Hotdogs are perhaps the most quintessentially American food. All kinds of sausages came to America with people from all over the world. They were then changed to work with new ingredients and meet the needs of American eaters and their increasingly unique tastes. One of those sausages eventually begat the hotdog. Even though hotdogs are a big part of American culture, they are also a bit of a mystery. They are only made by huge meat factories and corporations with varying levels of morality. But what if you could make hotdogs at home? My friends, you can.
We’ll talk about the science, method, and thermal principles behind making hot dogs in this post, and then we’ll show you how to make this classic American treat in your own home. You’ll get gourmet hotdogs that are better than almost any wiener, frank, or dog you can buy at the market. You can make them just the way you like them and choose the cuts. Let’s get to it!.
Hot dogs hold a special place in many people’s hearts. These ubiquitous tube-shaped meats are a staple at backyard barbecues, summer camps, and baseball games. But let’s be honest – hot dogs can sometimes seem bland, salty, and lacking in flavor compared to sausages like brats and kielbasas.
Luckily, with a few simple tricks, you can easily give humble hot dogs a flavor makeover. Read on to learn insider techniques for making store-bought hot dogs taste just like artisanal sausages.
Analyzing the Differences Between Hot Dogs and Sausages
To recreate sausage flavors in hot dogs. it helps to first understand what sets the two cooked meats apart
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Meat used – Hot dogs contain finely ground beef, pork, or poultry Sausages use coarse ground pork, beef, or veal
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Seasoning – Hot dogs have mild seasoning. Sausages pack bold spices and herbs.
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Casing – Hot dogs use small collagen casings Sausages use larger natural casings,
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Shape – Hot dogs are long and straight. Sausages come in rings, links, coils.
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Cooking method – Hot dogs get boiled or grilled. Sausages get smoked or cured.
Knowing this, we can transform hot dogs by mimicking sausage textures and flavors. Let’s explore some tasty techniques.
Choosing Plumper, Juicier Hot Dogs
For the best results, avoid those skinny hot dogs in mega packs. Seek out jumbo size dogs made withpremium cuts of meat. Opt for dogs labeled “natural casing” – these retain more moisture. Wagyu or angus beef hot dogs will be juicier. Good lamb and turkey dogs also work well. Plump, sumptuous hot dogs absorb flavors best.
Pairing with Bold, Distinctive Toppings
One easy way to give hot dogs a sausage makeover is loading them up with vibrant, potent toppings. Here are some fabulous flavor combinations to try:
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Sauerkraut – Provides tangy contrast to hot dogs.
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Spicy mustard – Adds a sharp, robust kick.
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Relish – Brightens with acidity and crunch.
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Chopped onions – Brings sweetness and bite.
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Bacon crumbles – Infuse smoky, salty richness.
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Shredded cheese – Melty, creamy accent.
With colorful condiments and garnishes, your hot dog will burst with robust sausage vibes.
Infusing Hot Dogs with Savory Liquid
Before cooking hot dogs, let them soak up flavorful liquid ingredients to impart extra juiciness and taste. Try soaking in:
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Beer or wine – For slightly boozy notes.
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Broth – Chicken or beef broth adds richness.
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Marinades – Balsamic, soy sauce, fruit juices.
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Oils – Olive, avocado, or nut oils.
Soak hot dogs for at least 30 minutes, or up to overnight in the fridge. The liquid will plump the hot dogs and allow them to fully absorb new flavors.
Cooking Methods That Mimic Sausage
Traditional hot dog cooking methods like boiling and grilling don’t add much flavor. For a sausage-like experience, try these cooking techniques:
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Roasting – In the oven with herbs and veggies.
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Smoking – In a stovetop smoker or outdoor grill.
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Grill-frying – Charred over open grill flame.
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Pan-searing – Browned in a hot skillet.
Each method adds its own depth of flavor and texture. Get creative with rubs, spices, sauces, and charring to make your hot dogs smack of sausage.
Taking Cue From Sausage Shapes and Sizes
Part of the appeal of sausages is their diverse shapes – rings, coils, links, patties. You can reshape plain hot dogs for fun new forms:
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Slice diagonally – Turns hot dogs into bias-cut chunks.
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Cut into coins – Circular slices add flair.
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Mash and form – Press into sausage patty shapes.
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Twist into links – Tie creatively flavored dogs together.
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Wrap around – Coil around veggies or bread.
It’s amazing how simply reshaping a hot dog makes it feel excitingly sausage-esque. Get creative!
Adding Custom Spice Rubs and Marinades
For full-fledged, homemade sausage flavor, coat your hot dogs with zesty spice and herb rubs. Here are some combinations to try:
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Italian – Garlic, basil, fennel, oregano, red pepper flakes.
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Chorizo – Paprika, cumin, chili powder, oregano, garlic.
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Kielbasa – Onion, garlic, pepper, marjoram, coriander.
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Bratwurst – Mustard seed, nutmeg, ginger, coriander, black pepper.
Let the coated hot dogs marinate for 1-2 hours before cooking to allow spices to penetrate. Your nose and tastebuds will tell you the flavors have kicked into high sausage gear.
Making Mini Hot Dog Appetizers
For an easy appetizer with sausage appeal, cook bite-size cocktail wieners. Combine flavors like:
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Brown sugar and chili powder
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Honey mustard and poppyseeds
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Maple syrup and cayenne
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Bourbon, rosemary, and garlic
Skewer with fruits and veggies for a festive presentation. The mini hot dog flavors will read like flavor-packed sausage bites.
Serving Hot Dog “Sausage” in Fun New Ways
Once you’ve crafted artisanal sausage flavors, get creative with how you serve your hot dogs. Some fun ideas include:
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Hot dog skewers with veggies and dipping sauces
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Flatbread hot dog pizza garnished with toppings
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Creamy pasta salad with sliced hot dogs
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Hot dog omelet or breakfast skillet
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Toppings-loaded hot dog baked potato
With your new skills, the possibilities are endless for turning humble hot dogs into crave-worthy sausage substitutes. Have fun with flavors, shapes, and presentations. Host a hot dog tasting party and watch your friends and family devour your clever sausage impersonations. When armed with a few simple tricks, it’s easy to transform basic hot dogs into rich, mouthwatering sausages.
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Smoking homemade hotdogs: key temperatures
Once the hotdogs are emulsified and stuffed (and have sat overnight in the fridge), you need to smoke them for optimal flavor, as well as food safety. For that, you’ll want to get your Smoke X2™ and get your smoker running at about 180°F (82°C) (use your Smoke to monitor the smoker temp) and put the hotdogs on to smoke. We don’t want to cook them too fast, because we don’t want to risk splitting the casings and we want a long enough smoke bath to season them well. Cooking low until they reach an internal temp of 145°F (62°C) is perfect. This is one place where the Pro-Series® 2.5″ Needle Probe is perfect. The tiny probe fits easily in the sausages without blemishing the hotdog.
Keep in mind that smoking is not the last step in cooking these. You can grill, steam, or even deep fry them after they are fully cooked and smoked. Place some of them on the grill and enjoy right away if you want to eat some of them. If not, a bath in ice water is the fastest way to cool them down so they can be stored in the fridge or freezer. The skin should be more taut and the color should be better after a water bath, even if you’re cooking them right away. Not necessary, but it won’t hurt anything. ).
We expected making these homemade frankfurters to be somewhat arduous. You just have to use a food processor instead of a stand mixer for the emulsification and let them sit in the fridge overnight to cure. Other than that, it was fun! It’s not harder than making any other sausage. And the results? Well, they were worth it! These may be the best hotdogs any of us have ever had. We made sure to keep an eye on the temperature, which is why they were tasty, juicy, and had just the right amount of snap. Give this a shot and bring some homemade hotdogs to your next grill-out. Happy cooking!.
Temperature for making homemade hotdogs
As with any sausage, hotdog meat must undergo an emulsion step. But it’s much more important for a forcemeat like this than for a bratwurst, say. The “forcing” can be done in a number of ways, but it must happen at or below 40°F (4°C). A food processor works best for this at home. It will break the emulsion if you let the meat warm up too much. When you bite into the sausage, the meat’s juices and fat will run out. Not what we want.
Partially freezing your meat—so it has a stiff exterior—before grinding will help, as will the addition of crushed ice or ice-cold water during the emulsification. Don’t leave it up to chance, though! Use your Thermapen® ONE in the meat and halfway through the grinding to make sure things are still cold. If the temp gets above that threshold, stop, put things in the freezer, and chill them until they’re cold enough to continue.
How To Cook: Hot Dogs on the Stove | in a pan
FAQ
How to make hot dog sausage at home?
Can you use hot dogs as sausage?
Is a sausage a good hot dog?
A damn good sausage, yes, but more than that: An answer. Make perfectly plump, juicy, grill-kissed sausages and franks using this simple two-step technique, which is the best way to cook hot dogs.
How do you make a hot dog?
Like mortadella or bologna, a hot dog is an emulsified sausage, which means that the fat and lean are ground together until completely smooth. Ryan uses a food processor, adding ice to the bowl. “It’s important that the meat never rises above 40°F (4°C) at this stage if you want a snappy hot dog,” Ryan warns.
Can you cook hot dogs and sausages at a cookout?
However, with a little extra effort, hot dogs and sausages can absolutely shine at a cookout. For instance, just poaching your hot dogs and charring them on the grill will yield a superior link. Cooking sausages together with sauerkraut, sweet and spicy peppers, or German potato salad will add tons of flavor and keep them juicy.
Is German sausage a hotdog?
Traditionally, in Germany, the resulting “farce” is stuffed into a thin casing, then simmered or boiled before serving. This “simmered sausage” (Brühwürst) does bear a strong resemblance, as an ancestor, to our modern hotdog.