Hot Dogs

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.

Ingredients (6 people)
  • 900 g (1 lb 15.75 oz) lean beef pieces
  • 300 g (10.58 oz) beef fat
  • 18 g (0.63 oz/1 tbsp) curing salt (0.6% sodium nitrite)
  • 8 g (0.28 oz/1 1/3 tsp) mustard powder
  • 8 g (0.28 oz/1 1/3 tsp) paprika
  • 4 g (0.14 oz) cilantro (coriander), finely minced
  • 4 g (0.14 oz) coarsely ground white pepper
  • 2 g (0.07 oz/2/3 tsp) garlic powder
  • 6 g (0.21 oz/scant 1 1/2 tsp) sugar
  • 140 g (4.94 oz) crushed ice
  • 20/22 mm sheep casings

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