That tasty mix of stuff inside the casing is what makes them soooo damned tasty. I love mine topped with the bright green relish, among other condiments, and bedded in that tasty sesame seed bun. Nothing like it!
Hot Dogs.
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That tasty mix of stuff inside the casing is what makes them soooo damned tasty. I love mine topped with the bright green relish, among other condiments, and bedded in that tasty sesame seed bun. Nothing like it!
Around these parts, eastern NC, it's Bright Leaf. GrillED and served on a bun with mustard, onions, cilli and slaw. It's got a tobacco leaf on the package so you know it's good.
Mine come in glass jars. Or the particularly bad ones come in a tin
So, I assume that you have read Upton Sinclair's The Jungle?
We "grow" all our own meat.
I have made hotdogs before but by the time you add the "stuff" to make them taste like a hotdog......its kinda not appetizing. To make them the correct consistency and make them taste like a hotdog versus a sausage, you need them to cure. For that you need a LOT of salt....and sugar. To make it taste like a Ballpark, you cannot just use salt. Things like sodium nitrate and sodium erythobate potassium and a few other chemicals. Plus you need a lot of fat or organ meats for texture and taste. If you just use the usual hotdog spices...coriander, cumin, paprika, cinnamon...... but not the sodium and other chemicals, they just taste different than a hotdog.
Sausages on the other hand, we make them all the time......for us and to sell.
The biggest difference is you don't need to cure all sausages.
Just mix meat with spices(cooked or uncooked) into a casing, cook and enjoy.
I have made hotdogs before but by the time you add the "stuff" to make them taste like a hotdog......its kinda not appetizing. To make them the correct consistency and make them taste like a hotdog versus a sausage, you need them to cure. For that you need a LOT of salt....and sugar. To make it taste like a Ballpark, you cannot just use salt. Things like sodium nitrate and sodium erythobate potassium and a few other chemicals. Plus you need a lot of fat or organ meats for texture and taste. If you just use the usual hotdog spices...coriander, cumin, paprika, cinnamon...... but not the sodium and other chemicals, they just taste different than a hotdog.
Sausages on the other hand, we make them all the time......for us and to sell.
The biggest difference is you don't need to cure all sausages.
Just mix meat with spices(cooked or uncooked) into a casing, cook and enjoy.
My mom used to make that for us kids occasionally for dinner when my dad was working 3 to 11 shift. Loved it.
Might have to try making it myself.
Maple Leaf at the Deli Counter or Pearl large are good dogs for an occasional treat. I like them all ways.
sometimes just mustard and relish, sometimes Kraut and sometimes jalapenos and onion. Never ketchup.
sometimes just mustard and relish, sometimes Kraut and sometimes jalapenos and onion. Never ketchup.
I like them uncured and fried up in a pan with peanut oil. Or on a stick over a fire while camping. Something about that makes them taste even better to me. Oh and with mustard.
However they're cooked, I top em off with my "famous" hot dog chili, mustard, and onions. Another way thoroughly enjoyed is with slaw and chili.
Jesus, like everything else we eat is right from the garden of Eden.
Hot dogs are great for what they are, which is many things to many people.
Hot dogs are great for what they are, which is many things to many people.
it is way better then it seems like it could ever be.