Recipe: Homemade Hot Dogs (pork and beef)

HOMEMADE HOT DOGS

3/4 lb pork butt
1/2 lb beef chuck
1/4 lb pork fat back
1 tbsp light corn syrup
2 tsp sweet Hungarian paprika
1 tsp dry mustard
1 tsp minced garlic
1/2 tsp finely ground black pepper
1/4 tsp ground mace
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cumin
1 1/2 tsp salt
crushed ice
casings

Grind well-chilled meats and fat through the finest plate of a meat grinder (1/8 to 1/4 inch) into the smallest size possible to help emulsify the mixture. Chill for 30 minutes in the refrigerator or 15 minutes in the freezer.

Mix together all the spices and salt. Add half the meat and fat mix to the bowl of a large food processor. put in half the spice blend, half the corn syrup and 1/2 cup of crushed ice. Process in 15 second spurts for a total of 1 to 1 1/2 minutes. After each 15 seconds of processing, stop the machine and check the temperature of the meat mix to make sure it is under 60 degrees F. If not, add a tbsp or more of crushed ice. The key is to process the mix until it has a homogeneous appearance. There should not be any visible particles of fat and the mix should look like a stiff pink paste. Transfer to a bowl and refrigerate while the other half of the meat, fat, corn syrup and spices are processed in a similar fashion (including the crushed ice).

Use a spatula or wooden spoon to mix together the two batches. Stuff into casings and tie into 6 inch links.

Poach the hot dogs in 160-180 degrees water for 20-25 minutes or until they are firm. Remove and cool under running water. Refrigerate.

To rewarm the dogs, bring a pot of water to a boil. Put in the dogs and cover; remove from heat. Let the dogs stand for 10 minutes in the hot water.

Source: Hot Links and Country Flavors: Sausages in American Regional Cooking by Bruce Aidells