Dog:

1. Preheat oven to 250-275F. In a medium-size bowl, mix ground beef and ground pork, and knead by hand until combined.
2. In a separate medium bowl, add binder flour, paprika, garlic powder, mustard powder, ground coriander, salt, brown sugar, and Prague powder; whisk until combined, then add water and mix thoroughly. Add the spice paste to your ground meat and mix until combined and homogenous.
3. Set your sheep casings on your stuffer casing attachment, and begin to stuff your sausages until you use all the meat. Pinch along the whole sausages to create 7” to 8” logs, twist the meat to tight them, and repeat with the rest.
4. Place the sausage links on a baking sheet and place them in the fridge uncovered overnight to dry.
5. Place the sausages on a wire rack, set them up on a baking sheet, and place them in the oven for 45 minutes or an internal temperature of 160F. Once cooked, immediately submerge in ice water to cool completely.

Buns:

1. Preheat the oven to 375F. In a container, mix milk and water, heat up to 95F, and whisk in yeast till dissolved; then whisk in one whole egg and one egg yolk.
2. In a separate bowl, add flour, sugar, salt, and whisk to combine. Add your milk/yeast mix to the bowl of a standing mixer, and begin mixing on low speed with the dough hook attached. Add your flour a quarter at a time until all has been added.
3. Once you get a rough dough, mix and knead that for 3 minutes, add butter, and mix until smooth. Next, remove the dough from the stand mixer, roll it into a ball, place it in a greased bowl, cover with plastic wrap, and rise at room temperature for 1 hour or until doubled.
4. Divide your dough into 80 grams pieces, roll those into light balls and then roll them into a sausage shape, about 5” long, then place on a baking sheet lined with parchment paper. Lined them side by side, so their long sides are nearly touching and spaced about a ½” apart. Cover that with greased plastic wrap or another inverted baking sheet, and proof for 30 minutes at room temperature.
5. Brush your dough with egg wash (one beaten egg and a splash of water) and bake for 15 to 18 minutes or until golden brown. Optionally brush with butter. Let them cool down completely at room temperature. Cut the rounded cheeks on both sides to get 2 flat surfaces.

Sweet Pickle Relish:

1. In a large bowl, add cucumbers, onion, salt, and 1.5 quarts of water: mix that and let it sit for 25 min. Then drain your cucumbers through a fine-mesh strainer lined with cheesecloth or a clean towel. Squeeze all the water excess as much as you can.
2. In a medium saucepot, add 1 cup of water, vinegar, sugar, and mustard seeds (optionally). Bring that to a boil over medium-high, and reduce for 8 min. Then add your cucumber/onion mix. Reduce the heat to low, simmer for 10 minutes, pour all your relish into a bowl, set up on an ice bath, and stir until chill.
3. Pour into a container and store in your fridge.

Toppings:

1. In a medium-size pan, over medium-high, add enough oil to coat the bottom; in batches, sear your sausages for 2 minutes or until lightly brown. Flip and sear for another 2 minutes on the other side.
2. In a medium-size pan, over medium-high, toast your buns on both sides with butter for 2 minutes or until golden brown. Next, split your bun on the long side, add a slice of cheese, melt that under a broiler or with a kitchen torch; lay down a sausage or two, followed by a squirt of ketchup along the whole length of the wiener; repeat with mustard and mayo. Finally, add some of your relish on top and seared onions.