Homemade All Beef Hotdogs | Sausage Making 101 | #hotdogs #sausage

all beef hotdogs

🥗Healthier: turkey hotdogs

💰Cheaper: pork hotdogs

Turkey hotdogs are lower in fat and calories.

hotdog buns

🥗Healthier: whole wheat buns

💰Cheaper: white bread

Whole wheat buns provide more fiber.

ketchup

🥗Healthier: sugar-free ketchup

💰Cheaper: homemade ketchup

Sugar-free ketchup reduces calories.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

Chunk the beef chuck and freeze it.

Grind the beef chuck using the largest grinding plate, then freeze again.

Switch to the smallest die and grind the meat twice until it has a spaghetti-like texture.

Mix the spices with the ground meat in a stand mixer or food processor, slowly adding ice water to create a smooth paste.

Stuff the mixture into cellulose casings, leaving some space for expansion.

Twist the casings to form links, alternating the twisting direction for each link.

Refrigerate the hot dogs overnight to let the cure work.

Vacuum seal the hot dogs and cook in sous vide at 142 degrees for two hours, or gently poach on the stovetop at a maximum of 150 degrees.

Chill the hot dogs in an ice bath after cooking.

Remove the casings by snipping and rinsing the hot dogs in warm water.

Cook the hot dogs on the stovetop with a little water until heated through, then sauté with oil for crispiness.

Top the hot dogs with Dijon mustard, ketchup, diced onions, and dill relish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens