Half a croissant, on a plate, with a sign in front of it saying '50c'
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Filled Franks

Hotdogs with mustard and/or catsup and/or relish already inside
(+3, -3)
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Picnics and camping would be a cinch with hotdogs ready-filled with the sauce(s) of choice. The condiments could be injected and sealed in during the last stage of sausage production and the contents would be marked by abbreviations in nontoxic colors or by “branding”. Imagine a bratwurst with sauerkraut, chopped onions and horseradish sauce already inside.
FarmerJohn, Aug 02 2002

(?) Oscar Mayer CheeseDogs http://www.kraftfoo...ogs/CheeseDogs.html
Ask and you shall receive. [phoenix, Aug 02 2002, last modified Oct 21 2004]

All in the family? http://www.farmerjohn.com/
Expand the product line [popbottle, Feb 16 2017]


       // But the filling could perish at a faster rate then the rest of the frank'. //   

       Based on the fact that frankfurters never die, this seems a serious problem. Actually mustard and some condiments keep for a long time (especially in quiet rural diners). But only a crazy fool would eat the damn frankfurter to begin with: they already come stuffed with pigs' ears -- what better condiment could you want?
pottedstu, Aug 02 2002

       Cheese-filled franks exist.
waugsqueke, Aug 02 2002

       Cheese-filled franks? Eeew! Got evidence? (I hope not.)
angel, Aug 02 2002

       You can get them with ketchup down the middle in all German motorway garages (and presumeably supermarkets too).
jamieb, Jul 31 2003

       the problem with pre filling a hot dot with anything is that the fluid gets super heated and then explodes when you bite it, burning your face/mouth.
SystemAdmin, Jul 31 2003

       [SystemAdmin] Maybe you ought to inform Oscar Mayer then. Hot dogs are often loaded with hot fat and juices that have never exploded and burned anyone I know of.
FarmerJohn, Jul 31 2003

       I think it's wonderful. Seems like ketchup and mustard have a very long shelf life. A year at least. There is something I don't like about hot ketchup and mustard though. I like the temperature difference between the bun/condiments/dog.   

       Warning to the lower 1/3rd like me:   

       I grilled some bratworst, put it on the bun and proceeded, like an idiod, to chomp down and molten grease squirted out and shot up my nose and made a nice burnt line all the way from my lip to my hairline. Fried my eyelid too. Freaking ouch. :)
clafever, Jan 22 2004


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