Homemade Hamdog Recipes

HAMDOG

Steps:

• First of all you need to make regular ham burger patties. Take a large bowl, mix minced beef, egg, chopped onion and garlic, salt, pepper and Worcestershire sauce until all the ingredients are well-blended. Make 4 equal sized patties of about 4 inches wide and divide them into two equal halves. Put some oil on the grill grate and cook the beef patties until they turn brownish in color. Now, prepare the sausages by boiling them in a saucepan with 1 liter of water. After the water has boiled, carefully remove the sausages. Take out the hamdog buns and toast them in sauce pan. Place the two halves of the beef patty on the semicircles and put the sausage in between. Top each of them with 2 slices of cheese, tomatoes, pickles, lettuce and any other you may like. Trivia The hamdog, a revolutionary fast food item is the brainchild of a Perth-based entrepreneur Mark Murray, who was initially declined funding for this product. His deliciously creative creation gained a lot of popularity in the United States in 2009.

HOMEMADE HAMDOG

Steps:

• In a large bowl add all of the bun ingredients. Stir until it forms a shaggy dough.
• Turn dough on to the counter and knead for 3-5 minutes or until the surface of the dough is smooth.
• Lightly oil the bottom of a large bowl and the surface of the dough ball. Place the dough in the bowl and cover with plastic wrap. Let the dough rise for 1-2 hours or until the dough doubles in size.
• Using your fingertips, gently press on the dough to remove the gas.
• Divide the dough into 8 equal pieces.
• Take one piece of dough and cut 2/3 of it, draw up the edges and pinch it into a parcel. Use a cupped hand and cup the dough ball shaping it into tight a ball. UsiForm the remaining piece into a cylinder. Cut the cylinder in half and attach each piece to the ball so that they oppose each other form a sort of lemon shape.
• Gently flatten the shaped dough and place on a parchment-lined baking sheet. Repeat the shaping for the remaining dough pieces.
• Cover the buns lightly with plastic wrap and allow to rise in a warm spot for ~45 minutes or until noticeably puffy.
• Preheat oven to 350˚F/177˚C.
• Gently brush the risen buns with melted butter, then with the egg white mixture. Sprinkle on the sesame seeds.
• Bake in a preheated 350˚F/177˚C oven for 15-18 minutes or until golden brown.
• Gently brush the buns with more melted butter.
• Divide the ground beef into 8 equal portions.
• Heat a cast iron pan on medium-high heat for 3 minutes.
• Place a ball of beef into the pan and using a metal spatula press the firmly to create a bun-sized patty.
• Cook for 1-2 minutes with out moving, until you see blood on the surface of the patty.
• Using your spatula scrape the bottom of the pan to loosen the patty and flip. Cook another 1-2 minutes or until no longer pink inside.
• Bring 3 cups of water to a boil in a medium sauce pan.
• Add the hot dogs and cook for 3 minutes.
• Slice the cooled bun in half.
• Cut the burger patty in half. Place it on the bottom bun leaving a space for the hot dog to go in the middle.
• Nestle the hot dog between the hamburger patties.
• Add a squiggle of mustard to the hot dog and top with lettuce, tomato, and onion. Cover with top bun and eat with gusto.

SEATTLE CREAM CHEESE DOGS

Steps:

• Preheat grill or grill pan for medium-high heat.
• Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
• Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
• To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.

HOMEMADE HOT DOG

Steps:

• Prepare the casings (see instructions below).
• In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
• Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
• Grind the pork, beef, and fat cubes through the fine blade separately.
• Mix together and grind again.
• Mix the seasonings into the meat mixture with your hands.
• This tends to be a sticky procedure, so wet your hands with cold water first.
• Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more.
• Stuff the casings and twist them off into six-inch links.
• Parboil the links (without separating them) in gently simmering water for 20 minutes.
• Place the franks in a bowl of ice water and chill thoroughly.
• Remove, pat dry, and refrigerate.
• Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
• Preparing the Casing.
• Snip off about four feet of casing.
• (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it.
• Place it in a bowl of cool water and let it soak for about half an hour.
• While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
• After soaking, rinse the casing under cool running water.
• Slip one end of the casing over the faucet nozzle.
• Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully.
• This procedure will flush out any salt in the casing and pinpoint any breaks.
• Should you find a break, simply snip out a small section of the casing.
• Place 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 a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
• Leave the casing in the water/vinegar solution until you are ready to use it.
• Rinse it well and drain before stuffing.

HAM AND CHEESE DOGS

Steps:

• Spread each ham slice with 1 tablespoon cold pack cheese food. Place 1 cheese stick on one side of each ham slice; roll up. Place rolls in buns. Wrap each in microwave-safe waxed paper.
• Microwave each sandwich on High for 20 to 30 seconds or until thoroughly heated, or serve sandwiches cold. Serve with honey mustard for dipping.