Easy vienna sausage recipes11/9/2023 ![]() ![]() We prefer the irresistible “snap” that comes from natural sheep casings, but collagen casings also work for hot dogs. Most of the hot dog sausages you find at the grocery store are “skinless,” or stuffed in cellulose (non-edible) casings that are removed after the smoking process. ![]() Nonfat Dry Milk: Works similar to the binding flour in adding protein to your mixture. We recommend 12 oz per 25 lbs of meat.Ĥ14 Phosphate: This food-grade phosphate will help in the retention of moisture and soluble proteins. It also absorbs and holds water which leads to less shrinkage in the smokehouse. You can also experiment with various additives that can help increase moisture and binding:īinder Flour : This will add protein value to your mixture and help it bind. 158 Chili Dog Seasoning - Delicious with high temp cheddar cheese and extra Chili powder, Speed Cure included 664 Wiener Seasoning - MSG-free, Maple Cure included 155 Blue Ribbon Wiener Seasoning - a national award-winning seasoning for hot dogs from Switzerland, Maple Cure included Since you’re already putting in the time and effort to make homemade hot dogs, make sure your finished product has the flavor and salt ratios you need with a ready-to-mix hot dog seasoning that includes pre-measured cure. Traditionally, hot dogs are seasoned with a mix of paprika, garlic, onion, mace, mustard, and coriander, but can be made from any variety of seasoning blends you choose. Nitrites help preserve the red in the meat in the absence of oxygen and also kill bacteria that can result in food-borne illnesses. The distinct red or pinkish color you associate with Vienna sausages comes from a mix of nitrites and oftentimes paprika in the hot dog seasoning. Whichever method you use, mix your lean trims first with half the ice water (with cure), followed by seasoning for hot dogs, fat trim, and remaining ice water. The end results should be sticky and pasty, with seasonings well incorporated throughout.įor proper flavor and color development, refrigerate your hot dog mixture overnight or for several hours before stuffing. Once each of your proteins has been ground, you can begin mixing either by hand or by using a meat mixer. We recommend grinding the first pass through a 3/8“ plate then twice through a 3/16” plate. ![]() To get this texture, you may have to grind 2-3 times before your meat is ready for mixing. If you want to be really precise, you can separate the visible fat from the meat and weigh them out separately to get the exact ratios.Ĭompared to bratwurst, Vienna sausages have a finer texture that comes from the reduced coarseness of the fat. Any leaner, and you risk a dry and crumbly texture. As for cuts, a high-quality chuck roast and pork butt can get you the perfect ratios, but you can experiment with different trimmings of pork fat. Our tried-and-true hot dog recipe is around 74% lean and is a 60/40 ratio of beef to pork. For a soft and tasty hot dog or Vienna sausage, shoot for a range between 70%-80% lean beef, pork or a combination of the two. Making sure you have the right meat-to-fat ratio is important when making any type of sausage.
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