medtran49
Forum GOD!
They are, but they are crowns, flatter and a bit bigger around. We like them better than regular tots.
American hot dogs
- Thread starter rascal
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- american cuisine hot
They are, but they are crowns, flatter and a bit bigger around. We like them better than regular tots.
ElizabethB
Legendary Member
The Late Night Gourmet
All beef in natural casings are a must.
I recently researched recipes for venison sausage. The recipes all used sheep casings. Not as large as hog casings and gives that "snap" that you want in a good dog.
I am not a fan of boiled dogs. Grilled, skillet cooked, broiled in the toaster oven even in the microwave. I usually cut them in half length wise and lightly score the outside to keep them flat. Cook the inside first. Turn, add cheese to melt while the outside cooks. I like cheese a LOT! If I am using a crumbled cheese (feta, Gorgonzola, goat cheese) the crumbles are added as soon as the dog hits the bun. The toppings depend on what is in the fridge. Never ketchup. Always mustard - plain yellow, Dijon, course grain - any kind. Mayonnaise sometimes. Diced onions - most of the time. Like diced avocado. Sauerkraut - occasionally. Don't always have it in the pantry. Chili without beans if I have some homemade on hand. Minced dill pickles - maybe minced dills with just a little sweet relish. Not a fan of sweet relish only.
I do not buy buns for the two of us. Eat it off of a plate, wrapped in a slice of bread or even a lettuce wrap.
Dogs have been added to my shopping list. I will make lettuce wraps.
All beef in natural casings are a must.
I recently researched recipes for venison sausage. The recipes all used sheep casings. Not as large as hog casings and gives that "snap" that you want in a good dog.
I am not a fan of boiled dogs. Grilled, skillet cooked, broiled in the toaster oven even in the microwave. I usually cut them in half length wise and lightly score the outside to keep them flat. Cook the inside first. Turn, add cheese to melt while the outside cooks. I like cheese a LOT! If I am using a crumbled cheese (feta, Gorgonzola, goat cheese) the crumbles are added as soon as the dog hits the bun. The toppings depend on what is in the fridge. Never ketchup. Always mustard - plain yellow, Dijon, course grain - any kind. Mayonnaise sometimes. Diced onions - most of the time. Like diced avocado. Sauerkraut - occasionally. Don't always have it in the pantry. Chili without beans if I have some homemade on hand. Minced dill pickles - maybe minced dills with just a little sweet relish. Not a fan of sweet relish only.
I do not buy buns for the two of us. Eat it off of a plate, wrapped in a slice of bread or even a lettuce wrap.
Dogs have been added to my shopping list. I will make lettuce wraps.
CraigC
Guru
I really like the hotdogs cousin, a nice grilled Italian sausage with grilled onions, grilled bell peppers and giardiniera on a crusty hoagie bun. Maybe a little vinegar, olive oil and oregano as well.
Saranak
Senior Member
CraigC
Guru
It is used in one of my favorite sandwiches. One of the Italian contributions to the flavors of NOLA, the Muffaletta.
