Monday, May 18, 2015

Memorial Day Grilling Special: Hot Dog Sausage aka “Hot Dogage”

The idea of making actual hot dogs doesn’t really interest me that much. Like French fries, and sushi, I believe hot dogs are best enjoyed out­; preferably at a baseball game, with a cold beer. However, I didn’t say anything about hotdog-inspired sausage hybrids.

This meaty mash-up came about thanks to some lamb kebab experiments. The meat mixture is prepared in a similar fashion, and while the seasonings are totally different, the firm texture of the kebab reminded me of a hot dog’s “snap.”

I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog. What happened was better than I could've expected. I ended up with a fresh, mostly beef sausage, that tasted pretty much exactly like a hot dog.

Technically, this ended up being a lot closer to a bratwurst, but I’m pretty sure hot dogs are a more popular search, so that’s what I went with. As always, be sure to season these “to taste.” Just like when making meatballs, you can cook a small piece of the mixture, and adjust from there.

Like I said in the video, if you’re looking for something a little different for your Memorial Day cookout, I hope you give these hot dog sausages a try. Enjoy!


Ingredients for 4 Giants Hot Dog Sausages:
1 1/4 pounds lean ground beef (10 to 15% fat is fine)
1/4 pound ground pork
4 tsp kosher salt (1/2 ounce by weight)
2 tsp black pepper
1 tbsp paprika
1/2 tsp smoked paprika
1 tsp granulated garlic
1 tsp granulated onion powder
1/3 cup ice water

13 comments:

kinjun ranger said...

Hi Chef John,

I am not sure how you continue to do it, but you've made me extremely excited about my "beginning of summer Memorial Day cookout" this year more than normal. These will be the main attraction.

Thanks again.

ET said...

Hi Chef...

No one in my family will eat anything named for the Giants, so we substituted the name, calling them "Cardinals Hot Dog Sausages". Hope you don't mind too terribly!

ET

Lilcooker936 said...

Awesome! Is there a chance that you can cook this in a pan or skillet?

Kia Dufun said...

Hourray! Those are way better than the regular sausages made from scrap that they make us pay a fortune nowadays! I will make those soon! Thank you!

Fred Hinch said...

I don't know what that yellow stuff is on the dog, but the best yellow stuff ever made is Red Pelican Hot Mustard from Detroit. Yes, they are making it again!

Joseph Hammond said...

Well, if nobody else is going to make a comment, I will! I can't wait to make this!!

nitrofish420 said...

I'd love to try this out, but I see the ingredient list says 4 teaspoons of salt... Isn't that like a TON for a pound and a half of ground meat? Your ratio of about 1 teaspoon per pound of meatloaf/meatballs has worked well for me in the past, and I get that hot dogs are salty, but it just strikes me as a LOT, lol!

Chef John said...

I'm using kosher salt, which has a larger grain! It's probably only 2 1/2 to 3 tsp of fine salt. Also, season to taste!

LynnieBNC said...

I made these the other day, and I DID cut back on salt a little. Don't think they were very close to hot doggage, but I REALLY liked them. They were perfect for adding to grilled pizza. They are nice and dense, STURDY, you might say! And next time, I'll add some Italian herbs to the mix!! THANKS!!!

Judd Perkins said...

I just got introduced to your site by one of my fellow YouTube commenters who also appreciates cool cooking videos. I am so excited to try this Hot Dogage recipe. In fact, tomorrow is 4th of July and even though it is 10:42 pm, I am running to the store to get what I need in order to make these. I am going to try something a little different however. I am going to blanch the dogages in the plastic before unwrapping them and grilling. This will set them firm and partially cook and then they will hold their perfect shape without worry while on the grill. Thanks Chef John.

Johnny Mac said...

Made these last night. They were way way way too salty. We only cooked two so today we will make another batch with no salt and mix the two together.

George Szaboky said...

Did you ever consider par boiling them in the plastic wrap, then plunging them into cold water before you grilled them? This is way hot dogs are traditionally done. You can also use a food processor to get a better emulsified meat paste, which would be closer to the texture of hot dogs. That being said, I just added a bunch of steps and things to clean up. I like your process when I want to do something quick. BTW, did I tell great this tasted. Awesome! Thanks.

Jerome said...

Belgian beers are always a good choice ;-) !