You are right Joe, parówki, the Polish version of the frankfurter, are a lot milder and contain fewer spices and ingredients. Our North American tastes have now evolved to wanting more pronounced flavours and even a bit of heat. I like them all, and enjoy a fresh tasting simple parówka with some good mustard, fresh rye bread and a sour pickle.
The recipe for my hot dogs is below. For a touch of heat you can substitute the sweet paprika with hot paprika. When emulsifying, you can add anywhere between 10 and 20% crushed ice/water. If you are using fresh meat you will need less water, if frozen and thawed, then more. Note that my instructions are for making hot dogs at home with a food processor or a small under powered bowl chopper like mine. If you have good bowl (buffalo) chopper, process the lean meats first, then fatty meats, and lastly the fat and spices.
You also might want to take a look at two other very good hot dog variations submitted by two of our members, Big Guy and IdaKraut
http://wedlinydomowe.pl/en/viewtopic.ph ... light=dogs
http://wedlinydomowe.pl/en/viewtopic.ph ... light=dogs
Meats
800g Pork trimmings with connective tissue and about 40% fat (Class III)
200g Beef (Class II)
Ingredients
16g. Non iodized salt
2g. Cure #1
2g White Pepper
2g. Sweet Paprika
2g. Coriander
1g. Onion Powder
.5g Cardamon
.5g Cumin
.5g Nutmeg
20g Non Instant Skim Milk Powder
150g Crushed/Shaved Ice or 150ml Very Cold Water
Instructions
1. Cube and partially freeze the meats.
2. Mix in all the ingredients (except the ice/water) with the cubed meat.
3. Grind through the 3mm plate and place in freezer for 30-60 minutes.
4. Emulsify the ground meat adding water crushed ice or water. Make sure that you have a instant read thermometer on hand and keep emulsifying until temp reaches 12C. Do not allow the temp or the batter to exceed 14C.
5. Place the processed batter in fridge while setting up the stuffer.
6. Stuff into your choice of casings. Ideally 24-26mm sheep casings. 28mm hog casings can be used but will be tougher and have a good snap when you bite into them. You could also stuff into cellulose casings which have to be removed before grilling and eating.
7. Set the sausage for about an hour at room temp, until casings are dry to the touch.
8. Hang in smoker, dampers wide open and temp of 40-45C for about an hour.
9. Make certain that no beads of sweat are on the sausages and hot smoke at 65C for 60-90 minutes until the hot dogs are reddish brown.
10. Poach in 75C water until the IT reaches 68-70C, about 10-15 minutes depending on the gauge of the casing.
11. Chill with cold water immediately after removing from poacher.
Smacznego!