Hot Dogs Homemade Food

HOMEMADE HOT DOG

Steps:

• Prepare the casings (see instructions below).
• In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
• Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
• Grind the pork, beef, and fat cubes through the fine blade separately.
• Mix together and grind again.
• Mix the seasonings into the meat mixture with your hands.
• This tends to be a sticky procedure, so wet your hands with cold water first.
• Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more.
• Stuff the casings and twist them off into six-inch links.
• Parboil the links (without separating them) in gently simmering water for 20 minutes.
• Place the franks in a bowl of ice water and chill thoroughly.
• Remove, pat dry, and refrigerate.
• Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
• Preparing the Casing.
• Snip off about four feet of casing.
• (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it.
• Place it in a bowl of cool water and let it soak for about half an hour.
• While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
• After soaking, rinse the casing under cool running water.
• Slip one end of the casing over the faucet nozzle.
• Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully.
• This procedure will flush out any salt in the casing and pinpoint any breaks.
• Should you find a break, simply snip out a small section of the casing.
• Place the casing in a bowl of water and add a splash of white vinegar.
• A tablespoon of vinegar per cup of water is sufficient.
• The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
• Leave the casing in the water/vinegar solution until you are ready to use it.
• Rinse it well and drain before stuffing.

GRILLED HOT DOGS

Steps:

• Preheat a grill to medium. Lightly oil the grill grates.
• Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
• Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.

MINI HOT DOGS

Steps:

• .Preheat oven to 200°C and either line a baking tray with paper of lightly grease the tray.
• Slit the rolls from the top, being careful not to cut all the way through.
• Place a cocktail frankfurt in each roll and place on the tray. Sprinkle over some cheese.
• Bake 10 minutes- the cheese should be nicely melted and the frankfurt heated through.
• Serve with tomato sauce/ketchup or mustard on the side. Enjoy!

OVEN ROASTED HOT DOGS

Steps:

• Preheat oven to 400 degrees.
• With a knife make a slice about half way through the hot dog.
• Place on baking sheet.
• Cook for 15 minutes until hot dog is starting to curl and browned.
• If a browner hot dog is desired turn on broiler and brown to liking.
• Remove from oven and add cheese if desired and place back in oven for additional minute.
• When hot dog is done place on the bun and add additional toppings.

HOT HOT DOGS

Steps:

• Slit hotdogs lengthwise and open to a "V".
• Insert about half a cheese slice and about 4 jalapeno slices into the slit of each hot dog.
• Tie hot dogs crosswise in 2 or 3 places with butcher's string to hold in the filling.
• Set up grill for direct grilling on hot coals.
• When coals are ready, place hot dogs on the grill, parallel to bars on the grate. Cook until browned on bottom, then roll the dogs slightly to brown both sides of the filled "V".
• Cook for 8 to 10 minutes.
• Transfer to a serving plate. Snip and remove strings before serving.
• Toast buns on grill for extra eye-appeal.