I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog. This meaty mash-up came about thanks to some lamb kebab experiments. The firm texture of the kebab reminded me of a hot dog's 'snap.' The taste is actually closer to a bratwurst.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
4
Yield:
4 hot dog sausages
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ground beef, ground pork, salt, paprika, black pepper, granulated onion, granulated garlic, smoked paprika, and ice water in a bowl. Mix together with fingers until well blended and mixture is dense and solid, about 4 minutes. It's okay to overmix. Wrap dough in plastic; refrigerate at least 2 hours or overnight.

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  • Place a sheet of plastic wrap on a work surface. Have a bowl of ice water nearby to keep your hands wet and cold. Place 1/4 of the mixture on the plastic wrap. Roughly shape meat into a thick roll and wrap with the plastic. Shape into a thinner roll about as long as a hot dog bun. You can unroll the plastic and "fine tune" the sausage shape after wetting your hands in ice water. Rewrap in plastic and place on a dish; repeat for the remaining sausages. Refrigerate until ready to cook.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Carefully place sausages on grill and let them cook undisturbed for about 2 minutes to seal the bottom edge. Gently turn completely over to brown the opposite side; cook until brown, about 2 minutes. Brown all surfaces, turning carefully to avoid breaking the sausages, about 5 minutes more. Remove sausages from grill and serve on toasted hot dog buns.

Nutrition Facts

461 calories; protein 36.6g; carbohydrates 24g; fat 23.5g; cholesterol 111.2mg; sodium 2227.4mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/06/2015
Loved the concept but as written I found this too salty. No I didn't use onion salt or garlic salt but I made as written. I made 2 batches today. One as written and one with my own tweaks. As written 4 stars and with my tweaks 5. My own batch I did 1 pound of ground beef to 1/2 pound of ground pork 2 tsp salt 2 tsp paprika and 1 tsp of smoked paprika and the rest the same. LOVED this as a way to use up those extra hotdog buns you get in the package. Thanks Chef John and I will make this again! Read More
(1)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/05/2015
Loved the concept but as written I found this too salty. No I didn't use onion salt or garlic salt but I made as written. I made 2 batches today. One as written and one with my own tweaks. As written 4 stars and with my tweaks 5. My own batch I did 1 pound of ground beef to 1/2 pound of ground pork 2 tsp salt 2 tsp paprika and 1 tsp of smoked paprika and the rest the same. LOVED this as a way to use up those extra hotdog buns you get in the package. Thanks Chef John and I will make this again! Read More
(1)
Rating: 4 stars
08/19/2018
I made these tonight and they are good but way too salty. Next time I will cut the salt by half and the pepper by half. Update to come Read More
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