Combine meat, onion, garlic and seasonings in a stand mixer with a paddle attachment fitted.
11. Beat on medium speed, slowly adding ice water.
12. The result is a paste that smears to the side of the bowl.
13. Check seasoning by poaching several chunks of sausage and tasting.
14. Adjust as necessary.
15. Prepare a sausage stuffer, mounted with a length of lamb casing.
16. Stuff frankfurters.
17. Pinch and twist to segment to desired length.
18. Cook, very gently.
19. I suggest baking at the lowest available temperature to an internal temperature of about 150F (2 hours or so).
20. This seems to yield the best texture.
21. If your not planning to consume these quickly, they freeze pretty well.

beef, s intestines, vinegar, onion, garlic, mustard, white pepper, salt, milk, water

Taken from cookpad.com/us/recipes/354501-ultimate-frankfurter (may not work)