The story behind this hot dog starts in Baltimore. Specifically Ostrowski’s Famous Polish Sausages, a legendary butcher shop in the Fells Point neighbourhood that opened back in 1899, which is pretty old by US standards.
Unfortunately, damage to the butcher shop forced them to close a few years ago – but we were gifted the recipe for their Polish sausage, which we found made the absolutely perfect American-style hot dog when ground finer and stuffed into a smaller casing. It’s juicy, flavourful and we’ll argue that it’s the best traditional American-style hot dog in Europe.
Our favorite way to eat them:
- Grilled and served on a bun with chopped onion and mittelscharf mustard
- Roasted in a pan and served on a bun with bacon and shredded cheese (or even better, wrap the hot dog in bacon and deep fry it, then top with shredded cheese and jalapeño pepper rings!)
- Dipped in a corn flour batter and deep fried as a corn dog (https://amerikanisch-kochen.de/corndogs/2249)
- Sliced thin for a summer wurstsalat
INGREDIENTS
Bio Pork, Bio Beef, Water, Salt, Bio Garlic, Bio White Pepper, Bio Paprika, Bio Marjoram, Bio Natural Sheep Casing
TECHNICAL DATA
80 grams/Hot Dog
Certified Bio
Pork and Beef Hot Dog in a Sheep Casing
Fully Cooked
No Declared Allergens
Product of Austria