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This recipe makes about 30 - 6" sausages. The proper equipment will save you time and stuffing heartache! I recommend the KitchenAid Stand Mixer with the meat grinding attachment from Smokehouse and a vertical stuffer. I learned how to make these hot dogs from my friends over at Serious Eats. They feature 4505 Meats from San Francisco and I adapted their recipe to include a bit more complexity to the flavor profile. However, I love their home oven smoking technique. Check out our youtube page for a video on how we cooked up our dogs. Have fun!
COOK TIME | ACTIVE: 20 MINUTES - PASSIVE: 1 HOUR 15 MINUTES
PREP TIME: 60 MINUTES | SERVING SIZE: 25-30
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