2 lbs. beef chuck, cut into 2″ cubes
1 lb. ground lamb
1/2 lb. pork fat, cut into 1″ pieces
3 cloves garlic
1/2 c. chopped white onion
2 T. kosher salt
1 T. paprika
sausage casings (get from butcher)
WATCH THIS HOW-TO VIDEO ON MAKING SAUSAGES TO FAMILIARIZE YOURSELF WITH THE PROCESS. THIS IS A DIFFERENT RECIPE BUT THE PROCESS IS THE SAME.
Separate the beef into two equal piles.
Place the onion, garlic and a handful of lamb into a food processor fitted with a chopping blade and run the blade until the garlic and onion and lamb are completely smooth.
Set the food processor to pulse mode and as the machine is start-and-stop pulsing add in handfuls of lamb, the pieces of pork fat and the beef chunks from one of the piles. Using the pulse setting will help chop everything equally — the pork fat, beef chunks and ground lamb of are such different consistencies that this alternating chopping makes everything down evenly. Stop and scrape down the sides a few times as you go.
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When the meat is added and everything is finely chopped, turn the blade on to regular chopping mode. Add the salt and paprika and process until the meat is a paste and balls up in the bowl of the processor. Scrape down the sides of the bowl a few times so that it’s evenly blended smooth paste.
Fit your food grinder with the fine gauge cutting blade. With the grinder running on medium speed, grind the meat paste and the remaining beef chunks in alternating batches. Start with 1/4 c. of meat paste and a few cubes of beef, push through the grinder. Take care to grind all the beef pieces with some of the meat paste so that the resulting mixture is evenly distributed small chunks of beef mixed with smooth meat paste.
Use a strong spatula to stir the ground meat in a bowl, ensuring that you have a homogeneous mixture. Take about 1/3 of the meat run it through the grinder again, and mix this smoother batch back through the big batch. These hot dogs are special because they have recognizable bits of beef mixed with the smooth paste.
Rinse and prepare your sausage casings under cool water. Check out this how-to video for more instructions.
Use the stuffer funnel attachment of the grinder to fill the hot dogs, twisting them off at your desired length.
Note: the thickness of the sausages can be controlled as the casing are filled. If you want a skinny dog, gently pull the casings off the funnel as the meat is extruded so that the casings are not plumped to maximum thickness. If you want a fat hot dog, allow the force of the extruding meat to fill the casings.
Prick the hot dogs a few times on each side to avoid bursting. Grill over medium-low heat, turning often to cook evenly and prevent the skins from splitting.
