Sabrett's

Anyone seen Sabretts hot dogs in Maine.. I am in Freeport, and the local stores, Shaws and Hannafords dont carry them.
Thanks................

My local Shaw's (Waterville) carries them, as do the Wal-Mart Superstores. Wallyword also sells the red onion sauce.
Top

quote:

Originally posted by Top

My local Shaw's (Waterville) carries them, as do the Wal-Mart Superstores. Wallyword also sells the red onion sauce.
Top

Thanks, I will check WalMart..the super one is now finished in Brunswick....
Tara

Sabrett's are not what they used to be according to many sources. I bought a package last week and I agree with the Sabrett's critics. The dogs were not only unremarkable, they were downright insipid.

The list of ingredients gave a few clues as to why I was not impressed, chock full of chemicals. The one ingredient that jumped out at me was sorbitol. Sorbitol in a hot dog. Why? I have never seen any other dog that included it

The bottom line of my Sabrett's adventure was that I made two, ate one and threw the rest away. I will not buy them again.

quote:

Originally posted by Greyghost

Sabrett's are not what they used to be according to many sources. I bought a package last week and I agree with the Sabrett's critics. The dogs were not only unremarkable, they were downright insipid.

The list of ingredients gave a few clues as to why I was not impressed, chock full of chemicals. The one ingredient that jumped out at me was sorbitol. Sorbitol in a hot dog. Why? I have never seen any other dog that included it

The bottom line of my Sabrett's adventure was that I made two, ate one and threw the rest away. I will not buy them again.

That's probably why they have made it down into "my" area and are on sale. I just bought a pack the other night & they are cooking now. We shall soon see.

Let us know what you think of them. Sabrett has always been one of my favorite dogs. They are far from insipid, but I have heard complaints about them recently, especially from people living in areas where they are unavailable who get them via mail order. In at least one case, the dogs were found to have been refrozen. A fresh Sabrett hot dog is known for it's beefy, spicy, garlicky flavor. These are the dogs served at most street carts in the N.Y,/N.J area and at such popular places as Papaya King, Gray's Papaya, and Katz's.

Yikes...hope that perceived drop in Sabrett quality is only a fluke. I'd hate to see such a good dog go wayward. I've got 'em up there with Best Provisions (Newark, NJ), Hebrew National and Nathan's.

John,

I am not adverse to NYC style dogs, some are quite good. I like Nathan's natural casing for example. I think many of us are simply programed to like what we are familiar with and what we grew up with. I grew up near Rochester and like that sort of dog.

I do enjoy your expert advice and am always eager to read your excellent posts. I have learned a lot from you.

Sabrett's still gets a thumbs down with me, however. I still can't understand the sorbitol thing though. If they want a sweetener in the dog why not sugar?

Maybe I am getting a poor example of the Sabrett's product. The type I got was the only type of Sabrette's available in my local supermarket. Do they all have sorbitol? Why should a hot dog have any sort of sweetener in it at all? I just don't get it.

quote:

Originally posted by Adjudicator

quote:

Originally posted by Greyghost

Sabrett's are not what they used to be according to many sources. I bought a package last week and I agree with the Sabrett's critics. The dogs were not only unremarkable, they were downright insipid.

The list of ingredients gave a few clues as to why I was not impressed, chock full of chemicals. The one ingredient that jumped out at me was sorbitol. Sorbitol in a hot dog. Why? I have never seen any other dog that included it

The bottom line of my Sabrett's adventure was that I made two, ate one and threw the rest away. I will not buy them again.

That's probably why they have made it down into "my" area and are on sale. I just bought a pack the other night & they are cooking now. We shall soon see.

Well, I certainly opened a can of worms, I will be waiting to see the verdict regarding those that were consumed this evening...
Thanks for all the input..
I am debating buying the Kayem IPA-marinated brats that I saw in the store.. any takes on those?
They look so tempting....

Verdict IN. They were very good compared to what I am used to around here. "A fresh Sabrett hot dog is known for it's beefy, spicy, garlicky flavor." Absolutely and on all counts, here.

quote:

Originally posted by Adjudicator

Verdict IN. They were very good compared to what I am used to around here. "A fresh Sabrett hot dog is known for it's beefy, spicy, garlicky flavor." Absolutely and on all counts, here.

Well, Too bad I didnt read this before I went to Walmart today. and lo and behold, there they were, right next to the onion sauce.. I had a pack of jordans in the cart, and hesitated and then put them back..
Still no one seen those IPA Kayem Brats yet?.. I guess i shall be the first to try them....
Tara

quote:

Originally posted by Greyghost

John,

I am not adverse to NYC style dogs, some are quite good. I like Nathan's natural casing for example. I think many of us are simply programed to like what we are familiar with and what we grew up with. I grew up near Rochester and like that sort of dog.

I do enjoy your expert advice and am always eager to read your excellent posts. I have learned a lot from you.

Sabrett's still gets a thumbs down with me, however. I still can't understand the sorbitol thing though. If they want a sweetener in the dog why not sugar?

Maybe I am getting a poor example of the Sabrett's product. The type I got was the only type of Sabrette's available in my local supermarket. Do they all have sorbitol? Why should a hot dog have any sort of sweetener in it at all? I just don't get it.

It's possible that you got a bad batch. Or one that was old or refrozen. The Sabrett brand is Marathon's bread and butter, and I would doubt that they would mess around with the recipe. I don't know why they use Sorbitol. I think I'll contact them and find out. I do know that Nathan's uses corn and wheat gluten, yet they still taste good.

roossy,
the Kayem IPA brats are quite good. They're made with Harpoon IPA, a micro-brew product from Boston. I've cooked them two ways, first this past summer slow on the backyard grill over low heat. The second time I steamed them with the same IPA on the stove for ten or fifteen minutes, then dumped the brew and browned them in the same pan. The brats are milder than the more common Johnsonville Brat, but the IPA gives them a nice kick. Kayem also makes a chedder brat, same link without the IPA and has chedder added. I like the IPA brat better.

quote:

Originally posted by roossy90

quote:

Originally posted by Adjudicator

Verdict IN. They were very good compared to what I am used to around here. "A fresh Sabrett hot dog is known for it's beefy, spicy, garlicky flavor." Absolutely and on all counts, here.

Well, Too bad I didnt read this before I went to Walmart today. and lo and behold, there they were, right next to the onion sauce.. I had a pack of jordans in the cart, and hesitated and then put them back..
Still no one seen those IPA Kayem Brats yet?.. I guess i shall be the first to try them....
Tara

I too saw the onion sauce yesterday at Walmart. The catch was that no
Sabrett dogs in sight. I questioned the manager. He had never heard of the Sabrett brand and had NO idea what the onion sauce was. Quite strange if I may say so. That being said, I am going to wait until the onion sauce I saw is marked down to about 99 cents each and then go in and buy all of them. It shouldn't be long...

quote:

Originally posted by bigdog540

roossy,
the Kayem IPA brats are quite good. They're made with Harpoon IPA, a micro-brew product from Boston. I've cooked them two ways, first this past summer slow on the backyard grill over low heat. The second time I steamed them with the same IPA on the stove for ten or fifteen minutes, then dumped the brew and browned them in the same pan. The brats are milder than the more common Johnsonville Brat, but the IPA gives them a nice kick. Kayem also makes a chedder brat, same link without the IPA and has chedder added. I like the IPA brat better.

Cool... I shall pick some up next trip.. and when I go back to Wallyworld, I shall get some Sabrett's...
Adjudicator
I would question the Meat or Deli Manager regarding the lack of knowledge on the Sabretts.. If it was the GM, They usually dont know JACK Sh-- anyway...
----LOL

I contacted Sabrett and asked about their use of Sorbitol. Their reply was: Dear Customer,

Thank you for your recent inquiry. Sorbitol does not char at low temperatures like dextrose does therefore, it is easier to keep griddles and roller grills clean. Sorbitol is also an antioxidant and is approved for diabetic use in small doses.

Regards,


This only adresses why they use Sorbitol rather than dextrose (table sugar). I've noticed that some quality dogs use sugar. Just today I was in Father & Son, which uses Grote & Weigel beef franks, and noticed dextrose as an ingredient listed on a package of dogs that was left out. Recently I was at Best Provisions to buy some of their franks that are served at Syds. I was speaking to one of the guys there, and Sabrett came up. He mentioned (negatively) that Sabrett dogs contain Sorbitol, which he considered either an additive or cheap ingredient. I didn't pay too much attention at the time.

Some dogs also tout the fact that they are naturally smoked, while others use liquid smoke. Some naturally smoke their dogs and then add a little liquid smoke. And at least one quality dog I know of contains MSG. I guess the bottom line is taste and quality. If it tastes good, then buy it and eat it.

By the way, I was in a supermarket yesterday and happenned to look at the ingredients listed on a pack of Nathan's. They too contain Sorbitol.

quote:

Originally posted by roossy90

quote:

Originally posted by bigdog540

roossy,
the Kayem IPA brats are quite good. They're made with Harpoon IPA, a micro-brew product from Boston. I've cooked them two ways, first this past summer slow on the backyard grill over low heat. The second time I steamed them with the same IPA on the stove for ten or fifteen minutes, then dumped the brew and browned them in the same pan. The brats are milder than the more common Johnsonville Brat, but the IPA gives them a nice kick. Kayem also makes a chedder brat, same link without the IPA and has chedder added. I like the IPA brat better.

Cool... I shall pick some up next trip.. and when I go back to Wallyworld, I shall get some Sabrett's...
Adjudicator
I would question the Meat or Deli Manager regarding the lack of knowledge on the Sabretts.. If it was the GM, They usually dont know JACK Sh-- anyway...
----LOL

Tell me something I don't know... 'Twas meat mgr. I questioned. Still was without answers, etc. THIS is typical for my area, BTW.

See my profile for where I am, etc.

quote:

Originally posted by John Fox

I contacted Sabrett and asked about their use of Sorbitol. Their reply was: Dear Customer,

Thank you for your recent inquiry. Sorbitol does not char at low temperatures like dextrose does therefore, it is easier to keep griddles and roller grills clean. Sorbitol is also an antioxidant and is approved for diabetic use in small doses.

Regards,


This only adresses why they use Sorbitol rather than dextrose (table sugar). I've noticed that some quality dogs use sugar. Just today I was in Father & Son, which uses Grote & Weigel beef franks, and noticed dextrose as an ingredient listed on a package of dogs that was left out. Recently I was at Best Provisions to buy some of their franks that are served at Syds. I was speaking to one of the guys there, and Sabrett came up. He mentioned (negatively) that Sabrett dogs contain Sorbitol, which he considered either an additive or cheap ingredient. I didn't pay too much attention at the time.

Some dogs also tout the fact that they are naturally smoked, while others use liquid smoke. Some naturally smoke their dogs and then add a little liquid smoke. And at least one quality dog I know of contains MSG. I guess the bottom line is taste and quality. If it tastes good, then buy it and eat it.

By the way, I was in a supermarket yesterday and happenned to look at the ingredients listed on a pack of Nathan's. They too contain Sorbitol.

Alas, finally checked my package & contained same. Still was good, IMO. Sorbitol no good but probably better () than mega-doses of HFCS. Either way, I do not consume either on a regular basis. I can purchace "Nathans" in my area, also. To date, all I have purchaced seemed rather nasty; full of gristle & other things.

quote:

Originally posted by John Fox

I contacted Sabrett and asked about their use of Sorbitol. Their reply was: Dear Customer,

Thank you for your recent inquiry. Sorbitol does not char at low temperatures like dextrose does therefore, it is easier to keep griddles and roller grills clean. Sorbitol is also an antioxidant and is approved for diabetic use in small doses.

Regards,


This only adresses why they use Sorbitol rather than dextrose (table sugar). I've noticed that some quality dogs use sugar. Just today I was in Father & Son, which uses Grote & Weigel beef franks, and noticed dextrose as an ingredient listed on a package of dogs that was left out. Recently I was at Best Provisions to buy some of their franks that are served at Syds. I was speaking to one of the guys there, and Sabrett came up. He mentioned (negatively) that Sabrett dogs contain Sorbitol, which he considered either an additive or cheap ingredient. I didn't pay too much attention at the time.

Some dogs also tout the fact that they are naturally smoked, while others use liquid smoke. Some naturally smoke their dogs and then add a little liquid smoke. And at least one quality dog I know of contains MSG. I guess the bottom line is taste and quality. If it tastes good, then buy it and eat it.

By the way, I was in a supermarket yesterday and happenned to look at the ingredients listed on a pack of Nathan's. They too contain Sorbitol.

Hey John,
Two thoughts on the sorbitol. First, they may use it because Americans' taste buds are so incredibly oriented toward sweetness, in every part of the menu. Forget desserts; look at our breads, our sauces, our dressings. People think somethings wrong if food doesn't taste sweet.
Also, I've never made my own dogs. But I've made plenty of pate. When you salt meat and use preservatives, a little salt keeps the meat juicy and tender, rather than turning into a brick.

As I say, these are just suggestions; I can't back either one up.

Invite's still open. Let's hit Katz's and the Second Avenue Deli some time after the holidays. Also, if you come in, there's a Ukranian butcher shop I'd love to show you. Incredible finely-ground veal loaf with real sour rye. I'm getting nuts just thinking about it.

All the best,
Bill

quote:

Originally posted by Adjudicator

quote:

Originally posted by roossy90

quote:

Originally posted by bigdog540

roossy,
the Kayem IPA brats are quite good. They're made with Harpoon IPA, a micro-brew product from Boston. I've cooked them two ways, first this past summer slow on the backyard grill over low heat. The second time I steamed them with the same IPA on the stove for ten or fifteen minutes, then dumped the brew and browned them in the same pan. The brats are milder than the more common Johnsonville Brat, but the IPA gives them a nice kick. Kayem also makes a chedder brat, same link without the IPA and has chedder added. I like the IPA brat better.

Cool... I shall pick some up next trip.. and when I go back to Wallyworld, I shall get some Sabrett's...
Adjudicator
I would question the Meat or Deli Manager regarding the lack of knowledge on the Sabretts.. If it was the GM, They usually dont know JACK Sh-- anyway...
----LOL

Tell me something I don't know... 'Twas meat mgr. I questioned. Still was without answers, etc. THIS is typical for my area, BTW.

See my profile for where I am, etc.

Awwwwwwwwwwww... saw-ree... didnt mean to ruffle the feathers.. You have been lots of help to me afterall... I didnt mean it like you didnt know what you were talking about. I meant it as a cut to the GM'S....