Hot Dogs and Sausages
Hotdogs are a cooked sausage that were brought to the United States by German immigrants and popularized by the American working class. Originally hotdogs were called frankfurters because of a pork sausage similar to a hotdog that came from Frankfurt, Germany. Hotdogs are a working man’s street food sold at hotdog stands and carts in many major cities. Hotdogs have become synonymous with America’s favorite pastime, baseball. Hotdogs are traditionally grilled or steamed and served on a sliced bun. Today we prepare and eat hotdogs in a variety of ways. They can be boiled, fried, broiled, steamed, grilled, baked and microwaved. They can be served on a bun, sliced sandwich bread, even in a casserole or as “beans and wienies”. Typical hotdog condiments include mayonnaise, mustard, ketchup, pickle relish, pickle slices, pickle spears, tomatoes, onions, chili, cheese and sauerkraut.
The most common ingredients found in hotdogs are: meat trimmings, fat, seasonings (such as salt, garlic, paprika) and preservatives (sodium erythorbate and sodium nitrate). Beef and pork are traditional meat of choice for hotdogs. You may find that the less expensive hotdogs contain chicken or turkey, sometimes both. Hotdogs have high amounts of sodium, fat and nitrates, so they may not be the food of choice for the health conscience person and shouldn’t be a staple in any diet. This doesn’t mean you can’t enjoy one or two a month. In the market you can often find two types of hotdogs, the “wieners” and the “franks”. Wieners most often contain pork and have a blander taste. Franks most often contain nothing but beef and are heavily seasoned. Hotdogs can come with natural casings (using the small intestine of sheep) and have a “snap” that happens when it is bite into, Kosher casings (made with reconstituted collagen, which will be removed after cooking) and they also come skinless (the hotdog is cooked in a collagen casing and then removed after cooking) and have a softer bite and no “snap”.
Alpine, Old Fashioned, natural casing, 8 per lb., 1 lb. package
Alpine, 8”, 4 per lb., 10 lb. box only
Alpine, 6”, 8 per lb., 10 lb. box only
Alpine, 5”, 10 per lb,. 5 lb. box only
Alpine, Polish, 4 per lb., 1 lb. package
Alpine, Hot Sausage, 4 per lb., 1 lb.
Alpine, All Beef, 8 per lb., 1 lb.
Alpine, Beef & Pork, 8 per lb., 1 lb.
All Beef, 8” 4 per lb., 1 lb. package
Cocktail Franks, “Smokies”
Please call for availability of products as not all items are available at all times.
Sausage is made from ground up meat placed in a casing. The sausage casing is traditionally made from the intestine of the animal, but the casing can also be synthetic. You can also get sausage without a casing, these sausages have already been cooked in the process. Sausage making has long been a traditional method of food preservation. Sausages can be preserved by any of these methods; curing, smoking, drying or freezing. Sausage making became a means of food preservation, because of the need to efficiently butcher and use as much of the meat as possible. Traditionally sausages were made from the scraps, organs, blood, fat and other tissues that were finely chopped or ground up, then stuffed into intestines that had been cleaned and then salt would be used to cure it. Sausage is most often made from beef and pork, but other meats can be used. Other ingredients can also be added to the sausage to aid in flavor and form, such as fat, cheap starch fillers (such as breadcrumbs), beer, wine, alcohol, fruits, fresh herbs and seasonings. Fat content is sausages should not exceed 30-50% by weight depending on the type of sausage being made according to the USDA. Sausages are one of the oldest foods in our diets. In ancient times, humans would roast the intestines of their prey and stuff them into stomachs to make sausage. Every culture has their own version of sausage and how it is prepared. The top 12 most commonly found sausages in the United States are:
Bratwurst – Smoked
Chicken Apple Links, Saags,
Chicken Sausage w/ SD Tom
Chicken Apple – Smoked 4-1
Chorizo, Texas Brand
Italian Sausage – Mild, Fontinini
Italian Sausage – Hot, Foninini
Italian Sausage, Hot, Bulk
Louisiana , Hot