Chicken Dog #1 Recipe
Yield: 3 PoundsRecipe by luhu.jp
Ingredients:
3: Feet small hog or sheep casings,
3 lbs: Chicken meat-15% fat,
1 tbsp: Onion powder,
1 tsp: Garlic powder,
1 tsp: Finely fround coriander,
1/2 tsp: Dried marjoram,
1/2 tsp: Ground mace,
1/2 tsp: Finely ground mustard seed,
1 tsp: Paprika,
1 tsp: Fine grind white pepper,
1 tsp: Sugar,
1 1/2 tsp: Salt,
Directions:
Prepare casings. Mix the remaining ingredients together. If you desire a
sausage like texture, grind through the fine disk twice and stuff. If you
desire a texture more like commercial hot dogs, process a third at a time
in a food processor until it has a thick puree like consistency. The result
is harder to stuff, but seems more like a "real" hot dog. Tie off into 5"
lengths. Bring a large pot of water to a boil. Add the links, without
separating them, immediately reduce the heat and simmer very gently for 30
minutes. Remove and place in ice water. chill thoroughly. Remove, pat dry,
and refrigerate up to a week or freeze.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw.
Source from luhu.jp
sausage like texture, grind through the fine disk twice and stuff. If you
desire a texture more like commercial hot dogs, process a third at a time
in a food processor until it has a thick puree like consistency. The result
is harder to stuff, but seems more like a "real" hot dog. Tie off into 5"
lengths. Bring a large pot of water to a boil. Add the links, without
separating them, immediately reduce the heat and simmer very gently for 30
minutes. Remove and place in ice water. chill thoroughly. Remove, pat dry,
and refrigerate up to a week or freeze.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw.
Source from luhu.jp
Tags
Makemeat