Hot Dogs

These taste alot like the expensive kind you get at a deli!

Ingredients:

  • 1 pound lean pork, cubed
  • 3/4 pound lean beef, cubed
  • 1/4 pound pork fat, cubed
  • 1 tablespoon dry mustard
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1/4 cup diced onion
  • 1 tablespoon garlic, minced
  • 1/4 teaspoon dried marjoram
  • 2 tablespoons light corn syrup
  • 1 egg white
  • 3 feet pre-soaked hog or sheep casings

Preparation:

Prepare the casings (see instructions on page “Hog Casings”). In a blender or food processor, puree all ingredients except the meats, fat and casings.

Grind the pork, beef, and fat cubes through the fine blade one at a time. Mix together and grind again. Combine with seasonings (mixture will be sticky so wet your hands).

Chill 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 to chill thoroughly. Remove, pat dry, and refrigerate. They can be refrigerated for up to a week or they can be frozen.