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| | HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGESPage 1 of 1 | Okay, we have burgers, fries, deviled eggs, crab cakes and cheesecakes being talked about; someone said we needed a Hot Dog thread and I agree. There are so many creative ways to make a Hot Dog. I am not a fan of any kind of ketchup with them, but we will not knock those who are. Everyone has their own tastebuds to please. I believe in equal pleasing! LOL
Personally, a Hot Dog to me is only made with Polish Sausage (especially if it has jalapenos and/or cheese), or those fat Hebrew National all beef kosher dogs that come 4 to a pack, not the skinny ones. Though, I have been intrigued by Koegel's Vienna Dogs with the thin skin that snaps when bitten into. In Michigan there is the Flint Style Dog vs the Detroit Style Dog and as far as Michiganders are concerned, you can only drink a Vernors Gingerale or a Faygo Red Pop with them. I didn't grow up here, so the drink isn't going to happen. I don't like either of those, but both style of Dogs are good, however I prefer the Detroit Style. No matter what style of dog, only Yellow American Mustard will do for a Dog.
Okay, my all time favorite, not to be beaten, the
Chicago Dog
Polish grilled dog
Poppyseed bun
yellow mustard
sport peppers (has to be sport and they are hard to come by)
neon green semi-sweet and savory pickle relish aka Atomic Relish (because it glowed)
ripe red tomato wedges
chopped onion
garlic dill pickle spear
celery salt/sweet paprika mix
I melt and swoon for this Dog... My eyes are watering up now!
Texas Chili Dog
Hebrew National All Beef Dog, boiled or steamed
Plain bun
yellow mustard, generous amount
topped with Texas style beef chili (chili con carne with lots of thick dark red gravy)
shredded sharp cheddar cheese
a pile of diced onions
No knife and fork allowed.
Flint Style Coney
Koegel's Beef Dog, roller grilled
plain bun
I copied this from a Flint, MI article
1 to 1 ½ LB of Finely Ground Beef
2 tbs Butter
2 tbs Shortening
1 ts Garlic Powder
3/8 ts Black Pepper
2 tbs Chili Powder
1 tbs Onion Powder
2 tbs Mustard Powder
¾ to 1 cup Water
12 All Beef Hot Dogs
12 Hot Dog Buns
Mustard
Chopped Onions
Over medium heat in an aluminum, cast iron, or stainless steel frying pan (do not use a Teflon frying pan)
Add butter, shortening, and ground beef.
As the ground beef begins to brown, use a pastry cutter or similar utensil to further chop the ground beef, as it is important to have an ultra fine consistency.
It must not be lumpy.
As the ground beef browns you will want to drain the excess fat and moisture from time to time.
When the ground beef is sufficiently browned add the garlic powder, black pepper, chili powder, onion powder, and mustard powder.
Gently blend these spices into the ground beef, then immediately add the water.
Reduce heat slightly and let simmer stirring occasionally until the mixture has a dry consistency.
You’ve just made your Flint Style Coney Island Sauce.
For an authentic Flint Style Coney Island your “All Beef” hot dogs will need to be either pan fried or cooked in a roller type hot dog cooker. Do not boil, bake, or steam the hot dogs. These may seem like a small details, they’re not! The taste is very different.
You will also need to warm the hot dog buns. Again, for an authentic Flint Style Coney Island your choice of bun is very important. Only use plain white hot dog buns, you know the kind.
Now comes the good part. Put the hot dogs on the buns and top with the sauce.
Detroit Style Dog
Koegel's Dog, steamed
Steamed bun
the sauce is basically the same, except a mild chili gravy is made on the side, with flour, and the fine ground beef mixture is added. The Dog is dressed with mild cheddar or American cheese and onion. Very similar to a Texas Dog, but less robust in flavor.
I love a plain old Hot Dog too. Plain bun, lots of yellow mustard, a pile of diced onions and the grilled, boiled or steamed dog. When I was a kid, we would hold then with a fork over the gas stove burner and blacken them. We ruined a lot of forks.
I can't leave out one of my old favorites, the Corny Dog. I sure love Texas State Fair Corny Dogs and they are made with Chicken Dogs. It is the only way I like a Chicken Dog, but a Corn Dog not chicken, just isn't a Corn Dog. It doesn't taste like chicken and it is the same color as all dogs, but a chicken dog has the right flavor for that brown crunchy outside, tender inside, yummy cornbread kozy surrounding it; all on a stick! I have to have these with pale tender seasoned fries and lots of Yellow Mustard. And a big frosty mug of Frosty Root Beer mmmmmmmmm uh mmmmmmmmmmm Now I am drooling!
SS :-) | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/23/2012 5:57:00 PM | I had some tasty Roasted Garlic and Mozzerella Chicken Sausages at a friends the other day.....I'll definately be buying some!!
I have never "measured" any ingredients in my Coney Sauce...
I usually make up about 5 pounds at a time and freeze in containers.
Brown 5 pounds of burger, 4 cloves minced garlic and 2 large finely diced onions in large dutch oven.....
do as Salmon says and make sure the meat is a fine consistency.......drain grease
you can use just 1 pound of burger, 1 clove garlic and 1 medium onion if you want a smaller batch.
add: vary ingredients to your taste, I prefer a spicy sauce so I'm heavy handed with all the spices
garlic powder
chili powder
mustard powder
black pepper
cajun seasoning
paprika
ground ginger
and enough ketchup to hold all together (for even more of a "bite" - use picante ketchup)
let simmer for an hour to blend flavors | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/23/2012 6:18:54 PM | MsMicki, my daughter would LOVE that! But not as a Coney Sauce. She would want it on a toasted bun as Sloppy Joe's.
She was a Sloppy Joe freak when she was growing up and it was funny because no one else cared for them, so I would make them up on occasion just for her. My boys didn't mind eating them if I made about 5# each homemade french fries and homemade onion rings. My youngest would even volunteer to cut the onions, if I would make the rings. He would put on a pair of small yellow goggles and a clothespin on his nose and laugh like a donkey just to make us crack up. That kid.... I have pictures of him doing it.
It took me a while to find out how to make a Sloppy Joe the way she loved it. I found out she wanted it with a ton of ketchup so it was ultra sweet, but also with lots of spice. She liked it more sauce than meat, by a long shot. She would look like that cartoon dog that shot up into the air, then floated down with a happy sigh, when he got kibble snacks.
SS :-) | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/23/2012 7:10:31 PM | Okay, another Dog
Double Dog Dare You Dog
Hebrew National fat Dogs
Smokey Pepper Bacon
4" x 1" slices of Habanero Cheddar Cheese
Horseradish Yellow Mustard or Chinese Hot Mustard
Hot Smokey Chipotle BBQ Sauce, warm
Grilled sliced hot Onions and sliced hot Chili Peppers
Buns, toasted
Cut a 4" slice into the center of each dog, then wrap it with a slice of bacon, leaving room to push the cheese slice into it later.
Grill the dogs until the bacon is crisping, then begin basting with BBQ sauce. When they are about ready, push a slice of cheese into the hole you sliced into the center of the dog and baste and grill until the cheese starts melting.
Spread the bun with the horseradish mustard, add BBQ sauce, dog, grilled onions and chili peppers and more BBQ sauce. MMMMM MMM
SS :-) | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/23/2012 9:19:48 PM | depending on what way i make my hotdogs governs my choice of weinies...if i do dogs with kraut, then i use european type weiners...
salmon...i also do a bacon dog with cheese...mine are a little different tho...for these i use the burns brand ball park franks i think...or jumbo weiners...i dont bamember...if i see the package i will remember...but they are extra fat weiners...
i spiral wrap a slice of bacon around the weiner and pin both ends with toothpicks...then...into the deep fryer they go...when the bacon looks crisp...fish'em out and drain'em...to dress them up i use dijon mustard, onions, cheddar and relish...if you have the time...make your own buns
needless to say, remove the toothpicks before serving | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/23/2012 9:22:59 PM | | I liked the cheap generic wieners with ketchup and mustard, with a white bun- toasted or not. Can't eat either now (wheat and corn allergy). But- that's what my dad made us when we went home for lunch in elementary school- so it always brings me back to that happy place. Once in a while now I just grill Schnieder's Country Natural weiners, eat them with a fork, and dip them in a mustard/ketchup combo. Making low carb gluten free hot dog buns is just so much work... | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/23/2012 10:44:30 PM | we have a local butcher close by...hes old order mennoite.that makes hot dogs.....his "specials" sell out within an hour...and you can only reserve 2 lbs .......he takes all of his ham, pork beef and bacon trimmings........NOT SCRAP....trimmings for the week........grinds them together with the spices..[which he wont tell anyone....but i know theres onion powder and some red pepper.........plus a lot more]
uses natural caseings and smokes them.................omg are they good!..........a steamed potato roll and some mustard......mebbe some ketchup.......mmmmmmmmmmmm | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/24/2012 6:35:37 AM | | raxars>Does he ship those "Hot Dogs" I would "Love" to buy some...Is there address or email address/Phone No. I can contact him? Please Give!!!! :o) | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/24/2012 2:25:30 PM | IS yes, those sound quite yummy!
Rax, PA Dutch country is known for those kinds of old world gems and we are blessed with you to tell us first hand about them. You would think we would have more of that here, but the Amish that we are heavily populated with are sadly only well known for polluting the land with massive amounts of chemicals to where it affects everyone elses land and all of the natural water (this is a peninsula, we have nothing but water here) and for lying, tricking and cheating every "English" out of every possible dollar. They don't use buggies, they pay a chauffeur to drive them everywhere. I pay such close attention to what people are doing with me and money, but I was once bombarded with 3 men and 4 women Amish all asking, multiple times each and at the same time, for change. I was very careful and never before have I been tricked out of money, but when it was said and done, I was $78 short. I went over it and over it and could never figure it out. They are a nasty angry bunch of people too. Never a nice word or attitude and they abuse each other something terrible.
Anyway, it is Bratwurst time!
When I first moved here I had never seen many bratwurst or knockwurst and it took me a long time to warm up to them, because all I saw cooked by people I came in contact with were literally disgusting. However, being here long enough I have met plenty of people that do cook them well and from them, I learned some really wonderful meals with Bratwurst. I still haven't eaten a lot of knockwurst, maybe once, so any recipes would be very welcomed. There is a whole world of German sausages I know little about. I came from the land of Polish Sausage where Kielbasa is King.
Traditional Sunday Bratwurst Meal
This is my version, but kept to the same style and method, of the traditional Brat Feast in this neck of the woods
You need a heavy Dutch Oven with lid
3# onions, peeled, sliced
1.5# peppers sliced (your choice of hot, mild or mixed)
3 Tbls butter
1 Tbls sugar
herb to flavor, optional (thyme and caraway seeds are good choices)
2# Brats or a 2# ring of Brat Sausage
12 oz. strong flavored yeasty beer
Ready the grill...
You need a baking sheet
5# new potatoes or fingerlings, washed and cut in half
3 Tbls melted butter
salt and pepper
parsley, chopped
You need a skillet
3# Sauerkraut
In a heavy Dutch oven place butter and onion slices. When butter melts, stir to coat the onions, cover and cook on medium heat for 15 minutes. At the same time toss the potatoes with butter, salt and pepper, tent with foil, put the potatoes in the oven to roast at 375F, should take about 30 minutes to be soft.
Add peppers, brats, beer and herbs if using, to the Dutch Oven, cover and cook for another 10 minutes. Uncover, turn over the brats and let cook until the beer has evaporated.
Remove Brats and place on grill to brown well on all sides. Add the sugar to the peppers and onions, mix in well until melted and caramelizing, turn off heat, cover and keep warm. At this time, heat the Sauerkraut.
Everything should be ready about the same time. Place the potatoes in a serving bowl and toss with the parsley.
Serve the Onions and Peppers over the Brat with the sides of Sauerkraut and Potatoes.
This is a pretty good meal and can easily be turned into a Brat on Bun w Onions and Peppers kind of meal.
SS :-) | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/24/2012 3:40:27 PM | | I uses to make a batch of chili and top my hot dog with it and put on some melted cheese. I did what rax did I went to my butcher and had a blend of meat etc made up for me. Home made buns are great. | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/24/2012 6:38:26 PM | sorry...............he doesnt ship any....he only makes around 15..20 lbs of then every week....and they go fast.......i havnt had any for a couple of months......i'll proubly have to wait a while to even get on the list again...though sometimes i can get there at the right time and buy a few
SS......your kinda right about SOME of the amish.....they care nothing about anyone but themselves....dont think laws apply to them..................pretty much like segments of every community in the country..........basically boils down to who's honest and who isnt | |
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Blalah
| | Joined: 3/25/2012
Msg: 12 | |
| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/26/2012 8:19:11 PM | 1 Hogie bun
1 Italian sausage
Marinara sauce
Sauteed green bell peppers and onions
Top with mozzarella/parm and toast to melt in oven or broiler
Simple but effective.
I like hotdogs with just your ketchup, mustard, relish and diced onion.
They taste best in the "official" hot dog scenario.
For example. I was with a couple other guys at a SF Giants Baseball game with unbelievable seats and for whatever reason one of them had passes to the "Stadium Club". We went early 'cause they liked to watch batting practice so we had plenty of time to go to the club before the game. It was basically just like sitting at a fine dining restaurant. Without thinking we ordered a bottle of red wine and a shrimp c0cktail from the gay waiter while we looked at the dinner and appetizer menus.
I finally had to slap myself upside the head and say "Hey! Let's finish this crap up fast and go down to our seats at field level and get a dog, peanuts and a beer. We're at a ball game!"
An "official" hog dog venue. | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 6/26/2012 8:47:49 PM | that's my favorite Blalah........but it's got to be Hot Italian Sausage.
I make what we call "Grinders".......
which is the hot sausage taken out of the casings, cooked up and add the sauteed onions and peppers and the marinara sauce and serve it "Sloppy Joe" style on a Hogie.
For an extra kick......do half Chirizo and half Hot Italian!! | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 7/2/2012 9:00:17 AM | My favorite is still a Hormel beef natural casing hot dog in a lightly toasted bun with just mustard, stragely simple but the snap of the skin as you bite into one and the rush of the natural juices over your tongue is simply pleasure unfolding.
I love a good bratwurst as well. | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 7/2/2012 1:48:44 PM | Love Great homemade chili with hot dogs n stemed buns with raw diced onions on top and pickle on the side.
Making extra chili sauce n freezing. The homemade hot dog chili sauce over hot fries with raw diced onions on top is the ulitmate.
Using an old chili recipe it never lasts long. I enjoy other hot dogs made various ways also.
Variation is good. | |
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Posted: 7/13/2012 4:54:16 PM | hey......we forgot corndogs...........
i just use cornbread mix...with a tablespoon of honey mixed indeep fried at 375 till golden brown
i just use bamboo skewers.........[the left over batter makes great cheese sticks...........use swiss, provolone, american or mozz...................never a sharp cheese....been there.......aint doin it again | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 7/13/2012 6:10:31 PM | State Fair Super Dogs [Corn Dogs]
1 cup flour
1/2 cup corn flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 1/2 tablespoons sugar [or honey]
1/4 teaspoon soda, maybe a little more
1 egg
1/2 to 1 cup buttermilk
corn starch
8 to 12 hot dogs
Remove hot dogs from package and dry with paper towels or what ever then insert wooden sticks and coat lightly with corn starch. This helps the batter stick. Round skewers are good, I use flat wooden sticks like an ice cream bar has.
Mix dry ingredients, if you're using sugar add it here.
Beat egg with 1/2 cup buttermilk, if you're using honey instead of sugar, add it here.
Mix dry with wet adding more milk as needed to get a smooth, thick batter.
Coat hot dogs well with batter, I always make a big mess at this point, but then I'm sort of a messy cook anyway.
Then drop into hot oil, about 375 degrees and deep enough to float the dogs , fry one first side lightly and begin turning until light golden brown all around. Remove and drain on paper towels.
tb | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 7/13/2012 7:03:35 PM | Just wanted to say I enjoy the recipes you post and now knowing your just accross the pond from me I can be on the ferry almost anytime depending on what your cooking.
I wish I could make half of the stuff you do, I just don't have the paitence, lol. | |
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Blalah
| | Joined: 3/25/2012
Msg: 23 | |
| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 7/13/2012 10:37:18 PM |
On "The Chew" today
The local channel that carries ABC stopped broadcasting due to contract disputes and with it The Chew.
Peeeeesed.
Just hope I don't miss the Olympics now. | |
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| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 7/14/2012 10:25:29 AM |
Rax I'm ore of a slop cook, grab what ever and keep adding until it tastes good, LOL .
That's how I create most of my recipes!!
Blalah........I just went through that .......only lasted about 4/5 days and the channel was back on. Good Luck! | |
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Blalah
| | Joined: 3/25/2012
Msg: 25 | |
| HOT DOGS, CONEYS, FOOTLONGS AND SAUSAGES
Posted: 7/20/2012 8:46:23 PM |
Blalah........I just went through that .......only lasted about 4/5 days and the channel was back on. Good Luck!
You were right. Back on. Guess it was just a negotiation process. | |
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