Text 39155, 118 rader
Skriven 2010-06-19 08:40:00 av Dave Drum (41880.cooking)
  Kommentar till text 39083 av MICHAEL LOO (1:123/140)
Ärende: Dawgs
=============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> defining presence of a string of sausages (frankfurters, they
 ML> would have been called in 1936).

 DD> Or knockwurst (which I prefer to "regular" hot dogs), or almost any of
 DD> the other tube steaks available from the charcuterie or sausage maker's
 DD> shop.

 ML> I believe I might have seen knockwurst (fat hot dogs) in some
 ML> of the drawings, but the typical was franks, sometimes still
 ML> joined in hand-tied links - no doubt natural casing.

 ML> You prefer knocks (knacks) probably because they tend to
 ML> have more garlic and use better, less finely ground meat.
 
More flavour than the typically bland "hot dog" sold in most of the US.  
 
 ML> But a good frank (the names Hebrew National, Shofar, and
 ML> Best have come up here) is pretty much as good, though
 ML> half the size.

My preferred brand of hot dog and/or knockwurst is David Berg - an old-line
(1860) company that holds USDA Inspection Approval #1

According to the blurb on their web site:

http://www.davidberg.com/
 	
* David Berg hot dogs are made with fresh, high quality domestic corn fed beef
and only skeletal meat is used.
 
* We continue to utilize lean protein rich bull meat that gives our hot dogs
the color and bite for which we are famous.
 	
* Seasoned according to the original secret recipe favored by hot dog lovers
since 1860.
 
* Fully-cooked in natural hickory smoke – just heat and serve. A kosher "style"
product without the cost of kosher seal.
 
I prefer their original (in casings) in the 1/4# configuration. Although they
are also available (I think) as "skinless" ... which, IMO, is an abomination. 
 
Classic Sausages:
	 
Polish Sausage: Coarse grind beef sausage with spices. -- Good stuff. 4 to the
pound.
 
Knockwurst: Smooth grind beef with shorter and thicker size. -- My favourite
knockwurst.
 
Beef Stix: Premium beef spicy snack stix slowly hickory smoked. -- OK, but not
something I do often.
 
Cocktail Franks: Miniature premium beef hot dogs. -- Never tried.
 
Bratwurst: "Oven browned," premium beef and hickory smoked. -- Uuuuuhhhhh, not
a favourite. I like my brats made with some (or all) pork - which I'm likely
not going to get from a company named "David Berg". I get my favourite brats as
"store made" from either Schnuk's' or Humphrey's ... who also will sell me
bratwurst in bulk or in patties.
 
Bologna: Slicing beef sausage with smooth grind. -- I don't do bologna, ever.
 
Salami: Soft, spicy slicing beef sausage with coarser grind. -- really very
good. I prefer hard salami, but this ain't bad. Especially done up as salami
and eggs.

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

      Title: Salami & Eggs
 Categories: Beef, Eggs
      Yield: 3 servings

      2 tb Butter or pareve margarine *
      2 sm Onions; chopped
      6 oz (150 g) salami; cubed
      6 lg Eggs; lightly beaten
           Fresh ground black pepper
           Fresh chives; chopped

  In a skillet, melt butter or margarine over low heat.

  * You can also render the salami and use the fat in
  place of the butter.
  
  Add onions. Saute over medium heat until translucent.

  Stir in salami.

  Pour eggs over salami and onions. Stir over low heat
  until soft curds form. Be sure to remove from heat
  before the eggs get dry.

  Season with pepper.

  Garnish with chives, and serve with toasted bagel.

  Recipe by Itzhak Perlman on an Emeril show in TVFN

  From: http://kosherfood.about.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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