I just love a hot dog. It doesn’t matter the protein either. Something about making it myself and that velvety smooth emulsified texture makes it one of my favorite types of sausages and when it comes to emulsified sausages, texture is king. It’s got to have a springy bounce with a good bite and a nice snap. It does take a little practice to really hone in your emulsified sausage making skills but in time you’ll be able to make mortadella, weisswurst, bologna, and lots more.
You will need some special equipment in order to make a good hot dog. For starters a good food processor with sharp blades (we use one called Robot Coupe) is a great tool for making emulsified sausages (and lots of other things). The Robot Coupe is quite possibly the best food processor I’ve ever owned and trust me when I tell you, I run a commercial kitchen and this guy does the work of 4 employees. It’s a little pricy but you get what you pay for. Just make sure your food processor has a strong motor and sharp blades. If the blades are dull, you will “whip” air into the meat batter causing the texture to become pillowy.
No matter the food processesor you choose to use just make sure it has a strong motor (commercial grade). I’ve seen many folks burn up their residental food processors trying to make emulsified sausages.
After your sausage is made it’s time to cook. You have several options here. I find the best way to cook an emulsified sausage is sous vide. Cooking sous vide allows you to cook at a lower temperature ensuring that your hot dogs stay juicy with a great texture. We use the Kitchen Boss Immersion Circulator coupled with the Kitchen Boss Vacuum sealer to make this happen. To cook your hot dogs sous vide just vacuum seal your hot dogs and set your immersion circulator to 145f and once it gets to temperature place the bag of hot dogs in the preheated water and cook for 2 hours. Voila. It’s as easy as that.
If you don’t have an immersion circulator you could always poach your hot dogs for 18-20 minutes in 175f water. Just make sure to manage the temperature so it doesn’t get too hot.
Follow basic emulsified sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Grind your meat and fat separately.
- When it comes time to chop, chop the chilled meat first till smooth
-keep temp under 44F
- When you add the fat add the rest of the seasonings and binders
-keep temp under 55F
- Add ice cold liquid in increments to maintain a low temperature
-during the chopping of the meat
-during the addition of fat
- Chop till farce is smooth – fat and meat particles are no longer visible and everything looks homogenous
- Stuff the farce into sausage casings and prick out any air pockets
- Cook sous vide or by poaching in 175F water for 1 minute for every “mm” that your casing is wide.
-20mm sausage will poach for 20 minutes (roughly)
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Kitchen Knives
- Kitchen Boss Immersion Circulator
- Kitchen Boss Vacuum Sealer
- Meat Grinder
- Non Fat Dry Milk Powder
- Sausage Stuffers
- Robot Coupe Commercial Food Processor
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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Turkey Hot Dog
- 400 g turkey breast
- 350 g turkey thigh meat
- 250 g turkey skin
- 17 g kosher salt
- 4 g white pepper
- 5 g smoked paprika
- 1 g dried oregano
- 4 g garlic powder
- 3 g onion powder
- 3 g mustard powder
- 2 g coriander powder
- 30 g non fat dry milk
- 150 g ice cold liquid i used a roasted turkey stock but you can use any liquid
- sheep casings 18-20mm
- clean and rehydrate your sheep casings
- Debone your turkey and remove the skin. Cut all of your turkey meat and turkey fat into small pieces and set in the freezer to chill. You want the temp 30f-32f
- Grind your very chilled meat and fat separately First grind the meat on a 6mm plate then grind the fat twice on a 3mm plate. Be sure that you meat and fat are very cold (partially frozen) during this process and keep them separate. Have your meat in one bowl and your fat in a different bowl. Place back into the freezer to rechill. You want the temperature of the meat to be around 30f (-1c)
- Place the chilled meat only in your food processor. Chop the meat for 60 seconds. Half way through add 1/3 of the ice cold liquid and the spices (not the milk powder) and continue chopping. TAKE THE TEMPERATURE THROUGH THIS PROCESS AND KEEP THE TEMPERATURE OF THE MEAT BELOW 44f (6.6c)
- Open the food processor and scrape down the sides. Add another 1/3 of the ice cold liquid and continue chopping for another 60 seconds. The end result should be a smooth farce (batter).
- Once your meat has been properly chopped add the fat, the rest of the ice, and the non fat milk powder and continue to chop on high for another 60-75 seconds. THE TEMPERATURE SHOULD NOT EXCEED 55f (12.7c) during this last step. Once you achieve a smooth paste again and everything is homogenous you are finished.
- Stuff your mince meat into the sheep casings and link.
- Place the sausages in a vacuum sealed bag and sous vide at 145f (62.7c) for 2 hours alternatively you could poach them in 175f (79.4c) water bath for 20 minutes
- Once cooked, cool the sausages down in an ice bath.. To eat simply heat back up by grilling, deep frying, or poaching. Enjoy
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