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Credit: Nicholas Calias, CEC, Director of Food and Beverage Operations/Corporate Executive Chef, The Colonnade Hotel and Brasserie JO, Boston
Sizzle, Winter 2011
3 feet sheep or small (1½-inch diameter) hog casings
¼ cup finely minced onion
1 small garlic clove, finely chopped
1 t. finely ground coriander
¼ t. dried marjoram
¼ t. ground mace
½ t. ground mustard seed
1 t. sweet paprika
1 t. freshly fine-ground white pepper
1 egg white
1½ t. sugar
1 t. salt (or as desired)
¼ cup milk
1 lb. lean pork, cubed
3/4 lb. lean beef, cubed
¼ lb. pork fat, cubed
1. Prepare casings by washing with cold water to remove salt. Soak in cold water for 1 hour.
2. In food processor, purée onion, garlic, coriander, marjoram, mace, mustard seed and paprika. Add pepper, egg white, sugar, salt and milk;
3. Grind pork through fine blade. Grind beef through fine blade. Grind pork fat through fine blade. Mix meats together; grind again. Using hands, mix in purée. (This is a sticky procedure, so wet hands with cold water first.)
4. Chill mixture for 30 minutes.
5. Put meat/purée mixture through fine blade of grinder once more.
6. Stuff casings; twist off into six-inch links. In gently simmering water, parboil links (without separating them) for 20 minutes.
7. Place hot dogs in bowl of ice water; chill thoroughly. Remove, pat dry; refrigerate.
8. Before service, reheat in simmering water; remove. Sear until golden brown on all sides. Slice in 4 pieces.
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