Text 1086, 97 rader
Skriven 2010-09-05 22:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Dirty Water Dogs
========================
-=> Quoting Manny Rothstein to Stephen Haffly <=-

 MR> hot dogs made with both beef and lamb casings. So theoretically
 MR> a kosher hot dog could be made with a natural casing

A beef casing would make for a really big, thick wiener!

Dave S. has some expertise in this area but he is AWOL.

I found this at www.fao.org....

Pig stomachs are used for stuffing head cheeses.

Pig small intestines are as narrow as 28 mm up to 42mm in diameter
and are used for fresh sausages, chorizos, frankfurters etc.

The pig's large intestines are larger and used for stuffing liver
sausages, some salamis etc.

Pig bungs vary from 30 to more than 50 mm and are primarily used for
liverwurst, cervelat, dry sausages etc.

BEEF CASINGS

The small intestines of cattle have an average diameter of 5 to 6
cm. and are used for stuffing ring sausages, all beef sausages in
Near East countries etc.

Beef bungs have a diameter of 76 to 102 mm and are used for
capicola, large bologna etc.

Beef middles are used for salamis and other large-diameter sausage
products.

Beef bladders are used for mortadellas.

SHEEP AND GOAT CASINGS are 16 to 25 mm and used for frankfurters and
wieners.

Sheep fore-stomachs are used for haggis.
  
Sewn beef middles are made by sewing two or more pieces of beef
middles together. They are used for stuffing different fresh or
semidry salamis, bologna etc. They are made in different diameters
with stuffing capacity from 0.7 to 2 kg.

Speaking of hotdogs, I recently purchased some dinner rolls that
were shaped like little hotdog buns. Thinking about the current
mini-hamburger or slider craze I wanted some mini wieners to go with
the rolls. But not those obnoxious canned vienna sausages. I ended
up buying smokies and cutting them in thirds after they had been
steamed. Made little tiny hotdogs with the usual condiments; somehow
those cute little things tasted better than the big ones.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jennifer Sandberg's Burrito Dogs
 Categories: Tex-mex, Tortillas, Cheese, Grill, Beans
      Yield: 8 servings
 
     16 oz Refried beans
     10 oz Enchilada sauce
    1/3 c  Chopped green onions
      3    Cloves minced garlic
      8 lg Corn tortillas
      1 c  Cheddar cheese, shredded
      1 lb Hot dogs
 
  In a small bowl combine beans, 1/3 cup enchilada sauce, green
  onions and garlic. Lay tortillas flat; spread with equal portions
  of bean mixture. Sprinkle with cheese; set aside. Grill hot dogs.
  Place each on a tortilla. Fold edges over hot dogs at ends and one
  side.  Roll up. Brush all over with enchilada sauce; wrap in foil.
  Grill, turning occasionally, 10-15 min. Under broiler: don't wrap
  in foil. Broil just until heated.
  
  NOTES: I don't precook the hot dogs. I wrap them in the tortillas
  with the bean mixture. Put a little enchilada sauce in the bottom
  of a 13x9" baking pan. Lay the filled tortillas in the pan. Pour
  the remaining enchilada sauce evenly over, sprinkle with more
  cheese and cover. Bake in 350 degree oven for about 30 min. or
  until heated through.
  
  Jennifer Sandberg

MMMMM

Cheers

YK Jim


... Proper hot dog relish is a completely unnatural shade of neon green

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