Hot Dog Question

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buccaneer

somebody shut me the fark up.
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:oops: Okay, a friend asked me to smoke some franks for her.
I was unpacking and the baguette caught my eye so I thought what the heck, I don't like hot dog franks, never have, but what I like less is not liking something popular so I'll give it a go.
I sliced up a tomato and a quarter red onion and fried them with a mixture of Mexican spices my friend Boshizzle sent me.
I mixed Ancho, guajillio, De Arbol and chipotle and some Jalapeno powder too.
Now, I have to explain that the pics I've seen and descriptions I've read, the Aussie hot dog sausage is a vastly inferior product the the American originals.
Yours sound great, but ours are pathetic.
There is no such thing as a 'pop' when you break the casing, ours pop like this
mexogwich.jpg

and that is what I want to know?
Is it just me and my lack of knowledge on how to coock them?
I put them in a pot of cold water and brought them to a gentle simmer, held them at a simmer for about ten minutes and pop, two out of three exploded.
How are you supposed to cook these things?

The sauce was good but I still dislike the sausage, yet I would like to know how to cook them just in case I have a stroke and forget that I hate them.
Mexog.jpg
 
Some folks grill them. They are all ready cooked so you really just need to warm them up. Once the water boils you peobably only need a couple minutes.
 
I think the secret to a hot dog is treating it as the comfort food that it is. You can't make a silk purse out of a sow's ear. I don't know what you did to that hot dog. Its a hot dog. I grew up eating them on lousy cheap buns that would sometimes stick to the roof of your mouth with a squeeze of crummy yellow mustard and maybe some melted kraft on them. They weren't great food but they bring back fond memories of childhood and sometimes I miss them.

If I wanted an actual good sausage type thing, I'd look toward brats and the like. Ymmv. :biggrin1:
 
Actually up north here we got places that fry the hotdogs tip they rip apart like yours did :laugh:

Maybe poke some holes in the casing so the excess liquid just drains out instead of steaming inside?

If your dog is very cheap filler heavy, they probably swell with the water and will rip the casing when boiled. Probably best to just grill them. The fillers are basically starch so it's pretty likely that they swelled with the liquid/steam
 
I don't think there is anything that is more improved by grilling over charcoal than the humble hot dog.:wink: Gasser's don't do much of anything for them:tsk: but charcoal is another story.
 
An Aussie chili dog? I like it!

Where I live, our dogs are fully cooked much like bologna. All we do is heat them up in boiling water, fry them, microwave them, or grill them. They will swell and split a little on occasion but not all the time.
 
Many places in Chicago prepare like this. They start with a proper all beef dog in natural casing. Drop it in the deep fryer for about a minute and then char on the charcoal grill. Then serve in a steamed poppy seed bun with toppings. I like mine with mustard, onion, tomato slices and pickle spear.

If you are serving at home, boil water. Add in the dogs and turn of the heat. Cover and let stand for about 5 minutes. Then char on the grill.
 
I don't eat sausages very often, not happy with the current state of commercial/butcher sausages.
I do make my own when I just must have sausages but it is a fiddly business by hand.
Thanks for all the suggestions, I think I will smoke/grill the remainder and give them to a friend who will appreciate them.

I DO like our sausage dogs we have downunder, I usually make sausages when I have to have some of those, or curried sausages also is something I crave every now and then.
I think I am over hot dogs tho.:confused:
 
I must be really hungry right now. There are all these threads of all the delicious Turkey and stuffings and gravies and deserts that are making my mouth water and my stomach growl............and then ther's this thread about the humble hot dog, and it has the same effect, LOL. It all sounds good!
 
chicagokp said:
Many places in Chicago prepare like this. They start with a proper all beef dog in natural casing. Drop it in the deep fryer for about a minute and then char on the charcoal grill. Then serve in a steamed poppy seed bun with toppings. I like mine with mustard, onion, tomato slices and pickle spear.

If you are serving at home, boil water. Add in the dogs and turn of the heat. Cover and let stand for about 5 minutes. Then char on the grill.
Click to expand...

Bro, they are nowhere to be found downunder that I have seen or heard of!
Ours are red rubbery casings with pork snout and unmentionables paste inside.:cry: :Cry:

I would bang down on one of those if I ever get the chance, no doubt!
 
chicagokp said:
Many places in Chicago prepare like this. They start with a proper all beef dog in natural casing. Drop it in the deep fryer for about a minute and then char on the charcoal grill. Then serve in a steamed poppy seed bun with toppings. I like mine with mustard, onion, tomato slices and pickle spear.

If you are serving at home, boil water. Add in the dogs and turn of the heat. Cover and let stand for about 5 minutes. Then char on the grill.
Click to expand...

I'm thinking Portillo's......be right there!!!!!
 
chicagokp said:
You sir need a meat grinder and sausage stuffer!

That second pic looks pretty good if you got rid of the ketchup.
Click to expand...
You sir are bang on the money, I DO!!!

I am generally pretty proud of where Aussie fod is at, but the sausage thing is a mystery to me.
Whenever friends get back from Europe/USA or even Latin American countries, it is always
"What the hail is wrong with us that we can't make sausages well?"
and even more embarrassing....okay...farkin humiliating...the Brits visiting are forever whinging about how bad our sausages are!:oops::oops::oops::oops:


:noidea:
 
buccaneer said:
Bro, they are nowhere to be found downunder that I have seen or heard of!
Ours are red rubbery casings with pork snout and unmentionables paste inside.:cry: :Cry: ............
Click to expand...

Unfortunately that describes the majority of US hot dogs too. Even here you have to look for good ones.:mmph:
 
When I was in grade school one of the required field trips was to a packing house where they also made hot dogs. I never ate one again until the Oscar Meyer wiener mobile came out. Today I won't eat one that's not all beef and preferably Kosher.
 
Yeah, either I grill them, or I pan fry them.
Every now and again I'll deep fry one right quick, then throw it on the grill, but I usually don't bother with the frying.

I can't believe you can't get all beef over there. No Nathan's?! No Hebrew National?!
...Can you order them? o_O If you can, those are the brands to look for.
 
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