Homemade hot dogs aren't as difficult to make as you might think. After all, frankfurters are nothing more than ground meat with seasonings. In just an hour, you can whip up some delicious frankfurters in your kitchen. The great thing about making your own hot dogs is that you can control what goes into them. Make your dogs all beef, all pork, or a combination and tailor the seasonings to your liking. Don't forget to make time to find the casings; they can usually be found at the butcher shop.
Source: Home Sausage Making by Charles G. Reavis (Storey Books).
- 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
- 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-inch diameter)
Make the Filling
One at a time, grind the pork, beef, and fat cubes through the fine blade. Combine the three and grind them together.
In a large bowl, combine the pureed seasonings with the meat and mix with your hands. Wet your hands with cold water to prevent the mixture from sticking to them.
Refrigerate the mixture for 30 minutes, and then grind it again. Set aside while you prepare the casing.
Prepare the Casing
Rinse the casing under cool running water to remove the salt. Place it in a bowl of cool water and soak it for 30 minutes.
After soaking, run cool water over the casing. Slip one end of the casing over the faucet nozzle and firmly hold it in place. Turn on the cold water, gently at first, and then more forcefully. This will flush out any salt in the casing and help you spot any breaks. Should you find one, simply snip out a small section of the casing.
Put 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 and makes it more transparent, which in turn makes the hot dog look nicer. Leave the casing in the water and vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.
Stuff the Casings
Using a sausage stuffer, fill the casings with the meat mixture and twist them off into 6-inch links. Parboil the links (but don't separate them) in simmering water for 20 minutes.
Place the franks in a bowl of ice water and chill. Remove, pat dry, and refrigerate. You can refrigerate them for 1 week or freeze them for future use.