"I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog. This meaty mash-up came about thanks to some lamb kebab experiments. The firm texture of the kebab reminded me of a hot dog's 'snap.' The taste is actually closer to a bratwurst."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place ground beef, ground pork, salt, paprika, black pepper, granulated onion, granulated garlic, smoked paprika, and ice water in a bowl. Mix together with fingers until well blended and mixture is dense and solid, about 4 minutes. It's okay to overmix. Wrap dough in plastic; refrigerate at least 2 hours or overnight.
Place a sheet of plastic wrap on a work surface. Have a bowl of ice water nearby to keep your hands wet and cold. Place 1/4 of the mixture on the plastic wrap. Roughly shape meat into a thick roll and wrap with the plastic. Shape into a thinner roll about as long as a hot dog bun. You can unroll the plastic and "fine tune" the sausage shape after wetting your hands in ice water. Rewrap in plastic and place on a dish; repeat for the remaining sausages. Refrigerate until ready to cook.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Carefully place sausages on grill and let them cook undisturbed for about 2 minutes to seal the bottom edge. Gently turn completely over to brown the opposite side; cook until brown, about 2 minutes. Brown all surfaces, turning carefully to avoid breaking the sausages, about 5 minutes more. Remove sausages from grill and serve on toasted hot dog buns.