HOT DOG HOMEMADE RECIPES

Steps:

• Prepare the casings (see instructions below).
• In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
• Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
• Grind the pork, beef, and fat cubes through the fine blade separately.
• Mix together and grind again.
• Mix the seasonings into the meat mixture with your hands.
• This tends to be a sticky procedure, so wet your hands with cold water first.
• Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more.
• Stuff the casings and twist them off into six-inch links.
• Parboil the links (without separating them) in gently simmering water for 20 minutes.
• Place the franks in a bowl of ice water and chill thoroughly.
• Remove, pat dry, and refrigerate.
• Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
• Preparing the Casing.
• Snip off about four feet of casing.
• (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it.
• Place it in a bowl of cool water and let it soak for about half an hour.
• While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
• After soaking, rinse the casing under cool running water.
• Slip one end of the casing over the faucet nozzle.
• Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully.
• This procedure will flush out any salt in the casing and pinpoint any breaks.
• Should you find a break, simply snip out a small section of the casing.
• Place the casing in a bowl of water and add a splash of white vinegar.
• A tablespoon of vinegar per cup of water is sufficient.
• The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
• Leave the casing in the water/vinegar solution until you are ready to use it.
• Rinse it well and drain before stuffing.

Steps:

• Place ground beef, ground pork, salt, paprika, black pepper, granulated onion, granulated garlic, smoked paprika, and ice water in a bowl. Mix together with fingers until well blended and mixture is dense and solid, about 4 minutes. It's okay to overmix. Wrap dough in plastic; refrigerate at least 2 hours or overnight.
• Place a sheet of plastic wrap on a work surface. Have a bowl of ice water nearby to keep your hands wet and cold. Place 1/4 of the mixture on the plastic wrap. Roughly shape meat into a thick roll and wrap with the plastic. Shape into a thinner roll about as long as a hot dog bun. You can unroll the plastic and "fine tune" the sausage shape after wetting your hands in ice water. Rewrap in plastic and place on a dish; repeat for the remaining sausages. Refrigerate until ready to cook.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Carefully place sausages on grill and let them cook undisturbed for about 2 minutes to seal the bottom edge. Gently turn completely over to brown the opposite side; cook until brown, about 2 minutes. Brown all surfaces, turning carefully to avoid breaking the sausages, about 5 minutes more. Remove sausages from grill and serve on toasted hot dog buns.