American Hot Dogs

[Undaunted]

For me it's American All Beef Hot Dogs! Only the circumcised ones will do!

Hebrew National
Nathan's Famous
Isaac Gellis


They answer to a higher authority.

[lvdkeyes]

How about posting that recipe for hot dogs.

I will post it if you want me to, but I haven't tried them yet myself. Let me know.

[Gaybutton]

I will post it if you want me to, but I haven't tried them yet myself. Let me know.

Yes, go ahead and post it. If it isn't any good, at least it was something to try.

[lvdkeyes]

American Hot Dogs
* 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

Directions

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.

Footnotes

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.

[TheCornerBar]

GB, I am assuming you have a 40000b Kitchen Aide blender with sausage making attachment, specifically for this recipe?

[lvdkeyes]

You can also form the hot dogs in plastic wrap and twist the ends to tighten.

[TheCornerBar]

Didn’t think of that. You could grind the meat in your food processor, put the mix into a plastic bag, cut one corner, and squirt into the casings. No need for the Kitchen Aide! GB, when are we B.B.Q.ing at your villa?

[Gaybutton]

GB, when are we B.B.Q.ing at your villa?

As soon as you make the hot dogs . . . And it just so happens it's a manor, not a villa!

Actually, if this recipe turns out to be good and also isn't difficult to make, I'll bet you could make a fortune selling really good hotdogs at Corner Bar.

[lvdkeyes]

I would love to see you try to stuff them using the plastic bag method. If you want the hot dogs in a casing and don't have a machine you can use a plastic funnel and a chop stick to push the meat into the casing.

[Gaybutton]

If you want the hot dogs in a casing and don't have a machine you can use a plastic funnel and a chop stick to push the meat into the casing.

I want to try the recipe, but I don't have a machine and I don't want to go through stuffing them into casings if I don't have to. I don't even know where to get casings. What's the best way to do this without use of casings, or are the casings a definite necessity?