Ingredients
1/2 medium yellow onion, sliced thin
2 tomatoes sliced
Hot dog buns
Salt and pepper
Salt and pepper
2 cloves minced garlic
1 tablespoon chopped fresh dill
1/4 cup minced cucumber
3/4 cup greek yogurt
5-6 feet hog casing
Shortening for greasing the Sausage Stuffer Kit
1/2 teaspoon black pepper
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon ground cumin
1 1/2 teaspoon dried oregano
5 cloves minced garlic
2 pounds ground chicken thigh meat
Step by step
Combine chicken meat, garlic, dried oregano, ground cumin, onion powder, salt and pepper together in a bowl. Use your hands to mix well. Cover and refrigerate for at least 2 hours.
Place meat mixture, KitchenAid® Sausage Stuffer Kit and Food Grinder Attachments in the freezer 30 minutes prior to making the sausage.
At the same time, place the hog casing in a bowl of cool water and let soak for 30 minutes. Then run warm water through the casing, check for holes.
When you are ready to make the sausage, attach the KitchenAid® Food Grinder and Sausage Stuffer Kit to your Stand Mixer.
Use about a tablespoon of shortening and grease the KitchenAid® Sausage Stuffer Kit. Carefully, and gently slip the casing onto the sausage stuffer. Leave about 5 inches at the end so that you can tie the sausage once stuffed.
Remove the meat from the freezer. Turn your KitchenAid® Stand Mixer to 4. Begin stuffing the meat into the top of the Food Grinder Attachment.As the meat starts to come out into the casing, use one hand to guide the sausage into the casing and the other hand to continue to add meat to the attachment. You’ll make one long sausage link. Leave 5 inches of hog casing at the end.
Tie off both ends of the sausage.
To make the links, use both of your hands to measure out a sausage link and then twist, in opposite directions, to form the links.
Use a wooden skewer or toothpick to puncture any air pockets you might find. This will allow the casing to cling to the sausage.
Place the sausage in the refrigerator for a few hours or overnight to dry out a bit.
For the tzatziki sauce: Combine the Greek yogurt, cucumber, dill, garlic, salt and pepper together in a bowl.
Cover and refrigerate for at least 1 hour.
For the gyro dog: Heat a grill to medium-high heat. Cook sausages until cooked through.
To assemble a gyro dog, place a sausage in the hot dog bun and top it with tzatziki sauce, sliced tomatoes and onions. Serve.