Ingredients:

  • 1 lb (450g) ground pork
  • ½ cup (120ml) heavy cream
  • 1 tsp (5g) salt
  • ½ tsp (2g) white pepper
  • 1 tsp (5g) garlic powder
  • ½ tsp (2g) onion powder
  • 1 tsp (5g) sugar
  • ¼ tsp (1g) ground nutmeg
  • Optional: Sausage casings
  • 4 hot dog buns
  • ½ cup (120ml) mustard
  • ½ cup (120ml) sauerkraut or diced onions
  • Fresh chives or parsley for garnish

Instructions:

  1. In a mixing bowl, combine ground pork, heavy cream, salt, white pepper, garlic powder, onion powder, sugar, and nutmeg until well blended.
  2. If using casings, rinse and soak them in water; then stuff the mixture into casings.
  3. If not using casings, roll mixture into uniform, hot dog-sized shapes.
  4. Place formed sausages in the refrigerator for at least 30 minutes to firm up.
  5. Get your grill or skillet hot over medium heat.
  6. Grill or pan-fry the white hot dogs for about 10-15 minutes, or until they reach an internal temperature of 165°F (75°C).
  7. Place in buns and top with your favorite condiments.