Applegate Organic Hotdogs

[Guest guest]

Are these legal? Also, can someone tell me where I can find legal

bacon? Thanks!

[Guest guest]

We cannot call the Applegate hot dogs (organic or not) legal. No one

has obtained a hand-written letter listing the ingredients in detail,

so we say better to be safe than sorry. Ingredients like onion powder,

garlic powder,and " spices " are suspicious. Even so, there are people

who use these and say they have no trouble, but we cannot endorse

them. The Organic hot dogs seem to be new and I don't know anyone who

uses them. I know a child who was eating the regular Applegate Uncured

beef hot dogs and says that the taste or texture has recently changed

and he doesn't like them any more so this may mean the formula has

changed. So beware.

If you'd like to make your own, here is Marilyn's hot dog recipe.

Marilyn wrote:

Large collagen casing is available from any sausage supply shop, or, on

the

net, from www.leeners.com. I use the collagen casing because it's easier

than real casings, no soaking and all the rest. Or you can just roll hot

dogs and bake them in foil.

HOT DOGS

3-4 feet large collagen casing

2 1/2 pounds ground round

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon ground mustard seed or 1 teaspoon CREOLE MUSTARD

1/4 teaspoon ground nutmeg

1/4 teaspoon dried marjoram

2 tablespoons ONION POWDER -or- 1/4 cup finely minced fresh yellow onion

1/4 teaspoon GARLIC POWDER -or- 1-2 fingers garlic, pressed

2 teaspoons honey

1 teaspoon salt

1 teaspoon white pepper

1 egg

Whirl dry spices in a blender to fully combine (or mix well with a

whisk in

a bowl), then add to the meat. If onion and garlic are not dry, add

them.

Mix well. When you think you have it mixed, keep mixing.

Add the egg or pureed vegetable. Mix well again.

Stuff mixture into the casings according to the directions for your

stuffer. (I use an inexpensive jerky shooter for this.) Prick air

pockets

and twist off in 6-8 inch links. If separate sausages are desired, tie

off

each link with a piece of string, then cut between the two links.

Otherwise, do not cut apart.

If you do not have a stuffer, form hot dog sized pieces of mixture and

wrap

well in foil for baking. If hot dogs are in cases, boil in gently

simmering

water for about 20 minutes. Otherwise, bake at 215 F for about 45

minutes.

Serve. Or, allow to cool, and then freeze for later reheating.

Variations:

* Use half beef and half pork

* Substitute mace for nutmeg

* Use ground turkey or chicken

* Egg and Milk/Yogurt substitutions: Several recipes call for 1 egg

white

and 1/4 cup SCD illegal milk. I use a whole egg. You could also use the

egg

yolk, 2 tablespoons water, and 2 tablespoons yogurt cheese or Dry Curd

Cottage Cheese. For an egg-free version, substitute 1/4 - 1/3 cup

peeled,

cooked, puréed vegetable, such as zucchini (courgettes). For a dairy-

free

version, simply omit the yogurt cheese. I like the taste it adds, but I

did

find it wasn't essential to having a good hot dog.

Adapted from *Home Sausage Making*, by Mahnke Peery and G.

Reavis.