Homemade Hot Dog
Craft the ultimate comfort food with this Homemade Hot Dog recipe, where everything—from the pillowy soft buns to the savory, flavorful sausages—is made entirely from scratch. Perfectly seasoned with a blend of garlic, onion powder, paprika, and black pepper, these juicy sausages can be encased in natural casings or hand-shaped for a rustic touch. The dough, enriched with milk and butter, ensures golden-brown buns that are tender yet sturdy enough to hold all your favorite toppings, from tangy ketchup to zesty mustard and crunchy relish. With its rewarding prep process and mouthwatering results, this recipe is ideal for backyard barbecues, family dinners, or any occasion where you want to elevate a classic favorite. Ready in under four hours, these homemade hot dogs redefine a timeless street food staple with artisanal quality.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 30 grams Granulated sugar
- 7 grams Salt
- 8 grams Instant yeast
- 240 ml Whole milk
- 40 grams Unsalted butter (softened)
- 500 grams Ground beef
- 500 grams Ground pork
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 120 ml Ice water
- 2 meters Natural sausage casings (optional)
- 2 tablespoons Vegetable oil (for grilling)
- to taste Condiments of choice (e.g., ketchup, mustard, relish)
Instructions
Prepare the hot dog buns: In a large mixing bowl, combine the flour, sugar, salt, and yeast. Heat the milk to lukewarm and gradually add it to the dry ingredients, mixing to form a shaggy dough.
Knead the dough for about 8–10 minutes until smooth and elastic. Add the butter and continue kneading until it's fully incorporated.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
Once the dough has risen, punch it down and divide it into 8 equal portions. Shape each portion into a log about 6 inches long and place them on a lined baking sheet.
Cover the buns with a towel and let them rise for another 45 minutes. Meanwhile, preheat your oven to 375°F (190°C).
Bake the buns in the preheated oven for 15–18 minutes or until golden brown. Let them cool completely before use.
Prepare the hot dogs: In a food processor, combine ground beef, ground pork, garlic powder, onion powder, paprika, salt, and black pepper. Blend until well-mixed, then gradually add ice water while processing until the mixture is smooth.
If using casings, soak them according to package instructions and carefully stuff the meat mixture into the casings using a sausage stuffer. Twist the sausages into 6-inch links. If not using casings, shape the mixture into sausage-like cylinders with your hands.
Chill the formed sausages in the refrigerator for at least 1 hour to firm up.
Cook the sausages: Preheat a grill or grill pan over medium heat and lightly oil the surface. Grill the sausages for 10–12 minutes, turning occasionally, until cooked through and slightly charred.
Assemble the hot dogs: Slice each bun open, place a sausage inside, and top with your favorite condiments and toppings such as ketchup, mustard, or relish.
Serve immediately and enjoy your homemade hot dogs!
Nutrition Facts
Calories |
4947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 8473 mg | 368% | |
| Total Carbohydrate | 365.1 g | 133% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 46.4 g | ||
| Protein | 269.6 g | 539% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 595 mg | 46% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2337 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
