Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut

Ingredients:

1 teaspoon caraway seeds

1 pound sack sauerkraut, drained

1 cup beer or apple cider

1/4 cup spicy brown grainy mustard

2 sticks or 1 long folded link kielbasa or turkey kielbasa,

1 1/4 pounds

1/4 stick butter, softened

8 slices marble rye bread

8 slices Emmentaler or other Swiss cheese, deli sliced

1/2 cup sweet red pepper relish

Directions:
Preheat a griddle pan to medium-high.heat.
Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.
Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.
Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.
Grill the sandwiches on the griddle until crispy. Cut and serve.

Hotdog, Sage and Chestnut Dressing

Ingredients:
8 tablespoons unsalted butter
4 stalks celery, small dice
2 medium yellow onions, small dice
1 1/2 pounds hot dogs
3 tablespoons chiffonade fresh sage leaves
1 tablespoon chopped fresh thyme leaves
3/4 to 1 pound roasted chestnuts, peeled and roughly chopped
6 cups bread cubes, lightly toasted (Tuscan bread with the crust removed)
1 1/2 cups turkey stock or chicken stock, or as needed to soften the bread
1/4 cup heavy cream Salt and freshly ground black pepper

Directions:
Preheat the oven to 375 degrees F. Butter a 9 by 11-inch baking dish; set aside.
In a large skillet, melt 6 tablespoons butter over medium heat. Add the celery and onions, cook until almost translucent. Season with a pinch of salt and pepper. Add the hot dogs, stirring frequently and browning on all sides about 6 minutes. Stir in the sage, thyme, chestnuts and cubed bread. Combine the stock and the heavy cream and season lightly with the salt and pepper. Add the liquid, 1/2 cup at a time, stirring gently to combine. You may need to add a bit more stock, depending on the bread that you use, to achieve the desired consistency. Arrange the stuffing in the baking dish, cut the remaining butter into small pieces, put on top of the dressing. Bake for 30 to 45 minutes. If the top gets too brown, cover with aluminum foil.

Grilled Poached Hotdogs with Roasted Peppers and Onions

Ingredients:

8 Hot Dogs
2 pints cherry tomatoes

6 yellow peppers

6 yellow onions

4 serrano chile peppers or jalepeno peppers

10 garlic cloves

1/4 cup balsamic vinegar

1 cup extra-virgin olive oil Gray salt and freshly ground black pepper

1/2 cup freshly chopped basil leaves

Directions:
Preheat oven to 325 degrees F.
Fill a medium pot halfway with cold water and add hot dogs. Bring to a boil and shut off the flame. Let hot dogs sit in water until water has cooled to room temperature. Remove hot dogs from water and reserve until ready to grill.
For the peppers and onions: Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper. Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly. Remove from oven when vegetables are fully cooked and lightly browned. Let cool slightly and stir in chopped basil.
Grill the poached hot dogs over a medium-high heat until nicely caramelized.

Hotdog Hotpot

Ingredients: (serves 4)
1 tablespoon olive oil
8 thick beef or pork hot dogs
1 small red onion, cut into thin wedges
2 teaspoons ground cumin
1 teaspoon ground paprika
pinch of chilli powder (optional)
1 carrot, peeled, diced
2 celery sticks, diced
13 oz jar medium tomato salsa
1 1/2 cups chicken stock
sour cream and warm tortillas, to serve

Directions:
Heat oil in a saucepan over medium-high heat. Add hot dogs. Cook, turning, for 4 minutes until browned. Remove to a plate.
Reduce heat to medium. Add onion to saucepan. Cook for 3 minutes or until soft. Add cumin, paprika and chilli. Cook for 1 minute. Add carrot and celery. Cook for 2 minutes, stirring to coat in spices.
Add salsa and stock. Bring to the boil. Reduce heat to medium-low. Cut hot dogs into thick rounds. Add to saucepan. Cook, uncovered, for 10 minutes or until hot dogs are cooked through and sauce thickened.
Serve with sour cream and tortillas.

Pork and Apple Sausage Rolls

Ingredients:
2 teaspoons olive oil
1 small red onion, finely chopped
1 garlic clove, crushed
10.5 oz Italian pork sausages
7 oz pork mince
1 teaspoon caraway seeds
2 granny smith apples, grated
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
tomato sauce, to serve

Directions:
Preheat oven to 400 F. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until tender. Set aside to cool.
Cut 1 end from sausage casings. Squeeze meat into a bowl (discard casing). Add mince, caraway seeds and onion mixture. Using hands, squeeze excess moisture from apple. Add apple to mince mixture. Season with salt and pepper. Mix well.
Place 1 pastry sheet on workbench and cut in half horizontally. Spoon one quarter of the mince mixture along 1 long edge of each pastry piece. Brush pastry edges with egg and roll up tightly to enclose filling. Cut each roll in half. Brush tops with egg. Place rolls, seam side down, on a baking tray lined with baking paper. Repeat with remaining pastry, mince mixture and egg.
Bake sausage rolls for 20 minutes or until golden and puffed. Serve with sauce.
Notes & tips
To freeze: Allow rolls to cool completely. Place in a single layer in snap-lock freezer bags. Seal and freeze for up to 6 months.
To reheat: Place frozen rolls on a baking tray. Heat in a 350 F oven for 20 minutes or until heated through.

Spanish Chicken with Spicy Hotdog and Beans

Ingredients: (serves 4)
1 tbs olive oil
3/4 pound spicy chipolata hot dogs
4 chicken breast fillets with skin
1 onion, thinly sliced
2 garlic cloves, chopped
1 tsp smoked paprika
1 cup dry white wine
2 bay leaves
14 oz canned chopped tomatoes
1 cup chicken stock or water
12 green olives
14 oz can butter beans, rinsed, drained
Chopped flat-leaf parsley, to garnish
Mashed potato, to serve

Directions:

Preheat oven to 350 F. Heat the oil in a large casserole over medium-high heat. Cook hot dogs, turning, for 3-4 minutes until golden and almost cooked through. Remove and set aside. Season chicken and cook skin-side down for 1 minute until golden, then turn and cook for 1 minute. Set aside.
Turn heat to medium, add onion to pan and stir for 2 minutes until soft. Add garlic and cook for 1 minute. Add paprika and wine and cook for 1-2 minutes to slightly reduce. Add bay leaves, tomato and stock and bring to the boil. Return meat to pan, pushing it into sauce, cover and cook in oven for 20 minutes. Stir in olives and beans and bake for 5 minutes. Season, top with parsley and serve on mash.

Hotdog and Egg Pie

Ingredients: (serves 4)
5 thin pork hot dogs
olive oil cooking spray
1 leek, halved, washed, thinly sliced
1 tablespoon wholegrain mustard
2 sheets shortcrust pastry
7 eggs

Directions:
Preheat oven to 400 F. Spray hot dogs with oil. Cook in a frying pan over medium heat for 5 to 6 minutes or until cooked through. Remove. Cut into 1/2 inch slices.
Add leek to frying pan. Cook, stirring, for 2 minutes or until soft. Stir in mustard and hot dogs. Cool.
Lightly grease a 8 inch pie plate. Line with 1 sheet pastry. Arrange hot dogs mixture over base. Using a spoon, make 6 indentations in mixture. Break an egg into each indentation.
Place remaining pastry over pie. Press edges to secure. Trim excess pastry. Whisk remaining egg. Brush pie with egg. Season with salt and pepper. Bake for 35 minutes or until golden.

Chorizo & Mushrooms

Ingredients (serves 6)
3 chorizo sausages, thickly sliced diagonally
10.5 oz Swiss brown mushrooms, thickly sliced
1 tbs coarsely chopped fresh rosemary
1 tbs fresh thyme leaves

Directions:
Heat a large non-stick frying pan over medium heat. Add the chorizo and cook, turning occasionally, for 5 minutes or until golden brown.
Add the mushroom and cook, stirring, for 5 minutes or until mushroom softens.
Stir in rosemary and thyme, and toss until combined. Transfer the chorizo & mushrooms to a warm serving bowl and serve immediately.

Pork Hotdogs and Apple Rolls

Ingredients (serves 4)
4 Granny Smith or Golden Delicious apples
2 oz butter
1/4 cup brown sugar
8 thick pork hot dogs

4 bread rolls
1 pound red cabbage, shredded, blanched
wholegrain mustard, to serve

Directions:
Peel, core and slice apples into 1/2 inch-thick rings. Melt butter in a large frying pan over medium heat. Add half the apples. Cook for 4 minutes. Turn apples over. Cook for a further 3 to 4 minutes, or until apples are light golden and just tender. Repeat with remaining apples.
Reduce heat to low. Return all apples to frying pan. Sprinkle with sugar. Cook, turning often, for 2 minutes, or until sugar has dissolved.
Meanwhile, heat a frying pan over medium heat. Cook hot dogs for 8 minutes, or until cooked through. Allow to cool slightly. Halve lengthways.
Split rolls in half lengthways. Preheat grill on medium heat. Place rolls, cut-side up, onto grill tray. Cook for 1 to 2 minutes, or until lightly toasted.
Top roll bases with cabbage, apples, hot dogs and mustard. Cover with roll tops. Serve.

Honey Mustard Barbecued Hotdogs

Ingredients (serves 4)
4 sebago potatoes, scrubbed
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon dijon mustard
2 garlic cloves, crushed
12 thin beef hot dogs
1/3 cup sour cream
2 tablespoons finely-chopped chives

Directions:
Preheat oven to 400 F. Pierce each potato with a fork 4 times. Place on an oven rack. Bake for 1 to 1 1/2 hours or until skins are crisp and potato is tender.
Meanwhile, combine honey, oil, mustard and garlic in a large, shallow ceramic dish. Add hot dogs and turn to coat. Cover and refrigerate for 1 hour, if time permits.
Preheat barbecue plate on high heat until hot. Reduce heat to medium. Cook hot dogs, turning occasionally and basting with marinade, for 10 to 12 minutes or until cooked through.
Cut a cross in top of each potato. Holding at base, squeeze potatoes to open. Spoon sour cream onto potatoes. Sprinkle over chives. Serve with hot dogs.

Fried Chorizo with Apple Cider

Ingredients (serves 8)
1 pound chorizo sausage, sliced
1 1/2 cups apple cider
2 bay leaves

Directions:
Place chorizo in a large frying pan over high heat. Cook for 5 minutes or until chorizo starts to brown. Drain excess fat.
Add apple cider and bay leaves to chorizo. Reduce heat to medium. Simmer for 5 to 8 minutes or until cider is syrupy. Spoon chorizo mixture into bowl and serve warm or at room temperature.

Tomato and Hotdog Pilaf

Ingredients (serves 4)
3 teaspoons olive oil
1 pound reduced-fat beef hot dogs
1 large brown onion, finely chopped
1 garlic clove, crushed
1 1/2 cups basmati rice, rinsed, drained
5 oz button mushrooms, sliced
14 oz tomato puree
1 1/4 cups salt-reduced chicken stock
1 cup frozen peas

Directions:
Preheat oven to 350 F . Heat 1 teaspoon oil in a large, non-stick frying pan over medium heat. Add hot dogs. Cook, turning occasionally, for 10 minutes or until browned. Transfer to a plate. Set aside.
Add 1 teaspoon oil, onion and garlic to frying pan. Cook, stirring often, for 5 minutes or until soft. Add rice and cook, stirring, for 1 minute. Transfer to a 10-cup capacity ovenproof dish. Thickly slice hot dogs and place on top of rice.
Add remaining oil and mushroom to frying pan. Cook for 2 to 3 minutes or until mushroom begins to release liquid. Add tomato puree and stock. Bring to the boil. Pour over rice and stir to combine. Cover dish with a tight-fitting lid. Bake for 40 minutes. Add peas. Bake, covered, for a further 5 minutes. Season with salt and pepper and serve.

Smoked Sausages with Mustard and Mash

Ingredients (serves 4)
2.5 pounds assorted smoked sausages (such as frankfurts, bratwurst, rookwurst, weisswurst, kransky, cervelat)
Olive oil, to brush
1/2 cup each wholegrain and Dijon mustard
Tomato and barbecue sauces, to serve
Rye bread, mashed potatoes and green vegetables, to serve (optional)

Directions:
Check cooking instructions for each sausage, as some need to be poached and others grilled. To poach, place in a large pan of boiling water, and simmer according to directions. To grill, preheat a grill or chargrill to medium-high. Prick sausages with a skewer, brush with oil and grill until cooked or heated through.
Slice sausages, place in a serving dish and place mustards and sauces in serving pots. Serve with buttered rye bread, mashed potatoes and green vegetables or salad if desired.

Hot Dog Casserole

Ingredients
2 pounds potatoes, peeled, roughly chopped
1.5 oz butter, chopped
3/4 cup milk
1 tablespoon olive oil
1 brown onion, sliced
1.5 pounds pork or beef chipolata hot dogs
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 1/4 oz French onion soupmix
1 tablespoon plain flour
1/2 cup grated tasty cheese

Directions:
Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes or until tender. Drain. Return to pan. Add butter, milk and salt and pepper. Mash until smooth.
Preheat oven to 400 F. Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add hot dogs and cook, stirring occasionally, for 3 minutes or until browned.Whisk tomato sauce, barbecue sauce, Worcestershire sauce, soupmix, flour and 3/4 cup water in a jug. Stir into hot dogs mixture and bring to the boil.
Spoon hot dogs mixture into an 8-cup capacity casserole. Top with potato. Sprinkle with cheese. Bake for 25 to 30 minutes or until cheese is golden. Serve.

Sausage Pizza

Ingredients
2 thick sausages
olive oil cooking spray
12 inch bought pizza base
2 tablespoons tomato paste
1/2 cup grated mozzarella cheese
1/2 cup grated cheddar cheese
8 oz pineapple pieces, drained

Directions:
Pierce each sausage 4 times with a fork. Heat a frying pan over medium heat. Spray sausages with oil. Cook, turning, for 6 minutes. Allow to cool. Chop roughly.
Preheat oven to 425 F. Place pizza base onto an oven tray. Spread tomato paste over pizza, leaving a 1/4 inch border. Combine cheeses. Sprinkle half the cheese over pizza.
Arrange sausage and pineapple on pizza. Sprinkle with remaining cheese.
Bake pizza for 15 minutes or until golden. Season with pepper. Serve.

Moroccan Marinated Sausages

Ingredients
8 thick sausages
1 tablespoon Moroccan seasoning
pinch of ground cinnamon
2 tablespoons olive oil
1 tablespoon lemon juice
mashed potato, to serve
steamed butter beans, to serve

Directions:
Place sausages into a ceramic dish. Combine seasoning, cinnamon, oil, juice, and salt and pepper in a bowl. Spoon over sausages. Toss to coat. Cover. Refrigerate for 2 hours if time permits.
Preheat oven to 400 F.
Heat a frying pan over medium heat. Add sausages and marinade. Cook for 3 to 4 minutes or until golden. Be careful not to burn spices.
Transfer sausages to an oven tray. Bake for 10 minutes or until cooked through. Serve sausages with potato and beans.

Sweet Glazed Hotdogs

Ingredients
3/4 cup orange marmalade
1/3 cup olive oil
2 tablespoons ketcap manis
2 garlic cloves, crushed
18 chipolata hot dogs
2*6 inch French bread
lettuce leaves and sliced cucumber, to serve

Directions:
Combine marmalade, 2 tablespoons oil, ketcap manis and garlic in a ceramic dish. Mix well. Add hot dogs. Turn to coat. Cover. Refrigerate for 2 hours.
Slice bread into 3/4 inch-thick pieces. Brush both sides of bread slices with remaining 2 tablespoons of oil.
Preheat barbecue plate and grill on high heat until hot. Reduce heat to medium. Barbecue bread on grill for 3 minutes each side or until golden. Barbecue hot dogs on plate for 10 minutes, turning and basting with marinade, or until cooked through.
Top bread with lettuce, cucumber and hot dogs. Use a skewer to secure. Serve.

Hotdog and Apple Meat Loaf

Ingredients

1 tablespoon olive oil
1 large brown onion, finely chopped
2.5 pounds hot dogs mince
1 1/2 cups fresh white breadcrumbs
3/4 cup pie apple

2 eggs, lightly beaten
1 tablespoon Dijon mustard
1 Granny Smith apple

Topping :
1 tablespoon Dijon mustard
1 tablespoon malt vinegar
1 tablespoon brown sugar

Directions:

Preheat oven to 400 F. Grease and line a 3 inch deep, loaf pan with baking paper. Heat oil in a frying pan over medium heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Set aside to cool.
Place onion, mince, breadcrumbs, pie apple, eggs, mustard, and salt and pepper into a large bowl. Using clean hands, mix well. Press into loaf pan. Smooth top.
Cut apple into quarters. Remove core and thinly slice. Place 2 rows of apple down length of meat loaf, overlapping slightly.
Make topping Combine all ingredients in a bowl. Brush over apple. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Cut into slices. Serve.

Hot Dog Scrolls

Ingredients
1.5 pounds hot dog mince
1 large carrot, peeled, coarsely grated
1 brown onion, halved, finely chopped
1 tsp curry powder
6 sheets ready-rolled frozen puff pastry, just thawed
Tomato chutney, to serve

Directions:
Preheat oven to 350° F. Line 4 baking trays with non-stick baking paper.
Use your hands to mix together the mince, carrot, onion and curry powder in a bowl. Divide the mince mixture into 6 equal portions. Spoon 1 portion of mince mixture along the edge of each pastry sheet. Roll up firmly to enclose filling. Cut crossways into half inch-thick slices. Place on prepared trays.
Bake half the scrolls in preheated oven, swapping trays halfway through cooking, for 15 minutes or until golden brown and puffed. Repeat with the remaining scrolls. Arrange on a serving platter and serve with tomato chutney.

Spanish-Style Rice with Chicken and Hotdog

Ingredients
2 tbs vegetable oil
1 hot dog, halved lengthways, thinly sliced
2 small red onions, thinly sliced into rings
1 large red capsicum, thinly sliced
10.5 oz chicken stir-fry strips
10.5 oz brown rice
1/2 cup dry white wine
1 tsp sweet paprika
14 oz can cherry tomatoes
2 cups chicken stock

Directions:
Preheat oven to 400° F. Heat the oil in a flameproof casserole over medium heat. Add hot dog and onion and cook, stirring, for 2 minutes. Add the capsicum and cook, stirring, for 2 minutes or until softened. Add chicken and rice and cook, stirring, until chicken colours.
Add wine and simmer rapidly over high heat until reduced by half. Add the paprika, tomatoes, stock and 1 1/2 cups boiling water, and bring to the boil. Cover the casserole with a tight-fi tting lid and cook in the oven for 1 hour or until the rice is tender, then serve.

Gourmet Hotdog Rolls

Ingredients
8 beef & cracked pepper gourmet hot dogs
2 sheets frozen ready-rolled puff pastry, thawed
1 egg, lightly beaten
Sesame seeds or poppy seeds, to sprinkle
Tomato sauce, to serve

Directions:
Preheat oven to 425 F. Line a baking tray with non-stick baking paper. Cut each pastry sheet into quarters, to make 8 squares.
Place a hot dog in the middle of a pastry square. Bring one side over to enclose the hot dog. Brush the opposite edge with egg and bring over to completely enclose the hot dog. Place seam side down on the baking tray. Repeat with the remaining hot dog and pastry.
Brush the tops of the hot dog rolls with egg and sprinkle with sesame or poppy seeds. Bake for 30-35 minutes or until golden. Serve with tomato sauce.

Hot Dogs and Cherry Tomato Risotto

Ingredients
Olive oil cooking spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
4 cups reduced-salt chicken stock, simmering
6 extra-lean beef hot dogs
9 oz cherry tomatoes, halved
1/4 cup flat-leaf parsley, chopped
shaved parmesan cheese, to serve

Directions:
1 Heat a heavy-based saucepan over medium heat. Spray lightly with oil. Add onion and garlic. Cook for 3 to 5 minutes or until light golden.
2 Add rice. Stir to coat in onion mixture. Add 1 ladleful of hot stock, stirring until stock has been absorbed. Continue to add stock, 1 ladleful at a time, until all stock has been added and absorbed. 3 Meanwhile, heat a chargrill or frying pan over medium-high heat. Spray lightly with oil. Cook hot dogs for 10 minutes, turning often, or until cooked through. Thickly slice.
4 Stir hot dogs, tomatoes and parsley through rice mixture. Remove from heat. Cover. Stand for 5 minutes. Season with salt and pepper. Spoon into bowls. Top with parmesan cheese. Serve.

Crumbed Hot Dogs

Ingredients
1 1/2 cups multigrain dried breadcrumbs
1 cup finely grated cheese (see note)
1/2 cup plain flour
3 eggs, lightly beaten
8 extra-lean thick hot dogs
olive oil cooking spray

Directions:
Preheat oven to 400 F.
Line a baking tray with baking paper.
Combine breadcrumbs and cheese in a shallow dish. Place flour onto a plate and eggs into a shallow dish. Roll hot dogs, 1 at a time, in flour. Dip each hot dog into egg then coat with crumb mixture, pressing on firmly with your fingertips. Re-roll each hot dog in egg and crumb mixture (this helps to give a thick coating).
Place hot dogs onto prepared baking tray. Spray lightly with oil. Bake for 15 minutes. Increase oven temperature to 425 F. Bake for a further 5 minutes or until sausages are golden and cooked through. Serve.

Spicy Stuffed HotDog & Cheese Croissants

Ingredients
1 tbs olive oil
1 onion, finely chopped
12 oz spicy hot dogs
7 oz Swiss brown or button mushrooms, chopped
1 tbs tomato paste
1/2 cup red wine
14.5 oz canned chopped tomatoes
1/2 cup semi-dried tomatoes
4 large croissants
1 cup grated tasty cheese

Directions:
Preheat oven to 350 F. Heat oil in a frypan over medium heat, add onion, cook for 2-3 minutes to soften. Add hot dogs and mushrooms and cook for 5 minutes, breaking up meat. Add paste and wine, cook 2-3 minutes until most wine has evaporated. Add all tomatoes and cook, stirring, for 5-6 minutes until very little liquid remains. Cut deep slashes in top of croissants. Fill with mixture. Place on baking tray, top with cheese and bake for 5-6 minutes until croissant is hot and cheese has melted. Serve with salad.

Hotdog Hotpot

Ingredients
1 tablespoon olive oil
8 hot dogs
1 small red onion, cut into thin wedges
2 teaspoons ground cumin
1 teaspoon ground paprika
pinch of chilli powder (optional)
1 carrot, peeled, diced
2 celery sticks, diced
13 oz medium tomato salsa
1 1/2 cups chicken stock
sour cream and warm tortillas, to serve

Directions:
Heat oil in a saucepan over medium-high heat. Add hot dogs. Cook, turning, for 4 minutes until browned. Remove to a plate.
Reduce heat to medium. Add onion to saucepan. Cook for 3 minutes or until soft. Add cumin, paprika and chilli. Cook for 1 minute. Add carrot and celery. Cook for 2 minutes, stirring to coat in spices.
Add salsa and stock. Bring to the boil. Reduce heat to medium-low. Cut hot dogs into thick rounds. Add to saucepan. Cook, uncovered, for 10 minutes or until sausages are cooked through and sauce thickened.

Sausage Wellingtons

Ingredients
1/4 cup dijon or wholegrain mustard
4 sheets frozen ready-rolled puff pastry, partially thawed
8 thin beef sausages
1 egg, lightly whisked
steamed corn cobs, to serve
Direction:
Preheat oven to 400 F. Line 2 baking trays with baking paper.
Spread 3 teaspoons mustard over each pastry sheet, leaving a 2 inch border around all edges. Cut each pastry sheet in half. Place 1 sausage along 1 long end of each pastry piece. Brush edges with egg. Roll up pastry to enclose sausage, tucking ends under. Place on prepared trays.
Brush tops with egg. Cut 3 slits into each top (see below). Bake for 25 to 30 minutes or until golden. Serve with corn cobs.

Sausage Scrolls

Ingredients
1 pound sausage mince
1 large carrot, peeled, coarsely grated
1 brown onion, halved, finely chopped
1 tsp curry powder
6 sheets ready-rolled frozen puff pastry, just thawed

Directions:
Preheat oven to 350 F. Line 4 baking trays with non-stick baking paper.
Use your hands to mix together the mince, carrot, onion and curry powder in a bowl. Divide the mince mixture into 6 equal portions. Spoon 1 portion of mince mixture along the edge of each pastry sheet. Roll up firmly to enclose filling. Cut crossways into 1cm-thick slices. Place on prepared trays.
Bake half the scrolls in preheated oven, swapping trays halfway through cooking, for 15 minutes or until golden brown and puffed. Repeat with the remaining scrolls. Arrange on a serving platter and serve with tomato chutney.

Grilled Smoked Sausage with Apple Fennel "Sauerkraut"

1 large fennel bulb

1 tablespoon olive oil

1 large Vidalia onion, chopped

5 Granny Smith apples, grated

1/2 lemon, juiced

1 1/2 tablespoons butter

1 teaspoon caraway seeds

1/2 cup hard cider or apple juice Kosher salt and freshly ground pepper

8 smoked sausages

2 tablespoons butter, melted

8 poppy-seed hot dog buns or French rolls Spicy brown or Dijon mustard

Clean and cut the fennel in long strips (julienne) and trim tops, reserving for later use.
Heat oil in heavy-bottomed saucepan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add strips of fennel, stir, and let cook covered for about 5 minutes or until fennel begins to wilt, reduce heat to medium-low.
Meanwhile, mix grated apple with lemon juice and add to pan, cover and cook, stirring occasionally for 15 minutes. Add butter, mixing well. Add caraway seeds, reserved fennel tops and hard cider or apple juice. Cook for an additional 5 minutes, uncovered. Season, to taste, with salt and pepper. Remove from heat and let sit to allow the flavors to mingle. (The sauerkraut can be made up to 2 days in advance and kept covered in the refrigerator until ready to use.)
Build charcoal fire or preheat gas grill. Just before serving, warm sauerkraut and grill sausages. To grill sausages, place on the cooking grate over direct medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage. Meanwhile, split the buns and brush a little butter on the inside. Toast until lightly browned. When ready to serve, place 1 sausage and a generous amount of the sauerkraut on the bun and serve with mustard on the side. Enjoy immediately.

FRANKLY FABULOUS DIP

½ pound hot dogs, each cut in 4 pieces
1 28-ounce can crushed tomatoes
8 ounces sour cream
½ cup chopped green onions (green tops included)
¼ teaspoon red pepper sauce
¼ teaspoon black pepper
2 cups shredded Cheddar Jack cheese with jalapeno peppers (8 ounces)
Dippers: tortilla chips and scoops
Directions:
1. Place hot dogs pieces in a food processor bowl fitted with the metal blade. Use a pulsing action to mince hot dogs.2. In the slow cooker, stir together minced hot dogs, tomatoes, sour cream, onions, red pepper sauce and pepper. Cover and cook on the HIGH setting. 3. Cook for about 1½ hours or until the sauce is steaming. 4. Slowly add cheese, ½ cup at a time, stirring constantly to ensure cheese melts after each addition.5. Reduce heat to LOW. Serve warm with tortilla chips or scoops.

Apple Mustard Salsa

Ingredients:
1 cup finely chopped tart green apple
2 teaspoons fresh lemon juice
½ cup honey mustard
8 hot dogs
8 hot dog buns, split
Directions:
Toss chopped apple with fresh lemon juice to prevent apple from turning brown. Add mustard and mix well.
Cover and chill until meal time.
Preheat a gas or charcoal grill for the direct grilling method, using medium heat. Place hot dogs on grill rack, about 4 to 5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes.
During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat. Place hot dogs into heated buns.
Serve Apple Mustard Salsa atop hot dogs.

Vital Hot Dog Statistics

In 2006, consumers spent more than $3.9 billion on hot dogs and sausages in U.S. supermarkets – that equals more than 1.5 billion pounds of hot dogs and sausages bought at retail stores alone.
Americans will eat enough hot dogs at major league ballparks this year to stretch from RFK Stadium in Washington, D.C. to AT&T Park in San Francisco.
New Yorkers consume more hot dogs than any other city – beating out Chicago and Los Angeles.
Chicago’s O’Hare International Airport consumes SIX times more hot dogs – 725,000 – than Los Angeles International Airport and LaGuardia Airport combined.
On Independence Day, Americans will enjoy 150 million hot dogs – enough to stretch from D.C. to L.A. over five times.
During Hot Dog Season – Memorial Day to Labor Day – Americans typically consume 7 billion hot dogs – or 818 hot dogs consumed every second during that period.
U.S. soldiers in military posts around the world – from Fort Meyers in Arlington, Va. to Okinawa, Japan to Aqaba, Jordon – consumed 2.4 million hot dogs last year.

Grilling 101 Basics for Beginners

TOOLS
Make sure you're equipped with these master grillers' tools of the trade:
Tongs or spatula: for turning grilled foods
Disposable aluminum tray: for heating side foods like baked beans
Wire grill brush: for cleaning grill
Insulated, flame-retardant mitts: for handling hot coals and grill
Long-handled tongs: for handling briquets
HOW TO GRILL
Keep food from sticking by rubbing grill with vegetable oil or non-stick cooking spray.
Leaving space around each food item on the grill allows for even cooking and smoke penetration.
Turn meat just once on the grill.
Use tongs or a spatula to turn food. Hot dogs can lose moisture and flavorful juices when pierced by a fork.
Keep a spray bottle filled with water handy so you can spritz flare-ups, which can blacken your food.
Brush the grilling surface (once it's cooled) with a wired brush to remove any stuck on food.

Mini Hot Dogs with Caesar Salad Slaw

Ingredients:
1 egg yolk
1 drained anchovy fillet, finely chopped
1 tbs finely grated parmesan
1 tbs olive oil
2 tsp fresh lemon juice
1/2 tsp Dijon mustard
1/2 garlic clove, crushed
2 cups finely shredded cos lettuce
1 cup finely shredded white cabbage
1 x 12 pkt Woolworths Bake at Home white buffet rolls
1 tsp olive oil
12 Peppercorn extra-lean beef chipolatas
Butter, at room temperature
Directions:
Combine the egg yolk, anchovy, parmesan, oil, lemon juice, mustard and garlic in a bowl. Season with salt and pepper.
Place the lettuce and cabbage in a bowl. Add the dressing, reserving 1 tablespoon. Gently toss until just combined.
Heat the oil in a non-stick frying pan over medium heat. Add the chipolatas and cook, turning, for 8-10 minutes or until cooked.
Meanwhile, warm the rolls following packet directions. Make a lengthways cut in the side of each roll (do not cut all the way through).
Spread the inside of each roll with butter. Divide the lettuce mixture among the rolls and top with a chipolata. Drizzle over a little of the reserved dressing to serve.

Mediterranean Hot Dogs

Ingredients:
4 good-quality lean beef sausages
1/4 cup low-fat natural yoghurt
2 tsp fresh lemon juice
1 tbs finely chopped fresh mint
Salt & freshly ground black pepper
1 large baguette (French breadstick), to serve
2 tbs bought reduced-fat hummus
8 baby cos leaves, washed, dried
1/4 cup drained semi-dried tomatoes, drained on paper towel
Directions:
Preheat a barbecue grill or chargrill pan on medium. Cook sausages on preheated grill, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.
Meanwhile, combine the yoghurt, lemon juice and mint in a small bowl. Taste and season with salt and pepper.
Use a large serrated knife to cut the baguette crossways into 4 equal portions. Make a lengthways cut in the side of each baguette (do not cut all the way through). Spread the inside of each baguette with hummus. Divide the lettuce, sausages and semi-dried tomatoes among the baguettes. Top with yoghurt mixture and serve immediately.

Never Thought I Would

Never thought I would see the day, when you have two women having a hot dog eating contest.
Don't know who won, don't know how many hot dogs they each had. I just know it is a funny picture of two women eating hot dogs.

The Hot Dog Professor

Do you need a degree to run a hot dog cart? Mark Reitman, the founder of Hot Dog University in Milwaukee, thinks so. For $300, the former elementary school teacher and guidance counselor with a fondness for Chicago-style hot dogs, offers aspiring vendors a hands-on, two-day course on the ins and outs of the mobile food business. Six to eight students at a time participate in a course, and Reitman, who launched the business in June, 2006, says it is profitable and plans to expand it.
On the first day of the program, participants learn the basics in a classroom setting—from getting the right licenses to finding a prime location. On the second day, Reitman brings the class into the field to run a cart and sell hot dogs themselves. He bases his coursework on his three years of experience moonlighting as a vendor at a mall in Wisconsin. (The opening of the mall's food court prompted him to try his hand at instruction.)
The beauty of the course, say graduates, resides in its affordability, lessons in the basics of the hot dog business, and tips that are applicable to other food businesses (BusinessWeek.com, 12/17/07). Former students such as Dan Council, who plans to forgo traditional retirement to sell hot dogs to fishermen from his boat on Lake Wisconsin, credit Reitman with helping them build a foundation for a successful business.
A few tips from Reitman, the self-proclaimed PhD and professor of hot dogs, follow:
Find a prime location.. Pick a spot with few competitors, plenty of foot traffic, and zoning that allows you to sell your products without cumbersome restrictions.
Keep your menu simple. Whether you are running a food business or a store, you want to avoid bringing in a large inventory that may not sell. The simpler your offerings, the less complicated and less costly it will be to run your business. For example, Brad Bailey and Paul Frautschi, both recent HDU graduates, originally offered dozens of items on their menu, but say customers were overwhelmed by the choices. Now the duo, which runs Mad Dogs in Madison, Wis., offers only the basics and expects to make a profit in 2008.
Find ways to advertise for free. A proponent of providing authentic, high-quality products, Reitman wants his students to make sure clients know how good the hot dogs they're selling really are. One way he suggests doing that is by using free materials from vendors. For example, if you're selling Nathan's (NATH) hot dogs, then you could put a Nathan's umbrella and sign on your cart. This way, customers will associate your cart with an already established brand's hot dogs.
Put on a good show. Having a hot dog cart or stand is not the same as owning a gourmet restaurant. But it is still a service business. "You're on stage when you're running a hot dog stand," says Bailey. "You have to have a personality or people won't come back." He adds that if you're generally unhappy, then the food service industry is not for you.
Appeal to the senses. A major focus of Hot Dog University is having students pick up marketing tricks. Reitman covers how hot dog vendors must use sight, smell, sound, and taste to attract customers (BusinessWeek.com, 3/15/06). The logos and brand colors on the cart's signage draw attention through sight. To appeal to one's sense of smell, Reitman suggests grilling onions on the cart. For sound, he has students play what he calls "happy-feet music," anything that gets toes tapping and makes waiting in line seem more pleasurable. This, in turn, helps lure people again with sight. "It's a mob mentality," says Reitman. "If you see a lot of people in line, you think it must be good."
Of course, a customer's sense of taste is also crucial. One trick Council used to introduce those in his small town of Lodi, Wis., to Chicago-style hot dogs was to give them away at first. He was confident if they tasted the product, they would be hooked and would return as paying customers.
Pay attention to industry trends. Even if you're launching or maintaining a side business, you can still uncover new revenue streams. Reitman notes that there is a demand for carts at seemingly unlikely events such as weddings.

Di Meglio is a reporter for BusinessWeek Online in Fort Lee, N.J.

Chili Dog Fries

Ingredients:
4 cups frozen french-fried potatoes
1 carton (15 ounces) fat-free vegetarian chili
5 hot dogs, halved lengthwise and sliced
1/2 cup chopped onion
1 cup (4 ounces) shredded cheddar cheese

Directions:
Prepare fries according to package directions. Meanwhile, in a microwave-safe dish, combine the chili, hot dogs and onion. Cover and microwave on high for 5-6 minutes or until heated through, stirring once. Serve over fries; sprinkle with cheese. Yield: 4 servings

Why Do Hot Dogs and Buns Come in Different Quantities

Why do hot dogs and buns come in different amounts?
How come they don't have the same amount?
Why do i need to throw out the extra buns into the freezer with the hot dogs?

Haute Dogs

Where to find the quintessential New York summertime nosh.
By Robin Raisfeld & Rob Patronite
1. Gray’s Papaya Slim and snappy, the best of the papaya posse. 402 Sixth Ave., at 8th St.; 212-260-3532
2. Katz’s Classic deli hot dog, classic deli setting. 205 E. Houston st., at Ludlow St.; 212-254-2246
3. Shake Shack Dressed-to-the-nines Chicago style. in Madison Square Park
4. Schnäck Eight types of wieners, some from legendary Bronx sausage-maker Stahl-Meyer. 122 Union St., nr. Columbia St., Carroll Gardens, Brooklyn; 718-855-2879
5. F&B Fancy-pants Euro-hot dogs in many guises. 269 W. 23rd St., nr. Eighth Ave.; 646-486-4441
6. Hallo Berlin Pushcart A street-food frank you can eat without signing a living will. Fifth Ave. at 54th St.

Worlds Longest Hot Dog

The World's Longest Hot Dog created was 60m (196.85 ft), and rested within a 60.3m bun. The hot dog was prepared by Shizuoka Meat Producers for the All-Japan Bread Association who baked the bun, and coordinated the event, which included the official measurement for the World Record. The hot dog and bun were the center of a media event in celebration of the Association's 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel, Tokyo, Japan.

A HOT DOG PROGRAM

How about a hot dog for lunch? A HOT DOG PROGRAM is an all-American celebration of those fabulous and phenomenally popular little sausages in their soft little buns. Whether you like your hot dog with mustard and sauerkraut, chili and cheese, or with the "works," this program is sure to please.
From a Fourth of July hot dog-eating contest at Coney Island to a gourmet reindeer-dog vendor at the start of the Iditarod sled dog race, A HOT DOG PROGRAM, produced by WQED Pittsburgh, visits some of the country's coolest hot dog places. During the one-hour documentary, we find out what makes a Chicago-style hot dog, go inside a giant hot-dog-shaped building, stop at some late-night stands and see how hot dogs are made.
A HOT DOG PROGRAM travels across the country to visit outstanding hot dog shops like Pink's in Hollywood - where a spot on the "wall of fame" is proof that you've made it, but it's the hot dogs that have made Pink's an institution since 1939. We go from Frank's Hot Dogs (where you can get a Slaw Dog) in Columbia, S.C., to the Original Hot Dog Shop in Pittsburgh to Slots-A-Fun on the strip in Las Vegas, where the wieners are as amazing as the city itself.A HOT DOG PROGRAM looks at secret sauces, countless condiments and talks to some hot dog connoisseurs along the way. On Wednesday evenings at Law Dogs in Los Angeles, Jesùs Perez offers free legal advice to customers while they sample the stand's specialties - appropriately titled "the Judge" and "the Plaintiff." In Chicago, which may be the hot dog capital, we meet Loyola University psychology professors Rich Bowen and Dick Fay, authors of the rare out-of-print guide titled HOT DOG CHICAGO. These two sausage specialists take us on a tour of their favorite Windy City hot dog spots and philosophize about Chicago dogs.
In Fairfield, Connecticut, Gary Zemola, a.k.a. "The Super Duper Weenie Man," a graduate of the Culinary Institute of America, sells "killer dogs" out of a GMC Stepvan just off Interstate 95. Customers cheer for his homemade relishes and specialty hot dogs - called things like the "New Yorker" and the "New Englander." Zemola, who has a passion for his product, also has a pet peeve: "People will order the most loaded hot dogs you can get and an order of fries. Then I hear 'diet soda' and the hair on my neck goes up. Diet doesn't exist here," says Zemola. "You're here to splurge, you're here to relax, enjoy!" Enough said.A HOT DOG PROGRAM is a fun look at some hot dog history, a guide to some of the finest hot dog houses in the country, and an unabashedly friendly look at these finely ground sausages and their fans."This program is an explosion of people talking about a food that seems to be a beloved part of the American diet. It's perfect summertime TV," said award-winning producer Rick Sebak of WQED Pittsburgh. "I've always loved hot dogs myself, and there are obviously a lot of people out there who agree with me. I ate at least one hot dog at all the places we visited across the country, and it's impossible to say which was best. What we've tried to do with this program is celebrate family-owned places, incredible local loyalties and a diversity of condiments. And I end up loving hot dogs more than ever."During his travels for A HOT DOG PROGRAM, Sebak took time away from his duties on the hot dog documentary to ride a few old wooden roller coasters and drive vintage bumper cars in preparation for GREAT OLD AMUSEMENT PARKS, which he calls a "scrapbook documentary." GREAT OLD AMUSEMENT PARKS celebrates some of the pre-Disney parks that are still thriving as well as a few parks that are gone.A HOT DOG PROGRAM is a production of WQED Pittsburgh. Funding for this program was made possible by the Corporation for Public Broadcasting, Public Broadcasting Service and public television viewers. Producer/Writer/Narrator is Rick Sebak; Associate Producer is Nancy Coates Greenwood; Editor is Dickran Manoogian; Executive Producer is Deborah Acklin.
Did you like the show? Let Rick know.
Would you like to buy this video? It is available at Shop WQED.

Hot Dog Boy

Hot Dog Boy
Video sent by danieljessop

the advert explains it self

Hot Dog Cool Facts

New Yorkers consume more hot dogs than any other city – beating out Chicago and Los Angeles.
On Independence Day, Americans will enjoy 150 million hot dogs – enough to stretch from D.C. to L.A. over five times.
During Hot Dog Season – Memorial Day to Labor Day – Americans typically consume 7 billion hot dogs – or 818 hot dogs consumed every second during that period.
According to data ending Dec. 24, 2006, more than 730 million packages of hot dogs were sold at retail stores, not including Wal-Mart, which does not report sales data. That number represents more than $1.5 billion in retail sales.
How many hot dogs did you have?

Hot Dogs, All Grown Up

Hot Dogs All Grown Up
By Steve Viuker,
Special to TheStreet.com
The Frank Dog, A Beefy Classic
Summer's certainly the time for dining al fresco, although it need not be at a fancy cafe table or on a linen picnic blanket. Indeed, some of the season's finest offerings can be eaten out of hand: a hot dog and an ice-cream cone Food snobs, put those noses back down: The latest offerings in both these worlds are increasingly upscale, organic and lovingly hand-crafted.
Americans eat almost $2 billion worth of hot dogs a year. However, in the past four years sales of packaged organic hot dogs have increased sharply. Although they've been around for at least a decade, this new breed of hot dogs tastes better.
And they're better for you -- instead of relying on sodium nitrates for color, texture and shelf life, organic hot dog makers substitute celery juice, lactic acid and sea salt.
The amount of packaged hot dogs sold has dropped by more than 6% over the past four years, to 772.4 million pounds from 825.8 million pounds. Organic hot dogs, although still a tiny slice of the market, have boomed -- during the same period, the number of pounds sold has increased 21% to 1.2 million.
These are boutique hot dogs, made in smaller batches from nearby herds, in keeping with the local, sustainable food trend as a better economic and social choice than mass-marketed foods.

Chicago Dog Salad

Ingredients:
1/4 cup yellow mustard
2 tablespoons vinegar, eyeball it
1 rounded teaspoon sugar
4 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
1 romaine heart, shredded
2 vine ripe tomatoes, diced
3 large half sour or garlic pickles, chopped
Salt and pepper
8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced hot dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
Mound up the salad on plates, top with seared hot dogs, and serve.

Corn Dogs with Spicy Green Onion Dipping Sauce

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin Pinch cayenne
1 cup buttermilk, or more if needed
2 large eggs, beaten
2 tablespoons vegetable oil, plus more for frying
1/4 cup grated yellow onions
2 jalapenos, stemmed, seeded, and minced
3/4 cup grated Cheddar
12 hot dogs or sausages, skewered on thick wooden sticks
1/2 red cabbage, shredded, for garnish Spicy Green Onion Dipping Sauce, recipe follows

In a large bowl, combine the dry ingredients. Add the buttermilk, eggs, and 2 tablespoons of the oil and stir to combine. Fold in the onions, jalapenos, and cheese.
In a large pot or electric fryer, heat enough oil to come halfway up the sides to 360 degrees F.
One at a time, while holding the skewers, dip the hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated hot dogs in batches into the hot oil and cook, turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and season lightly with Essence.
Arrange the corn dogs on a platter with shredded red cabbage and pass the dipping sauce on the side. Serve hot.

Spicy Green Onion Dipping Sauce:
1 large egg*
1 tablespoon Creole or other whole grain mustard
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1 cup vegetable oil
1/4 cup chopped green onions
In a food processor or blender, combine the egg, mustard, garlic, lemon juice, hot sauce and salt and process until smooth. With the machine running and in a steady stream, add the vegetable and olive oil and process until emulsified.
Pour into a decorative bowl and fold in the green onions. Adjust the seasoning to taste. Cover and refrigerate for 1 hour before serving. (The sauce will keep, covered and refrigerated, for up to 24 hours.)
Yield: about 1 1/4 cups
*RAW EGG WARNINGFood Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Wrigley Field Chicago-Style Grill Cart Hot Dog

Hot dogs and Buns:
All beef hot dogs, as needed Poppy seed buns, as needed
Wrigley-Style Toppings:
Grilled sliced onions, as needed
Diced tomatoes, as needed
Mild banana peppers, as needed
Sweet relish, as needed Catsup, as
needed Mustard, as needed
Celery salt, as needed
Grill the hot dogs until well browned and hot.
Transfer the hot dogs to buns and top with the toppings of your choice.

Raw Materials

The primary ingredient in hot dogs is the meat. The U.S. Department of Agriculture requires that meats used for hot dogs must be the same type of quality ground meat sold in supermarkets. While pork is most often used, other types may be used such as beef, chicken or turkey. Sometimes variety meats like livers are used however, the hot dog producers must clearly label the product with the statement "with variety meats" or "with meat by-products." The proteins and fats of which meats are composed are responsible for meat characteristics. For example myofibrillar proteins give meat its texture and structure. Myoglobin and hemoglobin proteins create the natural color of the meat. Fats in the meat give the characteristic flavor.
During processing, the meat is mixed with a curing solution to improve the taste and increase the shelf life. A major ingredient in this curing solution is salt. It is used to make the meat easier to work with, improve flavor, and inhibit bacterial growth. Water is another component of the curing solution. It has a variety of functions including helping create the necessary meat emulsion and adding to the meat's juiciness. Sodium nitrite is included in the curing solution to retard the development of rancidity and stabilize the meat color. Curing accelerators such as sodium ascorbate or sodium erythorbate may also be added to preserve the color of the meat during storage.

History of Hot Dogs

History of Hot Dogs
The technology for making hot dogs and sausages was developed thousands of years ago. This makes these products one of the oldest forms of processed food. The earliest record of a hot dog type product dates back to 1500 B.C. in Babylonia. Sausages were mentioned in Homer's Odyssey written during the ninth century B.C. These early forms of hot dogs were made by grinding up meat, stuffing it in animal intestine and cooking it over a fire.
The exact origin of the product we call a hot dog is debated. Some claim that it was first developed in Frankfurt, Germany, in 1484. Others claim that it was developed in Vienna, Austria, and suggest that the term wiener reflects this point. Still others suggest that it was not developed until the late 1600s when Johann Georghehner (who was from Coburg, Germany) produced a sausage product known as the dachshund sausage.
In 1852, a butchers' guild in Frankfurt produced a spiced, smoked sausage product which they named frankfurter after their hometown. It was slightly curved in shape and was often called the dachshund sausage. The product was brought over to America by Charles Feltman and Antoine Feuchtwanger. Feltman sold frankfurters and sauerkraut from a pushcart in New York's Coney Island. He opened up the first Coney Island hot dog stand in 1871. Shortly thereafter, he started selling the frankfurters with milk rolls, which were the precursors to hot dog buns. The buns that we use today were probably first introduced in St. Louis by Feuchtwanger in 1904. He was a sausage concessionaire who loaned white gloves to his customers to hold the hot sausages. Since most of his customers did not return his gloves he worked with a baker to develop a bun, which people could use to hold their sausages.
In 1893, sausages became a popular food at baseball parks. They were first introduced in the St. Louis Browns ballpark and then spread to the rest of baseball. The term hot dog was coined in 1901 by a sports cartoonist named Tad Dorgan. He was at the New York Polo Grounds, where he had heard some vendors selling red hot dachshund sausages. This prompted him to draw a cartoon of a real dachshund covered with mustard on a bun. Since he did not know how to spell dachshund he wrote on the caption "get your hot dogs." The cartoon was a hit and the name persisted.

Mini Hot Dogs in Cheddar Buns

1 1/4 cups water
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
1 1/2 cups all-purpose flour
5 large eggs1/4 lb extra-sharp Cheddar, coarsely grated (2 cups)
1 (12-oz) package cocktail hot dogs
Special equipment: a large sealable plastic bag (not pleated)
Accompaniments: yellow mustard and/or ketchup



Bring water, butter, and salt to a boil in a 4-quart heavy saucepan over moderate heat. Reduce heat to low and add flour all at once, then cook, beating with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
Transfer mixture to a bowl, then cool slightly. Add eggs 1 at a time, beating well with an electric mixer at medium-high speed (or beating vigorously with wooden spoon) after each addition (batter will be stiff). Add cheese and beat until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly butter 2 large baking sheets.
Snip off 1 corner of plastic bag to create a 1-inch opening and transfer cheese mixture to bag, pressing out excess air. Twist bag firmly just above filling, then pipe 18 to 20 (2 1/2- by 1- by 3/4-inch) lengths, about 2 inches apart, onto each baking sheet.
Bake, switching position of sheets halfway through baking, until buns are puffed and pale golden, about 30 minutes total.
Make 1 1/2-inch lengthwise slits in tops of buns with a sharp paring knife and let dry in turned-off oven 10 minutes.
While buns dry, heat a dry well-seasoned grill pan or heavy skillet over high heat until it smokes. Reduce heat to moderate and cook hot dogs, turning, until heated through and golden brown, about 5 minutes.
Remove buns from oven and nestle a hot dogs in each opening.
Cooks' note: Buns can be made (and dried) 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 375°F oven.

I Recommend.......

I often get asked "what kind of hot dog stuffer should I get for my home", or "what kind do you use"?
There are allot of different kinds out there from under $20.00 to over $1000.00. They are all good, but the one which I enjoy using the most is the one below. It is electronic and and you don't have to use one hand to stuff the meat into the machine, it gives you the ability to form the meat as it comes out with both hands.

Hot-Dog-a-Bobs

Great recipe to do with the kids tonight. Have a happy and healthy New Years.

Thread chunks of hot dog on skewers, alternating them with chunks of dill pickle, whole grape tomatoes and defrosted Tater Tots. Spray the grill with cooking spray and grill until the Tots are crisp and the hot dogs are hot. Drizzle with yellow mustard and ketchup and serve.

From Every Day with Rachael Ray

Hot Dog and Pea Soup

1 tablespoon olive oil
1/2 large onion, diced
8 hot dogs, cut crosswise into 1-inch rounds
6 cups chicken stock
2 cups fresh or thawed frozen peas
2 medium potatoes, peeled and diced Salt
2 tablespoons chopped fresh mint leaves

In a saucepan over medium-high heat, add the olive oil and heat. Add the onion and saute until softened, about 5 minutes. Add the hot dogs and cook another 2 minutes, or until the hot dogs start to brown. Add the stock, peas, and potatoes and bring to a simmer. Simmer until the potatoes are tender, about 15 minutes. Season, to taste, with salt. Just before serving, sprinkle with fresh mint.

Recipe courtesy Emeril Lagasse

Hot Dog Places

I am posting a place in the right hand side column for favorite Hot Dog Places.
Send me a e-mail with a link of your favorite Hot Dog Place.I am starting off with the famous Papaya King in NYC

Grilled Hot Dogs w/Mango Chutney and Red Onion Relish

Ingredients

1 (9-ounce) jar mango chutney (such as Major Grey's), any large pieces chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard plus additional for serving
8 beef hot dogs
8 hot dog buns, opened

Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. Do ahead. Can be made 1 day ahead. Cover; chill.Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve, eat and enjoy.

Caramelized Onions on My Hot-Dog

I often put caramelized onions on my Hot Dogs. People always tell me that you can only use Vidalia onions to caramelize and put on your Hot Dog. My response is you can use any type you want. I use an assortment of red, yellow and Vidalia's. The way I caramelize them is, I stand the onion up on its roots, slice it down the middle, then lie them face down and slice it thin. Put a little oil in a pan and saute them up (I do not put any thing else in, no sugar, no butter).
I am off to make some Hot Dogs right now.

Who thinks that all hot dogs have to be eaten with everything on them. Can't a hot dog stand on it's own laurels? If you go to Grays Papaya on the upper west side in Manhattan (corner of 72 & Broadway) I think that the only condiment for a hot dog is mustard. I've seen people putting almost everything on a hot dog. I've been to Chicago and they feel the need to put on top of every hot dog a pickle, I like pickles don't get me wrong, but I like them on the side not on top of my hot dog. I want to start a movement for pure dogs, nothing on top only on the side.

John Denver CO

Today's Hot-Dog 12-26-2007

Today I had this Hot Dog. Regular Hot Dog with spicey mustered and sauerkraut. The Hot Dog had nice crunch to it after biting it. The bun was not the best one I had. I made this one on my grill. When you make your Hot Dog, heat the sauerkraut up before you put it on.