Deliciously Unusual White Hot Dogs

Ingredients

• 450 g (1 lb)ground pork
• 120 ml (1/2 cup)double cream
• 5 g (1 tsp)salt
• 2 g (1/2 tsp)white pepper
• 5 g (1 tsp)garlic powder
• 2 g (1/2 tsp)onion powder
• 5 g (1 tsp)sugar
• 1 g (1/4 tsp)ground nutmeg
• Optionalsausage casings
• 4hot dog buns
• 120 ml (1/2 cup)mustard
• 120 ml (1/2 cup)sauerkraut or diced onions
• To garnishfresh chives or parsley

Instructions

1. 1

   Mix the sausage

   In a mixing bowl, combine the ground pork, double cream, salt, white pepper, garlic powder, onion powder, sugar and nutmeg until evenly blended.

2. 2

   Prepare the casings

   If using casings, rinse and soak them in water, then stuff them with the pork mixture.

3. 3

   Shape the sausages

   If you are not using casings, shape the mixture into even hot dog-sized sausages.

4. 4

   Chill the sausages

   Refrigerate the formed sausages for at least 30 minutes so they firm up.

5. 5

   Heat the grill

   Heat a grill or frying pan over a medium heat.

6. 6

   Cook the sausages

   Grill or pan-fry the white hot dogs for about 10–15 minutes, until the centre reaches 75°C (165°F).

7. 7

   Serve in buns

   Put the cooked hot dogs in buns and add your chosen condiments.

What are white hot dogs?

White hot dogs are pale sausages, commonly associated with American regional sausage traditions, made without the usual reddish colour of many frankfurters. This version uses ground pork and cream, seasoned with pepper, garlic, onion and nutmeg.

The cream and gentle spice make for a rich, mild sausage, while mustard and tangy sauerkraut provide contrast. Shape the mixture by hand for a straightforward version, or use casings for a more traditional sausage form.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 25g fat.

The pork and cream contribute most of the fat and protein, while the buns provide most of the carbohydrates; mustard and sauerkraut or onions add flavour and comparatively little energy. Balance the plate with a generous serving of salad or grilled vegetables alongside the hot dog.

The seasoning and mixture

Pork and cream: Mix them with the seasonings until the mixture is evenly combined. Keep the bowl and mixture chilled while you work, and handle the meat as little as possible beyond mixing and shaping.

Warm spices: White pepper, garlic, onion and nutmeg give the sausage savoury flavour without overpowering the pork. The small amount of sugar rounds out the seasoning.

Casings or hand-shaped sausages

Casings: Rinse and soak them before filling, as directed in the method. Aim for an even filling so the sausages cook at a similar rate.

Hand-shaped: Form the mixture into sausages of a similar size and thickness. Chilling them for at least 30 minutes helps them firm up before cooking.

Cooking and doneness

Medium heat: Start with a properly heated grill or frying pan, then cook the sausages for about 10–15 minutes. Turn them as needed so they cook evenly and brown on the outside.

Temperature: Check the centre of a sausage with a food thermometer; it should reach 75°C (165°F). Colour alone is not a reliable way to judge whether pork sausage is cooked through.

Timing the meal

The sausages need at least 30 minutes in the fridge to firm up, followed by about 10–15 minutes of cooking. Allow extra time to prepare the mixture, shape it and heat the grill or pan, which brings the recipe's stated total to 65 minutes.

Prepare the toppings and buns while the sausages chill, so they are ready when the hot dogs come off the heat.

Toppings and sides

Mustard: Its sharpness balances the creamy, seasoned pork. Add it to taste rather than dressing the buns too far ahead.

Sauerkraut or onions: Sauerkraut brings a tangy, crisp contrast; diced onions give a fresher, sharper bite. Chives or parsley add a final herbal note, and a simple green salad or grilled vegetables make easy sides.

Recipe notes & tips

• Keep the pork mixture cold while shaping the sausages.
• Make the sausages as even in thickness as you can for more consistent cooking.
• Use a food thermometer to check that the centre reaches 75°C (165°F).
• Turn the sausages during cooking to brown them evenly.
• Have the buns and toppings ready before the sausages finish cooking.

Variations

• Tangy topping: Use sauerkraut for a sharp contrast to the creamy pork.
• Onion topping: Choose diced onions instead of sauerkraut for a fresher crunch.
• Herb finish: Scatter chopped chives or parsley over the assembled hot dogs.
• Extra mustard: Add more mustard at the table to suit each person's taste.

Common mistakes to avoid

• Uneven shaping: Sausages of different thicknesses may cook at different rates; shape them consistently.
• Skipping the chill: The mixture may be harder to handle; refrigerate the formed sausages for at least 30 minutes.
• Crowding the pan: Sausages may cook less evenly; leave space between them or cook in batches.
• Guessing doneness: The centre may still be undercooked; check it reaches 75°C (165°F).
• Adding toppings too early: Buns can become soggy; assemble the hot dogs just before serving.

How to store

Refrigerate cooked sausages in a covered container and eat within 3–4 days. Reheat until piping hot throughout, checking that the centre reaches 75°C (165°F). Keep raw pork mixture refrigerated and separate from ready-to-eat foods.

Frequently asked questions