How to Make a Better Hot Dog – Wahoo Has It Down

19th century German statesman Otto Bismarck famously said, “Laws are like sausages: it’s better not to see them being made.”

He was complaining about the government. But this is an easy quote to take both ways for anyone who has actually watched either one. The general proceedings are typically messy, disgusting affairs that would turn off even the most ardent lover of either. Best to just remain ignorant and enjoy them. Sausages, that is. Who enjoys laws?

So while there is obviously much to be written about the law, we will consider the sausage today. Or more specifically, the humble hot dog.

Hot dogs are normally made from what the meat industry charitably calls “trimmings.” These are the beef, pork and poultry leftovers after the better cuts are taken and sold. These are mixed with all manner of fillers, spiced up a bit and somehow, someway become America’s favorite sausage.

But lately, several companies have begun making a better hot dog. One that will please the health conscience as well as the hungry sports fan or picnicker.

O.K. Market of Wahoo Nebraska is one such company — but not the only one. Their Wahoo Wieners are a good example, though, of what can be done with the lowly hot dog.

For instance, while a typical industrial dog is close to 30% fat, the Wahoo is made of 90% lean ground chuck and 85% lean pork shoulder. They have no added fat and no fillers. In fact the only added ingredients are spices and a small necessary amount of sodium nitrite needed for curing.

The seasoned meat is stuffed into natural sheep casings like much more expensive sausages and hung in a smoke-house over hickory chips for at least 4 hours.

The Wahoo Wiener is meaty, juicy and extremely flavorful. And it shows us that even the common hot dog can be a thing of beauty and quality.

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