Rustic Homemade French Hot Dogs with Smoked Beef Sausages and Melted Cheese

👩🏻‍🍳 Preparation Steps for Smoked Beef Sausages:

1. Cut the lean beef chuck and beef fat into small cubes suitable for grinding.
2. Pass the meat and fat through a coarse meat grinder plate into a large mixing bowl.
3. Add the grated garlic, salt, paprika, crushed red pepper flakes, ground coriander, black pepper, and cold water to the fine mince mixture.
4. Thoroughly knead the meat mixture by hand for 8 to 10 minutes until protein strands bind and the mixture becomes sticky and cohesive.
5. Rinse the natural sausage casings in lukewarm water and fit them onto a sausage stuffer funnel.
6. Stuff the seasoned meat mixture firmly into the casings without overfilling to avoid air pockets or tearing.
7. Tie off individual links with kitchen twine at 15 cm intervals to match the length of your hot dog buns.
8. Hang the sausages in a cool smokehouse or smoker and smoke over hardwood chips at low heat for 2 to 3 hours until golden brown and fully cooked.

👩🏻‍🍳 Preparation Steps for Cylindrical French Hot Dog Buns:

1. Sift the wheat flour into a large bowl, then mix in the dry active yeast, sugar, and salt.
2. Pour in the vegetable oil and warm water gradually while mixing the dough by hand.
3. Knead the dough vigorously for 10 to 12 minutes until it becomes smooth and elastic.
4. Cover the bowl with a cloth and let the dough rise in a warm spot for 1 hour until doubled in size.
5. Divide the proofed dough into equal 100 g portions and shape each into an elongated, cylindrical log.
6. Place the dough logs into greased, paper-lined tubular baking molds to ensure they bake into the perfect cylindrical shape required for French hot dogs.
7. Brush the exposed tops of the rolls with beaten eggs, sprinkle with sesame seeds, and let them rest for 20 minutes.
8. Bake the molds in a preheated oven at 200°C for 20 to 25 minutes until the buns are deep golden brown and crusty.

👩🏻‍🍳 Preparation Steps for Melted Cheese Filling & Assembly:

1. Heat a large pan over a medium-low flame and melt the butter completely.
2. Add the shredded mozzarella and cheddar cheeses into the pan, stirring continuously as they begin to melt together.
3. Slowly pour in the milk in small increments while constantly stirring and lifting the cheese to create a smooth, elastic, and pourable sauce.
4. Continue to cook on low heat for 5 minutes until the cheese sauce is fully emulsified and velvety.
5. To assemble the French hot dogs, take a warm, baked cylindrical bun and pierce a deep hole through one end down the center using a clean wooden dowel or bread corer.
6. Pour a generous amount of the hot, melted cheese sauce directly into the hollowed-out cavity of the bun.
7. Slide a hot smoked beef sausage firmly into the cheese-filled bun so the sauce coats the meat, and serve immediately.