Text 1200, 74 rader
Skriven 2010-09-07 06:42:00 av Dave Drum (44972.cooking)
   Kommentar till text 1068 av MANNY ROTHSTEIN (1:123/140)
Ärende: Dirty Water Dogs
========================
-=> MANNY ROTHSTEIN wrote to STEPHEN HAFFLY <=-

 -> SH> Also, some of the sites say that the best ones are the natural
 -> casing hot dogs, as they have a snap to them when eaten.  The
 -> caseless ones are viewed by some of the various site authors
 -> as inferior, but one cannot get a kosher hot dog with natural
 -> casing since the casing is a pork product.

 MR> After reading your post, I did my own quick Goggle search and found
 MR> hot dogs made with both beef and lamb casings. So theoretically a
 MR> kosher hot dog could be made with a natural casing, but the only
 MR> kosher hot dog with a casing that I could find was made with
 MR> an artificial casing. Go figure.

Collagen is a lot easier (and less $$$) to obtain in Kosher and commercial
quantity than sheep casings. But, some places *do* go to the trouble ... and
charge a premium price for their product. As I told Steve, I have a (partial
now) package of hot dogs from the Romanian Kosher Sausage Co. on N. Clark in
Chicago. Not because they are Kosher, as I am not a religionist and do not
worry about religious dietary strictures. I got them because they are a
superior natural casing hot dog.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Romanian Sausages (Mititei)
 Categories: Sausages, Beef, Herbs, Preserving
      Yield: 12 servings

      5 cl Garlic; peeled
    1/4 c  Water
      1 lb Ground chuck
    2/3 lb Coarse ground pork
      1 ts Baking soda
  1 1/2 ts Salt
      1 ts Black pepper
    1/2 ts Dried thyme; whole
    1/2 ts Dried basil
    1/2 c  Beef stock
 
  Crush the garlic well in the water, using a fork. Stir the
  meat, baking soda, seasonings, and garlic puree together.
  Add Beef Stock and mix well. 

  For each sausage, take 1/3 cup of the meat mixture, and roll
  between the palms of your hands into a sausage shape about 4
  inches long. Place sausages side by side in a container and
  cover. Refrigerate overnight so that the flavors can blend.

  These are excellent on the grill. They may also be broiled
  or baked in the oven. Broil the sausages about 3 minutes per
  side until cooked through and browned..

  HINT: When hand rolling sausages or meatballs of any kind,
  keep a small bowl of water near you so that you can keep
  your hands a bit wet. This way the meat will not stick to
  your hands.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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