Hot Dogs and Buns .......

There's An Actual Reason Why Hot Dogs And Buns DongCOt Come In Equal
Count Packages

By: Ni'Kesia Pannell

If you're one of the many people who loves to throw a good ol' fashion
backyard barbecue, you've likely had your fair share of hot dogs.
While most people may not be frank connoisseurs on your level, there
is one thing we can all agree on: It's weird that there's an uneven
hot dog-to-bun ratio in their respective packagings!

According to the National Hot Dog Sausage Council, the reason why
isn't as strange as you may think. The NHDSC-which was founded in 1994-explained the mismatch packaging is simply because of the way
these things were sold back in the day. In fact, it wasn't until 1940
that we actually began seeing hot dogs packaged in packs of 10 (which
is why you typically see in stores now!). So why are buns not in
10-packs too? The NHDSC says it's because of the way they are baked.

"Sandwich rolls, or hot dog buns, most often come eight to the pack
because the buns are baked in clusters of four in pans designed to
hold eight rolls," said the council: "While baking pans now come in configurations that allow baking 10 and even 12 at a time, the
eight-roll pan remains the most popular."

The increased talk around this particular issue comes on the heels of
a recent petition by Heinz Ketchup Canada to end the hot dog packaging mismatch. At the time of publication, the Change.org petition-which is
steadily climbing toward its goal of 7,500 signatures-had near 5,500.

Still, if this change doesn't happen immediately, you can always just...purchase five eight-pack buns and four 10-pack hot dogs to
make it even. Enjoy your 40 meals!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Knockwurst
Categories: Pork, Beef, Sausages, Herbs
Yield: 5 Pounds

3 lb Lean ground beef
2 lb Ground pork
1 c Ice water
1 tb Salt
1 ts Sugar
1 ts White pepper
1 ts Mace
1/2 ts Coriander
1/4 ts Allspice
1 tb Paprika
1/2 oz Garlic; minced or pressed

A German favourite

Combine the spices and garlic in a 1 qt container and
mix with the 1 cup of ice water.

Trim the pork and beef, cut it into 1" cubes, and grind
it several times (at lest twice) through the fine plate
of your meat grinder.

Pour the spice and water combination into the ground
meat and mix thoroughly for at least 2 minutes. Use your
hands for mixing to assure even distribution.

Mix until all is well incorporated. At this time you can
pass the sausage mixture one more time through the
grinder if you want to.

TIPS: Always buy your own fresh spices in small
quantities at a bulk food store, not pre-made mixes.
The small jars of spices at the supermarket are way
too expensive and probably very old.

Test a small sausage patty before you stuff what you've
mixed.

Use natural casings. 29mm-32mm works best.

If you use casings, flush insides of casings under the
tap before stuffing.

Use fresh unchlorinated water and put ice chips in it.
Leave in fridge until ready for use.

From: http://www.colmcmaher.com/Sausage-Recipes

Uncle Dirty Dave's Archives

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