Homemade hot dogs are not as difficult as they appear to be. The great thing about making your own hot dogs in your kitchen is that you can control whatever goes into them, make your dogs all beef, all pork or a combination and tailor the seasonings as you like. But if the idea of commercially made hot dogs makes you upsets, create your own hot dogs using a food processor and grinder to combine the meat with garlic, spices, onion and paprika. Don’t forget to make time to find the casings, they can usually be found at the butcher shop. Making the best hot dogs means knowing the perfect way to cook hot dogs, whether you roast, grill, steam, microwave or sear it to finish cooking them. For everything you need to know, this article has it all stick around let’s make the perfect hot dog together.
½ teaspoon of ground mustard seed
2 teaspoon of sweet paprika
1 teaspoon freshly fine ground white pepper
1 egg white
1 ½ teaspoon of sugar
1 teaspoon of salt or you add to your taste
¼ cup milk
1 pound of beef meat
1 pound of pork meat
¼ teaspoon of ground nutmeg
Steps to making Hot Dogs
- Using a food processor or in a small bowl add your spice, (onion, garlic, salt, sweet paprika, white pepper, coriander, nutmeg, sugar, milk and egg) combine well and set aside.
- Grind your beef and pork meat once at a time. Run all of the cubes of meat through the grinder so the ground meats fall into a clean bowl.
- In a large bowl, combine both the seasonings with the meat and mix with your hands. Make sure that the spices are evenly mixed into the meat so the hot dogs will be uniformly flavoured. While doing this, wet your hand in a little water to stop the meat from sticking to your fingers.
- Cover the bowl and put in the refrigerator, the meat needs to chill before you process it again.
- Remove the meat from fridge and blend it using a food processor or a strong blender, pour in ½ cup of ice water and blend, gradually add the remaining water then blend for about five minute.
Prepare the Casing
- 1. Rinse the casing under cool running water to remove the salt. Place it in a bowl of cool water and soak for 30 minutes. Changing the water frequently will help flush the salt out of the casing.
- 2. Remove the casing from the bowl of water and run it under cool water to get rid of the salt trace and help you spot any breaks, if you find one simply snip out a small section of the casing.
- 3. Put the casing in a bowl of water and add a splash of white vinegar. The vinegar softens the casing and makes it more transparent, which also make the hot dogs look nice. Leave the casing in the vinegar solution until you are ready to use it but make sure you rinse it well before stuffing.
Stuff the Casings
- Grease the stuffing attachment with a little shortening and tie a knot at one end of the casing. Slide the open end of the casing onto the attachment until the tied end is at the tip of the stuffing attachment and pour enough water to come up the side of the pan. The water sheet will help the meat filled casing slide away from the stuffing attachment while you are working.
- When you have pushed all of the spiced meat into the casing. Tie the end tightly at the end of the filled casing and use a sausage picker to poke any air pockets you see.
- Determine how long you want the hot dogs to be and pinch the casing to create a gap, twist at a spot to separate one hot dog to another. Continue to twist off at even lengths.
- Once you are done, take a sharp knife and cut in between them to separate the hot dogs.
Cooking the Hot Dogs
- Heat a large pot of water, once the water has come to a gently boil, put the hot dogs into the water, parboiling will cook the hot dogs just enough so they hold their shape, then you can finish cooking them on the stove or grill. This process should take you about 25 minutes.
- Fill a bowl with ice water and use tongs to transfer the hot dogs to the bowl, allow it to stay in the cool water for 5 minutes then remove and put them in a container until you are ready to finish cooking.
- When you are ready to finish cooking the hot dogs, decide if you want to boil them in a pot of water, toss them on the grill or slice and sear them in a skillet.
- Gently open a fresh hot dog bun and use tongs to place a cooked hot dog on the bun, you can use any type of bun such as potato, whole wheat, gluten free or oat.
- Sprinkle cheese or diced onions over the hot dogs if you like, then set out a variety of condiments such as ketchup, mustard, relish, chilli. Branch out with hot sauce, chutney, salsa or coleslaw.
There are different ways you can make your hot dogs, each creating a distinctly different experience. Recipe methods are ordered from quickest to longest cooking time, starting with the microwave which can have you eating a piping hot dog in a minute flat all the way up to roasting. Avoid puncturing hot dogs before, during or right after cooking, as doing so will cause the hot dog to lose a lot of its liquid. These include:
Equals hot dog killer, for cooking decent got dog in the microwave just like you are using stove top or grilling, just do it right, it can make a great dog in a pinch. Wrap the hot dog tightly in a dry paper towel, curling the ends under the hot dog so they do not flip open. Place the wrapped dog on a plate and microwave for 40 minutes.
The most obvious way to cook a hot dog, but is fraught with danger, though there is little doubt that the intense heat and smoke of the barbecue. But then that intensity doesn’t mean grilling is too much for an amazing hot dog, in fact that’s what makes the grilled dog so good. If you don’t have a grill, broiling is essentially the same process expect that it use top down heat instead of bottom up heat. Grilling over a flame is the only way to get a char and both grilling and broiling will create crisp skin on dogs with natural casings.
Using grill, preheat the grill to it hottest setting for at least 30 minutes, if you are using charcoal, heat it for 35 to 40 minutes, but then make sure that before you grill lower the heat to medium. For broiling, place the hot dog on the grill rack and cook for 3 to 4 minutes, until charred but not blackened and flip and cook again for another 3 to 4 minutes.
Simmering requires cooking hot dogs submerged in water, it is a gentle cooking process and compared to boiling has less risk of overcooking or splitting the dogs. In a saucepan over medium heat bring enough water to cover the dogs to a simmer. Place the hot dogs in the simmering water and cook for about 10 minutes or less.
Roasting is a fairly easy and worries free way to cook a bunch of hot dogs at once, there is a lot more space on a baking sheet than there is in a skillet. Place the hot dogs on a rimmed baking sheet lined with parchment paper and roast for 10 to 20 minutes or until the hot dogs are heated through.
Using a long tong, hold the hot dog few inches above the tops of the flames, slowly rotate the dog while cooking for 3 to 5 minutes or till the skin is charred and crisp and the interior is cooked through. It is technically similar to grilling but uses very hot direct heat. Tongs are the perfect tool but you can also use skewer, though the pierced hot dog will leak fat, juices and flavour while cooking.