Jul

10

Difference in hot dogs and traditional sausage?

Filed Under Cooking & Recipes 

subzerofun wrote:


I am doing a research paper on hot dogs and need a bit of help. What is the difference between the hot dog (early to present) and traditional German sausages?

The DUI Attorney

Comments

6 Responses to “Difference in hot dogs and traditional sausage?”

  1. The DUI Attorney on July 14th, 2009 11:15 am

    At this end of the earth a hot dog in called a Frankfurter.
    A sausage is a typical, Pork or beef sausage, (a banger).
    The typical German Bratwurst etc are called speciality sausages if not by there name.
    Speciality Sausages have a branch of Novelty sausages created by local butchers, eg, lamb and mint, venison and red wine, etc

  2. Get Good Credit on July 16th, 2009 2:09 pm

    They are actually the same idea, though hot dogs are always pre-cooked and usually stripped of the outer skin.

  3. The DUI Attorney on July 19th, 2009 11:55 am

    quality of meat products used ie hot dogs use low quality meat and fillers and german sausages are of a higher quality meat and percent of….;…das ist zehr gut,nein?

  4. Fantastic SEO System on July 21st, 2009 12:03 am

    the hot dog is produced the same way as the sausage, but the sausage contains more vinegar

  5. Fishing Discussion on July 22nd, 2009 1:37 pm

    A simple visit to the meat counter or the deli…
    First they don’t even look alike.
    A hot dog Is manufactured
    Sausage is a true prepared food,, meat, ground, mixed and blended with herbs and spices and aged to blend the flavors and MUST be cooked

  6. Dog Pet Supplies on July 23rd, 2009 3:09 am

    The genuine frankfurter comes from Neu-Isenburg a small town on the road from Frankfurt to Darmstadt. In the original is made of prime lean pork a little salted bacon fat and it is then finely chopped into a smooth paste put into pork casings and smoked. It is a high quality traditional German sausage.

    The stuff we call hot dogs is made from very different stuff. One recipe calls for 27% each beef and pork “trimmings” (one can only guess what that means), 24% pig cheek, 13% tripe, and 9% pig heart. To this is added iced water at 1/3 the weight of the meat and it is stuffed into Narrow Bullock Runners and smoked. All sorts of variations exist with various additives and spices. Okerman’s book lists over 100 different formulations and the list of possible additives approaches 50! Ich!

    Probably the most famous American hot dog was originated by a guy named Nathan Handwerker and is still marketed as Nathan’s Great Coney Island Frankfurter. It is 100% beef plus seasonings. Two very famous 1915 era entertainers, Eddie Cantor and Jimmy Durante (both of whom loved hot dogs) backed Nathan to open his business.

    Prior to that time it is unclear who invented the American version and there are conflicting claims to that honor.

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