Homemade Pork and Beef Hot Dogs

Grind beef, pork and chicken skin finely or process to an emulsion, adding cold cream in portions.

Flatten the emulsion in a bag and partially freeze until firm but breakable.

Move it to a mixer. Add nitrite salt, table salt, spices, phosphate and egg. Mix until sticky and protein threads appear.

Stuff into thin natural casings. Cook immediately or refrigerate for 1-2 days at most.

Warm in the oven at 50-60 °C to 50 °C inside, then raise to 80 °C and cook with steam to 69-70 °C. Cool quickly.