Homemade hot-dog with poultry sausage and homemade ketchup

Ingredients

• 600 g Poultry fillets (or boneless, skin‑removed thigh pieces) (3 fillets of about 200 g each, ideal for 4 sausages)
• 2 g Smoked paprika (Smoked sweet paprika for color and flavor)
• 2 g Sweet paprika (Sweet paprika to balance the smoked flavor)
• 1 g Garlic powder (granules) (Dehydrated garlic, more concentrated than fresh garlic)
• 5 g Salt (Fine salt)
• 3 g Ground black pepper (Freshly ground pepper)
• 1 unité Egg (Binder to make the filling homogeneous)
• 30 g Breadcrumbs (Helps retain the sausage's moisture)
• 5 unités Ice cubes (To chill the filling before shaping)
• 15 ml Vegetable oil (For pan‑finishing)
• 80 g Russian pickle vinegar (Tangy base for the ketchup, retrieved from the pickle jar)
• 350 g Crushed tomato juice (Canned juice, to be reduced)
• 15 g Corn starch (Gluten‑free thickener)
• 50 g Cane sugar (Provides the sweet side of the ketchup)
• 2 g Salt (for the ketchup) (Final seasoning for the ketchup)
• 1 g Pepper (for the ketchup) (Final seasoning for the ketchup)

Instructions

1. Mix the spices

   In a small bowl, measure 2 g smoked paprika, 2 g sweet paprika, 1 g garlic powder, 5 g salt and 3 g black pepper. Mix well.

   Time: PT5M

2. Prepare the poultry

   Remove the skin and bones from the poultry fillets (or boneless thigh pieces). Cut the meat into large pieces for the food processor.

   Time: PT5M

3. Blend the sausage filling

   Place the poultry pieces in the food processor. Add the spice mix, the egg, the breadcrumbs and the ice cubes. Blend for 10‑15 s until a homogeneous but still slightly grainy paste is obtained.

   Time: PT5M

4. Form the sausages

   Lay a sheet of plastic wrap on the work surface. Place the filling in a long log about 30 cm long, roll the film around it and tighten with aluminum foil to create an improvised “casing”.

   Time: PT10M

5. Poach the sausages

   Bring a pot of water (about 1 L) to a boil. Reduce the heat so the water simmers (≈95 °C) and submerge the wrapped sausages. Cook for 8‑10 minutes.

   Time: PT10M

   Temperature: 95°C

6. Pan‑sear

   Remove the sausages, pat them dry lightly. Heat 15 ml of oil in a skillet over medium‑high heat (≈180 °C) and sear each side for 2‑3 minutes until a light coloration is achieved.

   Time: PT5M

   Temperature: 180°C

7. Reduce the pickle vinegar

   Pour the 80 g of pickle vinegar into a small saucepan. Bring to a boil then let reduce by half (≈5 minutes).

   Time: PT5M

   Temperature: 100°C

8. Simmer the tomato juice

   Add the 350 g of crushed tomato juice to the reduced vinegar. Bring to a gentle boil then simmer for 10 minutes to concentrate the flavors.

   Time: PT10M

   Temperature: 95°C

9. Thicken the ketchup

   Dilute the 15 g of corn starch in 30 ml of cold water. Pour this mixture into the saucepan and stir until thickened (≈5 minutes).

   Time: PT5M

   Temperature: 95°C

10. Season the ketchup

    Stir in 50 g cane sugar, 2 g salt and 1 g pepper. Taste and adjust if needed.

    Time: PT2M

11. Cool the ketchup

    Transfer the ketchup to a clean container, let cool at room temperature then place in the refrigerator to firm up.

    Time: PT5M

12. Assemble the hot‑dog

    Open a hot‑dog bun, place the seared sausage, generously drizzle with homemade ketchup and add toppings of your choice (Russian pickles, fried onions, cheese, etc.).

    Time: PT5M

Nutrition Facts

Calories

286

Protein

34 g

Carbohydrates

12 g

Fat

11 g

Fiber

1 g

Ingredient Substitutions

• Instead of Poultry fillets (or boneless, skin‑removed thigh pieces): ground turkey, ground pork
• Instead of Smoked paprika: regular paprika
• Instead of Sweet paprika: sweet paprika
• Instead of Garlic powder (granules): fresh grated garlic
• Instead of Ground black pepper: white pepper
• Instead of Egg: egg white, egg substitute
• Instead of Breadcrumbs: stale bread crumbs, oat flakes
• Instead of Vegetable oil: butter
• Instead of Russian pickle vinegar: cider vinegar
• Instead of Crushed tomato juice: tomato purée
• Instead of Corn starch: potato starch
• Instead of Cane sugar: white sugar, coconut sugar

Equipment Needed

• Food processor or immersion blender
• Mixing bowl
• Plastic wrap (food film)
• Aluminum foil
• Poaching pot
• Frying pan
• Tablespoon
• Kitchen scissors
• Kitchen thermometer (optional)
• Whisk
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Blend the sausage filling to achieve a homogeneous texture
• Form the sausages with plastic wrap without creating air bubbles
• Poach the sausages over low heat to prevent them from bursting
• Thicken the ketchup without lumps

Chef Tips from the Video

• Use free‑range chicken for more flavor
• For extra smoky flavor, add an additional pinch of smoked paprika to the filling
• Lightly toast the hot‑dog bun before adding the sausage for extra crunch

Troubleshooting

Storage

Refrigerator: Store the cooked sausages and ketchup separately in airtight containers, up to 3 days maximum.

Freezer: Wrap the raw sausages (in the plastic/foil) and freeze up to 1 month. The ketchup freezes for 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sausage filling and refrigerate for 24 h before shaping the sausages
• Make the ketchup the day before and let it rest in the fridge to develop flavors
• Poach the sausages then freeze, and sear in a pan when ready to serve