-=> Janis Kracht wrote to Dave Drum <=-

 JK> Hi Dave,

 >> 16 oz El cheapo hot dogs; in 3/4"
 >> - chunks

 >> Live a little and spring for some decent dogs.

 > Once again, back in the day, when this recipe was new to me even the
 > el-cheapo pups were fairly decent - made from pork and beef scraps/
 > offcuts, etc. No poultry, no cereals, no cardboard, etc.

 JK> This really made me laugh.. first, where I grew up Mom always bought
 JK> hot dogs (no clue as to their contents, she had to cook them when Dad
 JK> was working and "not around" Lol) God knows what we ate :)

 JK> Wnen I married Ron, his dad was more demanding at our family barbecues
 JK> "Get all beef hot dogs!" he'd say... the way he said it almost made me
 JK> afraid to ask why :)  Anyway,  I thought is was weird until I looked at
 JK> some of the 'ingredients' in those packages I used to eat (scarey even
 JK> :))

If I am going to do "hot dogs" as hot dogs for my self and my friends I prefer
to get knackwurst (generally pronounced/spelled "knockwurst" in USA) as it
looks pretty much like a hot dog on the bun - but tastes much, much better -
the spicing is different and it has lots more flavour.

In the weenie-beans recipe it's machs nicht as the flavours come from the
beans/sauce and the pineapple.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Choucroute Garni
 Categories: Pork, Beef, Vegetables, Herbs, Wine
      Yield: 8 servings

      6 sl Thick cut bacon, cut up
      1 md Onion; chopped
     27 oz Can sauerkraut; drained
      2 md Carrots; bias sliced
      2 tb Snipped parsley
      1 tb Sugar
      3    Juniper berries; crushed
           - (opt.)
    1/8 ts Ground cloves
    1/8 ts Pepper
      1    Turkish bay leaf
    3/4 c  Water
    1/2 c  Dry white wine
      1 ts Instant chicken bouillon
      4 md Potatoes; quartered
      4 md Smoked pork chops
      4    Fully cooked knackwurst;
           - diagonally scored

  In a 12" skillet cook bacon and chopped onion until bacon
  is crisp and onion is tender. Drain off fat. Stir the
  sauerkraut, carrots, parsley, sugar, juniper berries,
  cloves, pepper and bay leaf into mixture in skillet. Stir
  in water, wine and bouillon granules. Bring to boiling.

  Reduce heat; cover and simmer for 10 minutes. Add
  potatoes, pushing them into sauerkraut. Cover and simmer
  20 minutes more.

  Top with the pork chops and knackwurst. Cover and simmer
  20 minutes more. To serve, discard bay leaf. Arrange
  sauerkraut mixture and potatoes on a serving platter. Top
  with chops and knackwurst.

  Makes 8 servings.

  RECIPE FROM: http://www.cooks.com

  Uncle Dirty Dave's Archives

MMMMM

... This much I knew. If you are what you eat, then I only wanna eat good stuff

--- BBBS/Li6 v4.10 Dada-2