SAFE HOT DOG RECIPE

[Guest guest]

I recieve this and wanted to share it with all!

Marilyn (New Orleans, Louisiana, USA)

Recipe from *Louisiana SCD Lagniappe* (forthcoming) Has a hot dog

recipe on http://www.scdiet.net/

3-4 feet large collagen casing

2 1/2 pounds ground round

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon ground mustard seed or 1 teaspoon CREOLE MUSTARD

1/4 teaspoon ground nutmeg

1/4 teaspoon dried marjoram

2 tablespoons ONION POWDER -or- 1/4 cup finely minced fresh yellow

onion

1/4 teaspoon GARLIC POWDER -or- 1-2 fingers garlic, pressed

2 teaspoons honey

1 teaspoon salt

1 teaspoon white pepper

1 egg

Whirl dry spices in a blender to fully combine (or mix well with a

whisk in a bowl), then add to the meat. If onion and garlic are not

dry, add them. Mix well. When you think you have it mixed, keep

mixing.

Add the egg or pureed vegetable. Mix well again.

Stuff mixture into the casings according to the directions for your

stuffer. (I use an inexpensive jerky shooter for this.) Prick air

pockets and twist off in 6-8 inch links. If separate sausages are

desired, tie off each link with a piece of string, then cut between

the two links. Otherwise, do not cut apart.

If you do not have a stuffer, form hot dog sized pieces of mixture

and wrap well in foil for baking. If hot dogs are in cases, boil in

gently simmering water for about 20 minutes. Otherwise, bake at 215

F for about 45 minutes. Serve. Or, allow to cool, and then freeze

for later reheating.

Variations:

* Use half beef and half pork

* Substitute mace for nutmeg

* Use ground turkey or chicken

* Egg and Milk/Yogurt substitutions: Several recipes call for 1 egg

white and 1/4 cup SCD illegal milk. I use a whole egg. You could

also use the egg yolk, 2 tablespoons water, and 2 tablespoons yogurt

cheese or Dry Curd Cottage Cheese. For an egg-free version,

substitute 1/4 - 1/3 cup peeled, cooked, puried vegetable, such as

zucchini (courgettes). For a dairy-free version, simply omit the

yogurt cheese. I like the taste it adds, but I did find it wasn't

essential to having a good hot dog. Adapted from *Home Sausage

Making*, by Mahnke Peery and G. Reavis.