Originally Posted by Sqwertz

On Sun, 13 Feb 2011 22:30:40 -0600, zxcvbob wrote:

Does anybody have a good recipe for using them? (they are kind of
bland) Maybe mashed into an ersatz paté, or skewered in Shish Kabobs?

They work pretty well for giving a dog a pill...

Vienna Sausage Confit:

Thoroughly drain the liquid from the cans and re-cover them with hot
duck fat. Tap down the cans to allow fat to settle to bottom. Allow
to cool to room temperature. If the sausages are not covered
completely after they cool, add more liquid duck fat.

Cover cans with 3 layers of cheesecloth and put them in a cool 45-55F,
65% relative humidity cellar 3-4 months to age. You may also use a
wine or kimchi refrigerator.

To serve, simply warm them in a hot water bath until you can remove
them, then hit them with a blow torch to brown them lightly and
caramelize some of the surface sugars. Serve with a mixture of grape
jelly and Heinz Chilli Sauce and a box of toothpicks.

-sw