{"id":1132,"date":"2009-01-25T11:48:47","date_gmt":"2009-01-25T16:48:47","guid":{"rendered":"http:\/\/thisfoodthing.com\/?p=1132"},"modified":"2011-06-29T13:20:22","modified_gmt":"2011-06-29T17:20:22","slug":"wiener-piglets-little-hotdogs","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2009\/01\/25\/wiener-piglets-little-hotdogs\/","title":{"rendered":"Wiener piglets – Little hotdogs"},"content":{"rendered":"
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\"image\"<\/a><\/p>\n

Another guest post by Sander.<\/strong><\/p>\n

(btw, Sander’s opinion on ketchup is not mine!!!)<\/em><\/p>\n

Wieners \u2013 or\u00a0hot dogs<\/a>, as they are known in the United States \u2013 are nice-tasting fully cooked sausages. You can do about ten thousand foods with them \u2013 use as a meat in salads, boil, fry with eggs, make sandwiches\u2026 sky is the limit!<\/p>\n

But since childhood, my favorite way of making wieners is wiener piglets \u2013 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\u00a0cheese\u2019n\u2019mayo sandwiches<\/a> and wiener piglets\u2026<\/p>\n

Wiener piglets are especially popular with kids \u2013 they look good (click on the picture to see larger version), have a funny name and taste great. And \u2013 kids can actually help to make them.<\/p>\n

But how?<\/p>\n

You take the sausage, cut a small cross in the end \u2013 about an inch deep \u2013 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 \u2013 when the puffy ends start to get brown, they are done.<\/p>\n

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.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Another guest post by Sander. (btw, Sander’s opinion on ketchup is not mine!!!) Wieners \u2013 or\u00a0hot dogs, as they are known in the United States \u2013 are nice-tasting fully cooked sausages. You can do about ten thousand foods with them … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[10],"tags":[489],"class_list":["post-1132","post","type-post","status-publish","format-standard","hentry","category-estonian","tag-estonian"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/1132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=1132"}],"version-history":[{"count":5,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/1132\/revisions"}],"predecessor-version":[{"id":1168,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/1132\/revisions\/1168"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=1132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=1132"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=1132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}