Squirrels & Messy Campers

[dustinp]

Agree. Hebrew National!

And I used the left over buns for a couple of PBJ.

....back in grade school we would have natural casing hot dogs from a local butcher shop for lunch in the cafeteria every few weeks. If you wanted more than one, in addition to the normal quarter for a hot lunch, it was an extra dime for a second hot dog, which many did, including me if I had the extra dime to spend.

Since then I've always been a fan of the snap as you bite into an old fashioned natural casing wiener. Schweigert was one brand I liked, but they aren't always easy to find, and normally a bit on the pricey side.

So a few years ago I started making my own with the food grinder on my Kitchen Aid mixer, and using the sausage stuffer attachment that came with the grinder. It took a couple batches to get the spice mixture where I liked it, but now I make about 6-8 lbs about every 6 months or so. I make brats instead of wieners since I don't have a smoker, and I pre-cook them with a sous vide, which pushes all the air out of the freezer bag as you submerse the last open corner into the hot water, so they are almost like vacuum packed. I usually pack them four to a bag, so two pkgs for 1 pkg of buns. Since they are pre-cooked, all you have to do is get them to the browness level you like on the grill, without worrying if they're done inside, usually about 5 minute per side for me. It's usually about a half day long process to make them, but worth it, and I don't buy many anymore.

 

[Jenn]

....back in grade school we would have natural casing hot dogs from a local butcher shop for lunch in the cafeteria every few weeks. If you wanted more than one, in addition to the normal quarter for a hot lunch, it was an extra dime for a second hot dog, which many did, including me if I had the extra dime to spend.

Since then I've always been a fan of the snap as you bite into an old fashioned natural casing wiener. Schweigert was one brand I liked, but they aren't always easy to find, and normally a bit on the pricey side.

So a few years ago I started making my own with the food grinder on my Kitchen Aid mixer, and using the sausage stuffer attachment that came with the grinder. It took a couple batches to get the spice mixture where I liked it, but now I make about 6-8 lbs about every 6 months or so. I make brats instead of wieners since I don't have a smoker, and I pre-cook them with a sous vide, which pushes all the air out of the freezer bag as you submerse the last open corner into the hot water, so they are almost like vacuum packed. I usually pack them four to a bag, so two pkgs for 1 pkg of buns. Since they are pre-cooked, all you have to do is get them to the browness level you like on the grill, without worrying if they're done inside, usually about 5 minute per side for me. It's usually about a half day long process to make them, but worth it, and I don't buy many anymore.

WOW!
Impressive !

 

[Jenn]

Ok...going to be lookin for Viennas and will report back.

I lived in Chicagoland for 30 years. Doesn't make me a native, I don't want to be a native, but I know the 'drag it through the garden' thing. Yumm! I will be reporting back.

 

[Sweeney]

....back in grade school we would have natural casing hot dogs from a local butcher shop for lunch in the cafeteria every few weeks. If you wanted more than one, in addition to the normal quarter for a hot lunch, it was an extra dime for a second hot dog, which many did, including me if I had the extra dime to spend.

Since then I've always been a fan of the snap as you bite into an old fashioned natural casing wiener. Schweigert was one brand I liked, but they aren't always easy to find, and normally a bit on the pricey side.

So a few years ago I started making my own with the food grinder on my Kitchen Aid mixer, and using the sausage stuffer attachment that came with the grinder. It took a couple batches to get the spice mixture where I liked it, but now I make about 6-8 lbs about every 6 months or so. I make brats instead of wieners since I don't have a smoker, and I pre-cook them with a sous vide, which pushes all the air out of the freezer bag as you submerse the last open corner into the hot water, so they are almost like vacuum packed. I usually pack them four to a bag, so two pkgs for 1 pkg of buns. Since they are pre-cooked, all you have to do is get them to the browness level you like on the grill, without worrying if they're done inside, usually about 5 minute per side for me. It's usually about a half day long process to make them, but worth it, and I don't buy many anymore.

I need to try that --- I can tell you the meat they use in Viennas are brisket from bulls. Its tougher and gives a firmer texture. But the snap...you're dead on! I need to try that. Getting the casings is tough, I've looked for heavy beef casing to make Kishka and have had a dickens of a time getting them.

Ok...going to be lookin for Viennas and will report back.

I lived in Chicagoland for 30 years. Doesn't make me a native, I don't want to be a native, but I know the 'drag it through the garden' thing. Yumm! I will be reporting back.

I grew up in South Bend, the end of the line on the opposite end of the track. The south shore line connects the two cities, make it possible for me as a teenager to get to the city for $7 and a couple hours. I did it often. My favorite beef shop was right by the museum of science and industry --- First National Frank of Chicago. It was in an old bank building. Its long gone now, swollowed up by McCormicks Place expansion in the 90's.

I would also argue that is a Chicago native since Saul Alinsky's pawn, Egan was kicked out of Chicago archdiocese and moved to South Bend, setting up house at Notre Dame at the invite of Hessburgh. The politics in South Bend are exactly the same as they are in Chicago. This is not a partisan claim, it is simply stating the obvious fact. South Bend has the best government money can buy, and it is ran with lead pipe cruelty.

The motto of "De sends one of yous to the hospital, you sends one of 'dems to da morgue" -- Its a thing. I have a great uncle who lived by that motto and worked for ... a family business. He took that same train regularly.