" Must Love Dogs" Home Made Hot Dogs

We’ve got Spring Fever so we’re taking the show outdoors. Join Claud and the gang, as they grill up some homemade hot dogs.

Shot on Location at The Park Tavern

  • 4 feet sheep or small hog casings (ask your butcher)
  • 1-pound pork loin
  • 1-pound beef sirloin
  • 1/4-pound pork fat (or a chunk of bacon)
  • 1/4 cup minced onion
  • 1 teaspoon minced garlic
  • 1 egg white
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons sweet paprika
  • 3/4-teaspoon white pepper
  • 3/4-teaspoon coriander
  • 1/4 teaspoon nutmeg
  • 1/4 cup finely crushed ice

Directions: 1. Trim meat of sinew. Cut meat and pork fat into 1/2" cubes.

2. Rinse the casing well with cold water (easiest done by holding the casing tightly to the faucet and forcing the water through like a hose). Transfer to a large bowl, cover with cold water and large splash of white vinegar and soak until use.

3. Combine the onion, garlic, egg white and seasonings in the work bowl of a food processor or blender and blend until smooth. Toss the meat with the seasoning puree and mix together well. Cover and place in freezer for 20-30 minutes until very cold, but not quite fully frozen.

Use either a meat grinder or food processor to first grind the fat or bacon cubes. Next process or grind in the ice-cold seasoned meat and the crushed ice. To check seasonings, heat a small sauté pan and fry up a small patty of the sausage mixture. Adjust seasonings, as needed, and then transfer the mixture to a large pastry bag fitted with an extra large, plain tip.

4. Tie a knot in one end of the rinsed casings. Slide the unknotted end of the sausage casing over the tip of the pastry bag then slowly and carefully squeeze the mixture into the casing.

Tie the open end closed with a piece of butchers twine. Begin creating links by twisting every 6-7 inches and tying into links with small pieces of kitchen twine.

5. Grill over very low heat until cooked through. (Alternatively place links in a large saucepan of cold water and bring to a boil. Immediately remove from heat, cover and let sit 20 minutes. Refrigerate until use and then grill to heat through prior to serving.

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