Preparation info
  • Makes about

    1½ pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

As any hot-dog lover knows, there is no such thing as a standardized frankfurter. They come in all shapes and sizes, qualities, and shades of unbelievable pink (thanks to preservatives), and they range in flavor from sweet and mild to grossly garlic-powdered.

As our sausages contain neither nitrates nor nitrites (both controversial preservatives that keep meat pink), they are a pale grey-beige—the color of cooked meat—which takes a bit of getting used to.

If you like smoky s