Roger Wood Foods

Serve boiled hot dogs or sausages on poppy-seed buns with dill pickle and cucumber spears, sliced tomatoes, sweet pickle relish, pickled peppers, diced onion and yellow mustard. Sprinkle with celery salt.

*recipe courtesy of Food Network Magazine

Sprinkle hot dogs with five-spice powder; grill, brushing with hoisin or plum sauce. Serve on a toasted bun with sliced cucumbers, scallions, cilantro and more sauce!

*recipe courtesy of Food Network Magazine

Simmer hot dogs in marinara sauce. Spoon onto toasted buns and sprinkle with grated motzerella and parmesan, and dried oregano; broil until cheese melts!!

*recipe courtesy of Food Network Magazine

This just sounds amazing…

Fry thick bacon strips until crisp, then fry hot dogs in the drippings. Serve on toasted buns with may, shredded lettuce, diced tomato and the bacon.

*recipe courtesy of Food Network Magazine

Driftaway Cafe of Sandfly in Savannah, GA has featured our Cajun-Style Andouille Sausage on the special’s menu.

The sausage is an ingredient in a duck confit cassoulet (click the thumbnail below to see the special’s menu.)

For more information on this restaurant click HERE.

The chef, Kirk Blaine, is only 23 years old and studied at the Culinary Institute in Hyde Park, NY.

We are very excited to be working with this amazing chef and fantastic restaurant.

Corn dogs are classic!

Here’s how to make one:

Mix 1/2 cup each of flour and cornmeal, 1 teaspoon baking powder and a pinch each of salt, sugar, and dry mustard. Whisk in 1/2 cup milk and 1 egg. Insert sticks into hot dogs, dredge in flour, then dip in batter; deep-fry in 365 degree vegetable oil until golden.

*recipe courtesy of Food Network Magazine

Another one that has some regional flair!

Here’s how to do it:

Season a bowl of flour with salt and paprika. Soak a thinly sliced Vidalia onion in buttermilk, then dredge in flour and deep-fry in 365 degree vegetable oil until crisp; season with salt. Serve boiled hot dogs on soft buns with the onions and BBQ sauce. Yum!

*Courtesy of Food Network Magazine

This one is extremely relevant to where we are! Try this one with our Roger Wood Lumberjacks to taste even more like a low country boil. Here’s the recipe:

Boil 1 cup diced potatoes in a pot of water with 1/4 cup Old Bay seasoning until tender. Add hot dogs and cook 5 minutes, then add 1 cup corn kernels and cook 2 more minutes; drain. If you are using Lumberjacks, cook until they have an internal temperature of 165 degrees. Seperate mini potato buns into rows and split open. Fill with the hot dogs, potatoes and corn.

*Courtesy of Food Network Magazine

I was reading Food Network Magazine (July/August)  today when I stumbled across another article about how to cook hot dogs. There are 30 great ideas of how to change up the everyday hot dog, smoked sausage, etc.  Starting tomorrow I will be posting a “dog a day.” Use these ideas with our hot dogs or smoked sausages.

Looking back on my post about the hot dog bar, these ideas would really work for that.

But let’s start with the basics. Most of us know how to cook a hot dog on the grill or by boiling, but here are some tips:

• Grill: on a hot oiled grate, turning with tongs, until charred, about 5 minutes.
• Steam: in a basket set in a pot with a few inches of simmering water, covered, 5 to 7 minutes;
• Boil: in a pot of water or beer for 4 to 6 minutes
• Fry: in 1 inch of 350 degree vegetable oil until swollen or crisp, about 2 minutes (Score the hot dogs lengthwise first.)
• Griddle: in a hot cast-iron skillet with a little vegetable oil or butter, about 5 minutes.

Cooking  sausages is a little different. Make sure to grill or sautee your sausages to the internal temperature that is listed on the container!

Check us out tomorrow to see what the first dog will be!

Roger Wood Foods has taken the leap of making our business environmentally friendly. We have reduced emissions, water usage and paper usage when it comes to our packaging.

Our engineers, maintenance and manufacturing teams have worked diligently on a water reduction plan to save not only money, but to also work toward our goal of natural resource reduction.

This initial phase has been very productive with average reductions of 45%; from 120,000 gallons per day usage to 75,000 gallons. During this initial phase work was done with the sanitation standard operating procedures and mechanical methods of usage and reclamation of certain water sources.

We have also changed our cartons to be thinner, reducing paper. We have also switched to a eucalyptus base which is more environmentally friendly.

Plans are in action to continue the reduction of pollution and usage from our plant.