Vienna Beef & The Chicago Hot Dog | Celebrate Sausage S04E07

[@TheWolfyDaddy]

Fun fact: In Vienna, these hot dogs are called “Frankfurter,” and in Frankfurt, they are called “Wiener” (Vienna in German is called Wien). Austria has many sausage stands (Würstelstand) and they have heated metal spikes (with the diameter of a sausage, Frankfurter, Käsekrainer, etc.) that are used to pierce the (uncut) bun length-wise which toasts the bun from the inside. The sausage then is inserted in the opening together with mustard, etc.

[@Atavist89]

Funny enough, in Denmark we call that style of hotdog a "French Hotdog". One sausage, three countries 😂

[@kevcleaver]

I've had them done that way in Paris as well. much easier way to eat whilst walking

[@theperipatetic2165]

These hotdogs were the highlight of my short stay in Vienna. Brilliant way to construct a dog, especially for walking around.

[@2guysandacooler]

We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: kzbin.info/www/bejne/ZoSbhK2JZ82Bb9U In order to enter this final giveaway, you must go to the specified video link above. Good Luck.

[@cityslickercountryboycount5687]

Looks like a great sausage

[@stanleyplona2712]

Looks delicious.

[@aslamfareed3315]

Hahhah... The one that almost got away... I love viennas ❤ been waiting for this

[@ShepFL002]

Awe, just found out this is where I enter the drawing. Dang it. I have been making individual comments vs REPLY here. Fingers crossed!

[@michaelpolicastro4113]

Can you tell me your preferred glove that you use and maybe a link?

[@brodelicious]

I will feel homesick watching this but I can’t stop myself from watching a Chicago Dog video.

[@panhandleoff-roadranch2212]

I hear you. I’m craving Portillo’s !

[@Isolden11]

none better - if God had a restaurant, it'd be Portillo's!

[@liamhenry8164]

I am 65 years old and have eating Vienna Hot Dogs and their Polish Sausages since I was very young. I have even had them boiled in beer at a tavern walking home from CUBS games with my dad and his friends back in the 60’s. I have tried other meat hotdogs and nothing compares. Vienna makes a spicy Polish and I wish they would make a spicy Polish. Living in Chicago I have gone to their factory store and restaurant that also served the employees. Then like everything else they were forced to move from the Northside because of the “Urban Pioneers” and their complaints. They actually moved into a larger plant on the Southside and have a small restaurant type hotdog stand. I have taken a trip there often. I also like their Pastrami sandwiches that they sell there also. Vienna is the best especially the natural casing ones.

[@stephenfriedenthal8312]

The fact that you not only made the dogs, but the home made buns! Wow... second level awesome

[@Wi_Yeti_Official]

You deserve more attention. This video is absolutely fantastic. Between the camera angles, clear concise explanations of what you’re doing and why, tips. The fancy pants KZbinrs that have full production teams aren’t doing what you’re doing. They seem to have forgotten why they’re making these videos. Thank you.

[@michaelordakowski3882]

Loving the new season of "Celebrate Sausage" incorporating how to serve the product! Great Content!

[@deangustafson7533]

I make emulsified sausages on a regular basis - mostly Weisswurst. You are so correct in using the right equipment to do this. I got tired of making small batches, and then combining them into a larger batch before stuffing into casings, so I started searching for a used Buffalo Chopper. Finally found one at a price I could afford, and with the purchase of new blades, I can now do five pound batches at a time. So much easier on my food processor! As you said, keeping the farce cold is the key! Great video!

[@zaurike]

Most food processors have an safety feature where the unit stops working for a while after overheating / overworking. So, if your food processor “dies” on you from overexertion, don’t throw it away, just wait a few minutes and it will spring back to life.

[@2guysandacooler]

LOL.. I wouldn't say "Most" have that. I've personally burned up 3 units before I made the switch to commercial equipment.

[@fergieferguson2457]

I do make my own sometimes use food processor if I’m looking to cook for the public or crowds but most of the time grind 3 times make good ruff hotdog..

[@athf2k10]

Born and raised in Chicago, most people think the toppings are what make it Chicago style but ultimately its the all beef weiner that matters. And no ketchup lol

[@12thsonofisrael]

Really appreciate the can-do videos that you make. Born and raised in the heart of the RedNeck Riviera, I well remember taking part in raising the animals, helping to dispatch them, dress them for the various uses and that included making sausage. Beautiful time and even more beautiful memories ❤

[@04658IFH]

October was already my favorite month of the year, but Celebrate Sausage makes it even better!

[@GuyBigwood]

Thank you for taking the time to make these videos to help make a better sausage. I really enjoy the videos and tips.

[@seanspurrell7514]

Hunted down an old broken Hobart buffalo chopper to make emulsified sausages at home. 500 to buy 300 to fix, takes a good chunk of space but totally worth it

[@rontavakoli-JD-MBA]

I've waited for this recipe all my life. can't thank you enough. this is the champ. I'm dying just watching this. nothing like a chicago dog.

[@2guysandacooler]

Totally agree.

[@58limited]

Definitely going to try the bun recipe. I need a better food processor before I can attempt the sausage though. New drinking game: chug a beer every time Eric says 'Brilliant' : )

[@scottboettcher1344]

I did one-week business trips to Chicago for about ten years, and always hit Portillos for a couple of these dogs every time; really miss them.

[@scottbrasuell325]

Looks very legit! Never tried making hotdogs YET. The future looks bright. Thanks again

[@stillnessbetween5103]

There is a place here in Orlando, called "Hot Dog Heaven". They use authentic Vienna beef dogs, steamed buns, and fixins'. There is always a line, no matter what time of day you visit. Some people, like myself and my family, have been going there since it opened in 1987. The daughter of the owner runs it now. Great place. Thank you for the recipe!

[@johnkerechek6583]

Very authentic Chicago Dog. Thanks for sharing.

[@CoolJay77]

The first time that I see hot dog elevated that is not junk food, That is awesome.

[@Gabe-uk9is]

Been waiting for this one, and was not disappointed! The bun recipe was the cherry on top, can't wait to make this!

[@leetschetter8617]

I don't do the emulsified sausages that often because I don't want to kill my food processor. I have gotten lazy and just done a triple grind through my smallest plate, re-chilling between each grind, and get close to the right texture. It certainly doesn't save any time but my food processor lives to see another day. LOL

[@gregwaters944]

Can't beat this a recipe for a hot dog and a bun to go along with it, great video!!

[@markrobino6617]

That food processor is wonderfully capable. I did make a mortadella using a smaller one by working in small batches. Not easy but doable. Thanks for your outstanding work.

[@ChuckHutchisonHandmadeGuitars]

I love Chicago style hotdogs. I would really like to make this one. Looks awesome.

[@roymcintyre579]

Great video! The Chicago Dog is my absolute favorite Hotdog. I had my first one 10 years ago and we make them at least two or three times a every couple months. Glad i found this channel

[@SmokyRibsBBQ]

Excellent work Eric!

[@2guysandacooler]

Thank you! Cheers!

[@luffingsails7542]

Those look great. I have made bologna once at home using our food processor and though the flavor was excellent, getting it truly emulsified was beyond our reach. Great video.

[@pawtucketpatriot4759]

Every year i love Celebrate Sausage!

[@michaelduncan2759]

Lived in Chicago back in the 80’s, only been back for work one, or twice. Need to attempt this one, especially with deer season opening up, venison Vienna” would be epic. Thanks Eric.

[@FernZepeda]

Watching this video was so satisfying, especially the end. I wish I could taste that bad boy. Love your videos so much. Sincerely, someone who was recommended your videos at random by KZbin algorithm and immediately subscribed after the first one and has no clue about sausages (except that they taste amazing)🏆

[@McGieHomesteadAdventures]

You absolutely nailed it bro! And of course I did watch every second!!!

[@2guysandacooler]

LOL!! Thanks Micah!!

[@ericfoster3636]

Chicago hot dog...AKA Hotdog salad! LOL I need that Jenda knife and plate system!!

[@2guysandacooler]

Exactly!

[@Isolden11]

this is amazing! lovely to know exactly how they are made!

[@barbaralucero2772]

I am drooling! That looks delicious!

[@absoz]

another great video Eric - I was too busy watching to participate in the chat yummy looking buns too

[@jayfromtexas6718]

Wow! Nothing is better than a great hotdog! This one looks about as good as I've seen!

[@MarcRogers-i7o]

Loved the video. I’ve watched quite a few of them! Have learned a lot!

[@jffsilva0]

Great recipe! Love the technical detail.

[@sorcerermmfan]

Where I grew up, Cupid's Hot dogs was THE place to get a dog. Natural casing hot dog, mustard, onion, and chili. Nirvana - IYKYK! When I was in the US Coast Guard, undergoing technical training, I discovered hot dog carts, and became a fan of the Big Apple's red onion sauce. I discovered Vienna beef Chicago dogs when l was stationed in Florida of all places during the 1980's, and this has become my favorite way to eat hot dogs. I looked into getting Vienna beef franks online, and you have to spend, like, $80.00 PLUS specialized (which means more costly) shipping. I can reliably get protein for $3.50/lb or so. I've ordered special hot dog seasoning, sheep casing, and cure #1 from The Sausage Factory. I don't have a smoker, but I figure I can use liquid smoke as a work-around. The thing is, I ALSO don't have a food processor, just a stand mixer with a meat grinder attachment...Is there a work-around for fast-spinning knife emulsification?

[@grumpybaldguy]

Love making homemade hotdogs. A little more tricky than some sausages but just practice and they are fun.

[@uscitizen5656]

Yum! I grew up in Southern Illinois and when we got far enough North, we'd always stop and pig out on these bad boys!. Thank you for sharing the recipe for the dogs and buns.

[@sourdoughisdelicious2055]

Looks great as always 👍 I have been making bread for years now but the steaming? So simple And new to me, I will be adding that to my dinners👍thanks

[@brwhyon]

I made a six pound batch of chicken bologna recently and it turned out perfect, same process, just a bit larger. Can't wait to make these.

[@warmsteamingpile]

I've made hotdogs twice and it must have been a combination of beginner's luck and the sound of your voice in my head saying keep the meat cold because I had good results. Triple grind and crushed ice in my food processor but it's truly labor of love to make those.

[@DONTXBREAK]

Incredible work! Thank you 🙏🏼

[@jeffyankey7916]

I grew up on Chicago dogs from hotdog stands ,I miss them

[@kevchard5214]

Anyone that never had a real Chicago dog is really missing the good things in life. I am now hungry. Since I am a long way from Chicago I guess I will have to get a Rubin. LOL Great video Eric like always.Thanks!!!

[@ShepFL002]

Great tip on the food processor. This recipe will have to wait a bit. Do love me a Chicago Dog tho!!

[@johnbruney1042]

I used your recipe/process to make the Italian Mortadella. It didn’t seem that difficult (probably due to your great video). That has been my only dip into the emulsified sausage venue so far, but I have asked and you answered my questions about making a liverwurst sausage as opposed to the spread as in your video. I have yet to make it as I’ve been concentrated on setting up my dry cure chamber, but I will be giving that a try soon. Appreciate the videos and your answering my questions. Keep the videos coming!

[@bonnieshaffer9983]

Love Chicago dogs!!

[@DingusMcGillicutty007]

I don’t even plan on making this. But it was definitely worth the time 🙏❤️🖖

[@nikoprittis9202]

You did it right! NO KETCHUP! There are places here that will actually give you a big frown if you ask for ketchup on your dog LOL Love your channel!

[@jnorth3341]

Bah! Extra ketchup and chili with BEANS.

[@larryking8526]

Favorite sausage to eat

[@shaffast]

Incredible! I definitely will be making these!

[@AndrewR74]

Very cool. Thanks Eric

[@KateMondor]

Enjoying the series tremendously. Can I just make one suggestion though? How about when referring to temperature, also give the equivalent in Celsius? A great many people use that as standard, I find myself going out of KZbin & into google to calculate. 👍🏻❤️

[@2guysandacooler]

the recipes in the Description box all have Celsius units

[@TheDevnul]

Absolutely drooling. OMG Eric!

[@joeyhardin1288]

Thank You. Going to get myself in trouble here but I guess I'll stick with "Nathan's Famous". God Bless and stay safe.

[@maplebrew]

Vids are getting better every week

[@KnowPorcelain1]

Great content, I often wondered how to make a Hotdog sausage authentically, the ones we get in the UK are not as good as the US ones, probably because they use Chicken and Turkey trimmings, really looking forward to making these, and the Poppy seed buns looked amazing. I really enjoy.

[@sdivine13]

All beef dogs are the best, unless you're in chicago, then it's whatever the vendor hands you is the best.

[@jnorth3341]

I look forward to trying these, I've made the hot dogs from Rhulman and Polycn's Charcuterie and while they are the best hot dogs I've ever had they are also the most difficult and time consuming sausages I've ever made.

[@adidaf389]

Great info in this video! Cannot wait to try this one myself.

[@dls691]

My favorite sausage. Will try this recipe.

[@fredberry1342]

Not committed to the emulsified sausage, we just love Chicago dogs. 🤣🤣🤣

[@larrybenson3514]

Well worth the effort. Amazing .

[@JAdams-jx5ek]

All beef sausage / Chicago hot dog..... now I'm hungry.

[@DonnaSandoval-s4d]

I've been wanting to try emulsified sausage but wasn't sure how to do it successfully. Thanks for this video. I can see I do need some better equipment so I will grab the recipe and plan to try this in the near future. Thanks again for another great video!

[@karenl.377]

I'm very excited for this one. Thanks Eric!!

[@erezgonen6412]

Hi Eric I wanted to share with you that I started making a keto-friendly beef sausage with 50% fat, yhaaa... 🙂 I use a meat mixture of 25% fat, and add the rest of the fat as fat cubes to complete to 50% of the total mass (The fat that i use is the good hard kind, not the floppy fat, i think it comes from the testicals region of the cow). The smaller 55mm diameter I put into a casing with a "jerky cannon", and smoke it "low and slow" until 68c The larger diameter I wrap and roll in a saran plastic wrap, cook sous vide to 63c for 4-5 hours, then i remove the wrap, (may or may not rub the outside with seasoning at this stage) and smoke it on the lowest setting to get some color and flavor. I experiment with different methods and spice profiles, I am getting close to a great sausage but not quite there yet. BTW: You can see a photo of it as my only video in my channel if you click on my name. For season 5 I'd like to see a Keto friendly, extra high fat and no carbs cooked\ smoked sausage :-)

[@barbaralucero2772]

I have never had a Vienna beef hot dog. I would love to try them.

[@topfeedcoco]

Damn, I continue to respect your game. I like that you do the buns and the whole deal too, that's how I roll, (If you have any baguette advice I'd be interested) but hell yeah, looks awesome, I finally made the Jerk Chicken sausage with my home grown Scotch Bonnets, over a year in the making, great recipe.

[@jimmiemeeks9795]

Brother it brought out some country in ya 😁 lol always appreciate u sharing knowledge

[@2guysandacooler]

LOL, I can't help it. It's like, every time I eat great food my "country" comes out😂😂

[@1976hotspur]

Another great video, and another to put in my to try list

[@chefdump]

You are an absolute artist Eric!

[@robertprevost7268]

Good looking bread my friend

[@2guysandacooler]

When you make it, let me know what you think!! 100% Amazing IMHO

[@troybutler5534]

Awesome, buns look delicious!!

[@marvinharms1891]

Thanks Eric for another great show man. 👌 Do you sharpen your processor blades yourself? I've heard of a place in the USA called, '300 Below'. They cryogenic freeze knives, bearings and even an orchestras string instruments! Maybe get it sharp and send off for that treatment😉 It basically keeps metal sharp and tougher for longer. Not a metallurgical expert., but I got a chef knife that has been through that process. Super sharp! Just a tip to a pro😊🍻👊

[@victormaack2353]

I am truly excited to try this recipe. I acquired a commercial grade food processor and I think it's time to try it out. Great video Eric. Cheers

[@jackcross9917]

I prefer my viennas on Flint style coney dogs, Looking forward to this one.

[@H4RedOctober]

I have never had proper emulsified sausage. The way you made them seems super appetising and I do like a hotdog. 24:41 Unfortunately the most types avsilable in SA 🇿🇦 are cheap and nasty sources of protein. The Germans seem to have a nice selection of emulsified sausages they make.

[@ricardo9208]

I soooo want to make an emulsified sausage, but just like you said, I lack the equipment 😢 this are the moments I wish I had a cutter LOL

[@RustyJake1612]

You had me at hot dog! 🌭 I have made imulsified weiners 2 times. Both had their own succeses and failures, but edible. I think I will be willing to try it again utilizing your methods for preparation and cooking. My last attempt, the cooking process messed up the end result. Seeing this has helped to show what i did wrong Thanks for the videos, they definitely help a lot of us!

[@RustyJake1612]

Your bread/bun recipe on the link provided shows 8 tsps of salt. Seems a tad much. Should that be 8 grams? Everything else is shown in grams on that recipe

[@taccosnachos]

Wow, I have a much bigger appreciation for hot dogs now 😂

[@alfredoleon1112]

Hello there. Thanks a lot for sharing the process and the recipe. If I do not use the curing salt, I can refrigerate then smoke, boil, cool down, pack and refrigerate? Many thanks in advance

[@ronmcc100]

That is a PERFECT Chicago Hot Dog!

[@martin41s]

This is one recipe I always wanted, thank you! Now when are you going to do one for Slotkowski polish sausage?

[@oneeyetanker2098]

Who would've thought making a hot dog was that intense?

[@cerramouspe1]

Love it, looks delicious!

[@johnsperka2253]

The glorious hotdog! It is not mystery meat- it’s magical meat- nice buns too- great series to get into fall with- thanks

[@Handzee321]

Very informative,looks fantastic!!! My question have you used venison, chicken or lean pork with the brisket fat and what was your results?

[@louisevad6091]

Gonna try for the first time

[@timroach8299]

I'm going to try this one. great video

[@concerned_netizen]

Thank you for all your lessons. At what stage could I use my chamber vac to eliminate the mechanical openings?

[@2guysandacooler]

After the emulsification step and before the stuffing step

[@CaravanFarms]

I love them...I hope to make some!

[@stevieg4201]

I love watching you eat what you’ve made, I can’t wait to make this, I love a good hotdog, if I blow up my Ninja, at least I’ll have some good hotdogs buns. Thanks for the great video and recipe Eric. God bless brother. 🇮🇹😎🇮🇹

[@adampendleton6398]

You make it look easy! The last time I attempted hot dogs there was farce on the ceiling😅

[@montymc450]

Gorgeously done sir