How do I make home made hot dogs and weiners?!
How do I make home made hot dogs and weiners?
I have searched google, and can only fine the following recipe, which of course didn't work well. I am a great chef, and I know about cooking, making emulsions, etc. I even used whole spices, roasted them and then ground them. My sausages came out gray and tasteless. How do I make great American Style hot dogs and also great German style franks?
This is the recipe that didn't work for me:
* 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
Answers:
You had to have done something wrong for it to come out tasteless, with all that spice in it!
Go to the food networks website, & look for Alton Brown. He just did a whole series on different types of sausages.
The how to's as well as the what to put in them.
Sorry, his show is Good Eats...
good luck!
Maybe you should just go buy some,
would be much easier and way cheaper!
My dad, grandfather, and several uncles were all butchers. They said you never want to know what really goes into a hot dog.
I'm not sure what your mean. Was the taste of you sausage wrong or was the texture bad? In any event, American style hot dogs owe their texture to the way the meat is processed. The meat mixture is processed in a giant grinder until it has an absolutely smooth consistency before the casings are filled and cooked. There are more spices in your recipe than any commercial hot dog maker would ever use. Cost is a big factor in commercial foods, that many spices would be too expensive. My suggestion would be to try a test batch with the meat mixture in your recipe and season it with only salt, pepper, onion powder and garlic powder. Process the mixture in a food processor to a smooth paste, and fill your casings. The pink color in hot dogs and all processed meats for that matter is due to the sodium nitrite that is added as a preservative. I don't think you will be adding nitrites to your hot dogs, but you can keep some of the pink color by cooking your sausage at a low temperature (about 190 F) either in a low oven or by poaching. I would like to help you with the German franks, but I have never even eaten one, so I can't be much help there.