Chicken dog #1
3 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Feet small hog or sheep casings | |
| 3 | pounds | Chicken meat-15% fat |
| 1 | tablespoon | Onion powder |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Finely fround coriander |
| ½ | teaspoon | Dried marjoram |
| ½ | teaspoon | Ground mace |
| ½ | teaspoon | Finely ground mustard seed |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Fine grind white pepper |
| 1 | teaspoon | Sugar |
| 1½ | teaspoon | 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.
Submitted By CAROLYN SHAW On 12-09-94