Been busy lately but not busy enough to make some chili dogs last Wednesday. I think I posted the smoked one's I made but this time I made 10 pounds of fresh one's for the grill. Just enough heat without affecting the flavor. One thing I have noticed when I go to service counters around here is that a lot of brats are sold. Different types but they all have the same seasonings. You would think some of these shops would think out of the box and try a variety. Guess that is why I make my own sausage. These have a chili flavor and every one that I have given these to love them. When I prepared them I put them on in-direct heat for half the cooking time and over direct heat to finish them off, but all this time on the top rack. Wrapped some bacon around each one, something I've been doing lately when grilling my sausage's. Here are some pics of the day and what I used:
One pack of Curley's chili dog seasoning enough for 10 pounds cure included [cure for smoking but I put it in there for fresh]
8 pounds of pork butt trim
2 pounds of 80/20 ground beef
2 cups of water
2 T mustard seeds
2 T diced garlic from the jar
Ground the pork and beef through a medium plate once. Sprinkled the mustard seeds over the meat. Then mixed the rest of the ingredients in the water. Poured it over the meat and mixed it well. Had my 32mm hog casings ready and started to stuff.
Ground the meat through a medium plate.
Mixed the seasonings and cure in the water.
Everything is on the ground meat and ready to be mixed up good.
That little tool is my meat tenderizer I use to poke a few holes in the casing for easier linking.
First few links .
Yes that taste test I always look forward too.
Had to have some that day so I wrapped the links in bacon, what can go wrong there.
Looks like they are ready to go!!
Sure are tasty!!! Reinhard
One pack of Curley's chili dog seasoning enough for 10 pounds cure included [cure for smoking but I put it in there for fresh]
8 pounds of pork butt trim
2 pounds of 80/20 ground beef
2 cups of water
2 T mustard seeds
2 T diced garlic from the jar
Ground the pork and beef through a medium plate once. Sprinkled the mustard seeds over the meat. Then mixed the rest of the ingredients in the water. Poured it over the meat and mixed it well. Had my 32mm hog casings ready and started to stuff.
Ground the meat through a medium plate.
Mixed the seasonings and cure in the water.
Everything is on the ground meat and ready to be mixed up good.
That little tool is my meat tenderizer I use to poke a few holes in the casing for easier linking.
First few links .
Yes that taste test I always look forward too.
Had to have some that day so I wrapped the links in bacon, what can go wrong there.
Looks like they are ready to go!!
Sure are tasty!!! Reinhard
