Makes about 20–25

Who hasn’t had frankfurters? It’s a sausage that has been destroyed by many over the years. This recipe is based more on a Knackwurst sausage and will hopefully restore your faith in the humble hot dog.

2 full lengths natural sheep casing

1 kg (2 lb 4 oz) free-range pork shoulder, skin off

1 kg (2 lb 4 oz) grass-fed veal shoulder

20 g (¾ oz) pure sea salt

1 tablespoon freshly ground black pepper

1 tablespoon ground coriander

1 tablespoon ground allspice

1 tablespoon ground mace

7 purple garlic cloves, crushed

Follow the first two preparatory steps in the method for Toulouse sausages.

Wash and sanitise your hands (some people prefer to use gloves, but we think you can lose the feel of what you are doing, and with sausage making that is important). Combine the ground meat with the salt, pepper, coriander, allspice, mace and garlic and mix very well. Place it back through the mincer on a fine blade. Refrigerate.

Fill the bowl of the sausage cannon with the mixture — be careful not to leave any air pockets. Attach the nozzle to the end of the sausage cannon. Tie a knot at the end of the casing, pumping the mixture out of the end of the nozzle before you tie the knot. Slowly start to crank the cannon and fill the casing to make sausages. Make sure when you fill this sausage that it is packed tight. Guide the casing out of the cannon using your thumb and forefinger onto a clean work surface as it fills. Once it has finished, massage the sausage to ensure that it is filled evenly. From the end that is tied, twist the filled casing at 13 cm (5 inch) intervals to make individual sausages. Once you come to the end, tie the final knot. Hang for 3 hours.

Place the sausages in a smoker and hot smoke them at 75°C (167°F) for 25–30 minutes. They are best eaten straight out of the smoker. If you have any leftovers they do freeze well.