Get your smutty mind out of the gutter..
… I’m talkin’ hot dogs…. more specifically – German style wieners. And the absolute best wiener in the world is made by Schaller & Weber. (Visit them at http://www.schallerweber.com/ and place an order.) There is just something about that pork and beef blend, their traditional German spices and that crackly, ooohh soo crunchy natural casing that just defies an adequate, justifying description.
Don’t get me wrong. I’m sure there’s nothing wrong (for some people) with Hebrew National or Nathan’s – but they’re all beef – And an all – beef wiener (quit giggling) is just tough and chewy. A winner wiener needs some pork to make it tender; it needs fat to make it unctuous; it needs natural oinky intestine casings to give it that critical crack when you sink your teeth into it…. otherwise, you might as well be eating Oscar’s bologna.
It needs one more thing to make it perfect
ok, not a million… but a couple of bucks and some change…..
… and I’ll paint your house.
Makes 4 Cups… enough for a pack of dags
2 Cups Cabbage – Grated on Medium
1/2 Cup Radish – Grated Fine
1/2 Cup Carrots – Grated Fine
1 Green Onion – Minced (Including Stems)
1 Cup Mayonnaise
1/2 Teaspoon Celery Seed
2 Tablespoons Sugar
1/4 Cup Cider Vinegar
1 to 2 Teaspoons Salt (Depending on Taste)
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Spicy Mustard
1/2 Teaspoon Ground Horseradish
(If you can find it – substitute a good spicy German Mustard with horseradish in it for the previous 2 ingredients. I always keep a bottle of it in the fridge – it comes in handy)
Medium Non Reactive Mixing Bowl
Grate the cabbage, carrots and radish into the bowl, and the minced onion
Add a teaspoon of salt, pepper and sugar and let sit for 15 minutes
Add the vinegar and celery seed, and mix well to get the seeds throughout
Refrigerate for 1/2 hour
Add the mayonnaise and mustard (or mustard / horseradish) and mix well
Spoon a good 1/4 cup on each hot dog and serve with a side of extra hot spicy mustard for dipping.
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