On Tue, 15 Feb 2011 01:03:40 +0000 in rec.food.cooking, Gorio
> wrote,
>
>Sqwertz;1581524 Wrote:
>> 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
>
>I would like to nominate this "recipe of the month." I'm trying this
>when I get home.

Perhaps Sqwertz would post pictures of his to alt.binaries.food