Author Topic: Of sausages, hot dogs, franks, etc. (Read 6724 times)

islander · « **on:** May 11, 2013, 05:27:05 AM »

What's the difference?

basically none, unless one pores over the details.

All hot dogs are sausages, a mixture of meat and spices usually stuffed into casings (or veggies and soy products for a veggie dog stuffed into a veggie casing). Yet not every sausage is a hot dog. There are plenty of sausages that predate franks and wieners, and they can contain mixtures of meat, fat, animal blood, and spices in casing, but donâ€™t have the same taste as the modern wieners or franks. Generally, hot dogs, unless kosher, are a combination of finely ground pork and beef combined with salt and spices. This differs widely from tiny breakfast, spicy Italian, chicken and apple or black pudding sausages.

http://www.wisegeek.org/

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islander · « **Reply #1 on:** May 11, 2013, 05:27:35 AM »

The hot dog, considered quintessential American food owes its origin to two places outside the US. Frankfurt, Germany, and Vienna, Austria lay claim to inventing these sausages. Thus franks or frankfurters are merely synonyms for this dish. Wiener comes from the name Wien, the Austrian name for the city English speakers call Vienna. Essentially there is no difference between hot dogs, wieners, and franks, although some say that wieners may be slightly shorter than franks.

http://www.wisegeek.org/

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islander · « **Reply #2 on:** May 11, 2013, 05:30:18 AM »

hot dogs, also called franks

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islander · « **Reply #3 on:** May 11, 2013, 05:33:45 AM »

a hot dog with mustard

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islander · « **Reply #4 on:** May 11, 2013, 05:41:51 AM »

vienna sausage (German: Wiener WÃ¼rstchen, Wiener)

The word Wiener means Viennese in German.

this sausage is called vienna sausage anywhere else, except in vienna itself.

The sausage was invented by a butcher from Frankfurt (Germany), who had moved to Vienna, which is why in Vienna the sausage is called Frankfurter.

-data from wikipedia

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islander · « **Reply #5 on:** May 11, 2013, 05:44:09 AM »

North American Vienna sausage in tomato sauce

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islander · « **Reply #6 on:** May 11, 2013, 06:05:58 AM »

sure, they're all hot, but what's with the name of that which we enjoy and swallow?

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islander · « **Reply #7 on:** May 11, 2013, 07:23:57 AM »

eureka! just the answer i needed...

How did the hotdog get its name?

Answer:

In 1852, the butcher's guild in Frankfurt-am-Main created a smoked, spiced sausage in a thin casing, dubbed a "little-dog" or "dachshund sausage" for its obvious resemblance to the low-riding German dog. (Those funny Germans!) Its other popular name was, of course, the frankfurter. Wiener comes from a similar sausage made in Vienna. Unlike the usual wursts, dachshund sausages were usually sold with bread.

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islander · « **Reply #8 on:** May 11, 2013, 07:24:36 AM »

In 1871, an immigrant German butcher opened the proto-hot dog stand at Coney Island, selling the dachshund sausages wrapped in a milk roll. By 1893, the portable meat-tubes were already a regular accompaniment to baseball games and other sporting events.

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islander · « **Reply #9 on:** May 11, 2013, 07:25:08 AM »

The popular legend on the etymology of hot dog holds that a cartoonist named T.A. "Tad" Dorgan attended a polo match in New York in 1901 where vendors roamed the aisles imploring patrons to "get your red-hot dachshund sausages." Enchanted, Dorgan drew a smiling dachshund nestled in a long bun, but couldn't spell dachshund, so he captioned it "hot dog!" and thus the food got its name. Charming, but untrue.

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islander · « **Reply #10 on:** May 11, 2013, 07:27:01 AM »

According to the NHDSC, historians have never been able to find this alleged cartoon, even though Dorgan's body of surviving work is vast.

The real source of hot dog: Like so many unpleasant things in America, it came from Yale. The term had been recorded there as early as 1894 as a sarcastic description of the dubiously composed sausages that vendors peddled from "dog wagons" near the dorms.

http://wiki.answers.com/

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islander · « **Reply #11 on:** May 11, 2013, 07:32:02 AM »

thus far, my understanding is the word "sausage" is generic. depending on their kind (that means taste and probably size), the names can be classified further as vienna sausage, hot dog, frankfurter, krakauer, bockwurst, kabanossi, chorizo, etc.

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islander · « **Reply #12 on:** May 11, 2013, 07:34:12 AM »

my all-time favorite cabanossi

i miss you, my cabanossi. where will i ever find you in the philippines (without complaining of your price, perhaps, if i found you at all)?

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islander · « **Reply #13 on:** May 11, 2013, 07:44:25 AM »

Cabanossi is a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked. It traditionally comes in the form of a long, thin sausage, about 30 centimetres (12 in) long, and 2 centimetres (0.79 in) in diameter. Variations include chicken & duck cabanossi. Versions made of turkey are a staple in kosher meat markets and delicatessens. (wikipedia)

some brands in the market:

i like its dryness and smoke flavor.

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islander · « **Reply #14 on:** May 11, 2013, 08:04:00 AM »

chorizo is spanish sausage

Chorizo or ChouriÃ§o(Spanish; Asturian: chorizu; Basque: txorizo; Galician: chourizo; Portuguese: chouriÃ§o; Catalan: xoriÃ§o) is a term encompassing several types of pork sausages originating from the Iberian Peninsula. (wikipedia)

chorizo

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hubag bohol · « **Reply #15 on:** May 11, 2013, 08:39:44 AM »

Hotdog for Islander the sausage monster...

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islander · « **Reply #16 on:** May 11, 2013, 09:15:35 AM »

Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking. (wikipedia)

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islander · « **Reply #17 on:** May 11, 2013, 09:17:28 AM »

Hotdog for Islander the sausage monster...

a lifetime's thanks.

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islander · « **Reply #18 on:** May 11, 2013, 09:24:16 AM »

Spanish chorizo and Portuguese chouriÃ§o get their distinctive smokiness and deep red color from dried smoked red peppers (pimentÃ³n/pimentÃ£o or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (but not throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times. (wikipedia)

lucanian sausage (lucanicas similiter)

this guy may have made untold lucanian sausages

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islander · « **Reply #19 on:** May 11, 2013, 09:45:37 AM »

Chorizo can be eaten as is (sliced or in a sandwich), grilled, fried, or simmered in apple cider or other strong alcoholic beverage such as aguardiente. It also can be used as a partial replacement for ground (minced) beef or pork.

A meatless (vegan) version has been produced in Czech Republic by Vegandeli brand and sold in the UK as well.

Spanish-style tapas bars that serve traditional-style chorizo have gained in popularity in recent years, and now appear in many large cities throughout North America. (wikipedia)

going vegan the czech way

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islander · « **Reply #20 on:** May 11, 2013, 10:07:03 AM »

in the absence of cabanossi, my favorite is a chorizo from cebu, specifically the one that carries the name 'kwong bee' (leftmost of the image above). more oily than a cabanossi but it tastes great. and it keeps; storage inside or outside the ref is okay.

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hubag bohol · « **Reply #21 on:** May 11, 2013, 10:45:00 AM »

Hmm, di ba ni variant sa Chorizo de Bilbao?

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