Jalapeño cheese hotdog recipe

Homemade hot dogs are pretty easy to make, if you've tried your hand at sausage making. If you like hotdogs, this is your bag - as you can control exactly what goes into them. I love a little chilli and melty cheese in mine. They work great with Jalapeños that you can buy in jars in all regular supermarkets!

If you're a hotdog fan, don't forget to try the absolute king of hotdogs : https://www.dinnerdinnerfatman.com/blog/kasekrainer-cheesefilledhickorysmokedhotdog

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• 500g pork shoulder, fatty
• 100g beef
• 70g bacon
• 150g pork fat
• 16g Salt
• 3g Pepper
• 2g Paprika (sweet smoked)
• 30g Non fat milk powder
• 80g Cheddar cheese, diced and frozen (about 4 mm cubes)
• 150ml iced water
• 20g Jalapeño peppers, diced

• Place the diced pork, beef and bacon in the freezer about an hour ahead of time
• Place the pork fat in the freezer about 3 hours ahead of time
• Soak about 2 meters of lamb casings in warm water
• Cool the metal parts of your grinder and stuffer before use, if possible
• Remove the diced pork, beef and bacon from the freezer when its got a frozen crust to it
• Grind the all of the meat into a bowl using the coarse plate. Keep the bowl chilled / in the freezer, whilst you prepare the spices
• Grind the meat again using the finer plate.
• Mix all the spice mix ingredients together in a bowl.
• Add all of the rest of the ingredients, except the water, to the ground meat, and mix thoroughly, then chill in the freezer for 20 mins.
• Process in a food processor until a fine consistency is achieved - about 1 minute. Add iced water in small amounts during this process, to keep the temperature down,
• Stuff the mixture into the hog casings and create 6 inch hotdogs
• Poach the hotdogs in water at around 90c for 30 mins
• Drain, pat dry and then fry briefly - just to add a little colour!