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.
Your Chicken Dog #1 is ready. Buon appetito!
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