Home cooks don't usually make hot dogs from scratch. Grinding the meat, stuffing the casings — these are tasks more easily performed in a well-equipped commercial kitchen. But making ground chicken nuggets for a recent column gave us an idea.
We mixed a veggie and protein filling using ground chicken from the supermarket. Carrots and broccoli add a bit of color and a good dose of vitamins and fiber. Worcestershire sauce, ketchup and a few drops of hot sauce punch up the flavor profile.
We didn't bother with casings. The mixture holds together enough to make long cylinders — a bit like making an elongated meatball. Without the casing, the mixture will not hold up to boiling. Oven baking is the gentler cooking medium.
HOMEMADE CHICKEN HOT DOGS
>>1 pound ground chicken
>>1 cup chopped carrot
>>1 cup broccoli florets
>>1 cup chopped celery
>>1 tablespoon kosher salt
>>1 teaspoon Worcestershire sauce
>>2 tablespoons ketchup
>>2 to 4 dashes hot sauce
Place the ground chicken in a large mixing bowl. Fit the food processor bowl with the chopping blade. Add the carrot, broccoli and chopped celery to the bowl, and process until vegetables are chopped very fine. Add the vegetables to the ground chicken and mix well. Stir in the kosher salt, Worcestershire sauce, ketchup and hot sauce and mix well. Divide the mix into 8 balls and set aside.
Line a sheet pan with parchment paper or foil. Working with one chicken ball at a time, place the ball on the pan and shape into a long, hot dog-like cylinder. Repeat with remaining balls. Bake in a preheated 350-degree oven for 15 to 20 minutes or until fully cooked. Serve in a toasted bun with traditional hot dog toppings. Makes 8 hot dogs.Copyright © 2015, CT Now