I never know what to call it, but I do love it. Soooo very out of fashion, these pale white sausages are sold at the Amish market and deli counters everywhere. The are usually a mix of pork and veal, need to be cooked, and take well to grilling or sautéeing. I would not think of boiling one, but then I don’t boil hot dogs either, finding that unappetizing.
The ones at the Amish market, called bockwurst, swell up when cooked, so I usually make a couple of shallow slashes with a knife before frying it up, to prevent it bursting and spewing hot juice all over my kitchen. (I don’t know if that can really happen, but it seems like it could.)
Loeffler’s summer sausage, in a natural casing, is a fine alternative to the plumper bockwurst. Either way, I’ll take mine on a toasted hot dog bun with whole grain mustard, maybe a little relish, and potato salad on the side. Goodbye summer….