Nueske hot dogs tonight.

Nueske hot dogs

Nothing defrosted soon enough tonight.  So I grilled some of these splendid hot dogs from the Nueske family run meat market in Wisconsin.  Natural casings, beautifully smoked, I like'em a bit charred.  I prefer the New England style flat sided buns.  They lie well on the grill, but SWMBO likes the more rounded ones.  Ah, well.  pl


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20 Responses to Nueske hot dogs tonight.

  1. turcopolier says:

    Someone will ask about the plate. SWMBO inherited a few of those from her sainted mother. Mikasa “Cordon Bleu”

  2. CorkyAgain says:

    Specifically, the Mikado pattern of the Mikasa Cordon Blue line.
    Those dogs do look inviting. But you didn’t say what trimmings you eat them with.

  3. Deap says:

    Our west we get our perfect Swiss/German style wieners in Lockford, California, outside of Stockton. Agree, nothing beats the good ones that have a snap when you bite their casings. Umm, um.
    What I also add to my own last minute wiener dinner is a quick warm potato salad: micro-wave a few Yukon Gold potatoes, cool slightly to slice, mince some garlic chives, add a glop of dijon mustard, a few grinds of fresh pepper, and a few dashes of the Swiss magic seasoning Aromat – moisten with either sour cream or whole milk yogurt to coat the sliced potatoes – finely chopped shallot optional. Add-ons: some glass jar saurkraut, not tinned, and a side of French cornichons – Trader Joe.
    Cannot beat the this humble but absolutely tasty Swiss/German culinary combination. One is willing to go long and far for perfect sausages. I hear you. We finally found our spot out west, after paying $40 to have them shipped in refrigerated from some Swiss food products place in the Midwest.

  4. Serge says:

    Now that’s a dog. I still eat mine montreal style-“all dressed” as they call it. New England bun, onion, relish, mustard, and tons of sauerkraut. NO ketchup!

  5. akaPatience says:

    Living in a mid-western, predominantly German-American city, an abundance and variety of good sausage is one thing that can be taken for granted. My husband likes his dogs charred too and we love them served in St. Pierre Brioche Hot Dog Rolls with a Dijon mustard. This is a meal we enjoyed just a couple of nights ago, with a side of black bean and fresh corn salad (including diced red bell pepper, parsley, red onion and garlic-lime vinaigrette) plus some heirloom tomato wedges. It’s one of those simple yet yummy meals that renders us very quiet at the table.

  6. Bill H says:

    Exacerbates my longing for a good Wisconsin Bratwurst, which is not available in California. One of the lesser evils of this state, but SWMBO was born and raised here and refuses to leave.

  7. Deap says:

    Bill H, if you ever get close to Lockford, CA (near Stockton), try their Bratwurst or other Euro style sausages and see what you think -Lockford Meat Company.
    Granted, too many of the “sausages” made in California are totally weird – blueberry and monterey jack cheese or apple and chicken ….etc. We also like their “Sweet Hawaiian” sausage too, but as sliced chunk additions to other dishes or on a toothpick for an appetizer.
    The other novelty about Lockford, CA is this operation is unabashed Trump country -signs/posters. Which means some/many Calif Coastals avoid it entirely. Yes, even sausages are political in California.

  8. Deap says:

    For West Coast sausage lovers – Lockford Sausage and Meat Company:

  9. different clue says:

    Many years ago, when visiting friends in a “suburb of” Chicago, I was tasked with tending the Johnsonville Brats at the backyard cookout. ” Watch them and don’t let them burn”.
    I doubted my own abilities to cook them right, and I watched them so hard that they stealth just-sort-of-preburned while I was watching. The process was a smooth gradient and I missed steps along the way by watching too hard.
    We are all still just as good friends as ever, but I have not been tasked with watching any more food on the grill.
    I am afraid my cooking skills amount to putting a bunch of stuff in a pot to boil it or interesting little experiments like “blue feta” cheese.

  10. turcopolier says:

    different clue
    My hot dogs were not burnt. The gut casing was charred just the way I like them.

  11. Mark K Logan says:

    Been using sourdough sandwich rolls for brauts of late. I like the way the flavor works with mustard. We don’t use the stuff found in Safeway in plastic bags labeled “sourdough” though. Most every baker makes the real thing.

  12. pl,
    I’m with ya on the merits of a good natural casing with a bit of char. It makes any of them better. Last 4th of July, my younger son brought up some brats from ZZQ, easily the best BBQ joint in Virginia. I put them on the grill and got a nice char. I cooked some peppers and onions on the grill as well and they got a nice smoky flavor along with some char. Toasted the rolls on the grill, too. Fantastic The grill is the same old Weber charcoal grill I had in Germany so it’s now over thirty years old.
    ZZQ makes some great sausage. Their standard is the hot gut. The first time I had one, I almost kissed Alex, the pit mistress. Hell, I was ready to kiss Chris, the pit master. The flavor and texture were breathtaking. If you ever get down to Richmond again, you should hit the place up. Their fatty brisket is magnificent. My son and I never use any sauce on it. They take orders online right now and let you eat on the patio outback right now. But I do look forward to being able to go through the line and talk with these guys as they slice your meats.

  13. akaPatience says:

    Escarlata, I don’t speak your language but from what I can pick out, I suspect you’re commenting about a fact your mother made you aware of – that the combination of corn and beans creates a complete and nutritional protein. If you attempt to make the salad I mentioned, be sure to add some sugar to the vinaigrette, as it helps to bring out the sweetness of the fresh corn. Sometimes I use cilantro rather than parsley.

  14. Leith says:

    If you are getting mail-order sausages from Wisconsin, you should try out the german style pretzel rolls to go with them. Outstanding, unless you are watching your salt intake.
    If Nueskes doesn’t have them, most any German bakery will. I get mine from Hess Bakery in Lakewood WA when I get up that way to see the granddaughter.

  15. different clue says:

    I will claim that I could tell from the picture how good those hot dogs were/ would be. The charring looks very spot-focus and deliberate, and a rich pink shows in the couple of what-look-like cuts made into the hot dogs.
    Is their gut casing the kind which resists bite-pressure a little till suddenly opening with a release of rich flavored juices? I had a hot dog in Chicago once which did that.

  16. turcopolier says:

    different clue
    I can’t handle all the veggies they put on dogs in Chicago.

  17. different clue,
    All natural casing has that crunch or bite-resistance. They come from the small intestines of usually hogs. There are also artificial casings usually made from animal collagen, cellulose or Lord knows what. I think that’s what’s used in most mass produced, store-bought hot dogs. The artificial casings lack that desirable crunch.
    Speaking of sausage, did you or anyone else here ever have a Lithuanian potato sausage called vedarai? My father would use shredded potato rather than finely grated potato and just enough bacon or ham to get several bits in every bite. Spicing was primarily marjoram and black pepper. Of course, he used natural casings. Hot or cold, they were delicious.

  18. different clue says:

    After this many years, I don’t remember what was on the dog I had. What I still remember is the dog itself.

  19. different clue says:

    The Twisted Genius,
    I have never had vedarai. I hadn’t heard of it till now. It sounds like a good way to use scarce pork and the right herb/spice to make mostly-potatoes fun to eat.
    Several decades ago I read an article in Acres USA about carp sausage being one approach to the surplus unwanted ( clean non-toxic) carp in many Minnesota lakes. It was being trialed by someone nicknames “Ole” who of course called the company Carpole.
    It also trialed grinding up the carp catch for fish fertilizer.
    I see efforts are still being made on that.

  20. TedBuila says:

    Pat I pulled up/scrolled the Nueske Family site. Interesting/thanks! Their selection takes me back as a kid going with my “baba” up to the Ferry Market and saugage shops on Chene St in Hamtramck (late 30s/40s). Do you have any “taste experience” to share with their Kielbasa or Brats?

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