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Homemade Hot Dogs




Source of Recipe


the web


List of Ingredients




3 feet sheep or small (1-1/2-inch diameter) hog casings
1 pound lean pork, cubed
3/4 pound lean beef, cubed
1/4 pound pork fat, cubed
1/4 cup very finely minced onion
1 small clove garlic, finely chopped
1 teaspoon finely ground coriander
1/4 teaspoon dried marjoram
1/4 teaspoon ground mace
1/2 teaspoon ground mustard seed
1 teaspoon sweet paprika
1 teaspoon freshly fine ground white pepper
1 egg white
1-1/2 teaspoons sugar
1 teaspoon salt, or to taste
1/4 cup milk

Recipe



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 and 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 below. 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