Homemade hot dogs are pretty easy to make, if you've tried your hand at sausage making. If you like hotdogs, this is your bag - as you can control exactly what goes into them. I love a little chilli and melty cheese in mine. They work great with Jalapeños that you can buy in jars in all regular supermarkets!
If you're a hotdog fan, don't forget to try the absolute king of hotdogs : https://www.dinnerdinnerfatman.com/blog/kasekrainer-cheesefilledhickorysmokedhotdog
- 500g pork shoulder, fatty
- 100g beef
- 70g bacon
- 150g pork fat
- 16g Salt
- 3g Pepper
- 2g Paprika (sweet smoked)
- 30g Non fat milk powder
- 80g Cheddar cheese, diced and frozen (about 4 mm cubes)
- 150ml iced water
- 20g Jalapeño peppers, diced
- Place the diced pork, beef and bacon in the freezer about an hour ahead of time
- Place the pork fat in the freezer about 3 hours ahead of time
- Soak about 2 meters of lamb casings in warm water
- Cool the metal parts of your grinder and stuffer before use, if possible
- Remove the diced pork, beef and bacon from the freezer when its got a frozen crust to it
- Grind the all of the meat into a bowl using the coarse plate. Keep the bowl chilled / in the freezer, whilst you prepare the spices
- Grind the meat again using the finer plate.
- Mix all the spice mix ingredients together in a bowl.
- Add all of the rest of the ingredients, except the water, to the ground meat, and mix thoroughly, then chill in the freezer for 20 mins.
- Process in a food processor until a fine consistency is achieved - about 1 minute. Add iced water in small amounts during this process, to keep the temperature down,
- Stuff the mixture into the hog casings and create 6 inch hotdogs
- Poach the hotdogs in water at around 90c for 30 mins
- Drain, pat dry and then fry briefly - just to add a little colour!