Re: [CH] Sort of Off topic request...? USA list members pls reply

David Cook (zeb@austin.rr.com)
Tue, 1 Feb 2000 08:55:23 -0600 

Here's a recipe for franks from "Better Than Store-Bought". Hot dog recipes
are scarce, mostly because you really don't want to know what goes into real
ones. I've never tried this one, but others in the book have been good. They
note that these will not be the proper pink color because they're not using
any nitrates or nitrites (such as Prague powder or saltpeter). Maybe your
butcher knows more about that. This makes about 1 1/2 lbs. All measurements
are US.

1/4 c. diced onion
1/2 tsp. minced garlic
1 1/2 Tbl. coarse salt
1 Tbl. ground coriander
1/2 tsp. ground mace
1/2 tsp. ground white pepper
1/2 tsp. caraway seed, measured then ground
1/3 c. cold milk
1 egg white
1/4 c. very fine, dry white bread crumbs
2 tsp. light corn syrup
1 1/2 lbs. lean pork, cubed and chilled
3/4 lb. pork fat, cubed 1/2" and chilled

Puree the onion, garlic and salt, then add all the spices and mix until well
blended. Add the milk, egg white, bread crumbs and corn syrup and mix again
until smooth.

Blend the meat, fat, and seasoning together until evenly covered. Grind the
meat fine -- the result should be like a pate. (The recipe here calls for
pureeing batches in a food processor as the only way to get the fine
texture, but I'm assuming your butcher's got a proper sausage grinder.)
Chill the mixture.

Stuff into 3/4" casings (sheep?) and tie off in links about 8" long. Put the
sausages in a pot, cover with cold water and weigh down. Poach at a bare
simmer for 15 minutes. Drain and rinse in cold water. Hang until the casings
are dry. Refrigerate for up to a week or freeze.

When you want use them, bring them to heat in boiling water, pan fry, or
grill them.


Now, for the condiments. As if we chile-heads don't have enough fiery
passions, I'll stick my neck out and say you really want your dogs
Chicago-style. That means a specific set of condiments. (I'll confess that
true Chicago dogs would never use the recipe above, since it's supposed to
be an all-beef weiner, but I couldn't come up with one for that.)

Anyway, here's what you need:

Poached or steamed hot dogs
Poppy seed hot dog buns -- Hot dog buns don't have hard crusts and are
softer than what's used for subs or brats or whatever. Buns are kept warm in
a steamer.
Green pepper (not hot) -- chopped up
Cucumber sticks (not slices)
Chopped onions
Yellow mustard
Dill pickles
A neon-green sweet pickle relish, the more unnatural the color the better.
Chopped tomatoes
Pepperocini or "sport" peppers -- a pickled pepper that for unfathomable
reasons gets called "hot" even though it has all the heat level of water.
They are very, very vinegary however.
Celery salt -- this is vital.

Sauerkraut is an option.

If anybody asks for ketchup, whack them upside the head.

For hot stuff to add to this, I'd suggest:

Hot Italian Giadinera mix -- a pickle of olives, cauliflower, green chiles,
carrots, etc. packed in olive oil. Usually served with Italian beef (another
chicago item). The only decently hot brands I've ever found come from
Chicago. The others seem to forget the chiles, sometimes even the olive oil.

Sliced fresh hot chiles -- your choice.

Sirracha -- I suppose you could tell them it's ketchup.

Hope this helps

David Cook

> What i'm looking for is the actual recipe for the "sausage", and also
> the serving suggestions, roll type, Slaw recipe, mustard, [oops nearly
> forgot Chile Sauce] etc..... serving suggestions also..
>
>