Meats and Sausages
Chicken Hot Dog
Chicken hot dog is a low calorie sausage made with textured vegetable protein. It may be considered Kosher sausage.
| Materials | Metric | US |
|---|---|---|
| chicken meat (no skin) | 450 g | 0.99 lb. |
| oil emulsion* | 200 g | 0.44 lb. |
| cold water | 110 g | 110 ml |
| textured vegetable protein (TVP) | 50 g | 0.11 lb. |
| water (for TVP) | 150 g | 0.33 lb. |
| potato starch | 40 g | 3 Tbsp. |
| non-fat dry milk | 20 g | 2 Tbsp. |
Ingredients per 1000g (1 kg) of materials
| salt | 10 g | 2-½ tsp. |
| white pepper | 2.0 g | 1 tsp. |
| cure #1 | 1.0 g | 1/4 tsp. |
| nutmeg, ground | 1.0 g | ½ tsp. |
| garlic, smashed | 3.5 g | 1 clove |
| sodium erythorbate** | 0.1 g | use scale |
| phosphate** | 2.0 g | ½ tsp. |
| carrageenan | 5.0 g | 1 tsp. |
Instructions
- Soak TVP in cold water for 30 minutes.
- Grind chicken meat through a small plate (1/8”, 3 mm).
- In a food processor chop cold water, ground meat, salt, phosphate, cure #1, and sodium erythorbate. Add potato starch, non-fat dry milk, and chop. Add spices and fat emulsion and chop/emulsify everything together.
- Stuff into 22-26 mm sheep casings.
- Hold at room temperature for 30 minutes.
- Smoke at 65° C (150° F) for 30-40 minutes.
- Cook sausage in water at 176° F (80° C), about 15-20 minutes.
- Cold shower or cool in cold water. Store in refrigerator.
Notes
* oil emulsion: soy protein isolate/oil/water at 1:4:5. (How to Make Oil Emulsion)
** Sodium erythorbate and phosphate are not absolutely necessary, although recommended.
The sausage will be of a light color, but a food coloring may be added.
174 calories per 100 g (3.5 oz) serving.
