How to Make the Perfect Vienna Sausage

Let’s be frank: hot dogs are one of the most relished products on the market. Also called Vienna sausage, hot dog sausages setsthemselvesapart by their skinny diameter, fine filling, and by serving as the perfect condiment to buns, kraut and mustard.

Whether you use all beef, venison, pork, poultry or your own special blend in your own Vienna sausage, we’re going to help you make something far better than the packaged hot dogs you find atthe grocery store. And most importantly, you’ll know what's in them. You’ll be ready to craft the best hot dog recipes in no time.

Tools of the Trade

Meat Grinder with 3/8” and 3/16” plates
Meat Mixer orYour Hands
Meat Lug or Large Food-Safe Container
Stuffer (13 or 16mm horn)
Smokehouse (optional)

How Much Meat (and Fat)?

Making sure you have the right meat-to-fat ratio is important when making any type of sausage. For a soft and tasty hot dogor Vienna sausage, shoot for a range between 70%-80% lean beef, pork or a combination of the two. Our tried-and-true hot dog recipe is around 74% lean and is a 60/40 ratio of beef to pork. As for cuts, a high-quality chuck roast and pork butt can get you the perfect ratios, but you can experiment with different trimmings of pork fat. Any leaner, and you risk a dry and crumbly texture. If you want to be really precise, you can separate the visible fat from the meat and weigh them out separately to get the exact ratios.

Grinding & Mixing

Compared to bratwurst,Vienna sausages have a finer texture that comes from the reducedcoarseness of the fat. To get this texture, you may have to grind 2-3 times before your meat is ready for mixing. We recommend grinding the first pass through a 3/8“ plate then twice through a 3/16” plate.

Once each of your proteins has been ground, you canbegin mixing either by hand or by using a meat mixer. Whichever method you use, mix your lean trims first with half the ice water (with cure), followed by seasoning for hot dogs, fat trim, and remaining ice water.The end results should be sticky and pasty, with seasonings well incorporated throughout.

Seasonings & Additives

The distinct red or pinkish color you associate with Vienna sausages comes from a mix of nitrites and oftentimes paprika in the hot dog seasoning. Nitrites help preserve the red in the meat in the absence of oxygen and also kill bacteria that can result in food-borne illnesses. Traditionally, hot dogs are seasoned with a mix of paprika, garlic, onion, mace, mustard, and coriander, but can be made from any variety of seasoning blends you choose.

Since you’re already putting in the time and effort to make homemade hot dogs, make sure your finished product has the flavor and salt ratios you need with a ready-to-mix hot dog seasoning that includes pre-measured cure. We recommend:

No. 155 Blue Ribbon Wiener Seasoning- a national award-winningseasoning for hot dogs from Switzerland, Maple Cure included
No. 664 Wiener Seasoning-MSG-free, Maple Cure included
No. 158 Chili Dog Seasoning-Delicious with high temp cheddar cheese and extra Chili powder, Speed Cure included

You can also experiment with various additives that can help increase moisture and binding:

Binder Flour: This will add protein value to your mixture and help it bind. It also absorbs and holds water which leads to less shrinkage in the smokehouse. We recommend 12 oz per 25 lbs of meat.

Nonfat Dry Milk: Works similar to the binding flour in adding protein to your mixture.We recommend 12 oz per 25 lbs of meat.

414 Phosphate: This food-grade phosphate will help in the retention of moisture and soluble proteins.We recommend 2 oz per 25 lbs of meat.

Sausage Casings

Most of the hot dog sausages you find at the grocery store are “skinless,” or stuffed in cellulose (non-edible) casings that are removed after the smoking process. We prefer the irresistible “snap” that comes from natural sheep casings, but collagen casings also work for hot dogs. If you want to make a jumbo dog, you can also use a smaller hog casing. We recommend:

Heat 'em Up

If you don't have access to a smoker, you can try baking hot dogs at about 180°Funtil they reach 152°F. Our preferred method is smoking and finishing in a final bath in ice water. Your temps and times may vary depending on your smokehouse, but you can follow these general guidelines:

130°F - 30 minutes - Smoke Off
Place ¼ pan of moistened sawdust on burner (we like applewood and hickory)
150°F -45minutes - Smoke On
170°F - Until internal temp reaches 152-155°F
Immediately place in ice water bath for 20 minutes or until temperature reduces to100-110°F then let dry at room temp.

For complete instructions, seeour Blue Ribbon Wiener Recipe

Top Dogs

Now that you've mastered the art of making hot dogs, grill em', poach 'em, fry 'em and serve'em up with all the best fixings.Try our Vienna sausage recipes:

Jalapeno BBQ Chili Cheese Dogs

Smokehouse Pull-Apart Pigs in a Blanket

Jalapeno PopperHot Dogs

As an enthusiast with a profound understanding of sausage-making, particularly hot dogs and Vienna sausages, I've spent considerable time honing my skills and knowledge in this craft. I've experimented with various recipes, meat-to-fat ratios, and seasoning blends to create the perfect homemade hot dog. My expertise extends to the selection of meats, the grinding process, the choice of casings, and the smoking or cooking methods.

Now, let's delve into the concepts used in the provided article:

1. Meat Selection and Ratio:

A crucial aspect of making high-quality hot dogs is the meat selection. The article recommends a range between 70%-80% lean beef, pork, or a combination of both.
The preferred ratio in the suggested recipe is 60/40, with 60% beef and 40% pork. Chuck roast and pork butt are suggested cuts for achieving the right ratios.

2. Tools of the Trade:

The article lists essential tools for making hot dogs, including a Meat Grinder with 3/8” and 3/16” plates, Meat Mixer (or hands), Meat Lug or Large Food-Safe Container, Stuffer with a 13 or 16mm horn, and optionally, a Smokehouse.

3. Grinding and Mixing:

Vienna sausages have a finer texture, achieved by reducing the coarseness of the fat. The recommendation is to grind the meat 2-3 times through plates with different coarseness (3/8” and 3/16”).
Mixing is done either by hand or using a meat mixer. Lean trims are mixed first with ice water and cure, followed by seasoning, fat trim, and remaining ice water.

4. Seasonings and Additives:

The distinct red or pinkish color of Vienna sausages comes from nitrites and often paprika in the seasoning. Nitrites preserve the color and inhibit bacterial growth.
Traditional hot dog seasonings include paprika, garlic, onion, mace, mustard, and coriander. The article recommends specific ready-to-mix hot dog seasonings with pre-measured cure.
Additives like binder flour, nonfat dry milk, and phosphate can be used to enhance moisture and binding.

5. Sausage Casings:

The article discusses the types of casings used for hot dogs. While natural sheep casings are preferred for the "snap," collagen casings are also suitable.
Recommended casings include 24-26 mm Natural Sheep Casings, 29-32 mm Natural Hog Casings, 23 mm Clear Processed Collagen Casings, and 26 mm Clear Processed Collagen Casings.

6. Smoking and Cooking:

The preferred method for cooking hot dogs is smoking. The article provides temperature and time guidelines for smoking and finishing in an ice water bath to achieve the desired texture.

7. Recipe Suggestions:

The article concludes by encouraging readers to experiment with different recipes, including Jalapeno BBQ Chili Cheese Dogs, Smokehouse Pull-Apart Pigs in a Blanket, and Jalapeno Popper Hot Dogs.

With this comprehensive understanding, you'll be well-equipped to embark on your journey of crafting the finest homemade hot dogs, ensuring you know exactly what goes into them.

How to Make the Perfect Vienna Sausage - PS Seasoning (2024)