Another Win for Charcuterie

This weekend, Danger and I made hot dogs.

From scratch.

I used the recipe straight from Charcuterie by Michael Ruhlman and Brian Polcyn. As usual, the recipe came out perfect with no tweaking. BUY THE BOOK! Seriously, that's, like 7-for-7 on recipes I've tried out of it

All tested and all awesome:

  • Preserved lemons
  • Duck breast prosciutto
  • Ginger-sage breakfast sausage
  • Maple-cured bacon
  • Cured salmon
  • Merguez
  • Hot dogs

My amateur food photography sucks, so here's someone else's picture of some hot dogs. They looked just like this. Swearz.

 Photo by  Sandor Weisz  via  CC Search

Photo by Sandor Weisz via CC Search