Low Sodium Hot Dogs
Ingredients
- 1 lb ground lean beef turkey, or chicken
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed optional
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon water
- Natural casings optional or parchment paper for shaping
Instructions
Prepare Meat Mixture:
- In a large mixing bowl, combine ground meat, garlic powder, onion powder, smoked paprika, ground mustard, black pepper, celery seed, apple cider vinegar, olive oil, and water. Mix until well combined.
Shape Hot Dogs:
- Divide the mixture into 6-8 equal portions. Shape each portion into a hot dog form.
- Option 1: Use natural casings if available. Fill the meat mixture into casings and twist to create individual hot dogs.
- Option 2: Roll the meat mixture tightly in parchment paper, twisting the ends to hold the shape.
Cook Hot Dogs:
- Steaming Method: Steam hot dogs over boiling water for 10-12 minutes until fully cooked.
- Grilling Method: Preheat the grill to medium heat. Grill hot dogs for 5-7 minutes, turning occasionally, until cooked through and slightly charred.
Serve:
- Serve on whole grain or low sodium buns with your choice of low sodium condiments such as mustard, fresh vegetables, or homemade low sodium relish.
Notes
- Storage: Cooked hot dogs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Flavor Tip: Add fresh herbs like parsley or dill to the meat mixture for added flavor without added sodium.
- Serving Suggestion: Pair with fresh veggies and low sodium sides such as a green salad or steamed vegetables.
