making hotdogs

Hey, new to this and need some help. I'm trying to figure out how to make hotdogs. I have all the tools necassary to make sausage, and have made several hundred pounds of Venison sausage over the past couple of years, but now I'm trying to move to hotdogs. Does anyone know how to make hotdogs, the seasoning to use, the meat to use, the casings to use, etc.

This is actually a medial issue. My daugther has Cystic Fibrosis and requires a high fat, high calorie diet. One of our friend's son with CF is having a really hard time gaining weight. I'm wanting to make him, and my daughter, a very fatty hotdog to help with their diet.

thanks for any info ya'll can provide.

IMHO, dogs are the most difficult sausage to make at home and not worth the trouble. Very temperature sensitive.

If you want to try, Bruce Aidell's sausage cookbook is probably the best place to start.

Sorry to hear about your daughter.

I agree with rjb, I tried making a batch maybe 5 years ago and not only was it a lot of work but they tasted horrible. To used to the standard flavor of Hot Dogs, I guess. If it was not such an investment of time, and controls, I would have made multiple batches with different flavorings and picked the best one.

I have made many types of sausages in my life making Hot Dogs is somewhere I do not want to go again. If you want the recipe I can dig it out for you. Let me know.

Don

Here is a recipe that I found (I think it is not the one I used years ago but it may be a good start)

3 feet hog casings
1 lb. pork cubed
3/4 lb. beef cubed
1/4 lb. pork fat cubed (or you can used fatty pork (above)to offset this)
1/4 C finely minced onion
1 small clove garlic chopped
1 tsp. ground coriander
1/4 tsp. dried marjoram
1/4 tsp. ground mace
1/2 tsp. ground mustard seed
1 tsp. sweet paprika
1 tsp. fine ground white pepper
1 egg white
1 1/2 tsp. sugar
1 tsp. salt, or to taste
1/4 C milk

1. Prepare casings (rinse)
2. Blender or Food Processor, puree onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
3. Add pepper, egg white, sugar, salt, and milk and mix thoroughly.
4. Grind port, beef and fat cubes thru fine blade separately. Mix together and grind again.
5. Mix seasonings into the meat mixture with your hands. Will be sticky. We hands with cold water helps.
6. Chill mixture for half hour. Put mixture thru fine grinder once again.
7. Stuff casings. Make links if desired.
8. Parboil links in gently simmering water for about twenty minutes.
9. Place links in a bowl of ice water and chill thoroughly.
10. Remove, pat dry, and refrigerate. Because they are precooked they can be refrigerated for up to a week or you can freeze them.

Don