Is it possible to make my own meat 'hot dogs' from scratch? With no unhealthy preservatives!?

Question

My boys love hot dogs. I know they are made from all the unmentionable leftover animal parts. and nitrates which preserve your organs as well as the hot dogs. I can't stand tofu pups, have tried so many times! but how would I come up with a similar texture, flavor and shape to regular hot dogs using beef, turkey, chicken? One boy REALLY likes corn dogs, so that might be the final product, of course I suppose those are deep fried? and thus just as bad??? Thanks your considered responses!

Gabe: liked your recipe, followed links and eventually found this info: "A chemical added to processed meat products is responsible for a 67% increased risk in pancreatic cancer, The conclusions are based in part on research conducted at the University of Hawaii that reveals a 67% increased risk of pancreatic cancer in people who consume large quantities of hot dogs, sausage and other processed meats, versus those who consume little or no processed meat."
My HUSBAND JUST DIED

Gabe: liked your recipe, followed links and eventually found this info: "A chemical added to processed meat products is responsible for a 67% increased risk in pancreatic cancer, The conclusions are based in part on research conducted at the University of Hawaii that reveals a 67% increased risk of pancreatic cancer in people who consume large quantities of hot dogs, sausage and other processed meats, versus those who consume little or no processed meat."
My husband just died of Pancreatic cancer this past February! He loved hot dogs and sausages...shoot, now there's no way I can ever serve hot dogs to our sons...thanx for the links that allowed me to find that out... E.T.

Answer 1

Homemade Frankfurters (Hot Dogs) [About.com]
Burger or Hot Dog Buns [AllRecipes.com]
Order casings [SausageMaker.com]
Kitchen Aid sausage-stuffer attachment [KitchenAid.com]

HOMEMADE HOT DOGS

3 feet sheep or small (11/2-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

1. Prepare the casings (see instructions below). In a blender or food processor, make a purée 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.
2. 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
1. 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, and place it in a bowl of cool water and let it soak for about half an hour. Meanwhile, begin preparing the meat as detailed below.
2. After soaking casing, rinse it under cool running water. Slip one end of casing over faucet nozzle. Hold casing firmly on nozzle, then turn on cold water, gently at first, then more forcefully. This procedure will flush out any salt in casing and pinpoint any breaks. If you find a break, simply snip out a small section of the casing.
3. Place 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're ready to use it. Rinse casing well and drain before stuffing.

Answer 2

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Answer 3

Certainly it is possible to make your own hot dogs and sausages. There are many fine cook books that provide you with the ingredients to use. So many exist that it would be pointless to try and list the titles and recipes in this tiny space.

Do a search on home meat preparation, homemade sausage, and german sausage preparation, You will
find numerous sites which give instructions and books
on the subject.

Good luck,
Zah

Answer 4

Well it would be just like making sausages I would think, and if you checked out some cooking websites they would maybe have suggestions. Thing is, without all the "junk" they aren't going to taste like hot dogs that you're kids like, sadly enough!

Answer 5

That will be a lot off work. Why not buy the kosher dogs like Hebrew National? They are expensive but they do not have a lot of the stuff the cheaper dogs have in them and they taste great too!

Answer 6

Sure. Just go get a sausage grinder and some gut . Have fun !

Answer 7

actually, it is possible, but u r gonna need ALOT of tools to do it(and i mean meat shredders, not wrenches)

Answer 8

for the boys vienna sausage in a can . for you my hotdog with no bread.