65 Delicious Brat, Hot Dog, and Sausage Recipes You’ll Love

A sizzling collection of 65 brat, hot dog, and sausage recipes for all occasions.
Make your barbecues, tailgating events, camping trips, and sports games the talk of the town. Eliza Cross, founder of the BENSA society (Bacon Enthusiasts ‘N’ Swine Aficionados) and author of Bacon, Beans, and Beer, returns with a savory new cookbook that capitalizes on the ever-popular brats, dogs, and sausages. Hot Diggity Dog includes recipes for breakfast and brunch, appetizers, sandwiches, soups, salads and sides, and supper offerings.
From brunch options and small bites such as Breakfast Dogs and Kielbasa-Jalapeño Poppers to hearty meals like Grilled Bratwurst Reuben Paninis, Sausage Tater Bombs, Corn Dog Casserole, and High-on-the-Hog Jambalaya, Hot Diggity Dog will be a new favorite among even your hungriest eaters.

From the Publisher

HOT DIGGITY DOG

Have you ever noticed how brats, hot dogs, and sausages are often paired with memorable moments? Maybe you remember that perfect first snappy bite of a Chicago-style dog at your favorite ballpark, or the backyard bliss of a juicy bratwurst cooked on the grill for an alfresco summer dinner, or the cozy comfort of a hearty winter meal like smoked Polish sausage cooked with creamy, cheesy mashed potatoes. Every country seems to have its own take on sausage, from British bangers to Portuguese linguiça to Spanish chorizo to German wurst. One of the oldest prepared foods in recorded history, the sausage was originally created as a way to preserve meats for longer storage before refrigeration was available.

MAKING MEMORIES

These days, the humble sausage has been elevated to new culinary heights. In addition to traditional pork and beef varieties, artisanal sausages are crafted with everything from top-quality lamb, chicken, duck, game meats, and bison to vegan ingredients like mushrooms, chickpeas, and vital wheat gluten. Some links are even made from exotic meats like pricey Kobe beef, alligator, or rattlesnake. This collection of easy-to make recipes features sixty-five flavorful new ways to enjoy your favorite sausages and frankfurters. Feel free to improvise with your favorite sausages—exotic or otherwise—and make these recipes your own. I hope you’ll enjoy some new memory-making moments while savoring the incomparable flavors of bratwurst, franks, and sausages.

A Sausage for Every Appetite

Pictured: Bratwurst, Havarti, and Caramelized Onion Flatbreads

Hot dogs, frankfurters, and wieners are commonly made from finely ground beef, pork, chicken, turkey, or a blend of several meats plus spices and binders. After being formed and cooked, they may also be smoked for added flavor. Link sausages and bratwurst are made from ground meats and spices and are typically formed in a natural casing. Artisan sausages often contain flavor-enhancing ingredients like cheese, onions, apples, peppers, berries, wine, brandy, and more. Plant-based sausages and dogs provide tasty vegan and vegetarian alternatives to meat and are often enhanced with a fat like coconut oil to mimic the mouthfeel of traditional links.

Cooked to Perfection

Pictured: Chorizo, Avocado, and Black Bean Burrito Bowls

Fresh meat-based sausages in casings should always be fully cooked to an internal temperature of 165 degrees F. Precooked and smoked sausages need only be heated to an internal temperature of 160 degrees F since they have already been fully cooked during processing. They may be finished on a hot grill for a minute or two to add smoky flavor and grill marks. For even cooking, allow plant-based sausages to come to room temperature before cooking. Follow package directions, as plant-based sausages generally need less cooking time than their meaty counterparts.

Grill Like a Pro

Pictured: Beer-Glazed and Bacon-Wrapped Cheddar-Stuffed Brats

Whether you’re using a charcoal or gas grill, lightly brush the grill grates with a high-smoke-point oil like peanut or grapeseed oil prior to cooking. Your brats, dogs, and sausages will be less likely to stick, making them easier to turn. For even cooking (and great grill marks), arrange the links perpendicular to the grill grates. Grill link sausages slowly over medium-low heat (between 300 and 350 degrees F) for the best results. Turn often so each side gets golden brown. Cook until the internal temperature reaches 165 degrees F. Take care not to poke holes in juicy brats and sausages during cooking or the skins may split and the juices will leak out.

A Note about Casings

Pictured: Sausage-Stuffed Italian Shells

Some sausages have a casing that encapsulates the meat, and others do not. In most cases, the casing is natural and meant to be eaten. A casing of inedible material like cellulose or collagen is occasionally used in the production of specialty sausages and should be removed before eating. Most hot dogs are skinless, but some have natural skins or casings. These franks typically stay juicier after cooking, and you’ll notice the “snap” when biting into the dog. Link sausage can generally be substituted pound-for-pound when a recipe calls for bulk sausage; simply remove the ground meat from the casings before cooking.

Publisher ‏ : ‎ Gibbs Smith
Publication date ‏ : ‎ April 19, 2022
Language ‏ : ‎ English
Print length ‏ : ‎ 128 pages
ISBN-10 ‏ : ‎ 1423656989
ISBN-13 ‏ : ‎ 978-1423656982
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7 x 0.67 x 7 inches
Best Sellers Rank: #363,948 in Books (See Top 100 in Books) #262 in Meat Cooking #284 in Barbecuing & Grilling #338 in Party Cooking
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