Half Smokes

If you live in or visit Washington, DC, you can't help but notice the street vendors. And the main item on most of their menus is the half smoke. According to Wikipedia, the half smoke is a half beef, half pork smoked sausage, bigger in diameter and spicier than a hot dog. The etymology of the name is uncertain but the most common explanation is its half-and-half meet composition. It's served on a bun, often with spicy mustard and sauteed onions. You can also get it with chili.

I simmer my half smokes in a good beer for about 15 minutes (like cooking with wine, don't cook with a beer you wouldn't drink), then finish them off on the grill. I cook several slices of bacon, then saute the onions in the same pan. Spread spicy mustard on a toasted potato roll, add the half smoke, then top with the onions and crumbled bacon. Enjoy.

Half smokes are packed in natural casing so they give you a nice pop when you bite into them. The next time you visit Washington be sure to try a half smoke.