Hot Dog Sausages recipe

All Recipes Meat and Poultry Recipes Pork Ground Pork Recipes

Ingredients

1 ¼ pounds lean ground beef
¼ pound ground pork
4 teaspoons kosher salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 teaspoon granulated onion powder
1 teaspoon granulated garlic
½ teaspoon smoked paprika
⅓ cup ice water
4 hot dog buns, split and toasted

Nutrition Info

461.2 calories
carbohydrate: 24 g
cholesterol: 111.2 mg
fat: 23.5 g
fiber: 2 g
protein: 36.6 g
saturatedFat: 8.8 g
servingSize: -
sodium: 2227.4 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place ground beef, ground pork, salt, paprika, black pepper, granulated onion, granulated garlic, smoked paprika, and ice water in a bowl. Mix together with fingers until well blended and mixture is dense and solid, about 4 minutes. It's okay to overmix. Wrap dough in plastic, refrigerate at least 2 hours or overnight.

  2. Place a sheet of plastic wrap on a work surface. Have a bowl of ice water nearby to keep your hands wet and cold. Place 1/4 of the mixture on the plastic wrap. Roughly shape meat into a thick roll and wrap with the plastic. Shape into a thinner roll about as long as a hot dog bun. You can unroll the plastic and \"fine tune\" the sausage shape after wetting your hands in ice water. Rewrap in plastic and place on a dish, repeat for the remaining sausages. Refrigerate until ready to cook.

  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  4. Carefully place sausages on grill and let them cook undisturbed for about 2 minutes to seal the bottom edge. Gently turn completely over to brown the opposite side, cook until brown, about 2 minutes. Brown all surfaces, turning carefully to avoid breaking the sausages, about 5 minutes more. Remove sausages from grill and serve on toasted hot dog buns.

Recipe Yield

4 hot dog sausages

Recipe Note

I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog. This meaty mash-up came about thanks to some lamb kebab experiments. The firm texture of the kebab reminded me of a hot dog's 'snap.' The taste is actually closer to a bratwurst.

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