Thüringer Dog
European Veal, Caraway, Marjoram, Allspice, Garlic, Mustard
Chef Fred Maurer of Hot Dog Boyfriend | Brooklyn
Yield: 24 sausages
Adapted by StarChefs | October 2018
INGREDIENTS
1.36 kilograms veal, cut into 2-inch cubes
900 grams pork back fat, cut into 2-inch cubes
57 grams kosher salt
8.5 grams caraway seeds
1.5 grams dry marjoram
1.5 grams ground allspice
1 gram ground nutmeg
1 gram ginger powder
2.5 grams garlic powder
4.25 grams ground black pepper
236 milliliters cold milk
272 grams ice cubes
227 grams milk powder
Hog casings
Coarse mustard
24 hot dog buns
Cold beer
METHOD
Chill all ingredients and equipment before use. In a large container, mix to combine meat, fat, salt, caraway, marjoram, allspice, nutmeg, ginger, garlic, and black pepper. Cover and refrigerate overnight. Chill meat grinding equipment before assembly. Pass meat mixture through grinder 3 times, each time using a smaller die and adding milk and ice to the mix after the first pass. Cover and rest meat mixture in the freezer for up to 1 hour. In the bowl of a stand mixer fitted with a paddle, combine meat mixture and milk powder, mixing until thoroughly combined and well bound, about 3 to 5 minutes. The mixture should be sticky and bouncy. Into hog casings, stuff the meat mixture and link into 6-inch sausages. Chill up to 1 hour. Prepare an ice bath. Bring a large pot of water to a rolling boil. Turn the heat off, add sausages, and cover. After 15 to 20 minutes, check the temperature of sausages. When the interior temperature reaches 160°F, transfer sausages to ice bath. When completely cooled, drain and refrigerate sausages. Prepare and heat a grill, throw on sausages and cook. Place sausages in buns and top with coarse mustard. Enjoy with a cold beer.
