Homemade Hot Dog Recipe

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Homemade Hot Dog
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Ingredients
16
Count
Nutrition
130
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Prepare the casings (see instructions below).
  2. In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
  3. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
  4. Grind the pork, beef, and fat cubes through the fine blade separately.
  5. Mix together and grind again.
  6. Mix the seasonings into the meat mixture with your hands.
  7. This tends to be a sticky procedure, so wet your hands with cold water first.
  8. Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more.
  9. Stuff the casings and twist them off into six-inch links.
  10. Parboil the links (without separating them) in gently simmering water for 20 minutes.
  11. Place the franks in a bowl of ice water and chill thoroughly.
  12. Remove, pat dry, and refrigerate.
  13. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
  14. Preparing the Casing.
  15. Snip off about four feet of casing.
  16. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it.
  17. Place it in a bowl of cool water and let it soak for about half an hour.
  18. While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
  19. After soaking, rinse the casing under cool running water.
  20. Slip one end of the casing over the faucet nozzle.
  21. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully.
  22. This procedure will flush out any salt in the casing and pinpoint any breaks.
  23. Should you find a break, simply snip out a small section of the casing.
  24. Place the casing in a bowl of water and add a splash of white vinegar.
  25. A tablespoon of vinegar per cup of water is sufficient.
  26. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
  27. Leave the casing in the water/vinegar solution until you are ready to use it.
  28. Rinse it well and drain before stuffing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 129.68 Kcal (543 kJ)
Calories from fat 71.13 Kcal
% Daily Value*
Total Fat 7.9g 12%
Cholesterol 40.66mg 14%
Sodium 50.47mg 2%
Potassium 218.7mg 5%
Total Carbs 1.09g 0%
Sugars 0.64g 3%
Dietary Fiber 0.18g 1%
Protein 12.96g 26%
Vitamin C 0.5mg 1%
Iron 0.9mg 5%
Calcium 17.4mg 2%
Amount Per 100 g
Calories 171.88 Kcal (720 kJ)
Calories from fat 94.28 Kcal
% Daily Value*
Total Fat 10.48g 12%
Cholesterol 53.89mg 14%
Sodium 66.9mg 2%
Potassium 289.86mg 5%
Total Carbs 1.44g 0%
Sugars 0.85g 3%
Dietary Fiber 0.24g 1%
Protein 17.18g 26%
Vitamin C 0.7mg 1%
Iron 1.2mg 5%
Calcium 23.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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