Making The Perfect Hot Dog Completely from Scratch (Chili Cheese)

Cut meat into long strips.

Run strips through the meat grinder attachment in a stand mixer.

After grounding the meat, give the meat one more pass through the meat grinder.

Knead the meat for 30 seconds before adding water and knead until it comes together.

In a separate bowl, combine all dry ingredients and whisk until combined. Add ice water and mix until paste forms.

Add paste to the meat and mix until combined. 3 - 5 minutes.

Slide a sheet casing over a sausage stuffer and start stuffing until full. Twist the casing at hot dog length. Repeat with the remaining casings and meat.

Place in the fridge overnight to dry.

Set a smoker to 250°F and add in the sausages. Smoke for 30 - 40 minutes or an internal temperature of 155°F.

Remove the dogs from the smoker, snip the twirled ends, and place them in an ice water bath for 15 minutes or until they cool to 90°F–100°F.

Dry the sausages off with a paper towel. Refrigerate or freeze immediately.

In a small saucepan, add flour and whisk in milk and water. Whisk until smooth and put over medium heat, stirring occasionally, until thickens. Place to the side.

In a container, combine milk and water and heat until 95°F. Mix sugar and instant yeast and let it sit until frothy.

In the bowl of a stand mixer, add in bread flour and fine sea salt. Toss and turn the mixer at medium-low speed.

Add in the frothy milk/yeast mixture, the tangzhong, egg yolk, and a whole egg. Let mix for 2-3 minutes.

Once a smooth dough has formed, add in softened unsalted butter 1 tablespoon at a time. Mix until incorporated and the dough is smooth.

Remove the dough onto a work surface and roll into a tight ball. Add to a large greased bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.

Punch the dough down to de-gas, and place on an unfloured surface.

Divide into 100g pieces and roll into tight balls and spaced evenly apart on a baking sheet lined with parchment paper. Cover with a damp towel.

Let proof at room temperature for 15 minutes.

Roll dough into 6-inch logs. Place in a line on a parchment-lined baking sheet. Cover with an inverted baking sheet and proof for 30 minutes.

Brush buns with a beaten egg.

Bake at 375°F for 15-18 minutes or golden brown.

Remove and immediately brush with melted butter and optionally flaky salt.

In a heavy-bottomed pot, heat up vegetable oil or lard over medium-high heat until the oil is hot.

Add in the ground beef, flatten out and let sear for 3 - 4 minutes. Toss around and let cook for 5 - 8 minutes and mash using a potato masher. Remove from the pot once the meat is cooked through with nice color.

Add more oil to the pot and garlic. Cook for 2 minutes, then add one grated sweet onion and cook until most liquid has evaporated.

Add tomato paste to the pot and mix to combine. Cook until the tomato paste begins to stick and caramelize. Add salt to taste.

Add in all the rest of the dry ingredients and sauté, mixing together until fragrant.

Add water and beef back to the pot. Bring to a boil over high heat and immediately reduce to low and simmer for 1 - 1.5 hours, stirring occasionally.

Adjust salt levels to taste.

Sear the sausages over high heat for 1 - 2 minutes on each side.

Place in a bun.

Top with chili and grated cheese.