the shorter,fatter ones, steam until the ends split,steam buns, serve with Sabret mustard & kraut.
the long ,skinny ones,cook in a frying pan with a little olive oil, toast New England rolls with a little butter enjoy plain.
both are excellent!
Nice info David, thanks!
I wouldn’t recommend using Frank’s method. While the dogs will taste great, the fine and points on your license will make this method prohibitlively expensive. And if a tire blows out……..
Which type of Sabrett’s did you purchase? They have an extensive list of SKU items, though not all may be available off the shelf:
Pictures of their retail non-cocktail frankfurter packages can be found here:
In retail skinless 1 pound packages, they sell 5 5/8", 8 to a pound and 7 7/8", 8 to a pound. The 5 5/8" franks sold around here are not made in the same plant as most other Sabrett products; they bear the USDA plant number of the Stahl-Meyer plant in the Bronx.
If you are purchasing retail products, just about every type of frank sold by Nathan’s is also available from Sabrett. For the comparison to be valid, you have to compare same types, i.e. natural casing vs. natural casing.
In the end, personal preference will determine your favorite, as these brands are both New York/New Jersey Kosher-style.
you didn’t like them ?? no wonder your cooking preparation was all wrong.
the best way to cook a Sabrett hot dog is to wrap them in tin foil, using bailing wire secure them to the exhaust manifold of your automobile, Once your Sabretts are secured, start engine and drive to the nearest freeway. While on the freeway punch out accelerator and maintain 80 MPH for approximately 30 min. or a distance of 40 miles whichever comes first. At that point pull over to the nearest rest stop and enjoy your well cook Sabrett hot dog.
Be sure to share you correctly cooked Sabretts with the trooper who is now beside your car’s window with clipboard in hand. ………………… Frank
Take some dog bath water, simmer on the stove in big pot for 48 hours, them throw the doggies in it and simmer them for another 12 hours. Should taste just like what the street vendors sell in NYC.
Vinegar trick is to keep them from discoloring..
I didn’t care for them, I went back to Nathan’s.
THE BEST WAY TO COOK THEM I THINK IS LEAVE THEM ON THE COUNTER AND STEAM THE VIENNAS
A street vendor in Richmond, VA (who has since disappeared – SOB!) advised me to add a little vingar (1 Tbsp) to the water. Not sure why, but I think it tstes better. Maybe brings out the spicing more.
I have microwaved them.
Thanks! I’ll do the boiled water thing.
I put mine in boiling water, then hold them is 160-170 degree water, give customer choice of boiled or grilled dog..Also Red onion sauce..
In the hot dog parlance established at the old Syd’s, Newark, N.J., that is known as a Sweetworks.
I grill mine using my George Forman grill. My all time favorite condiments are sauerkraut, relish and mustard. Yum.
big g in joisey
I also agree that the 10 to a pound Sabrett’s are a very good size and they are one of my favorite hotdogs.I like to cook them in a frying pan with just enough water to cover the bottom of the pan and keep the pan covered with a lid,so that the hotdogs are steamed.
Sabrett makes a great hot dog. They are excellent in water as well as on a griddle. For some reason, the 8 to a lb natural casing dogs aren’t packed as tight as the smaller ones. I prefer the 10’s for their texture. Unfortunately, they are only available at Restaurant Depot or a Sabrett distributor.
For cooking in water, bring a pot of water to a boil. Shut off the gas, put the dogs in, cover the pot, and let sit for 10 minutes. The dogs will be just the right temperature and will retain the snap. For grilling, I would place on a griddle and cook until well done and crispy.
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