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
NOTE: Make your homemade onion and garlic powder.
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.
* 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 Susan Mahnke Peery and Charles G. Reavis.
-- Marilyn (New Orleans, Louisiana, USA)
Recipe from *Louisiana SCD Lagniappe* (forthcoming)