30. June 2011 · Categories: Recipes

Yesterday, we were inspired by the students in Chef Instructor Chris Gesualdi’s class who were making sausages and frankfurters and brought you recipes from ICE Director of Culinary Arts Program Mike Handal on how to make your own ketchup and mustard for your hot dogs on July 4. The students in the class were learning the ins and outs of making sausages and Chef Chris taught the class the art of sausage making and all the necessary steps of the complex process. For example, it is important to pay close attention to the temperature of the meat and to keep all of your grinding equipment in the freezer, where it’s covered, clean and cold. While the process isn’t simple, the results are definitely delicious. Maybe next year we’ll try to make our own sausages for grilling on July 4. For now, we have Chef Mike’s recipes for the perfect sauerkraut and onions for hot dogs to complete the set of condiment and topping recipes.

Sauerkraut
Ingredients
2 pounds sauerkraut
1 bay leaf
5 juniper berries
5 whole black peppercorns
1 spring of thyme
2 sprigs of parsley
1 fluid ounce canola oil
1 small (3 ounces) Spanish onion, minced
4 fluid ounces white wine
16 fluid ounces chicken stock
Salt to taste

Recipe
Makes 8 servings

Rinse the sauerkraut in cold water. Place the sauerkraut in a large stainless steel bowl and cover with cold water. Soak for 20 minutes.

Drain the sauerkraut thoroughly, pulling it apart with your fingers so that it doesn’t stick together. Press with a paper towel to dry well.

Place the bay leaf, juniper berries, peppercorns, thyme and parsley in cheesecloth and tie into a sachet.

Heat a large saucepot and add the canola oil. Add the onions and cook for 3-5 minutes, stirring often.

Add the sauerkraut, white wine, chicken stock and the sachet to the pan.

Bring the sauerkraut to a boil. Reduce the heat to a simmer and cook over low heat for 25-30 minutes. Taste and season with salt. Serve with hot dogs.

Hot Dog Onions
Ingredients
2 tablespoons canola oil
3 (2 pounds) Spanish onions, thinly sliced
24 fluid ounces tomato purée
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
1 teaspoon Hungarian paprika
1/4 teaspoon dry mustard
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon granulated sugar
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pinch of ground cumin

Recipe
Makes 1 quart

Heat a large sauté pan and add the canola oil. Add the onions and cook for 6-8 minutes, stirring occasionally, to ensure the onions soften but do not brown.

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

Cook for 40-45 minutes, stirring frequently during the cooking process to prevent sticking and burning. If the onion mixture becomes too thick, add 2-3 tablespoons of water to thin the sauce. Serve with hot dogs.

1 Comment

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