Outside In Chili Dogs | Frito, Beans & Cheese Smoked Sausage

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still providing creaminess.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers provide a milder flavor at a lower cost.

hot dog buns

🥗Healthier: whole grain buns

💰Cheaper: regular bread

Whole grain buns offer more fiber, while regular bread is often less expensive.

Finely dice red onion.

Grind Fritos to use as binder flour.

Prepare grinder parts and meat block, keeping them cold to avoid schmearing.

Grind beef (chuck roast) and pork together using a 3/8 inch plate for the first grind.

Switch to a 3/16 inch plate for the second grind.

Weigh out seasoning (3.75 ounces) and speed cure (just under 7 grams) for a 6.5-pound meat block.

Mix speed cure into beef broth for even distribution.

Add diced red onion and ground Fritos to the meat block.

Knead the meat block to distribute seasoning and achieve protein extraction.

Fry a small piece of the mixture to check flavor and salt levels before adding other ingredients.

Add 12 ounces of high temp cheddar cheese and one can of rinsed kidney beans to the mixture, mixing gently to keep beans intact.

Set up sausage stuffer with a half inch horn and load the meat block into the stuffer.

Stuff casings (32 to 35 millimeter size) that have been rinsed and soaked in room temperature water for 1.5 hours.

Link sausages by pinching and twisting every five or six inches.

Use a sausage pricker to eliminate air pockets in the sausages.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens