Hot dog preparation and seasonings vary around the world. Typical sauces include mustard, ketchup, mayonnaise, cheese sauce, and standardgarnishes include onions, sauerkraut, jalapenos, chili, shredded cheese,coleslaw, bacon, and olives.
Putthe ground beef, ground pork, salt, paprika, black pepper, granulated onion,granulated garlic, smoked paprika, and ice water in a bowl. Mix with your fingers until it is wellblended and the mixture is thick and solid for about 4 minutes.
It'sokay to mix too much. Wrap the dough mixture in plastic; refrigerate for atleast 2 hours or overnight.
Placea piece of cling wrap on a table. Keep a container of ice water nearby to keepyour hands cool and moist. Put 1/4 of the mixture in cling film. Coarsely shapethe meat into a thick roll and wrap it in plastic wrap.
Rollinto a thinner roll the length of a hot dog bun. You can unroll the plastic and "sharpen"the sausage's shape after soaking your hands in ice water. Rewind in plastic and place on a plate; repeat for the remaining sausages. Refrigerate until ready to cook.
Preheatan outdoor grill over medium-high heat and lightly grease the grill.
Carefullyplace the sausages on the grill and let them cook undisturbed for about 2minutes to seal the bottom edge.
Gently turn to the brown oppositeside; cook until golden brown, about 2minutes. Make all surfaces brown, turning carefully to avoid breaking thesausages, for about five more minutes.
Remove sausagesfrom the grill and serve on toasted hot dog buns.