tailgating with pork.........

Discussion in 'Recipes' started by snorton938, Dec 2, 2004.

  1. snorton938

    snorton938 Freshman

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    you're heart will love you for these........... :D :D :D :D :D :D :D

    Hot Dog recipes

    Doggoned Good Classic Dog

    Once upon a time, butchers made wieners by hand, mixing ground -- not pureed -- beef and pork, stuffing the meat into natural casings, twisting the sausage into strings of links, and smoking the franks lightly. You have to search diligently for these dogs today, but you can find them in scattered meat markets.
    From "Born To Grill."
    Old-fashioned, casing-stuffed smoked wieners
    Hot dog buns, preferably bakery-made
    Mustard relish, chow chow, or other sweet pickle relish with mustard
    Chopped onions, optional
    Creole mustard or yellow ballpark mustard
    Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).
    Grill the wieners uncovered for 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces.
    Toast the buns on the edge of the grill if you wish.
    Arrange the dogs on the buns and top with hearty spoonfuls of relish and, if you wish, onions.
    Add squiggles of mustard to finish them off and serve immediately.
    Plates aren't necessary, but napkins are.
    Serves a party.
    Per one serving: 350 calories; 18.6 g fat (8.5 g saturated fat; 48 percent calories from fat); 33.6 g carbohydrates; 30 mg cholesterol; 997 mg sodium; 10.1 g protein; 1.6 g fiber.

    Chicago Dog
    Chicago dogs are definitely a two-fisted meal. If the condiments aren't oozing ominously toward your wrists, you haven't heaped them high enough.
    From "Born To Grill."
    8 all-beef wieners
    8 poppyseed hot dog buns or other hot dog buns, preferably bakery-made
    Yellow ballpark mustard
    Chopped cucumber
    Sport peppers or pepperoncini, chopped
    Chopped onion
    Chopped red-ripe tomato
    Celery salt
    Dill pickle spears, optional
    Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).
    Grill the wieners uncovered for 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces.
    Toast the buns at the same time on the edge of the grill.
    Place the dogs on the toasted buns and top each with a good squiggle of mustard. Then pile on, in approximately equal portions, generous spoonfuls of cucumber, peppers, onion and tomato.
    Sprinkle celery salt over each bulging bun. Serve with dill pickle if desired.
    Serves 8.
    Per hot dog: 310 calories; 16.2 g fat (5.1 g saturated fat; 47 percent calories from fat); 28.7 g carbohydrates; 135 mg cholesterol; 979 mg sodium; 10 g protein; 2.5 g fiber.

    Chicken Sausage Burrito
    Southwesterners routinely use flour tortillas to wrap hot dogs, other sausages and almost anything else edible.
    Adapted from "Born To Grill" by Cheryl Alters Jamison & Bill Jamison (Harvard Common Press, $15.95).
    1 1/2 cups cooked black beans, drained
    3/4 cup tomato- or tomatillo-based salsa
    6 5- to 6-ounce fresh uncooked chili-laced chicken sausages or similar turkey sausages
    Vegetable oil spray
    6 flour tortillas
    Minced fresh cilantro, optional
    In a small bowl, gently mix together the beans and salsa. Refrigerate the mixture until needed.
    Place sausage links in a heavy skillet. Add water to cover sausage and simmer until sausage is gray throughout (about 10 to 15 minutes.)
    Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test.)
    Spritz the sausages lightly with oil and let them sit covered at room temperature for about 15 minutes.
    Grill the sausages uncovered for a total of 15 minutes.
    Start the sausages on the hot side of the fire and grill for 5 to 8 minutes, rolling them every couple of minutes to crisp all sides.
    Move the sausages to medium heat and continue cooking for 10 to 12 additional minutes.
    When done, the sausages should be brown, crisp and thoroughly cooked, but still juicy.
    If grilling covered, sear all sides of the sausages on high heat uncovered for 3 to 4 minutes; finish the cooking with the cover on over medium heat for 12 to 15 minutes, turning once midway.
    Place the sausages on the flat tortillas, topping each with some of the beans.
    Scatter cilantro over the beans if you wish.
    For eating with your fingers, tuck in one end of the tortilla before rolling and compact it tightly.
    For serving on plates, roll the tortilla into a tube.
    Serve hot. Serves 6.
    Per serving: 389 calories; 14.2 g fat (4.2 g saturated fat; 33 percent calories from fat); 37.6 g carbohydrates; 60 mg cholesterol; 1,155 mg sodium; 26.4 g protein; 5.4 g fiber.

    Beer-Braised Brat Sandwiches
    Wisconsin is justifiably famous for its bratwurst and its beer. And it's no coincidence that these two hearty German specialties go well together. Grill the sausages first, then add them to a beer sauce for a great sandwich.
    Adapted from "Bruce Aidells' Complete Sausage Book" by Bruce Aidells & Denis Kelly (Ten Speed Press, $21.95).
    1 pound Sheboygan Brats, Hunter's Sausage, or other mild sausage
    3 tablespoons olive or vegetable oil
    1 large onion, sliced
    12 ounces dark German beer
    2 bay leaves
    1 tablespoon coarse German-style mustard
    4 kaiser or other hard rolls
    Grill sausages over medium heat for about 10 minutes, turning them occasionally as they brown.
    In a large skillet, heat 3 tablespoons oil. Add the onion, cover the skillet and cook over medium-high heat for 10 minutes, stirring frequently until light brown.
    Pour in the beer and scrape up any brown bits clinging to the bottom of the pan.
    Add grilled sausages to the pan, and add the bay leaves.
    Partially cover and cook over moderate heat for 15 minutes.
    Stir in the mustard and cook until the liquid has begun to thicken slightly.
    To serve, split the brats down the middle and place on a roll with the onions and sauce.
    Pass a pot of hot mustard on the side.
    Makes 4 servings.
    Per serving: 489 calories; 26.6 g fat (8.9 g saturated fat; 49 percent calories from fat); 38.5 g carbohydrates; 48 mg cholesterol; 941 mg sodium; 16.4 g protein; 2.3 g fiber.

    Hot Sausage Po' Boy
    One of New Orleans' greatest specialties, the Po' Boy Sandwich, can be made with such humble ingredients as fried potatoes, or with elegant fillings like fried oysters or soft-shelled crab. Some of the best are made with chaurice, or "hot sausage" as it's called in New Orleans.
    Adapted from "Bruce Aidells' Complete Sausage Book."
    Creole Mustard-Mayonnaise Sauce:
    6 tablespoons Dijon mustard
    3 tablespoons good commercial mayonnaise
    1/2 teaspoon Worcestershire sauce
    Tabasco sauce or other hot sauce
    Po' Boy:
    4 (6-inch) sections French bread
    4 links spicy fresh sausage, such as New York-Style Spicy Hot Italian
    Sausage
    3 cups finely shredded cabbage or lettuce
    12 to 15 dill pickle slices
    1/2 red onion, thinly sliced (optional)
    1 large tomato, sliced (optional)
    To make the sauce, combine the mustard, mayonnaise and Worcestershire sauce in a small bowl.
    Add Tabasco to taste. Set aside.
    Preheat the oven to 350 degrees. Warm the French bread for 10 minutes.
    Place sausage links in a heavy skillet.
    Add water to cover sausage and simmer until sausage is gray throughout (about 10 to 15 minutes.)
    Grill sausages for 15 minutes over medium heat, turning the links so they brown evenly.
    Slice the bread in half lengthwise, and spread generously with mustard-mayonnaise sauce on both sides.
    On one side, heap the shredded cabbage and lay over it the pickle slices, onion, and tomato.
    Place split hot sausage on top, close up the sandwich as best you can, and get to work.
    Makes 4 servings.
    Per serving: 847 calories; 39 g fat (11.8 g saturated fat; 41 percent calories from fat); 87.4 g carbohydrates; 79 mg cholesterol; 2,191 mg sodium; 30.9 g protein; 6.9 g fiber.

    Crunchy Kraut Dog
    This recipe features a conservative but sensational blend of bacon, sauerkraut and homemade thousand island dressing.
    You can substitute a favorite bottled thousand island variety if you wish.
    From "Born To Grill."
    Thousand Island Dressing:
    1/2 cup mayonnaise
    2 tablespoons chili sauce (the ketchup-style sauce) or other ketchup
    1 tablespoon minced onion
    1 tablespoon minced green bell pepper
    1 tablespoon minced dill pickle, sweet pickle or drained pickle relish
    2 teaspoons minced fresh parsley
    Other ingredients:
    3/4 cup sauerkraut
    8 wieners
    8 hot dog buns, preferably bakery-made
    3 bacon slices, chopped and fried crisp
    Prepare the dressing, combining the ingredients in a small bowl. Cover and refrigerate until needed. (The dressing can be made several days in advance if you wish. In that case, don't add the parsley until the day you plan to grill the dogs.)
    Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).
    In a medium bowl, mix together the sauerkraut with the dressing.
    Grill the wieners for about 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces. Toast the buns on the edge of the grill if you wish.
    Toss the bacon with the sauerkraut mixture. Place the dogs on the buns and the souped-up sauerkraut over the dogs.
    Serve immediately.
    Serves 4 to 8.
    Per hot dog: 382 calories; 28.1 g fat (7.7 g saturated fat; 66 percent calories from fat); 22.6 g carbohydrates; 34 mg cholesterol; 1,067 mg sodium; 9.8 g protein; 1.8 g fiber.
     

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