Wiener piglets

Another guest post by Sander.

(btw, Sander’s opinion on ketchup is not mine!!!)

Wieners – or hot dogs, as they are known in the United States – are nice-tasting fully cooked sausages. You can do about ten thousand foods with them – use as a meat in salads, boil, fry with eggs, make sandwiches… sky is the limit!

But since childhood, my favorite way of making wieners is wiener piglets – incredibly easy to make, great-tasting and great-looking food. I think half of my relatives come to the parties held at my parents just to get cheese’n’mayo sandwiches and wiener piglets…

Wiener piglets are especially popular with kids – they look good (click on the picture to see larger version), have a funny name and taste great. And – kids can actually help to make them.

But how?

You take the sausage, cut a small cross in the end – about an inch deep – and put to hot oven (around 200..250 degrees Celsius). Depending on the type of sausages, they will take 10 to 20 minutes until ready – when the puffy ends start to get brown, they are done.

And that is it, all ready to eat. You can have them separately or as a side dish for salad/rice/potatoes. If you have crappy sausages or dead taste buds, you can use ketchup or mayo on them.