Eliza Cross - Hot Diggity Dog: 65 Great Recipes Using Brats, Hot Dogs, and Sausages

The recipes in this book were developed using brats, hot dogs, and sausages commonly available at grocery stores, but feel free to experiment with your favorite links.

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.

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.

Whether youre 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.

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 youll notice the trademark 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.