29. June 2011 · Categories: Recipes

This week, Chef Instructor Chris Gesualdi has been teaching his Culinary Arts class the ins and outs of making sausages. On the menu were chicken sausages, Italian sausages, bologna and more — but we only had eyes for the frankfurters. As July 4 approaches, we have hot dogs on the mind and it was fascinating to watch the students prepare their own hot dogs from start to finish. They had to carefully monitor the temperature of the meat when grinding, mix the meat, stuff it into casing, poach the sausages and then smoke them to create perfect hot dogs. Plus, after all that, they still had to decide how to top them. The students kept it simple and stuck to sautéed onions and mayo, but we grabbed a couple recipes from Director of Culinary Arts Program Mike Handal for his special DIY hot dog condiments. Here are the recipes for basic ketchup and mustard. Stay tuned for onions and sauerkraut tomorrow.

Mustard
Ingredients

1 1/2 cups Coleman’s mustard powder
6 fluid ounces cold water
2 tablespoons apple cider vinegar
1/2 teaspoon granulated sugar
2 teaspoons kosher salt
1 tablespoon gin (optional)

Recipe
Makes 12 ounces

Combine the mustard powder, water, vinegar, sugar, salt, and gin (optional). Stir with a whisk to blend evenly.

Store in a covered container and refrigerate for 12 hours before serving.

Ketchup
Ingredients
2 tablespoons canola oil
1 small (3 ounces) Spanish onion, minced
1 small clove garlic, minced
64 fluid ounces tomato purée or crushed tomatoes
1 roasted red pepper (fresh or canned)
8 tablespoons (4 ounces) brown sugar
2 teaspoons kosher salt
4 fluid ounces apple cider vinegar
1 tablespoon Worcestershire sauce
1 bay leaf
1 sprig of fresh thyme
1 sprig of fresh parsley
1 teaspoon celery salt
1 teaspoon celery seed
1/4 teaspoon chili powder
1/4 teaspoon ground ginger
Pinch of ground cinnamon
Pinch of ground cloves

Recipe
Makes 1 quart

Heat a medium sauté pan and add the canola oil.

Add the onion and cook for 2 minutes. Add the garlic and cook for an additional minute.

Add all of the remaining ingredients; bring to a boil and reduce to a simmer.

Cook for 1 1/2 hours, stirring frequently during the cooking process to prevent sticking and burning. The ketchup should be thick.

Remove the bay leaf, thyme and parsley. Cool and refrigerate.

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