Does anyone know of a recipe similar to Zeigler Red Hots?

[gmc2003]

Up our way we had a place called Charlies Red Hots. They used specially made hot dog from a local company(Mckenzie), but what made them special was the sauce. It was close to a Michigan sauce.

Here's one I make every summer:

Ok here's the Michigan sauce that I've been making for a few years. Sorry if this post doesn't sound right. I'm at work and have to hurry.

1 Teaspoon Salt
1 Teaspoon Pepper
2 Teaspoons Chili Powder
1 Medium Onion
2 Pounds Steak Hamburg
3 Cloves Garlic
5 Tablespoons butter
1 Bouillon cube
2 Tablespoons Worcestershire Sauce
32 oz of beef broth
½ Teaspoon Cayenne Pepper

Finely mince the onion and saute in a stew pot using the butter. Add the hamburger and the beef broth. Stir until hamburger starts separating. Add the rest of the ingredients and stir. Simmer until desired thickness obtained. Usually 2 1/2 to 3 hours. Add more cayenne or chili pepper if desired.

Chris

 

[SherryT]

UPDATE - Looks like if I ever get to enjoy one again it's gonna have to be made from scratch!

It's been a long time since I bought any Zeigler's RHs, so when I went to town this afternoon, I grabbed a bag aaaaaand...they've changed the recipe!

Not only is there practically ZERO flavor, the texture is so loose that's it's about the same firmness as "cold oatmeal" (I mean, you can EASILY schmear this stuff now!)...BLECH!!!

I know now why they've started calling it "imitation sausage".

I mean, I get it that any company wants to save money, but why COMPLETELY ruin a product that people have enjoyed for generations and flies off the shelves???

Damn.

 

[chopsaw]

"Imitation" sausage?

It could be possible they are referring to the casings .

Love a good Red hot . Sometimes they sell them as " Red Polish " around here , but like said in post 11 always emulsified . I've had both Red and White . I actually poach mine because I don't want them split .

I think you could use any Bockwurst , Weiner or knockwurst spice profile and add some heat at the level you like .
White pepper
Garlic
Mace / nutmeg or both .

 

[SherryT]

It could be possible they are referring to the casings .

Love a good Red hot . Sometimes they sell them as " Red Polish " around here , but like said in post 11 always emulsified . I've had both Red and White . I actually poach mine because I don't want them split .

I think you could use any Bockwurst , Weiner or knockwurst spice profile and add some heat at the level you like .
White pepper
Garlic
Mace / nutmeg or both .

I ordered 32/35mm casings on Wednesday from Syracuse...hopefully they'll be here today (perhaps Monday...you never know as they don't send a shipped email).

Gonna try making my own!

 

[chopsaw]

These are some sausage I made loosely based on the German Augsburger from Marianski's site . Heavy garlic . Reminds me of Knockwurst . They would make a nice red hot with some added heat .
I used a food processor to emulsify .

 

[dward51]

We used to have a "Red Hot" sausage like what this thread is talking about. It is not the same as a "Texas Hot Link" in texture, taste or appearance. It's more of a "southern" thing IMO.

The staff kitchen at the company where I worked in the 70's made sausage biscuits with them. Split the red hot in half and cooked in the convection oven in a sheet pan and then paired with fresh scratch biscuits. I have not seen anything in the stores since probably the early 80's with that same taste. Zeigler's was close, but not the same (the old recipe). I've tried about 7 or 8 brands over the years, close but not the same. Yes they were emulsified, but had a slight heat profile and bright red outer skin/casing (although the bite was casingless, so I presume the non-edible casings had a inner dye layer that remained when it was stripped). Like hot dogs, they came "fully cooked" and were basically reheated when cooked.

I wish someone would find/post a recipe as I'm in for making them, even if we can't get the red skinned casings.

They often split when cooked and looked like these (These are "Virginia smoked hot sausage" made by T.O. Williams - photo is not mine.... I have not seen these available near me to try either.

 

[SherryT]

We used to have a "Red Hot" sausage like what this thread is talking about. It is not the same as a "Texas Hot Link" in texture, taste or appearance. It's more of a "southern" thing IMO.

The staff kitchen at the company where I worked in the 70's made sausage biscuits with them. Split the red hot in half and cooked in the convection oven in a sheet pan and then paired with fresh scratch biscuits. I have not seen anything in the stores since probably the early 80's with that same taste. Zeigler's was close, but not the same (the old recipe). I've tried about 7 or 8 brands over the years, close but not the same. Yes they were emulsified, but had a slight heat profile and bright red outer skin/casing (although the bite was casingless, so I presume the non-edible casings had a inner dye layer that remained when it was stripped). Like hot dogs, they came "fully cooked" and were basically reheated when cooked.

I wish someone would find/post a recipe as I'm in for making them, even if we can't get the red skinned casings.

They often split when cooked and looked like these (These are "Virginia smoked hot sausage" made by T.O. Williams - photo is not mine.... I have not seen these available near me to try either.

View attachment 657294

BINGO!

Zeigler, like so many OTHER mfgrs, has managed to ruin one of its most popular products.

There's another brand, "Old Timer", that's pretty good and sort of close to what Zeigler's USED to be...at least it's firm and not jammed full of salt.

And I love Red Hot biscuits, BTW! Haven't seen any on a menu in years, though.

 

[zwiller]

These are some sausage I made loosely based on the German Augsburger from Marianski's site . Heavy garlic . Reminds me of Knockwurst . They would make a nice red hot with some added heat .
I used a food processor to emulsify .

He have Red Hots here but do not recall the brand. Agree with Rich on this, knockwurst with heat. Bet whatever you make ends up better than the ones you remember. That's the beauty of this hobby. The Red Hots here are hot and I mean _HOT_ and I like hot food. I have never done but bet they would be KILLER pickled.

Should be a number on the plane . I'll have to look at mine and refresh my memory . Some of the older Stanley plans bring good money .

I dabble with planes, looks like 50-60s No 5. Not junk but not as valuable like the older stuff unfortunately.