#12 Making Pheasant Hot dogs - How to make any kind of hot dog (even without sausage equipment)

Introduce the recipe and ingredients for making hot dogs from pheasant thighs.

Measure and prepare 2 pounds of pheasant thighs and 2 pounds of pork fat.

Mix spices: 2 grams of phosphate, 2 grams of accent, 1 gram of mixed spices, and 1 gram of curing agent per pound of meat.

Grind the pheasant thighs using a 30 mm blade, then switch to a 3 mm blade for finer texture.

Ensure the meat grinder is clean and blades are tight to avoid smearing.

Use a small meat grinder for better control when making small batches of sausage.

Prepare the Ninja blender for mixing by dividing the meat into two portions, adding ice first to ensure even mixing.

Blend the mixture for 1.5 minutes, checking the temperature to ensure it stays below 50°F.

Make a small patty from the mixture and fry it to check the texture and flavor.

Clean the Ninja blender immediately after use to prevent sticking.

Prepare the sausage stuffer and casing, using the smallest tube for hot dogs.

Fill the sausage stuffer with the meat mixture, ensuring to spray Pam in the casing for easy removal.

Stuff the casings with the meat mixture, being careful not to overstuff to avoid bursting.

Twist the sausages to form hot dogs of desired lengths, tying them off with sausage twine.

Equipment Needed

Spice Level:

Allergens