We are making our own homemade hot dogs, that's how far we are going here. Homemade buns, homemade hot dogs, and of course a beautiful Cincinnati chili to top it all off.
Serving Size: 4-6
The Hot Dog:
72 g binder flour
1 tbsp (5g) coriander seeds, toasted and ground
1 tbsp (12g) garlic powder
2.5 tbsp (24g) smoked paprika
2 tsp (5g)ground black pepper
2 tbsp (5g) mustard powder
2 tbsp (40g) salt (2.5 percent? How much?)
1 tbsp (15g) brown sugar
5g of Prague powder #1 or instacure #1
3/4 cup (180ml) distilled ice water
3lbs 1.3Kilos ground pork shoulder
3lbs 1.3Kilos ground beef chuck roast
Sheep casings, flushed
2 tbsp (18g) all purpose
2 tbsp (30ml) water
1/4 cup (60ml) whole milk
1/2 cup plus 2 (150ml) tablespoons water
1/2 cup (125ml) milk
2 1/2 tsp instant yeast
3 1/2 cups bread flour
1.5 tbsp (21g) granulated sugar
2 tsp fine sea salt
3 tbsp unsalted butter
1 egg yolk
1 whole egg
melted butter for brushing
4.25 (1 liter) cups water
6oz (170g) can tomato paste
1/4 cup (32g) chili powder
1 tsp (4g) cinnamon
1 tbsp (12g) garlic powder
1.5 tsp (5g) cumin
1/4 tsp (1g) ground allspice
1/4 tsp (1g) ground nutmeg
1/2 tsp (3g) red pepper flakes
Salt and pepper to taste
1/2 tsp (3g) sugar
1 tbsp (14g) red wine vinegar
1.5 lbs (680g) ground beef
1 sweet onion, grated
Homemade Sausage Method:
Rinse off the salt from the casings. Soak in warm water for 1 hour.
Cut meat into long strips.
Run strips through the meat grinder attachment in a stand mixer.
After grounding the meat, give the meat one more pass through the meat grinder.
Knead the meat for 30 seconds before adding water and knead until it comes together.
In a separate bowl, combine all dry ingredients and whisk until combined. Add ice water and mix until paste forms.
Add paste to the meat and mix until combined. 3-5 minutes.
Slide a sheet casing over a sausage stuffer and start stuffing. Stuff until the casing is full. Twist the casing at hot dog length. Repeat with the remaining casings and meat.
Place in the fridge overnight to dry.
Set a smoker to 250F and add in the sausages. Smoke for 30-40 minutes or an internal temperature of 155F.
Remove from the smoker and snip the dogs at the twirled ends and place into an ice water bath for 15 minutes or reached 90-100F.
Dry the sausages off with a paper towel. Refrigerate or freeze immediately.
In a small saucepan, add all-purpose flour and whisk in whole milk and water. Whisk until smooth and put over medium heat, stirring occasionally, until thickens. Place to the side.
In a container, combine the whole milk and water. Heat until 95F, and mix in granulated sugar and instant yeast. Let it sit until frothy.
In the bowl of a stand mixer, add in bread flour and fine sea salt. Toss and turn the mixer at medium-low speed.
Add in the frothy milk/yeast mixture, the tangzhong, egg yolk, and a whole egg. Let mix for 2-3 minutes.
Once a smooth dough has formed, add in softened unsalted butter 1 tablespoon at a time. Mix until incorporated and the dough is smooth.
Remove the dough onto a work surface and roll into a tight ball. Add to a large greased bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.
Punch the dough down to degas, and place on an unfloured surface.
Divide into 100 g pieces and roll into a tight ball. Place spaced evenly apart on a baking sheet lined with parchment paper. Cover with a damp towel.
Let proof at room temperature for 15 minutes.
Roll dough into 6-inch logs. Place in a line on a parchment-lined baking sheet. Cover with an inverted baking sheet and proof for 30 minutes.
Brush buns with a beaten egg.
Bake at 375F for 15-18 minutes or golden brown.
Remove and immediately brush with melted butter and optionally flaky salt.
In a heavy-bottomed pot, heat up vegetable oil or lard over medium-high heat until the oil is hot.
Add in the ground beef, flatten out and let sear for 3-4 minutes. Toss around and let cook for 5-8 minutes and mash using a potato masher. Remove from the pot once the meat is cooked through with nice color.
Add more oil to the pot and add hand-crushed garlic. Cook for 2 minutes.
Add one grated sweet onion. Cook until most liquid has evaporated.
Add tomato paste to the pot and mix to combine. Cook until the tomato paste begins to stick and caramelize. Add salt to taste.
Add in all the rest of the dry ingredients and saute, mixing together until fragrant.
Add water and beef back to the pot. Bring to a boil over high heat and immediately reduce to low and simmer for 1-1.5 hours stirring occasionally.
Adjust salt levels to taste.
Sear the sausages over high heat for 1-2 minutes on each side.
Place in a bun.
Top with chili and grated cheese.