Homemade Hot Dogs

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 02/22/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Homemade Hot Dogs

The Spruce / Laura Donovan

Prep: 45 mins
Cook: 20 mins
Soak Time: 30 mins
Total: 95 mins
Servings: 12 servings
Yield: 12 hot dogs

Homemade hot dogs aren't as difficult to make as you might think. After all, frankfurters are nothing more than ground meat with seasonings. In just an hour, you can whip up some delicious hot dogs in your kitchen.

The great thing about making your own hot dogs is that you can control what goes into them. Make your dogs all beef, all pork, or a combination, and tailor the seasonings to your liking. Don't forget to make time to find the casings—they can usually be found at the butcher shop.

This recipe comes from "Home Sausage Making" by Charles G. Reavis (Storey Books). The resulting frankfurters can be boiled, pan-fried, broiled, or grilled.

While you're at it, make your own hot dog buns, grab your favorite sides, such as homemade french fries, and of course, condiments like mustard, relish, and ketchup.

What You'll Need to Make This Hot Dog Recipe
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A Great Garlic Press
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A Good Meat Grinder
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A Zippy Food Processor

"These homemade hot dogs had excellent flavor. I used collagen casings, which gave them nice "snap." Grinding the meats with a stand mixer attachment and the food processor worked well, but because the mixture is so fine and sticky, I highly recommend a dedicated sausage stuffing appliance for stuffing the casings." —Diana Rattray

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A Note From Our Recipe Tester

Ingredients

For the Filling:

  • 1/4 cup very finely minced onion

  • 1 small clove garlic, finely chopped

  • 1 teaspoon ground coriander

  • 1 teaspoon sweet paprika

  • 1/2 teaspoon ground mustard seed

  • 1/4 teaspoon dried marjoram

  • 1/4 teaspoon ground mace

  • 1/4 cup milk

  • 1 large egg white

  • 1 1/2 teaspoons sugar

  • 1 teaspoon salt, or to taste

  • 1 teaspoon freshly ground white pepper

  • 1 pound lean pork, cubed

  • 3/4 pound lean beef, cubed

  • 1/4 pound pork fat, cubed

For the Casing:

  • 4 feet sheep casings (or small hog casings), about 1 1/2 inches in diameter

  • 1 tablespoon white vinegar

Steps to Make It

Make the Filling

  1. Gather the ingredients.

    Hot dog filling ingredients

    The Spruce / Laura Donovan

  2. In a food processor, puree the onion, garlic, coriander, paprika, mustard seed, marjoram, and mace. Add the milk, egg white, sugar, salt, and pepper and combine well. Remove to a bowl and set aside.

    Spices with onion, garlic, eggs white, and milk in a bowl

    The Spruce / Laura Donovan

  3. One at a time, grind the pork, beef, and fat cubes through the fine blade of a meat grinder. Combine the 3 ingredients and grind them together.

    Grind meat in a meat grinder

    The Spruce / Laura Donovan

  4. In a large bowl, combine the pureed seasonings with the meat and mix with your hands. Wet your hands with cold water to prevent the mixture from sticking.

    Meat and seasonings in a bowl

    The Spruce / Laura Donovan

  5. Refrigerate the mixture for 30 minutes and then grind it again. Prepare the casings.

    Meat ground again in the meat grinder

    The Spruce / Laura Donovan

Prepare and Stuff the Casing

  1. Meanwhile, rinse the casing well under cool running water to remove the salt. Place it in a bowl of cool water and soak for 30 minutes.

    Hot dog casings in a bowl of water

    The Spruce / Laura Donovan

  2. After soaking, run cool water over the casing. Slip one end of the casing over the faucet nozzle and firmly hold it in place. Turn on the cold water, gently at first, and then more forcefully. This will flush out any salt in the casing and help you spot any breaks. Should you find one, simply snip out a small section of the casing.

    Casing over the faucet

    The Spruce / Laura Donovan

  3. Put the casing in a bowl of water and add a splash of white vinegar. (A tablespoon of vinegar per cup of water is sufficient.) The vinegar softens the casing and makes it more transparent, which in turn makes the hot dog look nicer. Leave the casing in the water and vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

    Hot dog casing in a bowl of water and vinegar

    The Spruce / Laura Donovan

  4. Using a sausage stuffer, fill the casings with the meat mixture and twist them off into 6-inch links.

    Stuff sausage with the filling using a sausage stuffer

    The Spruce / Laura Donovan

  5. Parboil the links (but don't separate them) in simmering water for 20 minutes.

    Parboil sausages in a pot of water

    The Spruce / Laura Donovan

  6. Place the ​franks in a bowl of ice water and chill.

    Sausages in a bowl of ice water

    The Spruce / Laura Donovan

  7. Remove, pat dry, and refrigerate. You can refrigerate them for up to one week or freeze them for future use.

    Homemade hot dogs on a platter

    The Spruce / Laura Donovan