Homemade Hot Dogs and Breakfast Sausage

Of all the sausage making I've done I still haven't made hot dogs :crazy:. So since the tiny human (not as tiny) has come to liking when we stop at the Costco food court and getting a hot dog I figured it was time to make my own :clap2:. As kids do, he has transitions from things he likes to not liking them so we are always trying new stuff.

He likes hot dogs so much that we have to only give him a little or else he doesn't eat much else on his plate. So then when he finishes the other things he gets more dog.

Anyways......also making a breakfast sausage I've made before since he like having some sausage for breakfast along with biscuits or pancakes we make.

As standard for a first batch for me I go big for a potential large disappointed :becky:. I'm doing a 15lb batch of hot dogs and then 5lbs of breakfast sausage. I have probably 30lbs of already cubed up pork in the fridge so will be using that for the hot dogs along with equal parts chuck roast for a 50/50 dog.

Not sure if I'm going the full emulsion route this time or running it through the grinder with the smallest plate 2-3times. Plan is to grind it all tonight, mix and then probably case tomorrow. Then I'll make some small uncased links for the breakfast sausage to cook in the oven and freeze. The hot dogs will get low heat smoke on Friday after being cased and air drying in the fridge for a day.

Fatback Joe said:

Good luck! I am a fan of the multiple grind method. Make sure you keep that sh*t cold.

Are you using lamb casings for the dogs?

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I'm going to most likely give that a whirl as we have a good food processor, but that might be a lot of batches to run through it when I do 15lbs. Might give it a triple grind.

And I have my #32 grinder parts in the freezer and meat starts partially frozen and will be adding ice as needed.

I'm going lazy and using normal hog casings so they will be big dogs, but I didn't feel like ordering lamb/sheep.

Bacchus2b said:

Hot dogs technically are an “emulsified forcemeat” that are ground fine and mixed in a Buffalo chopper with ice until emulsified. Same with Bologna.

How are you doing that at home???

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Possibly a food processor, but might just do a multi-grind.

Beef cubed and into the freezer

Bought to throw down some grinding

This is what a whopping 5lbs of meat looks like in this grinder. Tiny human loves to help. Took maybe 30 seconds ro grind it. Love this beast

Here's 15lbs of pork and beef in the hopper. Still ice cold after one grind. Will mix spices and grind again

Spices mixed. Sampling before 2nd grind

Of the pan fried samples the kid came back 6 times to get "more".












Wife then put some on a pizza. Will case them up tomorrow.