After getting through our first birthday at Serious Eats this week, we tip our hats to Laird’s AppleJack Distillery over in Scobeyville, New Jersey, lighting the 227th candle on the cake this year. Woo, geezers.
America's oldest apple brandy tastes sweeter than French Calvados but stronger than a chuggable Strongbow or Bulmers cider. It's an obvious favorite here in the cocktail department, but in solid food form? Gasp! Never have we ever.
The all-American booze can be spilled all over sausages, hot dogs, or wieners of any kind in this recipe. Somewhere out in Scobeyville right now, the Laird family has stopped picking Winesaps, Staymans, and Pippins to start fermenting. And that'll hopefully continue for another 227 years. Pick up a 750mL bottle of historic AppleJack—about six pounds of apples goes into each— and check-out other recipes on Laird's homepage.
About the author: Erin Zimmer, Serious Eats's Washington, D.C., correspondent, is a just-graduated Georgetown gal following her nose about town as Washingtonian magazine's Dining intern and Best Bites blogger. She got her start as the Hoya campus paper's food columnist, and since entering "real person-hood" has ached for her dining hall's omelet station.
- 1 pound Hebrew National hot dogs or chicken sausage
- 3/4 cup Laird’s AppleJack
- 1/2 cup brown sugar
- 1 cup ketchup
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
Cut hot dogs into bite-sized pieces. In a saucepan, mix all other ingredients. Add hot dogs; cover and simmer 1 hour. Serve from a chafing dish. According to the people of AppleJack, men love this hearty recipe. It can also be made and served in a slow cooker.