Low Salt Hot Dogs

[joelocalguy]

A friend of mine wants to make low salt HDs because of dietary needs.
I have made plenty of hotdogs and only the smoked kind. I am very leery of doing this. Salt not only adds flavor but is also a preservative. Pink salt is a must for any kind of smoked hot dogs.
First of all smoking them is out! I was thinking of maybe a low salt recipe with liquid smoke that would be fresh sausage, then poach to 162 degrees.
Would the fat render out?
I'm thinking taste = blah.
Even worth the effort?
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[Jarhead]

I've never made low/no salt anything.
Never made dogs either.
I know my Mom was on a no-salt diet and she had to use a salt substitute or Mrs. Dash.
Could you do it similar to Boudin and precook the meat, grind and then stuff?
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[RodinBangkok]

You can adapt about any emulsified meat recipe and stuff it in a casing, then poach it. I've taken a lot of french terrine recipes and made "sausages" with them. Many of the german wursts are basically terrines in a casing. You can hot smoke the basic meat first, such as chicken breasts, or pork belly if you want fat content. Smoke it heavy as it will be diluted in an emulsion, but short time, you don't want a lot of fat rendered and you will be poaching it again so don't overcook. At this point you can combine with a raw emulsion and start playing with flavorings/spices. My method for testing is hand stuffing a small amount with a funnel and a dowel, then poach and check for flavor.
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Rod