Natural Casing Hot Dogs

Based on a post made here a week or so ago, I went out of my way to buy hot dogs with natural casings. I made a couple of them for lunch and they were quite tasty. My usual method for cooking hot dogs is to put them in a frying pan with a little bit of water, and a bit of butter. I let it boil with the lid on for a few minutes, and then remove the lid to let the water evaporate so they'll start frying. (I usually like to cook em until the skin is a dark mahogany color.) So all went well until the water evaporated, and then the skins burst. As I said they were very tasty nevertheless, but what did I do wrong? My first inclination was that I didn't piece the franks with a fork, but I'm beginning to think that had I done that, it would have been even worse.

Help me, Serious Eats. You're my only hope.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.