Chicken frankfurts, also known as chicken hot dogs, are a popular and often healthier alternative to traditional pork or beef frankfurts. They are enjoyed by people of all ages, particularly those looking for leaner protein options or avoiding certain meats. While store-bought chicken frankfurts are readily available, nothing quite compares to the taste and satisfaction of making them yourself. This guide will walk you through the entire process, from selecting the right ingredients to perfectly cooking your homemade chicken frankfurts.
Understanding the Basics of Chicken Frankfurter Making
Before diving into the recipe, it’s important to understand the core principles behind making a good chicken frankfurt. The key lies in the emulsification process, where fat and water are combined with protein to create a stable and smooth mixture. This process gives frankfurts their characteristic texture and prevents them from separating during cooking.
Another crucial aspect is the casing. Casings provide the shape and structure of the frankfurt, and they also contribute to the overall flavor and texture. Both natural and synthetic casings are available, each with its own set of advantages and disadvantages.
Finally, proper seasoning is essential for a flavorful frankfurt. The right blend of spices and herbs can elevate your homemade hot dogs from ordinary to extraordinary.
Gathering Your Ingredients: Quality Matters
The quality of your ingredients will directly impact the final product. Opt for the freshest, highest-quality chicken you can find.
Choosing the Right Chicken
Dark meat (thighs and legs) is preferred for chicken frankfurts as it contains more fat, which is essential for emulsification and flavor. A combination of dark and white meat can also be used, but ensure that dark meat makes up the majority of the mixture. Boneless, skinless chicken thighs are the most convenient option. If you’re starting with bone-in chicken, you’ll need to debone and skin it yourself.
Selecting the Fat Source
While chicken thighs contain a good amount of fat, you may need to supplement it with additional fat to achieve the desired texture and flavor. Chicken fat (rendered chicken skin) is the ideal choice, but it can be difficult to find. Pork fatback or beef suet are acceptable alternatives, but they will slightly alter the flavor profile. Aim for a fat content of around 20-30% of the total meat weight.
Choosing Your Casings
Natural casings, specifically sheep casings, are the traditional choice for frankfurts. They are thin, tender, and provide a characteristic “snap” when you bite into the frankfurt. However, they require more preparation and can be more challenging to work with. Collagen casings are a synthetic alternative that is easier to use and requires no pre-soaking. They are also more uniform in size and shape. If you are new to sausage making, collagen casings are a good starting point.
The Spice Blend: Flavor is Key
The spice blend is what gives your chicken frankfurts their unique flavor. A classic frankfurt spice blend typically includes:
- Salt: Essential for flavor and protein extraction. Use kosher salt or sea salt.
- White Pepper: Adds a subtle heat and earthy flavor.
- Paprika: Provides color and a mild, sweet flavor. Smoked paprika can also be used for a smoky flavor.
- Garlic Powder: Adds a pungent and savory flavor.
- Onion Powder: Contributes to the overall savory profile.
- Nutmeg: A small amount adds warmth and complexity.
- Ground Coriander: Provides a citrusy and slightly floral note.
- Marjoram: Adds a sweet and herbal flavor.
- Cure #1 (Optional): Sodium nitrite, used for curing meat. It helps to preserve the color and prevent the growth of harmful bacteria. If using Cure #1, follow the instructions carefully and use the correct amount. Generally, it’s about 0.25% to 0.3% of the total meat weight.
- Mustard Powder: This adds a slight tang.
Feel free to adjust the spice blend to your liking. Experiment with different combinations to create your own signature flavor.
Other Essential Ingredients
- Ice Water: Crucial for keeping the meat cold during the emulsification process. Cold temperatures prevent the fat from melting and ensure a smooth texture.
- Non-Fat Dry Milk Powder (Optional): Helps to bind the ingredients and improve the texture.
- Dextrose or Sugar (Optional): Adds a touch of sweetness and helps to balance the flavors.
- Liquid Smoke (Optional): Adds a smoky flavor if you’re not able to smoke the frankfurts.
Preparing the Ingredients: A Crucial Step
Proper preparation is essential for successful frankfurter making.
Preparing the Chicken
Cut the chicken thighs into 1-inch cubes. This will make it easier for the meat grinder to process. Place the cubed chicken in a bowl and chill it in the freezer for about 30 minutes before grinding. This will help to keep the meat cold during grinding.
Preparing the Fat
If using pork fatback or beef suet, cut it into 1-inch cubes and chill it in the freezer for about 30 minutes as well.
Preparing the Casings
If using natural casings, rinse them thoroughly inside and out with cold water. Soak them in cold water for at least 30 minutes to rehydrate them and make them more pliable. If using collagen casings, follow the manufacturer’s instructions. Some collagen casings may require soaking, while others do not.
Measuring and Mixing the Spices
Measure out all the spices and combine them in a small bowl. This will ensure that the spices are evenly distributed throughout the meat mixture.
The Frankfurter-Making Process: Step-by-Step
Now that you have all your ingredients prepared, it’s time to make the frankfurters.
Grinding the Meat
Using a meat grinder, grind the chilled chicken and fat through a coarse grinding plate (around 4.5mm). Grind the mixture twice to ensure a finer texture. Keep the meat as cold as possible throughout the grinding process. You can chill the meat grinder parts in the freezer beforehand.
Emulsifying the Mixture
Place the ground chicken and fat mixture in a food processor or stand mixer fitted with a paddle attachment. Add the spice blend and non-fat dry milk powder (if using). Begin mixing on low speed. Gradually add the ice water, a little at a time, while continuing to mix. The mixture should start to become sticky and emulsified. Increase the speed to medium and continue mixing until the mixture is smooth, homogenous, and has a slightly tacky texture. This process is crucial for the texture of the frankfurter. The emulsification should be visible as the mixture combines.
Stuffing the Casings
Attach a sausage stuffer to your meat grinder or use a dedicated sausage stuffer. Slide a casing onto the stuffing tube, leaving a few inches of casing hanging off the end. Tie a knot in the end of the casing. Start feeding the meat mixture into the stuffer. As the meat fills the casing, gently guide the casing off the stuffing tube. Be careful not to overstuff the casings, as they can burst during cooking. Leave about half an inch of empty casing at the end and tie another knot. Twist the filled casing to create links of your desired length (usually around 5-6 inches).
Twisting and Linking
To create even links, pinch the casing between your fingers at the desired length. Twist the casing several times in one direction, then twist the next link in the opposite direction. This will help to prevent the links from unraveling during cooking.
Pricking the Sausages
Use a sausage pricker or a clean needle to prick the sausages in several places. This will release any trapped air and prevent the casings from bursting during cooking.
Cooking the Chicken Frankfurters: Achieving Perfection
There are several ways to cook chicken frankfurters: poaching, steaming, grilling, or smoking.
Poaching
Poaching is the most common method for cooking frankfurters. Bring a large pot of water to a simmer (not a boil). Gently add the frankfurters to the simmering water. Cook for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Steaming
Steaming is another gentle cooking method that helps to retain moisture. Place the frankfurters in a steamer basket over simmering water. Cover and steam for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Grilling
Grilling adds a smoky flavor to the frankfurters. Preheat your grill to medium heat. Grill the frankfurters for about 5-7 minutes per side, or until they are heated through and have grill marks. Be careful not to overcook them, as they can become dry.
Smoking
Smoking adds a deep, smoky flavor to the frankfurters. Preheat your smoker to 175-200°F (80-93°C). Smoke the frankfurters for about 1-2 hours, or until the internal temperature reaches 165°F (74°C). Use your favorite wood chips, such as hickory, apple, or cherry.
Serving and Storing Your Homemade Chicken Frankfurters
Serve your homemade chicken frankfurters on buns with your favorite toppings, such as mustard, ketchup, relish, onions, and chili. They are also delicious sliced and added to salads, soups, and stews.
Storing Leftovers
Store leftover cooked frankfurters in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. To freeze, wrap the frankfurters individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2-3 months.
Reheating
Reheat leftover frankfurters by poaching them in simmering water, steaming them, grilling them, or microwaving them.
Tips and Tricks for the Best Chicken Frankfurters
- Keep everything cold: This is the most important tip for making good frankfurters. Cold temperatures prevent the fat from melting and ensure a smooth, emulsified texture.
- Use a meat thermometer: To ensure that the frankfurters are cooked through, use a meat thermometer to check the internal temperature. The internal temperature should reach 165°F (74°C).
- Don’t overstuff the casings: Overstuffed casings can burst during cooking.
- Prick the sausages: Pricking the sausages releases trapped air and prevents the casings from bursting.
- Experiment with flavors: Don’t be afraid to experiment with different spices and herbs to create your own unique flavor.
Making chicken frankfurts at home may seem daunting at first, but with the right ingredients, equipment, and instructions, it’s a rewarding and delicious experience. Enjoy the satisfaction of knowing exactly what goes into your food and the superior taste of homemade frankfurters.
What type of chicken is best for making chicken frankfurts?
For the best flavor and texture in your homemade chicken frankfurts, it’s recommended to use a combination of chicken meat. Using both chicken thighs and chicken breasts provides a good balance of fat and lean protein. Thigh meat is richer in flavor and contributes to a more moist frankfurt, while breast meat adds a leaner component.
Avoid using only chicken breast, as this can result in a dry and less flavorful final product. Ideally, a ratio of approximately 70% chicken thigh meat to 30% chicken breast meat is a good starting point. Feel free to adjust the ratio based on your personal preference for fat content and flavor intensity.
What casings are recommended for homemade chicken frankfurts?
Natural casings, particularly sheep casings, are widely considered the best choice for homemade frankfurts, including chicken frankfurts. Sheep casings are thin, tender, and impart a satisfying “snap” when you bite into the cooked frankfurt. They also allow for good smoke penetration if you plan to smoke your frankfurts.
If you are looking for a vegetarian or vegan option, or if you have difficulty sourcing natural casings, collagen casings are a suitable alternative. Collagen casings are made from processed animal collagen and come in various sizes. They offer a uniform shape and texture, although they might not have the same “snap” as natural casings. Ensure you choose a collagen casing specifically designed for cooked sausages.
How do I prevent my chicken frankfurts from bursting during cooking?
Overfilling the casings and cooking them at too high a temperature are common causes of frankfurts bursting. When filling the casings, leave a small amount of room at each end to allow for expansion during cooking. Avoid packing the meat mixture too tightly, as this can create excessive pressure as the frankfurt cooks.
Control the cooking temperature carefully. Whether you are poaching, grilling, or smoking, maintaining a consistent and moderate temperature is crucial. Avoid sudden temperature fluctuations, as these can cause the meat to expand rapidly and potentially rupture the casing. Gently pricking the frankfurts with a sterilized needle in a few places before cooking can also help to release any trapped air.
What spices and seasonings are typically used in chicken frankfurts?
The classic flavor profile of chicken frankfurts typically involves a blend of savory and slightly sweet spices. Common ingredients include salt, black pepper, paprika (both sweet and smoked), garlic powder, onion powder, and a touch of nutmeg or mace. These spices contribute to the frankfurt’s characteristic taste and aroma.
For added depth of flavor, consider incorporating other spices such as white pepper, ground coriander, or a pinch of cayenne pepper for a mild kick. Some recipes also call for curing salts, like Prague powder #1 (sodium nitrite), which helps to preserve the color and flavor of the frankfurts while also inhibiting the growth of harmful bacteria. Experiment with different spice combinations to create your own unique signature blend.
How long do homemade chicken frankfurts last in the refrigerator?
Properly stored, homemade chicken frankfurts will typically last for 3-4 days in the refrigerator. To ensure optimal preservation, cool the cooked frankfurts quickly after cooking and store them in an airtight container. This helps to prevent the growth of bacteria and maintain their freshness.
For longer storage, consider freezing the cooked frankfurts. To freeze them, wrap each frankfurt individually in plastic wrap and then place them in a freezer bag or container. Frozen frankfurts can last for up to 2-3 months without significant loss of quality. Thaw them in the refrigerator overnight before reheating.
What is the best way to cook chicken frankfurts?
There are several ways to cook chicken frankfurts, each offering a slightly different flavor and texture. Poaching is a gentle method that results in a moist and plump frankfurt. Simply simmer the frankfurts in water or broth until they are heated through. Grilling provides a smoky flavor and slightly charred exterior. Be careful not to overcook them, as they can become dry.
Steaming is another option that preserves the moisture and tenderness of the frankfurts. You can also pan-fry them in a little oil for a crispy exterior. No matter which method you choose, ensure that the internal temperature of the frankfurts reaches 165°F (74°C) for safe consumption.
Can I smoke my chicken frankfurts for added flavor?
Yes, smoking chicken frankfurts can significantly enhance their flavor profile, adding a delicious smoky aroma and depth. Use a smoker that allows you to maintain a consistent low temperature, ideally between 175°F and 225°F (79°C and 107°C).
Choose wood chips that complement chicken, such as apple, cherry, or hickory. Smoke the frankfurts for 1-2 hours, or until they reach an internal temperature of 165°F (74°C). Remember to monitor the internal temperature closely to prevent overcooking and drying out the frankfurts.