[Sca-cooks] Frankfurter sausage not period? was Feast Food for Picky Royalty

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Wanda Pease:
>Everyone seems to be getting all flustered because this King wants hot dogs.
>So what's non-period about hot-dogs, aside from the preservatives we use
>now?  I lived in Germany for about 16 years (didn't go to K-Town high school
>:-) and the assortment of sausages over there was astonishing.  The
>Frankfurter Sausage I have eaten in Frankfurt am Main looked and tasted
>exactly like foot long dogs I've had here in the States.  Other varieties of
>Rindwurst look and taste a lot like Oscar Meyer (nice German name that)
>makes.

And then, of course, there are Wienerwursts, which, along with 
Frankfurters, are associated with the whole "hot dog" presentation 
(both are claimed by various people to be the classic "hot dog", but 
are not quite the same thing). Could it be that real German 
Frankfurters are rindwursts (IOW, beef) and Wieners (usually pork and 
veal, or pork and beef, or all pork) are not? I suspect the modern 
assumption of the American hot dog being all beef may be an offshoot 
of the Kosher Frank phenomenon; the frankfurters sold by the various 
German butchers in my area (as opposed to the crud sold by the 
supermarkets, which, with the exception of Oscar Meyer Wieners, are 
almost exclusively beef -- not counting turkey or chicken or tofu 
franks which are, collectively and in no particular order of 
precedence, the lowest of the low) seem to be pork and beef, fairly 
heavily smoked.

>There are also the little Nuremberg sausages that remind me of the Hillshire
>Farms "little smokies" that I can get here.

I think I've seen these in German and Austrian versions of bigos, 
sort of a fancy, assorted-meat-garnished sauerkraut, similar to 
choucroute garni.

>Rindwurst, Weisswurst, Bratwurst.  The list goes on for a long time since
>each Germany village seems to have it's own specialties!
>
>Is all this food snobbery (grin) just because the hot dogs we know are
>American and therefore deserving of contempt?

Maybe. But possibly because the sausages Americans think of as hot 
dogs are, admittedly, often beef, but also ultra-processed (not 
inherently non-period in concept but we tend to equate period with 
rustic/crude on some level), and are frequently laced with paprika, 
which would make them late period, if period at all. And, possibly, 
there's some assumption, rightly or wrongly, that American hot dogs 
are one step up, if at all, on the quality scale from dog food. I've 
seen some that were perfectly fine, and some that were terrible. But 
all these previous could be factors, I suspect.

>   Ever had a fried egg on your
>spaghetti as in Germany?  It's really spiff when it's spaghetti ice cream,
>strawberry jam and created ice cream fried egg topping.

I'm not quite sure what all this means, although the first part is 
clear. Does spaghetti ice cream bear a similar relationship to 
regular ice cream as rice pudding does to custard: ice cream often 
being a frozen cream custard, and, as with rice pudding, does it have 
a starchy/grainy stuff added to it?

Adamantius