Hot Dogs Homemade
Recreate the classic hot dog experience with this irresistible Homemade Hot Dogs recipe, where quality meets flavor in every bite. Made from a savory blend of ground beef and pork, these hot dogs are seasoned to perfection with a bold mix of sweet paprika, garlic, nutmeg, and white pepper. The recipe offers an authentic touch with optional sausage casings for that traditional snap or a casing-free option for versatility. Carefully poached for tenderness and finished with a satisfying sear, these homemade links are customizable and ideal for family cookouts or quick weeknight dinners. Serve them in soft buns with your favorite classic toppings like mustard, relish, or sauerkraut, and enjoy a delicious, handcrafted twist on an all-time favorite. Perfect for food enthusiasts seeking to elevate this well-loved classic with fresh, homemade ingredients!
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Recipe Information
Ingredients
- 300 grams ground beef
- 200 grams ground pork
- 50 milliliters ice-cold water
- 2 teaspoons kosher salt
- 1.5 teaspoons sweet paprika
- 1 teaspoon ground white pepper
- 1 teaspoon granulated garlic
- 0.5 teaspoon coriander powder
- 0.25 teaspoon nutmeg
- 1 teaspoon sugar
- 10 pieces sausage casings (optional)
- 1 tablespoon vegetable oil
Instructions
Prepare the meat grinder or food processor and ensure all components, including the blade, are cold to prevent the meat from heating during processing.
Combine the ground beef and ground pork in a large bowl. Mix thoroughly to ensure even distribution of the two meats.
Add ice-cold water, kosher salt, paprika, white pepper, granulated garlic, coriander, nutmeg, and sugar to the meat mixture. Mix well until the texture becomes sticky and cohesive.
Transfer the seasoned meat mixture to a food processor. Blend in small batches until it turns into a smooth paste. Scrape down the sides of the processor as needed.
If you are using sausage casings, rinse them under cool water and soak as per the manufacturer’s instructions. Stuff the meat paste into the casings using a sausage stuffer or a pastry bag.
Twist the casings into 6-7 inch links to form hot dogs and tie off the ends using butcher’s twine if necessary. Alternatively, shape the meat into long, cylindrical forms by hand if not using casings.
Bring a large pot of water to 80°C (176°F). Poach the hot dogs for about 10 minutes, ensuring the water does not boil. This will cook them gently and preserve their shape.
After poaching, remove the hot dogs and allow them to cool slightly. For a finishing touch, sear them in a skillet with a tablespoon of vegetable oil, grill them outdoors, or heat them in a hot dog steamer.
Serve the hot dogs warm with your favorite buns and toppings such as mustard, ketchup, relish, diced onions, or sauerkraut.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 868 mg | 18% | |
*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.
