A. In the Wurst Way 0
Q. How are hot dogs made?
He smiles and shouts over the din that the blades can rotate up to 5,000 rpm. Soon, the meat is a smooth, flesh-colored mass, about the color of Vienna sausage. Baumann pours in the salt and phosphate and scrapes down the sides with a handle-less spatula. The energy of the blades has caused the meat to heat up. He adds the ice. Now we have what looks like flesh-colored icing. The room smells like hot dog.
He dumps in the ground fat, spices, a thick stream of colorless garlic oil and honey, speeds up the blades once more and tosses in the onions whole. Using his hands, Baumann smooths the mixture over and over, assessing color, texture and temperature. He’s past his wrists in hot dog “batter” when he deems it done.
