Hot dog sausage

Combine lean ground beef and ground pork with kosher salt, black pepper, paprika, smoked paprika, granulated onion and granulated garlic.

Add ice water and mix and mash thoroughly by hand; overworking the meat is wanted here for a firmer, snappier texture.

Wrap the mixture in plastic and refrigerate at least a couple of hours, preferably overnight.

Dip the fingers in ice water, lay down one quarter of the mixture, just over six ounces, and shape it roughly.

Fold plastic wrap over and shape it through the plastic into a hot dog as long as the buns, then unwrap and fine tune.

Wrap the shaped sausages, twist the ends and refrigerate until ready to cook.

Use a folded piece of aluminum foil bent into a J shape to roll the sausages onto the grill.

Grill the first side at least two minutes without touching them, then turn completely over to the opposite side rather than a quarter turn.

Continue until all sides are nicely browned and the meat is cooked through.

Serve in a soft white bun with yellow mustard.