It’s officially summer, which means it’s time for fruit and mimosas by the pool, scoops of rocky road ice cream at amusement parks, Fourth of July cookouts with friends and family, and hot dogs. Lots of hot dogs.
But honestly, we’re over the store-bought pre-packaged varieties. Who knows what’s really even in those things? Now is the time to know what you’re putting in your body and, often, the only way to really do that is to make the food yourself.
That’s why we set out to make homemade hot dogs using tender brisket and bacon. We’ll be honest — this process isn’t hard, but it is definitely messy. Anyone can do it, though. If you’ve ever made a burger, you can make a hot dog. And now it’s even better because you can make it however the heck you want.
So, how do you make hot dogs? Start by prepping your casings. In a large bowl, add 6 cups of warm water and 2 tablespoons of vinegar. Add the edible sausage casings to the water and allow them to soak for a minimum of 1 hour.
While the casings are soaking, cut up 1 pound each of brisket and bacon into small cubes. Place the meat, salt, sugar, vinegar, eggs and water into a food processor. Process this mixture for 5-10 minutes or until it’s a liquid paste, adding water as needed. The finer the mixture, the better! Unless you want a couple chunks in your hot dogs. The power of choice is yours. Our hot dogs had a finer meat texture than traditional sausages but weren’t as fine as store-bought hot dogs.
Once everything is properly combined, let the sausage mixture set in the fridge for at least an hour.
Next, take the soaked sausage casings and load them onto the sausage stuffer, tying the tip to keep air out of the casing.
Carefully run the meat into the casing. Make sure not to overstuff the casing, as the meat will expand during cooking.
Once all the hot dog meat has been stuffed into the casing, tie the end and begin measuring and twisting out desired links.
When finished, bring a large pot of water to a boil and reduce the heat before adding in the hot dog links. Continue to boil over low heat for 20-25 minutes. When the dogs are fully cooked, remove them from the water and separate the links by cutting them.