Homemade Hot Dogs
Yield 8 hot dogs (varies with size)
- 1 pound bacon
- 1 pound brisket
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 tablespoon vinegar
- 3 eggs
- About 4 cups water
- 6 cups warm water
- 2 tablespoons vinegarEdible sausage casings
- In large bowl, combine warm water and 2 tablespoons vinegar.
- Soak sausage casings in solution for at least 60 minutes.
- Cut up meat into small cubes.
- Place meat and seasonings into food processor, but don't add water yet.
- Process for 5-10 minutes, slowly adding water as needed until mixture becomes a liquid paste.
- Once mixture has all become one color and consistency, let sit in fridge for at least 1 hour.
- Load casing on sausage stuffer and tie tip, trying to keep all air out of casing.
- Slowly run meat mixture through stuffer, filling the casing tight but not bursting.
- Don't worry about tying links yet. Wait until all meat mixture has been stuffed.
- Once all meat is in the casing, tie end.
- Measure out desired link size and twist casing to tie links.
- Bring large pot of water to boil.
- Reduce heat and add in links.
- Boil over low heat for 20-25 minutes.
- Cut links apart and remove from water.
- Rest links for 10 minutes.
- Grill, fry or bake links, as desired, to finish cooking and crisp up outside casing.
- Place in bun and top with favorite condiments.
- Add additional spices, as desired, to match your favorite flavor profile: salty, sweet, spicy or savory.
- Don't rush the stuffing. Be careful not to rip the casing or have too much air in the casing.
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/celebrate/labor-day/how-to-make-hot-dogs/