Beef frankfurters—also known as hotdogs or sausages—are a favorite across many street food stalls, grocery shelves, and school canteens in the Philippines and beyond. This sausage recipe, made from 100% beef, is an ideal product for food startups looking to produce premium-quality, finely chopped sausages with an extended shelf life.
In this guide, you’ll learn how to make raw-cooked beef frankfurters in a way that’s scalable, safe, and marketable. Whether you’re supplying supermarkets, sari-sari stores, or food carts, this recipe will help you launch or expand your food business.
Beef Frankfurter Ingredients (30 kg Batch Size)
For a balanced product with flavor, texture, and shelf stability, use the following ingredient breakdown:
Primary Raw Materials
| Ingredient | Percentage | Weight (kg) |
|---|---|---|
| Lean beef trimmings | 40% | 12.000 kg |
| Fatty beef trimmings | 20% | 6.000 kg |
| Vegetable oil | 15% | 4.500 kg |
| Ice (potable water) | 25% | 7.500 kg |
Note: Ensure all meat is clean, fresh, and free from tendons or excessive sinew for a smoother texture.
Additives (Per Kilogram of Raw Material)
These functional ingredients improve texture, color, shelf life, and safety:
| Additive | Amount per kg | Total for 30 kg |
|---|---|---|
| Nitrite curing salt | 18 g | 540 g |
| Food-grade phosphate (pH > 7.3) | 3 g | 90 g |
| Ascorbic acid (Vitamin C) | 0.3 g | 9 g |
Always use curing salt carefully. It contains sodium nitrite, which prevents microbial growth and gives the frankfurter its pink hue.
Seasonings (Per Kilogram of Raw Material)
These spices give the frankfurters their classic aroma and flavor:
| Seasoning | Amount per kg | Total for 30 kg |
|---|---|---|
| White pepper, ground | 3 g | 90 g |
| Nutmeg, ground | 1 g | 30 g |
| Cardamom, ground | 0.5 g | 15 g |
| Coriander, ground | 0.2 g | 6 g |
Use high-quality ground spices to ensure consistent flavor across batches.
Beef Frankfurters Processing Procedure: Step-by-Step Guide
Follow these hygienic and tested steps to produce uniform and safe beef frankfurters:
1. Grinding
- Coarsely grind both lean and fatty beef trimmings using a 3 mm plate.
- Keep meats chilled immediately after grinding to prevent spoilage.
2. Pre-Chilling
- Chill the ground meat and vegetable oil separately overnight at temperatures below +4°C.
3. Emulsifying / Chopping
- In a bowl chopper or food processor, combine:
- Ground meat
- Crushed ice
- Additives (curing salt, phosphate, ascorbic acid)
- Chop for approximately 25 revolutions or until the batter starts to bind.
- Add vegetable oil and seasonings.
- Continue chopping until the batter reaches a temperature of +12°C and a smooth, emulsified texture is achieved.
4. Stuffing and Linking
- Stuff the mixture into sheep or collagen casings with a diameter of 24–26 mm.
- Form links at your desired length (typically 6–8 inches).
- Twist and tie securely.
5. Smoking
- Smoke sausages at +65°C for 40 minutes to infuse flavor and develop the outer color.
6. Cooking
- Cook the smoked sausages in hot water or steam until the core temperature reaches at least +72°C.
- Maintain water temperature around +76°C during this stage (cook for >30 minutes).
7. Cooling
- Immediately cool frankfurters under a cold shower or in chilled water until internal temperature is below +20°C.
8. Storage
- Store finished products in a chiller below +4°C.
- Shelf life: up to 14 days under refrigerated conditions.
Food Safety and Quality Tips
- Use potable water and sanitized equipment at all stages.
- Always wear gloves and hairnets during production.
- Conduct a regular microbial test (especially for shelf-life trials).
- Label your products with ingredients, net weight, production date, and expiration date.
Why This Beef Frankfurter Recipe Works for Food Businesses
Low Cost, High Yield: With ice and oil included, you can stretch meat content without compromising texture.
Scalable Process: You can use the same formula for small batches (5–10 kg) or scale up to industrial production.
Market Versatility: These frankfurters can be sold raw, pre-cooked, vacuum-sealed, or served hot in buns.
Final Thoughts: Start Your Own Beef Frankfurters Sausage Brand
This beef frankfurter recipe is a valuable addition to your food product line. It follows good manufacturing practices (GMP), is safe for mass production, and appeals to a wide consumer base. Whether you’re catering to schools, carinderias, supermarkets, or food stalls, a premium beef sausage will always have a loyal market.
By using proper proportions, processing, and food safety measures, you can start producing high-quality sausages under your own brand. Don’t forget to register with your local DTI, FDA, and Sanitary Office to legally sell meat products in the Philippines.