Budget-Friendly Stadium-Style Hot Dogs

Name: Budget-Friendly Stadium-Style Hot Dogs
Ingredients: 1.3 kg pork shoulder; 1.3 kg beef chuck; 72 g sausage bind flour; 24 g smoked paprika; 5 g mustard powder; 5 g ground coriander; 5 g ground black pepper; 40 g kosher salt; 15 g light brown sugar; 5 g PAG powder; 180 ml filtered ice water; sheep casing; 900 g pickled cucumber; 0.5 sweet onion; 40 g kosher salt; 1.5 l water; 120 ml water; 240 ml white vinegar; 128 g granulated sugar; 7 g mustard seeds; 125 ml whole milk; 125 ml water; 9 g dry yeast; 2 egg; 525 g all-purpose flour; 50 g granulated sugar; 9 g sea salt; 35 g unsalted butter; vegetable oil; cheddar cheese

#hot dog#sausages#homemade#Joshua Weissman#recipe

These homemade stadium-style hot dogs combine a finely ground pork and beef sausage seasoned with smoked paprika and spices, nestled in soft, freshly baked buns. Served with tangy sweet-and-sour pickle relish and caramelized onions, they're a delicious and affordable twist on classic game day fare.

Ingredients extracted via AI

1.3 kg pork shoulder1.3 kg beef chuck72 g sausage bind flour24 g smoked paprika5 g mustard powder5 g ground coriander5 g ground black pepper40 g kosher salt15 g light brown sugar5 g PAG powder180 ml filtered ice watersheep casing900 g pickled cucumber0.5 sweet onion40 g kosher salt1.5 l water120 ml water240 ml white vinegar128 g granulated sugar7 g mustard seeds125 ml whole milk125 ml water9 g dry yeast2 egg525 g all-purpose flour50 g granulated sugar9 g sea salt35 g unsalted buttervegetable oilcheddar cheeseketchupmustardmayonnaise

Procedure generated via AI

Begin by cutting 1.3 kg of pork shoulder and 1.3 kg of beef chuck into long strips. Grind the meat twice through a meat grinder to achieve a very fine mince.
In a medium bowl, combine the ground meat with 72 g of sausage binder flour (optional), 24 g smoked paprika, 5 g mustard powder, 5 g ground coriander, 5 g ground black pepper, 40 g kosher salt, 15 g light brown sugar, and optionally 5 g PAG powder. Mix thoroughly.
Add 180 ml of filtered cold water and stir until you get a thick, spiced paste. Incorporate this thoroughly into the meat mixture.
Soak the sheep casings in cold water for 30 minutes, rinse them well, and set them on your sausage stuffer.
Stuff the meat mixture into the casings, forming sausages about 18 cm (7 inches) long. Twist into links to make roughly 80 pieces. Leave the sausages uncovered in the refrigerator overnight to dry slightly.
Prepare a quick sweet and sour relish: combine 900 g chopped pickled cucumbers and half a sweet onion. Sprinkle with 40 g kosher salt and soak in 1.5 liters of water for 25 minutes. Meanwhile, bring 120 ml water, 240 ml white vinegar, 128 g sugar, and optionally 7 g mustard seeds to a boil. Add the cucumbers and onions, then simmer on low heat for 10 minutes. Cool in ice water, then store in an airtight container in the refrigerator.
For the buns, warm 125 ml milk and 125 ml water to about 35 °C (95 °F). Add 9 g instant yeast, a whole egg, and one egg yolk. Mix with 525 g all-purpose flour, 50 g sugar, and 9 g salt.
Knead the dough on low speed with a dough hook or by hand using a fork. Add 35 g softened unsalted butter and continue kneading for 2 more minutes until smooth.
Divide the dough into 80 g portions. Shape each into a cylinder about 13 cm (5 inches) long and place on a baking sheet. Cover and let rise for 30 minutes.
Brush the buns with an egg wash (egg beaten with a little water) and bake at 190 °C (375 °F) for 15-18 minutes until golden brown.