Hot Dogs

New recipe
Credit: DG Productions - Françoise Nicol

At Frenchie, we make our hot dogs from 100 percent beef, mostly using the scraps from the brisket we use to make our pastrami. Hot dogs are emulsion-type sausages, which is why it is important to keep the mixture very cold through all of the stages. Otherwise, the emulsion will break.

Instructions

The day before, roughly cut the meat and fat into 2-cm (3/4-inch) cubes. Mix with the other ingredients and chill in the freezer to 1°-2°C (34°-36°F). Grind (mince) a first time using a coarse plate, then grind again using a medium plate. Rest the ground mixture in the freezer for at least 2 hours. When it is well chilled, grind again with the finest plate.

Transfer the mixture to a mixer using a flat beater attachment, and mix on medium speed until the mixture is smooth and has a very sticky texture that is elastic to the touch. Chill again in the freezer 1°-2°C (34°-36°F) for 1 hour.

Transfer the sausage meat to a sausage stuffer. Fill the sheep casings with the meat to form 20-cm long sausages. Put the filled casings into a handling tray without covering and let dry in the refrigerator overnight.

On the actual day, smoke the sausages at 70°C (160°F) for 1 hour 30 minutes to 2 hours in a smoker. Their internal temperature should reach 65°C (149°F). Take them out of the smoker and let cool to room temperature, then refrigerate until ready to use.

Other recipes by Grégory Marchand