Before serving, steam the buns with water, baste the top sides with butter or oil and sprinkle with poppyseeds to coat.If you plan to grill or smoke, the texture will improve if allowed to rest for a day or two in the refrigerator. To cook, you can gently poach the links in simmering water, grill over high heat, or smoke the hot dogs at 225 degrees until they’re cooked through to an internal temperature of 155 degrees.Continue pinching and twisting off every other link so as not to undo the previous link. Once all the sausage is inside the casing, begin to pinch off links in roughly 6-inch increments: starting with the first one, twisting, and then moving 6 inches down the line. As you go, use a needle to prick a small hole in any air bubbles. Evenly stuff the sausage into the casing.Thread the casing onto the stuffing tube and tie a knot at the end. Try lubricating the feeding tube and inner cannister by sprinkling it with cold water so the meat won’t stick. While the intestines soak, set up your sausage stuffer. If the casings are dried, soak them in freshwater to soften for about 30 minutes before stuffing.

The mixture should turn into a ball of tacky paste. Pulse or mix until thoroughly emulsified.

Transfer the meat to a food processor or mixer and add the spices and ice.

After the second round of grinding, cool the meat in the freezer. Pause in between grinding to chill the meat if needed to avoid smearing. Send the meat through the grinder using a large plate, and then a second time using a fine die.

Before grinding, ensure the meat and fat are very cold.

Making hot dog game