If you're squeamish about hot dogs, you can make your own using high-quality beef.You can combine meat with onion, garlic, paprika, and spices with a food processor and grinder.To make individual hot dogs, soak and fill sheep's casings.If you want to cook the hot dogs, boil them so they hold their shape, grill them, or sear them.The hot dogs should be served with classic condiments.
Step 1: You can chill the beef chuck in the freezer for one hour.
Get out 2 pounds of beef chuck and put it on a cutting board.If you prefer pork shoulder, use turkey or chicken breast.Spread the meat on a plate or baking sheet after cutting it into 1 inch cubes.Place the plate or baking sheet in the freezer to chill the meat.The meat should not be frozen until it's solid.It would be hard to grind.Ask your butcher to grind the beef for you.It's possible to skip freezing and grinding the meat for the first time.When buying meat, make sure it is ground chuck.
Step 2: Put the spices in a small bowl.
Use a spoon or whisk to stir them until the spice mixture is combined and then set it aside while you grind the meat.You'll need to mix together the following ingredients: onion, garlic, salt, and pepper.
Step 3: The chuck should be grinded.
Remove the beef chuck pieces from the freezer by putting the finest or smallest plate on your grinder.Run the meat through the grinder and it will fall into a bowl.The meat needs to be kept cold.skip this step if your butcher already ground the chuck for youIf you want to prevent the meat from warming too quickly, you can put the grinder in the fridge or freezer.
Step 4: The ground chuck has to be mixed with the spices.
Use your hands to combine the spices in the bowl with the ground chuck.You can prevent meat from sticking to your fingers by dipping your hands in ice-cold water.The hot dogs should be uniformlyFlavored so that the spices are evenly mixed into the meat.
Step 5: For 15 minutes, you can freeze the meat and food processor bowl.
Put the ground chuck in the freezer.You need to chill the meat before you process it again.To chill a food processor bowl, you'll need to put it in the freezer.While the meat's chilling, you can set up your food processor.
Step 6: In the food processor, blend the meat with the water for 5 to 6 minutes.
The bowl should be removed from the freezer and put into the bowl.You can blend the mixture by pouring in 2 cup of ice water.Then blend the meat with the rest of the ice water for 5 minutes.The mixture should be very smooth.Divide the total amount of water between the batches if you're worried that the meat mixture will separate.Once you've blended all of the meat, combine the batches.
Step 7: For one hour, soak 6 to 10 feet of the sheep's body.
If you fill a bowl with warm water, you can put your sheep carcass in it.The water should be changed at least 2 to 3 times as it soaks for an hour.Changing the water frequently will help remove the salt.Once the sheep is finished soaking, it should be easy to handle.
Step 8: Attach the stuffing attachment to your meat grinder.
To remove salt from the sheep's body, remove the bowl of water and run it under cool water.The meat grinder has a stuffing attachment.If you can, chill the attachment.The spiced meat mixture should be kept cool.
Step 9: Place a pan of water below the stuffer.
Grease the stuffing attachment with a little shortening and tie a knot.Take the open end of the casing and put it on the attachment.Put a rimmed baking sheet under it and pour water up the side of the pan.The water in the sheet will help the meat-filled casing slide away from the stuffing attachment.You can use any size baking sheet.The longer the sheet, the more room the meat-filled casing has to move.
Step 10: Turn the machine on when the stuffer is filled with meat.
Take the meat out of the fridge and put it in the sausage stuffer.To remove as much air as you can, push down firmly.When you turn your mixer on, it will push the meat through the nozzle.If you can work quickly, the meat will stay cold and the hot dogs will hold their shape.
Step 11: If you want to remove air pockets, you must fill the case.
Pull the attachment from the machine once you've pushed all of the spiced meat into it.If you see air pockets, use a sausage pricker to poke them.The hot dogs will spoil quickly if pockets of air are not removed.
Step 12: Attach the hot dogs to the filled casing.
To create a gap, you need to know how long you want the hot dogs to be.To separate one hot dog from the next, twist that spot 2 to 3 times.Continue to twist off.You should be able to get about 15 hot dogs.
Step 13: You should cut and chill the hot dogs.
Take a sharp knife or kitchen-only scissors and separate the hot dogs after you've twisted the filled casing into individual links.When you're ready to cook them, put them in a container.
Step 14: Bring the hot dogs to a boil.
Take a large pot of water and heat it.When the water comes to a gentle boil, lower the hot dogs.The hot dogs should be cooked for 25 minutes.The hot dogs will hold their shape if parboiled.You can finish cooking them on the grill or stove.The hot dogs could burst if they are boiled over high heat.
Step 15: The parboiled hot dogs should be placed into the ice water.
To transfer hot dogs to the bowl, fill a large bowl with ice water and use tongs.The hot dogs should stay in the water for about 5 minutes.Put the hot dogs in a container until you're ready to cook them.You can keep the hot dogs refrigerated for a week.
Step 16: The hot dogs could be boiled, grilled, or sear.
If you want to cook store-bought hot dogs in a pot of water, toss them on the grill, or slice and sear them, then you have to make that decision when you're ready to finish cooking.To make sure the hot dogs are cooked to the correct temperature, insert an instant-read meat thermometer.The temperature of the hot dogs should be between 140 and 150 F.
Step 17: The hot dogs should be on the buns.
Use tongs to place a cooked hot dog on a fresh bun.You can use any type of bun.Warming the buns in an oven for 10 minutes is a good idea.The hot dogs should be sliced in half before being put on the bun.
Step 18: Remove the hot dogs.
If you like, add cheese or onions to the hot dogs.Set out condiments such as mustard, relish, chili, and sauerkraut.You can branch out with hot sauce, salsa, or coleslaw.If you want to store leftover hot dogs without buns and condiments, put them in an airtight container.You can keep them refrigerated for up to 3 or 4 days.