All BEEF Banger - TMG Original, Now with Hickory Smoke!

We get a lot of requests for a beef hot-dog which seems to be impossible to find in Japan. With that in mind we recently reformulated our beef sausage to make it more frankfurter-esque. We gave it a bit of a finer grind, kicked up the garlic and smoke flavors, and put it in a thinner lamb casing so it's pork-free for those who don't eat the pig. I wouldn't want to call this a hot dog because that sounds kind of low-end, this is a hot dog on roids with a buzz-cut, in a Mustang with the top-down, and a couple blondes in hot pants in the back seat.
Frozen Frozen

Customer Comment:
The beef sausages we bought last time were bloody delicious. Thanks.
B.A., Aichi

How To Make an Old Fashioned Hot Dog: We don't really like hot dogs here at The Meat Guy, we are much more into big hunks o meat and open fire, but our kids like hot dogs.  So we decided to make an old fashioned, something like they probably made before hot dogs were lips and bits and things you donwanna eat.  So we used pure beef rounds (no trim) and nothing but fresh ground spices to recreate the original sausage that first went into a hot dog. Now it's up to you to get it on a plate.

The First Step:  Start with a good sausage, pure beef, wrapped up in a natural lamb casing, not some edible plastic skin, some call this a frankfurter but that's German and we're still not sure we like the Germans after that whole "buy a Smart car and pretend your driving a REAL Benz" little fiasco.

The Second Step:  Simmer that wiennie.  Put those dogs in some hot water, hot beer, hot wine, hot something.  Don't let it boil too hard, just a bit of a BuRuBuRuBuRu for about 10 minutues.

The Third Step: Let the dog rest, notice that now, after the simmer, we can call it a dog, not yet a hot dog, but a dog none the less.  Give the skin of the dog time to dry out and let the juices get absorbed back into the meat-o-the-dog.

The Fourth Step:  Grill it, baby, grill it!  The man in you has been waiting for this, get some fire, some thongs, and strike a pose.  It is time to throw the dawg (notice, now we went from "dog" to "dawg", that's coolness creeping in to the hot dog experience.) on the FIRE!

The Fourth-ish Step B:  The reason for throwing the "dawgs" on the grill was to crisp up the skins, give them a real nice "I done been cooked by a he-man" (or she-man as the case may be, we are cool with that) look and taste.  If done properly, you've got some dawgs that look like this: That looks good right there!

The Five-eth Step:  Get some nice buns (you knew with all this sausage innuendo going around there would be some bun talk).  Here in Japan they cut their buns down the middle, but back home in the ballparks, they cut them down the side, we don't really care where you split your buns.

The Sixth Step:  Mustard.  A hot dawg should be coated in mustard.  If you are over the age of 10 and  you are putting ketchup on your hot dawg you need to clean the panties out of your boxer drawer.  Chili is O.K., as is The Meat Guy BBQ sauce on your hot dawg, but other than that, only mustard. I should let you know that I don't really like hot dogs, but I ate three of these bad boys while taking these photos and now I like our hot dawgs. Rock-on, -jp

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Labeling Information: (specifications and ingredients sometimes change so the product you receive may be slightly different)
Ingredients:Beef,Starch,Salt,Sugar,Pepper,Spices,Smoke Flavor, Natural lamb casing
Contents: 7pc
Handling: Keep Frozen at –18 degrees C
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