On Jul 25, 3:37*pm, "Default User" > wrote:
> On my infrequent trips to Aldi, I will generally get some
> "hot-doggy-type sausage" products. I have professed my fondness for
> pork-based wieners in the past. They three types that I buy, "smoked
> bratwurst", knackwurst, and Polish sausage. The knackwurst is the
> closest to wiener, but the others are good too. All are pure pork or
> pork and beef (how is Aldi can make sausages without poultry?) and have
> natural casings.
>
> I have cooked them a variety of ways. Simmering is pretty good, I poke
> a few holes to prevent splitting. Microwave I haven't had a great
> experience with, but if you're in a hurry it's fine. Grilled over
> charcoal is hard to beat for most meat products. I haven't deep-fried,
> but I have shallow-fried. In a small skillet, put a bit of vegetable
> oil, maybe a 1/3 inch deep. Heat it and put the dog in, turning it over
> when the first side gets crispy and brown. Works pretty well. I save
> the now smoky-tasting oil for other purposes

I've heard of using the simmering water, but re-using the oil is a new
one. Perhaps you could simmer, then fry the dogs, use the oil to make
a roux, then add it to the simmering water for a more sophisticated
hot dog gravy.

Cue image of South Side housewife in housecoat and slippers taking her
can of Busch from her mouth and asking, "What's a roo?"
>
> Brian

--Bryan