If you don't like hot dogs, make your own using high-quality beef chuck.Combine the meat with onion, garlic, paprika, and spices by using a food processor and grinder.To make individual hot dogs, soak and fill sheep casings.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: The beef should be frozen in the freezer for an 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 cubes.Transfer the plate or baking sheet to the freezer and chill the meat.The meat should not be frozen until it is solid.It would be hard to grind.Ask your butcher to grind the beef for you.It is possible to skip freezing and grinding the meat for the first time.When buying meat, make sure it is ground chuck.
Step 2: The spices should be put 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: onions, garlic, salt, and pepper.
Step 3: Take the beef chuck and grind it.
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 you.If you want to prevent the meat from warming too quickly, put the grinder in the fridge or freezer.
Step 4: The spices should be mixed with the ground chuck.
Put the ground chuck with the spice mixture in the bowl.The meat won't stick to your fingers if you dip your hands in ice-cold water.The spices need to be evenly mixed into the meat to make the hot dogs taste good.
Step 5: The meat can be frozen for 15 minutes.
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.
Remove the meat and food processor bowl from the freezer.You can mix 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 thick and 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 an hour, soak 6 to 10 feet of sheep casing.
If you fill a bowl with warm water, you can put your sheep carcass into it.The water should be changed at least 2 to 3 times after it soaks for an hour.Changing the water frequently will help remove the salt.Once the sheep is done soaking, it should be easy to handle.
Step 8: Put the stuffing on the meat grinder.
To remove salt from the sheep's body, remove the bowl of water and run it under the cool water.The meat grinder has a stuffing attachment.If you can, chill the stuffing attachment.The spiced meat mixture should be kept cold.
Step 9: Attach the stuffer to the pan of water.
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 case 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: Put the meat in the stuffer and turn the machine on.
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 down through the nozzle.The hot dogs hold their shape if you work quickly.
Step 11: If you want to remove air pockets, you have to 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 there are pockets of air.
Step 12: The hot dogs should be twisted into them.
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: 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: The hot dogs should be boiled for 25 minutes.
Take a large pot of water and heat it.When the water comes to a boil, lower the hot dogs.The hot dogs need to be cooked for 25 minutes.The hot dogs will hold their shape if parboiled.They can be cooked on the stove or grill.The hot dogs could burst if they were boiled over high heat.
Step 15: The hot dogs have been parboiled.
Use tongs to transfer hot dogs to a large bowl of ice water.The hot dogs should stay in the water for 5 minutes.Put the hot dogs in a container until you are ready to cook them.You can keep the hot dogs refrigerated for up to a week.
Step 16: The hot dogs can be boiled, grill, 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 135 and 150 F.
Step 17: Put the hot dogs on the buns.
Use tongs to place a cooked hot dog on the bun.You can use any type of bun.Warming the buns in an oven for 10 minutes is a good idea.If you want the hot dogs to be easier to fill, you should slice them in half.
Step 18: The hot dogs should be stopped.
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, chutney, salsa, or coleslaw.If you want to store leftover hot dogs, put them in a container without buns and condiments.You can keep them refrigerated for up to 3 or 4 days.