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Show Me Your Hot Dog or Sausage Cooks !!

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    #16
    Testing several versions of reduced salt home-made hot dogs...
    Some in 29-32mm hog casings:

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    Some in 31mm skinless casings:

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    Some smoked, some not:

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    Opinion result, all good. Best smoked hog casings, next smoked skinless.
    Will turn beef top round in the freezer into a big batch of dogs soon.

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    Home made no-salt Hot Dog rolls:

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    • Troutman
      Troutman commented
      Editing a comment
      Homemade all the way around...nice !!!

    • troymeister
      troymeister commented
      Editing a comment
      Looks really good. Impressive.

    #17
    Click image for larger version  Name:	Smoked Bacon Wrapped Polish Sausage.jpg Views:	4 Size:	4.16 MB ID:	879237 Smoked glazed bacon wrapped polish sausage.

    Also works with Johnsonville brats. After smoking, seared over the SnS.

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    Last edited by jlazar; July 11, 2020, 08:20 PM.

    Comment


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      Me likey.........

    • Troutman
      Troutman commented
      Editing a comment
      Over the top man, just over the top !!!

    • klflowers
      klflowers commented
      Editing a comment
      Damn

    #18
    Well, I need to fire up the grill to show y’all the Swedish version. We are traditionalists, meaning our hot dogs are:

    Frankfurters in a plain bun, served with mustard (German style), Ketchup (yes), and fried onion. I love ‘em, but then again I love all hot dogs!

    Comment


      #19
      Hot Dog.
      CHAR it.
      Plain white bun.
      MUSTARD.

      Comment


      • Jfrosty27
        Jfrosty27 commented
        Editing a comment
        Yup. Simple but effective. 👍

      #20
      Finally got around to using my hot dog hanger on the PBC to do some really fat hot Italian sausages with fried peppers and onions on the Blackstone along with some stuffed Portobellos also on the PBC.

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        #21
        I still remember as a kid hot dogs over a fire were a hell of a treat.
        White BREAD I swear I don't recall ever eating one on a bun.
        Grandma taught us her trick of roasting them on a fork inside on the gas range. I will admit my wife has caught me a few times using that old trick and she never gets less cranky about it.
        Last edited by Cheef; July 13, 2020, 09:00 PM.

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          As long as Grandma's there, beside ya, th SWMBO cain't hurt ya too bad...
          Mine learnt me th same danged thing, btw.

        #22
        Just did these Italian sausages and a breakfast sausage on the PBC Click image for larger version

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        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Very nice!

        #23
        Had this the other day..
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          #24
          Dare I broach the subject.....?

          Comment


            #25
            I am partial to a local butcher in Troy, NY...I love his natural casing franks..
            Attached Files

            Comment


              #26
              Chicken - Feta - Spinach sausage.
              Grind boneless, skinless chicken thighs . . .

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              Mix and stuff in hog casings . . .

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              Grill . . .

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              • barelfly
                barelfly commented
                Editing a comment
                Oh yea! I made a chicken sausage earlier this year and am amazed at how good it is! The flavor is out of this world! It’s an herb and wine flavor profile that is so good!

                These look wonderful!

              • Troutman
                Troutman commented
                Editing a comment
                I buy and eat the grocery store version of those all the time, love 'em !! I'll bet yours are over the top good !! I can tell just looking through the casing !!!

              #27
              Kielbasa
              Attached Files

              Comment


                #28
                Italian sausage
                Attached Files

                Comment


                  #29
                  Got some brats as a freebie from Porter Road and been enjoying the heck out of them. Here was lunch today, slapped them on the grill and topped one with sauerkraut and stone ground mustard, and the other with a sweet slaw covered with a guacamole habanero sauce. Both were outstanding. I can see why you Yankees love you some brats !!!

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                  Comment


                  • Rod
                    Rod commented
                    Editing a comment
                    Damn

                  • Jfrosty27
                    Jfrosty27 commented
                    Editing a comment
                    Damn X 2

                  • jlazar
                    jlazar commented
                    Editing a comment
                    Damn X3

                  #30
                  No pictures because we haven't made it yet this year but soon. One of our favorites.

                  Brown some Italians (we like hot Italians) on the grill or stove.
                  In a bread loaf pan dump in about 1/4" of pizza sauce and a heaping handful of shredded mozzarella.
                  Place the Italians on top.
                  Cover them with more pizza sauce and shredded mozzarella.
                  Cook the whole mess until the Italians are done, maybe 20 minutes or so.
                  Put the Italians on a quality brat bun, ladle on a lot of the pizza sauce/ mozzarella goo and absolutely fall in love.
                  Reserve the goo to be used on anything else you can think of or eat it over days with a spoon, it's that good.

                  Again, it's one of our favorites. Definitely not good for you but indescribably delicious.

                  Comment

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