PROPER PREPARATION OF HOT DOGS Hot dogs are fully cooked, just heat to 160'. Thaw product completely (34') before heating Heating a frozen dog will over cook the outside before the inside is done causing a dry Menu ideas Hot Dogs and Other Sausage tough bite. Summer 2013 Steam cook: 8-10 minutes. Maximum holding time 30 minutes. Water cook: Add dogs to boiling water and remove from heat, let stand 6-8 minutes Sheboygan Sport Frank (pork and beef) Maximum holding time 25 minutes. Roller Grill: About 15 minutes on medium heat. Maximum holding time 60 minutes. Big City Red All Beef Gourmet Frank Flat or Char Grill: About 10 minutes, turning every 2 minutes. Max holding time 10 minutes. Chicago Dog Kansas City Dog All beef Big City Red dog topped with Sheboygan or Big City Red Dog chopped raw onions, tomato slices, served with melted Swiss cheese and kosher pickle spear, sport pepper, yellow sauerkraut, on a sesame seed bun. mustard, dark green relish, celery salt on a poppy seed bun.

Southern Slaw Dog Baltimore Frizzle Sheboygan or Big City Red Dog All beef Big City Red dog split On a blanket of bean-less chili, down the middle and deep fried. yellow mustard and smothered Top with chili and cheddar cheese. with creamy coleslaw

New York Dog Coney Island Dog Sheboygan or Big City Red Dog Sheboygan or Big City Red Dog Deep Fried and topped with onion dog topped with spicy meat sauce, Sauce a pale yellow mustard onions and mustard. Onion sauce is onions sautéed with garlic, tomato sauce, water, corn syrup, vinegar, bay leaves, dry mustard, cayenne pepper, cloves, then thicken with flour Cooking Bratwurst Traditional Bratwurst Precooked steamed: brown and heat Served with warm sauerkraut 583885 5/1 and 83864 4/1 and onion a hoagie bun

Raw: simmer 30 min. then brown 583880 5/1 and 583865 4/1

Southern Style Bratwurst Bratwurst and Burger Sandwich Served on a hoagie with spicy Beef patty with melted cheese topped mustard with a bratwurst split in half covered and sautéed red cabbage with sautéed onions, sauerkraut, and spicy mustard

Traditional Italian Sausage Italian Sausage and Pasta With sautéed' peppers and onions Use in place of meatballs Cooking Italian Precooked steamed brown and heat Raw: simmer 30 min. then brown.

Pre cooked 583811 4/1 and Raw 583810 4/1 $0.98 ea. Pre cooked 583811 4/1 and Raw 583810 4/1 $0.98 ea. Polish Split and Char-grilled Carnival Street Polish Served on a Ciabatta bun with spicy Sautéed Onions, sauerkraut, mustard and sautéed red cabbage sweet peppers, and mustard

581570 4/1 Polish $0.90 ea. 581570 4/1 Polish $0.90 ea. 55312 5/1 Polish $0.80 ea. 55312 5/1 Polish $0.80 ea. 581590 6/1 Polish $0.60 ea. 581590 6/1 Polish $0.60 ea. Made Famous by the Billy Goat Tavern in Chicago