Posted by: briellethefirst | August 14, 2011

Hot Dogs And Other Sausages


Yet another single-handed cooking experiment pans out. So, while my shoulder heals I’m still watching for ways to cook with one hand…who knows, I may need it again. My grandkids really like hot dogs, even though I’ve usually outgrown them. They’re cheap, easy, filling and even a little nutritious. They’re made from all sorts of things: beef, pork, turkey, chicken and even more exotic things such as vegetables! The fillers and spices determine the kind of sausages in the package. Plain old hot dog, hot link, smoked sausage, bratwurst or whatever. Try a few and see what you like best if you haven’t already.

So…how to cook them? Easy. Boil them. 10 to 15 minutes in a pot of water should do. You could ass beer, broth or wine depending on the kind of hot dogs or sausages you use. I usually spear them with a fork but it’s probably better to fish them out with a pair of tongs. You can also pan fry them in a skillet. Put a little oil, butter or bacon fat in the skillet and brown the hot dogs or sausages on all sides over medium heat. Watch closely and brown them as much or as little as you like. If you aren’t going to serve them right away pour a little water, beer or broth in and hold on low or simmer. You can also grill them, watching carefully to make sure they don’t burn. A favourite method for kids (even the really big kids on the set Of Blood And Gin) is to use long metal skewers and hold your own over the fire to be done to perfection. You can also wrap each with biscuit dough and bake until the biscuit id brown. I’ve heard you can make a mini-solar oven from a chop can, but that’s another post.

Now, to serve them. First the bun. There’s the plain, white, generic hot dog bun, thousands sold every day. Whole wheat buns are nice, as are special cheesy or onion rolls. If you run out of buns you can fold a piece of bread around the sausage, or a tortilla. If you wrap them in a biscuit before baking you can skip this.

Once you have them safely nestles in some sort of carby bed you can fine tune your piece of culinary art with condiments. The usual suspects are usually found in the middle of the table: Catchup, mustard and relish. Some people use steak sauce, some salsa ans a few heathens even use mayonnaise! It’s up to you whether you put them on the sausage or on the plate and dip it in before you take each bite. Other common condiments include cheese, chopped onions, sauerkraut, peppers (hot or mild) and pretty much anything you can think of. Some people skip the bun to save carbs and just eat with a knife and fork, but you can still dip each bite into your favourite condiment.

Serve with french fries, chips, potato salad, cole slaw, beans and any picnic food you can think of. Homemade ice cream is always wonderful to finish with, especially of topped with home-grown fruit or homemade caramel or fudge sauce.

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