Recipe(tried): Home made hot dogs...

Here is a recipe that we made last summer. We did not follow the directions
exactly. We bought the pork and beef already ground. We seasoned it as below
but did not double grind. We also did not have casings readily available and I
wanted to try the recipe so we formed them and grilled them on the barbeque pit.
They turned out pretty good but were not the texture of hot dogs that you buy in
the store.(Not near as much fat for one thing). I plan to make them again this
year and maybe will try to get the casings and follow the recipe exactly just to
see how they come out. I do like knowing what is in them! We did not add fat as
called for either because we were using ground meat with some fat already.Hot Dogs

1.0 pound - pork (shoulder, butt, whatever...)
1.0 pound - beef (round, chuck, brisket...)
0.5 - onion, finely minced
1.0 - clove of garlic, peeled and finely diced
0.5 teaspoon - coarse salt
1.0 teaspoon - finely ground coriander
0.25 teaspoon - dried marjoram
0.25 teaspoon - ground mace
0.25 teaspoon - ground mustard seed
1.5 teaspoons - sweet paprika
1.0 teaspoon - finely ground white pepper
0.25 teaspoon - ground cayenne chile
1.0 - egg white
1.5 teaspoons - sugar (or as desired)
0.5 teaspoon - salt (or as desired)
0.25 cup - milk
0.25 teaspoon - liquid smoke (optional)
fat as needed for desired fat/meat ratio -- my preference 1 part fat to 5
parts meat
hog casings as needed -- I use small (approx. 1.5 inch diameter)

Sprinkle diced garlic clove with .5 teaspoon coarse salt and thoroughly smash
with the tines of a dinner fork. Puree onion, garlic, and milk in a
blender. In a mixing bowl, combine puree with egg white, salt, pepper, sugar,
spices and optional liquid smoke. Mix thoroughly. Grind the pork, beef,
and optional fat separately through a fine grinding blade. Thoroughly mix the
ground meat and fat and grind once more through the fine grinder
blade. Mix the puree/seasonings mixture and ground meat/fat mixture in a bowl
with moist fingers until well mixed. Chill the meat/seasoning mixture
for about an hour and grind through the fine grinder blade once more. Stuff the
casings, twisting into approximately 6 inch links. Refrigerate the
links for a few hours or overnight to allow the flavors to blend. Parboil the
links without separating them for about 25 to 30 minutes. Drain and store
refrigerated for up to a week. Since the sausage links are pre-cooked, they can
be used as-is without further cooking in recipes calling for
frankfurters...or they can be grilled on a barbeque as one would grill
commercial hot dogs.