6 INCH HOT DOG RECIPES

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6 SCRUMPTIOUS HOT DOG RECIPES - TASTY



6 Scrumptious Hot Dog Recipes - Tasty image

Featuring Cheesy Fried Hot Dogs by Bien Tasty, Bacon-wrapped Jalapeño Popper Dogs, Chili Dog Bread Ring, Pigs In Blankets, Pretzel Dogs and Chili Cheese Dog Boats

Provided by Quinton Washington

VENISON HOT DOGS | MEATEATER COOK



Venison Hot Dogs | MeatEater Cook image

You’d be hard pressed to find a more iconic food for watching fireworks and celebrating Independence Day than a hot dog fresh off the barbecue. Toppings selection is very personal, but I’m fond of the Chicago style ingredients—“dragged through the garden,” as they say in the Windy City. The...

Provided by Danielle Prewett

Yield 12+ Hot Dogs

Number Of Ingredients 26

2 1/2 lb. wild hog meat, roughly chopped
12 oz. pork fatback, roughly chopped
2 tbsp. kosher salt
3 cloves of garlic, minced
1 1/2 tbsp. smoked paprika
1 1/2 tbsp. mustard powder
1 tsp. sugar
1/4 tsp. black pepper
1/2 tsp. ground coriander
1/4 cup ice
Fresh, natural casing (sheep for thinner-diameter sausages, pig for thicker)
Serving
12 hot dog buns
Poppyseeds
Yellow mustard
Sweet pickle relish
Diced sweet onion
Kosher dill pickle
Sliced tomatoes
Pickled sport peppers
Celery salt

Steps:

  • Before grinding, ensure the meat and fat are very cold. Send the meat through the grinder using a large plate, and then a second time using a fine die. Pause in between grinding to chill the meat if needed to avoid smearing. After the second round of grinding, cool the meat in the freezer.
  • Transfer the meat to a food processor or mixer and add the spices and ice. Pulse or mix until thoroughly emulsified. The mixture should turn into a ball of tacky paste.
  • If the casings are dried, soak them in freshwater to soften for about 30 minutes before stuffing. While the intestines soak, set up your sausage stuffer. Try lubricating the feeding tube and inner cannister by sprinkling it with cold water so the meat won’t stick. Thread the casing onto the stuffing tube and tie a knot at the end.
  • Evenly stuff the sausage into the casing. As you go, use a needle to prick a small hole in any air bubbles. Once all the sausage is inside the casing, begin to pinch off links in roughly 6-inch increments: starting with the first one, twisting, and then moving 6 inches down the line. Continue pinching and twisting off every other link so as not to undo the previous link.
  • To cook, you can gently poach the links in simmering water, grill over high heat, or smoke the hot dogs at 225 degrees until they’re cooked through to an internal temperature of 155 degrees. If you plan to grill or smoke, the texture will improve if allowed to rest for a day or two in the refrigerator.
  • Before serving, steam the buns with water, baste the top sides with butter or oil and sprinkle with poppyseeds to coat. Wrap the bread inside parchment paper and bake for a few minutes until soft, or set inside of a microwave for 30-60 seconds.
  • Serve the hot dogs inside of the poppyseed buns layered with all of the suggested toppings.

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