Two thoughts on the sorbitol. First, they may use it because Americans’ taste buds are so incredibly oriented toward sweetness, in every part of the menu. Forget desserts; look at our breads, our sauces, our dressings. People think somethings wrong if food doesn’t taste sweet.
Also, I’ve never made my own dogs. But I’ve made plenty of pate. When you salt meat and use preservatives, a little salt keeps the meat juicy and tender, rather than turning into a brick.
As I say, these are just suggestions; I can’t back either one up.
Invite’s still open. Let’s hit Katz’s and the Second Avenue Deli some time after the holidays. Also, if you come in, there’s a Ukranian butcher shop I’d love to show you. Incredible finely-ground veal loaf with real sour rye. I’m getting nuts just thinking about it.
All the best,