I make sausage and recently saw an article in the NY times for organic hot dogs. Does anyone have a recipe?

Question

This would mean no nitrates, nitrites but using celery juice, ascorbic acid and herbs. Not necessarily made with pork, but could also be beef, or chicken.

Answer 1

Organic hot dogs.

Prep Time: 8 minutes
Total Time: 25 minutes
Servings: 7

Ingredients:
14 Organic Prairie Uncured Beef & Pork Hot Dogs (2 packages)
2 bottles (each 12 ounces) beer
2 tablespoons Organic Valley Butter
1 medium onion, thinly sliced
7 semmel buns, brat buns or large hot dog buns
Toppings: sliced pickles, stone?ground mustard, ketchup and diced raw onions

Instructions:
Heat charcoal in an outdoor grill until coals are mostly gray (or heat a gas grill to medium hot). Bring the beer, butter and sliced onions to a slow simmer in a pot.

Grill hot dogs briefly, just long enough to give them some nice brown grill marks. Add the grilled hot dogs to the beer-onion mixture (you can add a little water or more beer if necessary to cover them with liquid) and turn heat down to lowest setting. Let the hot dogs soak in the hot liquid (don’t boil them!) at least 15 minutes. The longer they soak, the more flavor they develop.
You can also reverse the cooking process: first, simmer the hot dogs very gently in the beer-onion mixture for 5 to 8 minutes, then grill and serve.

Portion two hot dogs per bun and add each of the toppings to taste. Chow down, but take care! The first bite can be a squirter

Answer 2

The trick is to buy only organic materials, gather it all together and get started.


Homemade Organic Frankfurters (Hot Dogs)

Ingredients;

3 feet sheep or small (1-1/2-inch diameter) hog casings
1 pound lean pork, cubed
3/4 pound lean beef, cubed
1/4 pound pork fat, cubed
1/4 cup very finely minced onion
1 small clove garlic, finely chopped
1 teaspoon finely ground coriander
1/4 teaspoon dried marjoram
1/4 teaspoon ground mace
1/2 teaspoon ground mustard seed
1 teaspoon sweet paprika
1 teaspoon freshly fine ground white pepper
1 egg white
1-1/2 teaspoons sugar
1 teaspoon salt, or to taste
1/4 cup milk


Instructions
Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.

Chill the mixture for half and hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.

Preparing the Casing
Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed below. After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.