Ingredients

• 400g bread flour
• 150g active sourdough starter (100% hydration)
• 180g warm whole milk
• 1 large egg (≈50g)
• 40g butter, softened
• 20g honey or maple syrup
• 8g salt

Instructions

1. 1
   Mix the Dough: Combine starter, milk, egg, honey, and butter. Add flour and salt. Knead 8–10 min until smooth and elastic.
2. 2
   Bulk Fermentation: Cover and ferment 4–6 hours (at 75–78°F) or until nearly doubled. Stretch and fold once after 1 hour.
3. 3
   Shape the Buns: Divide into 8 pieces (~100g each). Shape into tight 6–7" logs. Place on parchment-lined tray with 1–2" spacing.
4. 4
   Final Proof: Proof at room temp 2–3 hours, or refrigerate overnight.
5. 5
   Bake: Bake at 375°F (190°C) for 18–22 minutes. Brush with egg wash if desired.
6. 6
   Cool: Let cool 15–20 minutes before slicing.

Ingredients

• 2.5 lbs ground pork (20–30% fat)
• ½ Tbsp sea salt
• 1½ tsp smoked paprika
• 1½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground mustard
• ½ tsp coriander
• ½ tsp white or black pepper
• ¼ tsp allspice (optional)
• ⅛ tsp clove (optional)
• ½ tsp celery seed or celery powder
• 1 Tbsp honey or maple syrup (optional)
• ¼ cup ice water
• 2 Tbsp milk or non-dairy milk (optional)
• 2 Tbsp olive oil or beef tallow

Instructions

1. 1
   Pre-Chill Equipment: Chill bowl, blades, and pork.
2. 2
   Mix Seasoning: Combine spices in a small bowl.
3. 3
   Emulsify: In a stand mixer or food processor, combine pork, spices, sweetener, liquids, and fat. Blend until smooth and sticky.
4. 4
   Shape the Hot Dogs: Shape by hand (5–6" logs), or use a piping bag. Chill 30 min to firm.
5. 5
   Cook: Steam for 10–12 minutes until fully cooked. Poach: Simmer gently at 160–170°F for 15 min. Bake (alternative): Bake at 400°F for 15–20 min, flipping halfway.
6. 6
   Sear (Optional): Grill or pan-sear for a quick finish.

Ingredients

• 2 (6 oz) cans tomato paste
• 1 cup water
• ½ cup apple cider vinegar
• ¼ cup maple syrup or honey
• 1½ tsp salt
• ½ tsp onion powder
• ¼ tsp garlic powder
• ⅛ tsp cloves
• ⅛ tsp allspice
• ⅛ tsp cinnamon
• ¼ tsp celery seed (optional)
• ¼ tsp mustard powder
• Pinch of white or black pepper

Instructions

1. 1
   Mix: In a saucepan, whisk tomato paste and water. Add vinegar, sweetener, and spices.
2. 2
   Simmer: Simmer over low heat for 20–30 minutes, stirring occasionally.
3. 3
   Adjust Thickness: Add water to thin or simmer longer to thicken.
4. 4
   Store: Refrigerate up to 3 weeks.