Homemade Hot Dogs… A simple recipe to prepare delicious beef sausages at home with aromatic spices. This method yields results very close to store-bought sausages, but with a natural flavor and guaranteed ingredients. They can be stored in the refrigerator or frozen for later use.
Ingredients
– Meat and Spice Mixture:
- Onion: 1/4 cup (very finely chopped)
- Garlic: 1 clove (minced)
- Ground Coriander: 1 teaspoon
- Sweet Paprika Powder: 1 teaspoon
- Ground Mustard: 1/2 teaspoon
- Dried Marjoram: 1/4 teaspoon
- Nutmeg: a pinch (optional)
- Milk: 1/4 cup
- Egg White: 1
- Sugar: 1 1/2 teaspoons
- Salt: 1 teaspoon
- White Pepper: 1 teaspoon
- Ground Beef: 1.75 pounds (lean)
- Fat: 3 tablespoons (beef fat or butter)
– Casing / Optional:
- Sheep Casing: as needed (natural casings for food use (lamb or beef), or the mixture can be shaped into finger-like portions without a casing)
- White Vinegar: 1 tablespoon (for soaking casing only)
Instructions
- In a food processor, combine the onion and garlic with all the spices.
- Add the milk, egg white, sugar, salt, and pepper. Process until the mixture is smooth and well combined.
- Grind the meat very finely, or use pre-ground fine beef.
- Add the spice mixture to the ground beef and mix thoroughly until the mixture is cohesive.
- Refrigerate the mixture for 30 minutes to chill and firm up.
- Rinse the natural casings well under cold running water, soak them for 30 minutes, and then rinse again.
- You can add a little vinegar to the soaking water for improved cleanliness.
- You can skip the casing and shape the mixture into finger-like portions by hand.
- Shape the mixture into long sausage shapes, or stuff the casings if you are using them.
- Cook the sausages in hot, simmering water for 15–20 minutes, ensuring the water does not boil vigorously.
- Immediately transfer them to cold or ice water to set their shape.
- They can be stored in the refrigerator for up to a week or in the freezer for up to a month. They can also be grilled or pan-fried before serving.
