Jim Coleman Recipes
Skinless "Hot Dogs"
For this recipe you will need:
Combine all the sausage ingredinets in a mixing bowl.
Measure four sheets of plastic wrap 12 inches X 12 inches. Divide sausage mixture into four equal portions and allocate one portion per square. Using your hands, form the sausage into a roll about six inches long and about 1 inch in diameter. (tip - keep a bowl of ice water handy and tip your fingers in it to keep the meat from sticking to your fingers as you work) Fold the plastic wrap over the sausage and continue to roll it tightly as you would a jelly-roll or sushi. Twist the ends of the plastic wrap so that they form tight rolls. Set aside.
Bring at least 2 quarts of water to a boil in a large sauce pan. Place the sausages in the boiling water and poach over medium heat for about 5 minutes, or until they feel firm to the touch. Remove the sausages from the water and allow to cool. Remove plastic wrap and discard. Toss on a preheated grill or saute over medium-high heat just prior to serving. (tip-sausages can be made ahead of time and refrigerated for later use)