Hot dog variations
From Wikipedia, the free encyclopedia
This is a listing of regional variations on the hot dog. Different areas of the world have local variations on the type of meat used, condiments and means of preparation:
Contents |
[edit] United States
| Locality | Variation[1] |
| Arizona, United States | Sometimes referred to as a "Perro Caliente", it is commonly served on a warm, flour tortilla with salsa, refried beans and rice. |
| Tucson, Arizona, United States | Sonora hotdog, frequent in Tucson and in neighboring Sonora, Mexico, a grilled hotdog served on a Mexican white roll (usually sold as pan de hotdog), wrapped in bacon, and topped with sour cream, salsa, whole refried beans and chile pepper juice and/or seeds. |
| Los Angeles, California, United States | The most famous hot dogs in Los Angeles come from Pink's Hot Dogs [2], which is known for its celebrity customers and chili dogs in a wide number of varieties.[3] Local chain Tommy's[4] also has chili-dogs alongside its much better-known chili hamburgers, and another local chain The Hat[5], which specializes in pastrami, has them also. Chili used in Los Angeles varies widely, from the pasty, flourly California mud used at Tommy's and The Hat, to the better-tasting and better-balanced topping at Pink's, to the savory, spicy, meal-in-itself cup of chilli at Fatburger, and on to the mildly spicy, yet insubstantial glaze-like chili-sauce used at the large Wienerschnitzel chain.
Other notable chains that specialize in hot dogs in Los Angeles include Hot Dog On A Stick, which serves a preparation similar to a corn dog, but with a non-corn breading and Wienerschnitzel, a chain that bills itself as "The World's Largest Hot Dog Chain."[6] The world-famous Farmer John Dodger Dog sold at Dodger Stadium is eaten more than any other ballpark hot dog in the world. Legend has it that the foot-longs are secretly grilled in beer. Unlicensed street vendors in Los Angeles also serve a popular bacon-wrapped hot dog with grilled onions, jalapeño or bell peppers and salsa as condiments. Recently, Chicago-area hot dog chain Portillo's marked its expansion into the Southern California market with a restaurant opening in Buena Park (suburb of Los Angeles located in adjacent Orange County, in the vicinity of Knott's Berry Farm amusement park), adding the classic Chicago-style hot dog and Maxwell Street polish to the numerous varieties of hot dogs available for local consumption.[7] |
| Connecticut, United States | Connecticut has long been regarded for its wealth of hotdog restaurants. Many are family owned "drive in's" that look more at home in the 1950's. Swanky Frank's of Norwalk is famous for their "split" hotdogs. Rawley's of Fairfield is best known for their dual cooked dogs. The hotdog is first dropped into a deep fryer before finishing up on a grill. This is also the favorite place of such prominent Connecticut residents as Paul Newman and Martha Stewart. The list goes on and on, Super Duper Weenie of Fairfield, Merrit Canteen of Bridgeport, Danny's of Stratford, Paul's of Milford, Blackie's of Cheshire, Frankie's in Waterbury and other locations, and Turk's of West Haven. Frequent condiments include the brown mustard, saur kraut, chopped onions, bacon, sweet pickle relish, and ketchup. |
| Washington, D.C., United States | A half-smoke is a type of hot dog found in the greater Washington, D.C. region. A half-smoke is slightly larger than than a regular hot dog, spicier and with more coarsely ground meat. It may be made of beef, pork or a combination of the two, and is served on a hot dog bun. |
| Georgia, United States | Georgia, especially the southern portion of the state, has a variation called the scrambled dog (or dawg, as it is colloquially known). Originating in Columbus, Georgia, it is a cheap, usually red-skinned hot dog, served on a toasted white bun and topped with mustard and spicy chili. This particular chili contains beans and has large chunks of diced raw onion mixed directly into the prepared sauce before being spooned onto the dog. The Scrambled dog in its traditional configuration was invented at now-defunct cigar store and newspaper stand run by Firm Roberts on Columbus' Broadway beginning in 1908. The most famous purveyor of the dog today is the city's Dinglewood Pharmacy, there it is topped with ketchup, mustard, chili with beans, onions, sliced dill pickles, and oyster crackers. Scrambled Dog purists do not put cheese in any form on the dog. While the recipe is relatively consistent on a city-by-city basis, each town has a unique opinion on the propriety of the presence or absence of American cheese on the hot dog. Typically a scrambled dog meal is regarded as incomplete unless accompanied by a Coca-Cola (which originated in Georgia).[8] |
| Chicago, Illinois, United States | A Chicago-style hot dog is a steamed Vienna Beef or Dave Berg hot dog topped with sliced/diced/wedged tomatoes, both a dill pickle spear and sweet pickle relish, yellow mustard directly on the sausage, finished with celery salt, and served on a steamed poppy seed bun. Pickled hot peppers ("sport peppers") and chopped or grilled onions are optional, The Chicago-style never includes ketchup, though some vendors offer small packets of the condiment for those wanting to add it. Although outside Chicago this style of hot dog is universally associated with the city, equally popular within Chicago is a "Maxwell Street"-style polish, usually served on a plain bun with fried or grilled onions and mustard. Both variations are becoming readily available through the nationwide expansions of such Chicagoland fast food eateries as Portillo's.[9] |
| Maine, United States | The most popular variety of hot dog in Maine is one made with natural casing. The casing is colored red, and are commonly referred to as red dogs.[10] There is also a small chain of restaurants known as "Flo's Hotdogs" in southern Maine along Route 1. Their specialty is a steamed hot dog served with mayonnaise, a homemade sweet onion relish, and celery salt. |
| Boston, Massachusetts, United States | Often served steamed as opposed to grilled; the Fenway Frank is a fixture for Red Sox fans, and there are several other local brands such as Pearl that are used quite frequently. Hot dogs in the Boston area are associated with Boston baked beans, though this is probably not unique to the region. Ketchup, mustard, relish, picalilli, and chopped onions are the most common toppings.[11] |
| Northeastern Massachusetts, United States | Hot dogs in Northeastern Massachusetts are most often boiled and served with mustard and sweet relish with or without a bun. when they are served with a bun, often a top-loaded bun with no crusts on the side is used. These are sold as "Frankfurt rolls", and may be fried with butter before serving. Hot dogs are served most frequently with baked beans. Many people from this area also serve a sweet dish called brown bread with their hot dogs. Prepared with or without raisins, brown bread is steamed-molasses based, much like English puddings. Brown bread is steamed in a can or jar, and is cut so that there are round slices. This may be eaten with butter or margarine. Some New Englanders will serve the dog either on the plate to be cut or cooked in with the beans. |
| Methuen, Massachusetts, United States | Hot dogs in Methuen and neighboring Lawrence are usually boiled, and served with fried onion mixed with melted American cheese. They are served in a top-loaded bun with no crusts on the side. The generous serving of onion and cheese mix is tossed on top of the hot dog. The hot dog is either topped with mustard or left as is. Occasionally garlic is mixed in with the fried onions. |
| Detroit, Michigan, United States | In the metropolitan Detroit area, a chili dog is called a Coney Island and is very specific as to the ingredients: a hot dog made from pork with casing, all-meat, beanless chili, diced yellow onion, and yellow mustard. An entire restaurant industry has developed from the hot dog and are called Coney Islands.[12] |
| New Jersey, United States | In the case of New Jersey's potato dog, diced and stewed potatoes are combined with brown mustard and served on spicy brand hot dog. A variant on this (particularly in the Trenton area) is also known as the "Italian hot dog", which features all of the above ingredients, with grilled onions and peppers, and served on a long, crusty roll. The most common brands of spicy hot dogs used are Sabrett's or Best's, both of which are NJ companies.
Several restaurants, such as Clifton's Rutt's Hut, serve hot dogs deep-fried in oil. You can get them three ways: an in and outer (just barely kissed by the oil), the ripper (cooked until the skins burst), and the cremator (really well done). Other places like John's Texas Weiners in Newark grill their hot dogs. Texas weiners or more well known in New Jersey as a hot dog "All the Way" are either grilled or deep fried hot dogs served with spicy brown mustard, chopped onions and a meat sauce similar to chili. This chili sauce is an adaptation of an old Greek style spaghetti sauce with cinnamon added which gives it a unique flavor. A traditional Italian-style (a.k.a. Newark-style) hot dog, as served in Jimmy Buff's and Dickie Dee's are made by cutting a round "pizza bread" in half (for a double) or into quarters (for a single) and cutting a pocket into it and spreading the inside with mustard. A deep-fried dog (or two if it's a double) is stuffed down into the pocket, topped with fried (or sauteed) onions and peppers, and then topped off with crisp-fried potato chunks. A quicker version of this, often simply called a double dog, can also be requested at some lunch trucks, luncheonettes and pizzareias in the state. Instead of the traditional potato round, French fries are substituted and in some spots a Portuguese or sub roll replaces the traditional round bread used. Another local hot dog variant found in Jersey City is the use of chili onions, which are finely minced onions with a red chili flavored sauce (no meat.) |
| New York City, United States | Hebrew National and Best's are popular brands of kosher hot dogs. Nathan's and Sabrett are popular all-beef, non-kosher brands with the latter being often favored by street vendors. The usual condiments are mustard and sauerkraut, with optional sweet onions in a tomato based sauce, usually made by Sabrett. Hot dogs are available on almost every street corner, as well as at delicatessens, at stands that also serve tropical juice drinks such as Papaya King and Gray's Papaya, and at one of the most famous hot dog restaurants in the world, Nathan's Famous in Brooklyn's Coney Island. New York street vendors generally store their unsold dogs in warm-water baths, giving rise to the semi-affectionate moniker "dirty water dog." |
| New York State (esp. Upstate), United States | Red Hots and White Hots are the two most popular local variations. While Red Hots are "normal" hot dogs, White Hots are plumper. These unique dogs are similar to German bockwurst and were first made[citation needed] by Zweigle's of Rochester. These are often served in a natural casing similar to a sausage. These white hot dogs are sometimes known as coneys. They are also known in the Syracuse area where Heid's of Liverpool is one of the oldest hot dog restaurants in the nation, opened in 1886. Heid's allows only mustard as a topping for their flat-grilled sausages. Products from Syracuse manufacturer Hofmann's Sausage Company are the local favorites in Central New York, with enough customer loyalty to severely hurt Heid's business[13] when a dispute with Hofmann[14] prompted the Heid's franchise to switch to a Buffalo supplier for several years. Unlike Zweigle's white hots, Hoffman's white "snappys" use veal as well as pork. There is also a Red Hot variant sold way upstate (Adirondacks) that is cased in a red-dyed casing. "Michigans" are hot dogs with a meaty sauce - more like "Sloppy Joe" than chili (no chili-oregano-cumin). The Michigan is served in a buttered-grilled Frankfurt loaf (bun with no crust on the sides). Michigan hot dog
Some other notable locations that specialize in hot dogs are: Pete's Hot Dogs, located in Newburgh, New York. They serve natural casing hot dogs on a steamed bun with a variation of toppings such as mustard, saurkraut, onions and a special Texas Meat Sauce. Coney Island Restaurant, located in Middletown, New York They serve a steamed skinless hot dog with a Coney Island Chili Meat sauce. Dallas Hot Weiners and Dallas Hot Wieners II located in Kingston, New York They serve a steamed skinless hot dog topped with their special Dallas Weiner Sauce which is made up of their own recipe of meat sauce, finely chopped onions and mustard. World's Famous Hot Dogs & Hamburgers, located in Newburgh, New York They serve a Snappy Dog which is a natural casing hot dog, A Foot Long dog and a special Marinated Foot Long hot dog which is new to the region. |
| North Carolina, United States | North Carolina hot dogs are served with chili and cole slaw, mustard, and onions. Most vendors use cole slaw, but some places use a tomato-based variation called BBQ slaw, which may be a western North Carolina variant. This style is called all the way. Carolina Packers, a small company in Johnston County produces locally-famous skinless red-hot dogs. |
| Cincinnati, Ohio, United States | A cheese coney is a hot dog topped with Cincinnati chili, mustard, diced onion, and shredded mild cheddar cheese. |
| Lehigh Valley, Pennsylvania, United States | Two common variants are prevalent in the Allentown, Bethlehem, & Easton metro area. The Valley chili dog (more prevalent in the western part of the region) is a grilled dog served on a steamed roll with chili 'meat sauce,' mustard, and onions, as popularized by Yocco's, and to a lesser extent by Potts'. The second version is a shallow fried dog served on a steamed doll with mustard, chopped white onion, and a dill pickle spear. This style is more prevalent in the eastern part of the Lehigh Valley and served by Rich's, Potts' and Jimmy's. They are also served in neighboring Phillipsburg, New Jersey, at Toby's Cup and another Jimmy's location. |
| Rhode Island, United States | New York System Hot Wieners are a unique RI treat and aside from the name, have precious little to do with New York. The wiener is cut from a long sausage, several feet long and thus the NY System wiener has no rounded ends. The wiener "chef" dresses the wieners by lining them up his bare arm to add dollops of meat sauce, chopped onion, mustard and the essential celery salt. There are several New York System restaurants around the state, but are mostly unrelated. Recommended are the Original New York System on Smith Street in Providence (where David Byrne of the Talking Heads worked while attending RISD), Olneyville NY System in Providence, and Wien-O-Rama in Cranston, RI. Unrelated to NY System, a popular natural casing hot dog in RI for grilling at home is Saugy's. |
| Jackson, Michigan, United States | Jackson is known for its famous Coney Island-style hot dogs. Originating with arguably The Jackson Coney Island or The Virginia Lunch, both located on Michigan Avenue in the early 1910s, the Coney Island hotdog has been a Jackson mainstay. Coney Island hot dogs typically contain "everything", or meat sauce, mustard, and chopped onions. Unlike neighboring Detroit Coney Island hot dogs, Jackson sauce more closely resembles crumbled ground beef than the more traditional chili con carne, runny sauces of Detroit. Many Jackson residents have fond memories of eating Coney Island hot dogs during the height of their popularity in the 1960's. |
| Central Virginia, United States | Most places serve grilled or lightly deep-fried hot dogs. Footlongs are usually preferred. The quality of the sausage can vary from "all-meat franks" to all-beef products. "All the way" or "everything" can vary slightly, but the root condiments are universally yellow mustard, chili, and onions. The chili is a thin and often from a can. Some restaurants will offer cole slaw at an extra charge, while others include cole slaw as the fourth condiment. Although sweet relish is usually available, as is ketchup, these are neither automatically added nor generally requested. |
| Seattle, Washington, United States | Seattle-style hot dogs are known for the liberal use of cream cheese and onions, usually on a grilled/toasted bun, often with kraut. Other variations include some combination of ketchup, mustard, relish, and mayo. Many establishments offer the option of a salmon dog, as well as a meatless frank (so called "veggie dogs" for their vegetarian customers. |
| Central West Virginia, United States | Hot dogs are usually served with a beanless chili con carne sauce (simply called chili) and sweet cole slaw or with some combination of the chili sauce, slaw, mustard, chopped onions, and/or ketchup. It is considered to be a business faux paus for a restaurant or hot dog stand to charge extra for any toppings. When a dog is served with chili but without a wiener, it is locally called a 'chili dog,' much to the confusion of non-residents. Hot dogs are an obligatory item on the menu of locally owned restaurants in the region. |
| Huntington, West Virginia, United States | Hot dogs in Huntington are usually served by default with sauce (essentially a chili sauce). Each of the town's several hot dog stands feature a slightly different variation of sauce (ranging from a pinto bean-based paste to a thick pile of well-seasoned ground beef) that inspires fierce loyalty among residents. Hot dogs with sauce are often ordered with cole slaw, mustard, onions, cheese sauce, and/or ketchup. While most vendors do not charge an additional fee for sauce, many will charge a nominal fee for slaw, onions, and cheese. |
[edit] Other locations in the Americas
| Locality | Variation |
| Montreal, Quebec, Canada | Sausages and buns are either steamed or grilled. An "all-dressed" hot dog comes with deli mustard, relish (a sweet cucumber pickle), coleslaw and shredded raw onions. A steamed hot dog is called "un steamé (pronounced stim-ay)". A Michigan hot dog is a hot dog with spaghetti sauce on a steamed bun. |
| Toronto, Ontario, Canada | Hot dogs are typically sold from carts in the downtown core, but are also available in most fast food restaurants. A popular brand is Shopsy's. Sausages and buns are usually grilled. At a cart, the condiments are "self-serve". Typical condiments include: ketchup, pickle relish, yellow mustard, corn relish, chopped onions, sliced cucumber pickles, bacon bits, and sauerkraut. Mayonnaise, cheese and any other condiment that requires refrigeration are not allowed by the city. The most common types of hot dog sausage are Spicy Italian, Mild Polish, German, and regular beef. Some vendors also sell veggie and chicken hot dogs. Street vendors are licensed and closely regulated by municipal public health authorities [15]. |
| Port Dover, Ontario, Canada | The Arbor restaurant serves famous footlong hotdogs. Many fresh toppings make this a local favourite, along with the legendary "Glow" beverages. |
| Tijuana, Baja California, Mexico | Tijuana Bacon Dog or "danger dog" is the slang phrase used to describe a hot dog cooked with bacon wrapped around it. These street-cooked hot dogs have made their way north to the streets of San Diego and Los Angeles. |
| Hermosillo, Sonora, Mexico | Cart-served bacon-wrapped dogs with available garnishes including beans, guacamole, fried onion, salsa, and chilies. |
| Brazil | Called the "hot dog completo" (Pronounced hotchee doggie) it is typically eaten in buns with ketchup and mustard, but further covered in many regions with assorted fixings such as marinara sauce, [cheese] (including parmesan, requeijão, catupiri, cheddar, etc.), corn niblets, canned peas, mashed potatoes, shoestring potatoes, quail eggs, among others. The bun is sometimes pressed in a panini machine to give a crunchy exterior with melted cheeses. |
| Colombia | In Bogotá and other major cities, the hot dog is eaten with an unusually great amount and variety of condiments and fixings. In a single hot dog, is normal to find mashed potato chips, cheese, strings of ham, ketchup, mayo, mustard, pineapple sauce, and chopped onion. |
| Argentina | Called "panchos", they are sold as street food and in convenience stores (or quioscos). Consumed only boiled, the use of toppings are virtually unknown, and are only accompanied with condiments like ketchup, mustard or mayo. They are often served in long thin buns, with the hot dogs being as long as 30 cm, and called 'Superpanchos'. |
| Chile | Nearly always served with avocado, tomato and mayonnaise, in this form it is called an "italiano" or Tomate-Palta-Mayo (TPM for short). Add sauerkraut to the TPM and you have the classic "completo" which is the generally used term for a hot dog in a bun. Ketchup, Mustard and Aji chileno are the typical condiments. |
| Venezuela | Caracas and other major cities boast a great variety of hot dog styles, arguably the most popular made with weiner style sausages in steamed hot buns served with generous portions of different types of condiments and fixings. However, hot dogs with Polish style, blood or pork sausages can be found. Common ingredients include: chopped onion, pepper strips, sauerkraut, carrot shreds, French fries, corn nibblets and ground parmesan or shredded chesse. Sauces and toppings include ketchup, maionnaise, mustard,guasacaca,garlic sauce, onion sauce, hot chili and tartar sauce. Very popular is the Pepito, made by replacing the sausage with pieces of grilled beef and served in a French style bun. |
[edit] Europe
| Locality | Variation |
| Denmark | Denmark's leading sausage brands Tulip Food Company markets the Danish hot dog, traditionally featuring a long, thin bright-red sausage, similar to a foot-long hot dog in the USA.Steff Houlberg The hot dog sausage is steamed and the bread is warmed in either an oven or toaster. Ketchup, mustard and remoulade sauce is followed by a sprinkling of either raw or toasted onion, and a layer of cucumber salad, marinated in a sweet vinegar sauce. The Danish hot dog sandwich is sold not only throughout Denmark, but also in neighboring lands Germany and southern Sweden, especially in Malmö, by specialized Danish hot dog vendors. |
| France | Half a baguette is impaled on a hot metal stick, leaving room for the sausage, then gruyère cheese is grilled on top. Hot Dog with Ketcepes (Ketcèpes), a cèpe mushroom-based catsup |
| Germany/Austria | Sausages are often eaten on small paper plates with both mustard and ketchup, and with a small bun on the side. They are held in the fingers and dipped into both condiments before eating. Bread is eaten in between bites of the sausages, and is also dipped into the condiments. The most popular variant in Germany is the Currywurst: here the sausage is served in sliced bits and eaten with small throwaway wooden or plastic forks. In Austria, the term 'hot dog' refers to a hollowed out baguette bread, into which the sausage is then placed, along with condiments (like in France, without the cheese). Usually most of a vendor's offering can be ordered as a hot dog. |
| Italy | Hot Dogs served from carts in Rome are served split in half length wise and served on a panini with lettuce and mustard. |
| Czech Republic/Slovakia | Hot dogs are usually sold from carts in the city centers, at the bus stations, markets etc. They are always steamed and unlike the American style they are not placed in a split bun, but dipped into ketchup or mustard and put into a hole which runs through the bun (but doesn't go completely through). This way there is no space for other condiments. |
| United Kingdom | In the UK, hotdogs are generally sold from hot dog vans/trucks (rather than carts) and are grilled or fried. Most are also sold from fish and chips or kebab takeaways/takeouts. Although frankfurters are common, some UK vendors prefer to use British sausages such as Cumberland sausages. |
[edit] Other locations
| Locality | Variation |
| Australia | Although 'hot dogs' do exist in Australia, a local variant in 'sausage sizzle' is widely popular. It essentially consist of a barbecued sausage on a slice of bread, possibly topped with a condiment. The term however is generic for a social gathering involving a grill rather than as a food/meal. A corn dog is referred to as a 'battered sav','dagwood dog' or 'pluto pup.' Some outlets, mainly those that also serve pie floaters will serve frankfurter hotdog sandwiches with toppings including mushy peas or mashed potato. |
| Philippines | In the Philippines, there is typically no local variation concerning the size and flavor of hot dogs (referred to as hotdogs without the space), save for the commercial brands patronized; there is greater diversity in these respects in native sausages. Hot dogs can range from cocktail-sized to a foot long. Red-colored hotdogs are prevalent, instead of those with natural-looking casings. Hot dogs are usually fried and eaten as viands with rice, as sandwiches or skewered on sticks. Filipinos, unlike Chicagoans, make no fuss about using ketchup. Chopped-up hot dogs are also used to garnish Filipino versions of spaghetti, fried rice, and other dishes. Waffle dogs (a variation of corn dogs with waffle-style batter) are also eaten. The footlong hot dog is usually also a naturally colored cheese dog. A typical brand is Purefoods Tender Juicy Hotdog, owned by food and beverage giant San Miguel Corporation; such is the prevalence of the brand that it used to have a team named after them in the Philippine Basketball Association. Hot dogs are typically sold at stalls and retaurants, not by ambulant vendors. |
