Guest guest Posted July 28, 2004 Report Share Posted July 28, 2004 What about the Applegate turkey dogs? Aren't they legal? I thought they were. Kathy Abby's mom > My son has an end of the school year party next Monday and they are > doing a cookout w/hot dogs. I understand that Applegate Farms is not > legal per Elaine? If this is the case, what can I tell a butcher to > have one made from scratch for my son? I do not think this is > something I want to make at home. I have no idea where I would even > buy the outside casing. (if that is what it is even called) > > Any help would be much appreciated. My son LOVES hot dogs and has not > eaten one for 8 months, since going on the SCD. He would be in hot > dog heaven!!! > > Thanks, > , mom to , 5yo, PDD, SCD 8 months > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2004 Report Share Posted July 28, 2004 > My son has an end of the school year party next Monday and they are > doing a cookout w/hot dogs. I understand that Applegate Farms is not > legal per Elaine? If this is the case, what can I tell a butcher to > have one made from scratch for my son? I do not think this is > something I want to make at home. I have no idea where I would even > buy the outside casing. (if that is what it is even called) > > Any help would be much appreciated. My son LOVES hot dogs and has not > eaten one for 8 months, since going on the SCD. He would be in hot > dog heaven!!! > > Thanks, > , mom to , 5yo, PDD, SCD 8 months It's a long shot, but here goes: I get all veal hot dogs in Toronto from a butcher shop called " Oliffe " They contain nothing but veal and are delicioius. maybe a long distance call will unearth the recipe or perhaps for a future event they can ship. I don't know but give it a try: Carol F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2004 Report Share Posted July 28, 2004 My butcher makes hotdogs for us. Just meat and gf seasoning. I called the seasoning company and checked. karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2004 Report Share Posted July 29, 2004 >> I need hot dogs!! (fast) << , After having bad luck for myself with commercial hot dogs, I decided that enough was enough, and that the solution was to make my own out of ingredients I knew I could trust. I bought a book on sausage making, and adapted a recipe. Note: the recipe as given smells like " real " hot dogs. And, as a matter of fact, the first time I prepared these, I commented to my husband that now that I had a successful hot dog recipe, he could have his beloved hot dogs again. He looked at the bag of hot dogs I was about to freeze, and said, " If you think I'm going to eat store-bought hot dogs while you're sitting there eating good, homemade SCD hot dogs, guess again! " This is also the man who, when taking a trip, asked me to pack a cold bag of SCD food for him (he was only going to be gone about 36 hours) because SCD food tasted so much better than anything he could get out. And, I should note: my husband is NOT on SCD for himself -- he went on it to make the cooking easier for me. 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, puried 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. -- Marilyn (New Orleans, Louisiana, USA) Recipe from *Louisiana SCD Lagniappe* (forthcoming) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2004 Report Share Posted July 29, 2004 My son is going to be so excited. His birthday is coming and I am going to make him these dogs as a surprise. This will just make his day! One question...Where do you buy a jerky shooter? I do not know what this is. 5yo, SCD 6 months > >> I need hot dogs!! (fast) << > > , > > After having bad luck for myself with commercial hot dogs, I decided that > enough was enough, and that the solution was to make my own out of > ingredients I knew I could trust. I bought a book on sausage making, and > adapted a recipe. > > Note: the recipe as given smells like " real " hot dogs. And, as a matter of > fact, the first time I prepared these, I commented to my husband that now > that I had a successful hot dog recipe, he could have his beloved hot dogs > again. He looked at the bag of hot dogs I was about to freeze, and said, > " If you think I'm going to eat store-bought hot dogs while you're sitting > there eating good, homemade SCD hot dogs, guess again! " This is also the > man who, when taking a trip, asked me to pack a cold bag of SCD food for > him (he was only going to be gone about 36 hours) because SCD food tasted > so much better than anything he could get out. And, I should note: my > husband is NOT on SCD for himself -- he went on it to make the cooking > easier for me. > > 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, puried 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. > > > -- Marilyn (New Orleans, Louisiana, USA) > Recipe from *Louisiana SCD Lagniappe* (forthcoming) Quote Link to comment Share on other sites More sharing options...
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