This weekend, Danger and I made hot dogs.

From scratch.

I used the recipe straight from Charcuterie by Michael Ruhlman and Brian Polcyn. As usual, the recipe came out perfect with no tweaking. BUY THE BOOK! Seriously, that's, like 7-for-7 on recipes I've tried out of it

All tested and all awesome:

Preserved lemons
Duck breast prosciutto
Ginger-sage breakfast sausage
Maple-cured bacon
Cured salmon
Merguez
Hot dogs

My amateur food photography sucks, so here's someone else's picture of some hot dogs. They looked just like this. Swearz.