July is National Hot Dog Month!
Saturday night is traditionally Franks and Beans night ’round these parts. (’round these parts? Have I been listening to too much country music??)
We are having Franks and Beans (ok – and some leftover potato salad) because I found some Maple Leaf Franks….
Just like Uncle Al used to make.
Except this batch all the dogs were pretty much the same….not that that’s a bad thing.
Ingredients. – 2 lbs. of tender, lean pork, 1 lb. of fat, mace, coriander seeds, sauce, claret, sausage skins.
Mode. – Chop both the lean and the fat very fine, add the other ingredients to taste, mix to the consistency of sausage meat with the claret, and fill the skins. Boil them gently in mild beer or water, enough to cover them, for ¾ of an hour, then fry for 15 minutes in butter. In Germany they are often served with well sweetened applesauce flavoured with cinnamon.
Time, 1 hour. Average cost, 2s. 9d.
Seasonable from September to March.
- Beeton, I. Beeton’s Cookery Book.J.S. Doige: West Street, Blackpool. 1902. Reprinted by Rigby Publishers Lt. London, 1981. p. 126.
NOTES: Sausages: Links to the Past ALHFAM 2004 THF
- Coriander is the essential HD flavor
- Put the chopped meat into a food processor to make it into a meat paste (meat mousse)before filling the casings makes the sausage extra good
- Make them a day or two ahead before serving to really meld the flavor
- Besides the applesauce suggestion, also good in buns with yellow mustard or sauerkraut
- ‘Skins’ is Victorian speak for guts – aka casings. KMW