Magazine article Sunset

Dynamite Dogs; They're Frankfurters You Grind, Pack with a Wallop of Seasoning

Magazine article Sunset

Dynamite Dogs; They're Frankfurters You Grind, Pack with a Wallop of Seasoning

Article excerpt

Dynamite dogs

Akin to the classic frankfurter, these juicysausages can be made mild to hot. But it's only with maximum seasoning that they merit the name of "dynamite dogs.'

Once you assemble the ingredients andequipment, the sausage-making process is fairly simple. You grind the meat and fat, season the mixture, then vigorously beat the mixture with ice to create a modified emulsion that makes the sausages juicy. Next, fill the sausage casings and twist at intervals to form dogs.

Poach the sausages right away (importantfor food safety) and serve; or chill and reheat. Once the sausages have been poached, you can also pan-brown or barbecue them.

From the meat counter, you'll need topurchase soft pork fat (from the pork back) and natural sausage casings, so call in your order several days ahead. Casings cost about 50 cents a yard and are sold either in a salt solution or dry salt and need to be washed before using. Both the fat and casings can be frozen.

For equipment, you'll need a food chopper(electric or manual) to grind the meat and a sausage-stuffing attachment, but you can improvise the latter. Make a stuffing tool with a plastic-lined pastry bag fitted with the plastic tube of a gravy baster (tip and part of end sawed off to create a 5-in.-long nozzle); slide tube into pastry bag, leaving 1 inch of the tube in the bag; secure bag to the neck of the tube by wrapping securely with sturdy tape.

To stuff the casings, recruit a helper.Have one person operate the food chopper or pastry bag while you guide the meat mixture into the casings.

The amount of salt looks high, but it isnecessary to create the emulsion of fat and ice for moist, firm-textured sausages with a minimum of fat.

Dynamite Dogs

1 1/2 pounds boneless beef chuck

About 1 1/2 pounds boneless porkbutt or shoulder

About 1 pound pork back fat withskin (trim off skin and discard); or use about 1/2 pound pork fat pieces, trimmed of all meat membrane

2 large eggs

1/2 cup nonfat dry milk powderSeasoning paste (recipe follows)

1 tablespoon salt

2 cups crushed ice

About 4 yards natural sausagecasings, 1 1/4-inch diameter


About 3 yards thin cotton string

Cut beef and pork into 1-inch cubes. Trimoff and discard fibrous membranes and tough gristle; you need 2 cups packed cubes of each meat. Cut the pork fat into 1-inch cubes; you need 1 cup packed fat. Mix meat and fat together.

With an electric or manual food chopperfitted with the fine blade, grind the mixture of meat and fat, putting it through the chopper 3 times.

Put eggs in a bowl and beat to blend. Addmeat mixture, dry milk, seasoning paste, and salt. Using your hands or a heavy spoon, mix well. (If made ahead, cover and chill mixture as long as overnight.)

In a food processor or small bowl of aheavy-duty electric mixer with mixing attachment (not a whip), whirl or beat at high speed 1/2 of meat mixture with 1/2 of the crushed ice just until the mixture looks creamy in consistency. This takes about 40 seconds in a processor, 1 minute in a mixer (if you overbeat, mixture looks fibrous and sausages will have a mealy texture). Transfer sausage to a large bowl. Repeat process with remaining meat and ice. To avoid spoilage, keep meat mixture cold whenever you are not working with it.

Cut casings into 4- to 5-foot-long sectionsand let soak in warm water for 10 minutes. Slide 1 end of a length of casing onto a smooth-tipped faucet. Run warm water through the casing to rinse out salt and check for holes; repeat with each section. …

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