Thread: How to simmer hot dogs, etc.?

spamtrap1888 <[email protected]> wrote:

>Trying to feed myself while my wife is at her mother's, I noticed a
>promotional display of hot doggy-type sausages at the local
>supermarket. Eschewing the bratwurst and the "polish," I picked up a
>four-pack of what I used to call knackwurst.
>
>The only directions on the package are "Fully cooked." So I thought I
>would simmer one on top of the stove for lunch, and proceeded to tidy
>up the kitchen a bit.
>
>When I turned back to the stove, the sausage had a serious split in
>its side, and presumably much of the seasoned goodness had leached out
>into the simmering water.
>
>How long can I simmer a hot-doggy-type sausage, and if simmering is
>tricky, what is the best way to heat them up?

This is a sign of a sausage casing made from an artificial material.
Look for natural-casing sausages.

Steve

In article
<[email protected]>,
spamtrap1888 <[email protected]> wrote:

> Trying to feed myself while my wife is at her mother's, I noticed a
> promotional display of hot doggy-type sausages at the local
> supermarket. Eschewing the bratwurst and the "polish," I picked up a
> four-pack of what I used to call knackwurst.
>
> The only directions on the package are "Fully cooked." So I thought I
> would simmer one on top of the stove for lunch, and proceeded to tidy
> up the kitchen a bit.
>
> When I turned back to the stove, the sausage had a serious split in
> its side, and presumably much of the seasoned goodness had leached out
> into the simmering water.
>
> How long can I simmer a hot-doggy-type sausage, and if simmering is
> tricky, what is the best way to heat them up?

Place in pot, cover with cold water, heat until almost but not yet
boiling. Turn off heat. Serve. (I am assuming it's skinless. If it has a
skin, you might poke a few tiny holes in it although I've never had a
skin split if it doesn't boil.)

D.M.

On Sat, 23 Jul 2011 17:04:17 -0700 (PDT), spamtrap1888
<[email protected]> wrote:

>Trying to feed myself while my wife is at her mother's, I noticed a
>promotional display of hot doggy-type sausages at the local
>supermarket. Eschewing the bratwurst and the "polish," I picked up a
>four-pack of what I used to call knackwurst.
>
>The only directions on the package are "Fully cooked." So I thought I
>would simmer one on top of the stove for lunch, and proceeded to tidy
>up the kitchen a bit.
>
>When I turned back to the stove, the sausage had a serious split in
>its side, and presumably much of the seasoned goodness had leached out
>into the simmering water.
>How long can I simmer a hot-doggy-type sausage, and if simmering is
>tricky, what is the best way to heat them up?

You weren't simmering with low enough heat... simmering dawgs requires
NO bubbling whatsoever. Start dawgs in cold water, bring to just
under a boil (do NOT boil) and lower heat to the lowest setting and
cook for minimally one hour. If unsure of temperature use a
thermometer, water temperature should not be higher than 185ºF. I've
never cooked one dawg, I've never cooked less than the entire one
pound/12 ounce package. Always start meat of any kind in cold water
or it will sieze... no meat should ever be boiled. Knockwurst are
better simmered in beer.

On Jul 23, 7:04*pm, spamtrap1888 <spamtrap1...@gmail.com> wrote:
> Trying to feed myself while my wife is at her mother's, I noticed a
> promotional display of hot doggy-type sausages at the local
> supermarket. Eschewing the bratwurst and the "polish," I picked up a
> four-pack of what I used to call knackwurst.
>
> The only directions on the package are "Fully cooked." So I thought I
> would simmer one on top of the stove for lunch, and proceeded to tidy
> up the kitchen a bit.
>
> When I turned back to the stove, the sausage had a serious split in
> its side, and presumably much of the seasoned goodness had leached out
> into the simmering water.

You can use the water to make weenie water gravy. A little milk and
corn starch is all you need to add.

--Bryan

On Sat, 23 Jul 2011 17:52:17 -0800, Mark Thorson <[email protected]>
wrote:

>spamtrap1888 wrote:
>>
>> How long can I simmer a hot-doggy-type sausage, and if simmering is
>> tricky, what is the best way to heat them up?
>
>If it split, it had a casing. Real hotdogs don't
>have casings.

You're an idiot... real hotdogs have casings. There are natural
casings and manmade casings, both will split. There are also skinless
hot dogs, those won't split... but I don't consider those hotdogs.

On Sat, 23 Jul 2011 17:59:21 -0800, Mark Thorson <[email protected]>
wrote:

>Brooklyn1 wrote:
>>
>> I've
>> never cooked one dawg, I've never cooked less than the entire one
>> pound/12 ounce package.
>
>If he only want to eat one dog from a package
>of already cooked dogs, why would he heat up
>more than one?

You wouldn't want a cold dildo up your dumb ass...

On 7/23/2011 2:04 PM, spamtrap1888 wrote:
> Trying to feed myself while my wife is at her mother's, I noticed a
> promotional display of hot doggy-type sausages at the local
> supermarket. Eschewing the bratwurst and the "polish," I picked up a
> four-pack of what I used to call knackwurst.
>
> The only directions on the package are "Fully cooked." So I thought I
> would simmer one on top of the stove for lunch, and proceeded to tidy
> up the kitchen a bit.
>
> When I turned back to the stove, the sausage had a serious split in
> its side, and presumably much of the seasoned goodness had leached out
> into the simmering water.
>
> How long can I simmer a hot-doggy-type sausage, and if simmering is
> tricky, what is the best way to heat them up?

Don't worry about it, most dogs will split if you boil it. I don't think
that I've ever had a fully cooked sausage do that though. Weird. The
good news is that a lot of the loss is fat and at least you won't get a
blast of burning hot liquid into your face and mouth. That is no fun!

On Jul 23, 8:04*pm, spamtrap1888 <spamtrap1...@gmail.com> wrote:
> Trying to feed myself while my wife is at her mother's, I noticed a
> promotional display of hot doggy-type sausages at the local
> supermarket. Eschewing the bratwurst and the "polish," I picked up a
> four-pack of what I used to call knackwurst.
>
> The only directions on the package are "Fully cooked." So I thought I
> would simmer one on top of the stove for lunch, and proceeded to tidy
> up the kitchen a bit.
>
> When I turned back to the stove, the sausage had a serious split in
> its side, and presumably much of the seasoned goodness had leached out
> into the simmering water.
>
> How long can I simmer a hot-doggy-type sausage, and if simmering is
> tricky, what is the best way to heat them up?

Relax. the flavor is mostly retained.

Jerry
--
Engineering is the art of making what you want from things you can get.

spamtrap1888 wrote:
>
> How long can I simmer a hot-doggy-type sausage, and if simmering is
> tricky, what is the best way to heat them up?

If it split, it had a casing. Real hotdogs don't
have casings, by the time they reach the consumer.
(They actually have cellulosic casings when cooked,
but those are removed between cooking and packaging.)

Microwave or a steamer may still result in splits,
but it won't matter because the dog is not submerged.

I suppose you could prick the casing to avoid splits,
or put the hotdog in the water when it's cold and heat
them up together.

Brooklyn1 wrote:
>
> I've
> never cooked one dawg, I've never cooked less than the entire one
> pound/12 ounce package.

If he only want to eat one dog from a package
of already cooked dogs, why would he heat up
more than one?

spamtrap1888 <[email protected]> wrote:
> Trying to feed myself while my wife is at her mother's, I noticed a
> promotional display of hot doggy-type sausages at the local
> supermarket. Eschewing the bratwurst and the "polish," I picked up a
> four-pack of what I used to call knackwurst.
>
> The only directions on the package are "Fully cooked." So I thought I
> would simmer one on top of the stove for lunch, and proceeded to tidy
> up the kitchen a bit.
>
> When I turned back to the stove, the sausage had a serious split in
> its side, and presumably much of the seasoned goodness had leached out
> into the simmering water.
>
> How long can I simmer a hot-doggy-type sausage, and if simmering is
> tricky, what is the best way to heat them up?

The idea is to get them hot enough to taste good. If you put them in
a pot, you can slide them into boiling water, then turn it down to the
lowest setting for a little while. Or, you can start with the water
cold and turn it off when it starts to simmer, then leave them for a
while. Or you can microwave them (which may very well split them).
Or, if you have a deep frier, you can toss them in until they
split magnificently. In New Jersey, I understand these are known
as "splitters". A knackwurst is kind of big--regular franks are
a little easier to heat (since they're half the thickness, they take
a quarter the time).

But they taste good no matter what. You can grill or pan fry
them too, but that's more trouble.

Mike Beede

In article
<[email protected]>,
spamtrap1888 <[email protected]> wrote:

> How long can I simmer a hot-doggy-type sausage, and if simmering is
> tricky, what is the best way to heat them up?

If it's fully cooked, no reason you can't nuke it. Or grill it. My
husband doesn't think they're ready to eat until they're black and have
split.
--
Barb,
http://web.me.com/barbschaller July 19, 2011 - Pickled Boiled Dirt Chunks

Melba's Jammin' wrote:
> In article
> <[email protected]>,
> spamtrap1888 <[email protected]> wrote:
>
>> How long can I simmer a hot-doggy-type sausage, and if simmering is
>> tricky, what is the best way to heat them up?
>
> If it's fully cooked, no reason you can't nuke it. Or grill it. My
> husband doesn't think they're ready to eat until they're black and have
> split.

That's my attitude too. I eat one hot dog perhaps every few years and if
I have to have one then I'd rather have it charred up.
Ketchup and mustard, maybe a little relish, thanks.

"spamtrap1888" <[email protected]> wrote in message
news:[email protected]...
> Trying to feed myself while my wife is at her mother's, I noticed a
> promotional display of hot doggy-type sausages at the local
> supermarket. Eschewing the bratwurst and the "polish," I picked up a
> four-pack of what I used to call knackwurst.
>
> The only directions on the package are "Fully cooked." So I thought I
> would simmer one on top of the stove for lunch, and proceeded to tidy
> up the kitchen a bit.
>
> When I turned back to the stove, the sausage had a serious split in
> its side, and presumably much of the seasoned goodness had leached out
> into the simmering water.
>
> How long can I simmer a hot-doggy-type sausage, and if simmering is
> tricky, what is the best way to heat them up?

I would just put that in the microwave.

On Sat, 23 Jul 2011 21:41:18 -0500, Melba's Jammin'
<[email protected]> wrote:

>In article
><[email protected]>,
> spamtrap1888 <[email protected]> wrote:
>
>> How long can I simmer a hot-doggy-type sausage, and if simmering is
>> tricky, what is the best way to heat them up?
>
>If it's fully cooked, no reason you can't nuke it. Or grill it. My
>husband doesn't think they're ready to eat until they're black and have
>split.

A friend used to recite;
'If they're brown their cooked-- if they're black they're done."
[I like the streaks myself- I eat my 3-4 dogs a year off the grill]

Jim

"Jim Elbrecht" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 23 Jul 2011 21:41:18 -0500, Melba's Jammin'
> <[email protected]> wrote:
>
>>In article
>><[email protected]>,
>> spamtrap1888 <[email protected]> wrote:
>>
>>> How long can I simmer a hot-doggy-type sausage, and if simmering is
>>> tricky, what is the best way to heat them up?
>>
>>If it's fully cooked, no reason you can't nuke it. Or grill it. My
>>husband doesn't think they're ready to eat until they're black and have
>>split.
>
> A friend used to recite;
> 'If they're brown their cooked-- if they're black they're done."
> [I like the streaks myself- I eat my 3-4 dogs a year off the grill]
>
> Jim

Natural casing dogs are great well done on the grill.

On Sat, 23 Jul 2011 17:59:21 -0800, Mark Thorson wrote:

> Brooklyn1 wrote:
>>
>> I've
>> never cooked one dawg, I've never cooked less than the entire one
>> pound/12 ounce package.
>
> If he only want to eat one dog from a package
> of already cooked dogs, why would he heat up
> more than one?

because sheldon is a ****ing nut case, that's why. or maybe he feeds his
horde of cats hot dogs (in their museum-quality bowls).

your pal,
blake

On Sat, 23 Jul 2011 21:19:45 -0400, Brooklyn1 wrote:

> On Sat, 23 Jul 2011 17:59:21 -0800, Mark Thorson <[email protected]>
> wrote:
>
>>Brooklyn1 wrote:
>>>
>>> I've
>>> never cooked one dawg, I've never cooked less than the entire one
>>> pound/12 ounce package.
>>
>>If he only want to eat one dog from a package
>>of already cooked dogs, why would he heat up
>>more than one?
>
> You wouldn't want a cold dildo up your dumb ass...

can't stop thinking about anal sex, can you, sheldon?

blake

On 07/24/2011 08:04 AM, spamtrap1888 wrote:

> tricky, what is the best way to heat them up?

I bought a Hot Dogger (!) at a garage sale for $1 and showed it to my
daughter. Not brave enough to plug it in yet.

Showed my college-age daughter and she was shocked that a hotdog
electrocution device was ever for sale in a 1st-world nation.


--
frater mus
http://www.mousetrap.net/mouse/