In a heavy cast iron skillet bring meat and just enough water to keep
from sticking to a simmer. Break up the meat into fine particles, as fine as you can get it.
Add seasonings and stir to mix well. Cover and cook until most of the liquid evaporates and the meat is almost dry. Do not let it burn.
Serve over a steamed wiener, in a steamed soft bun with onions and mustard, or any topping that suits your taste.
Served at The Royal Pool Room; LaFollette, TN
Contributor: junior trimmer
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