Homemade Hot Dogs

Name: Homemade Hot Dogs
Prep time: 45 min
Cook time: 20 min
Total time: 95 min
Yield: 12 servings
Cuisine: American,German
Ingredients: 1/4 cup very finely minced onion; 1 small clove garlic, finely chopped; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 1/2 teaspoon ground mustard seed; 1/4 teaspoon dried marjoram; 1/4 teaspoon ground mace; 1/4 cup milk; 1 large egg white; 1 1/2 teaspoons sugar; 1 teaspoon salt, or to taste; 1 teaspoon freshly ground white pepper; 1 pound lean pork, cubed; 3/4 pound lean beef, cubed; 1/4 pound pork fat, cubed; 4 feet sheep casings (or small hog casings), about 1 1/2 inches in diameter; 1 tablespoon white vinegar

Homemade hot dogs provide a customizable option to create all-beef, all-pork, or mixed-meat links with your preferred seasonings.

⭐ 3.6 (371 reviews) Prep: 45 minCook: 20 minTotal: 95 minYields: 12 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

American German

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Instructions

Start simmering water for parboiling.
Puree onion, garlic, coriander, paprika, mustard seed, marjoram, and mace in a food processor; add milk, egg white, sugar, salt, and pepper, then mix well and set aside.
Grind pork, beef, and fat cubes through a fine meat grinder; combine and grind again.
Mix the ground meat with pureed seasonings in a large bowl, wetting hands with cold water to prevent sticking. Refrigerate for 30 minutes, then grind the mixture a third time.
Rinse casings under cool water to remove salt, then soak in cool water for 30 minutes.
Flush casings by slipping one end over a faucet and running cold water through them; snip out any breaks.
Soak casings in a water and white vinegar solution, then rinse and drain.
Stuff casings with the meat mixture using a sausage stuffer and twist into 6-inch links.
Parboil the linked hot dogs in the simmering water for 20 minutes.
Transfer parboiled hot dogs to an ice water bath to chill.
Remove, pat dry, and refrigerate for up to one week, or freeze for later use.