An article I found about Gilbert's. I like the craft beer comparison. I often say a well crafted frank is similar to a well crafted beer. Like Chris, I was a homebrewer for about 5 years. I appreciate good beer and good hot dogs though I wouldn't attempt to make a hot dog. Much more complicated than making beer.
If you can make Beer, you can make Hot Dogs. Especially with your intimate knowledge of all things Dog. It's a No Brainer! The first thing you do is make the beer so you have something to drink while you're making the hot dogs. Dog making is a thirsty process. This may be a whole new career for you!
I looked up a recipe for you.
DIY HOT DOGS Hot dogs
or frankfurters are nothing more than ground meat with seasonings. (See, I Told You!) They are easy to make at home with about an hour of time invested.
You can make these all beef or all pork, if you wish. Feel free to adjust the seasonings to suit your own personal tastes. Plan ahead to find the casings, usually available at your local butcher shop. Prep Time:
1 hour Cook Time:
20 minutes Total Time:
1 hour, 20 minutes Ingredients:
- 3 feet sheep or small (1-1/2-inch diameter) hog casings (First you need to catch a Sheep!)
- 1 pound lean pork, cubed
- 3/4 pound lean beef, cubed
- 1/4 pound pork fat, cubed
- 1/4 cup very finely minced onion
- 1 small clove garlic, finely chopped
- 1 teaspoon finely ground coriander
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon ground mace
- 1/2 teaspoon ground mustard seed
- 1 teaspoon sweet paprika
- 1 teaspoon freshly fine ground white pepper
- 1 egg white
- 1-1/2 teaspoons sugar
- 1 teaspoon salt, or to taste
- 1/4 cup milk
Prepare the casings (see instructions below). In a blender
or food processor
, make a puree of the onion, garlic
, marjoram, mace
, mustard seed
, and paprika
. Add the pepper
, egg white, sugar, salt
, and milk and mix thoroughly.
Grind the pork
, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.
Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks
in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen. Preparing the Casing
Snip off about four feet of casing. (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. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing.
Place the casing in a bowl of water and add a splash of white vinegar
. A tablespoon of vinegar
per cup of water is sufficient. The vinegar
softens the casing a bit more and makes it more transparent, which in turn makes your sausage
more pleasing to the eye. Leave the casing in the water/vinegar
solution until you are ready to use it. Rinse it well and drain before stuffing.
Source: Home Sausage Making
by Charles G. Reavis (Storey Books)
Reprinted with permission.
Source for Sheep Casings - http://www.sausagesource.com/catalog/cas-s2022hnk.html