Hot dog variations
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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 |
| Little Rock, Arkansas | The cheese dog was invented here in 1956.[citation needed] |
| Mobile, Alabama, United States | Willy Dog (Lower Alabama), made famous by the Dew Drop Inn, consists of a bright pinkish-red hot dog topped with ketchup, mustard, chili, sauerkraut, and pickles. LA dogs are generally served wrapped in foil, from a greasy brown paper bag. During the Mardi Gras season, street vendors are known to sell similar hot dogs, but with a deep fried bun. |
| 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 & Phoenix, Arizona, United States | The Sonoran hot dog, found in Tucson, Metro Phoenix, and in neighboring Sonora, Mexico, is a hot dog grilled in a processor or on a griddle, wrapped in Mesquite-smoked bacon, topped with freshly-chopped tomatoes, onions, shredded yellow or cotijo cheese, tomatillo salsa or red chile sauce, pinto beans, mayonnaise, ketchup and/or mustard, and served on a bread. Often served with a fresh-roasted chile. |
| Los Angeles, California, United States | The most famous hot dogs in Los Angeles come from Pink's Hot Dogs [1], which is known for its celebrity customers and chili dogs in a wide number of varieties.[2] Local chain Tommy's[3] also has chili-dogs alongside its much better-known chili hamburgers, and another local chain The Hat[4], which specializes in pastrami, has them also. Chili used in Los Angeles varies widely, from the pasty, floury 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."[5] 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. Especially in the San Fernando Valley area, Cupid's is famous for its hotdogs; the overwhelming best seller is their chili cheese dog. Some of the original style Cupid's hotdog stands have been sold to second owners who radically changed their menu. The orininal Cupid's dogs such as at Lindley in the Cal State Northridge Area and on Winnetka and Vanowen intersection of Canoga Park still serve only a limited menu that has become dear to many a local resident. http://www.santacruzsentinel.com/archive/2002/April/03/style/stories/05style.htm]AOL cityguide "best hot dog in LA bestHOTdogLA contest had 1.5 million voters according to MLB.com website |
| Colorado, United States | Denver has a street vendor, Biker Jim, that serves a variety of gourmet sauges from a cart that has been voted the best of Denver since it's inception. His cornerstone sausage is an Alaskan Reindeer that is unbeatable. Try it with cream cheese, mustard, and onions caramelized in cola. Other varieties include Jalapeno Cheddar Elk, Wild Boar, and Pheasant. |
| 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 1950s. 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, sauerkraut, chopped onions, bacon, sweet pickle relish, and ketchup. |
| Greater 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 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. One notable seller of DC half-smokes is Ben's Chili Bowl. |
| Washington, D.C., United States | Another variation of the DC hotdog is the monumental dog. Legend has this variation originating from a small local establishment located inside of the borders of Washington, DC called either World of Hotdogs and Pizza or Continental Hotogs and Pizza. The Hotdog consist of a steamed or grilled rectangular all beef hotdog on a steamed potato hotdog bun, with a spread of mayonnaise on the bun, topped with banana peppers, onions, tangy diced red peppers, and sliced pickles. |
| 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).[6] |
| Chicago, Illinois, United States | A Chicago-style hot dog is a steamed Red Hot Chicago, Vienna Beef or Dave Berg hot dog topped with sliced/diced/wedged tomatoes, cucumbers, both a dill pickle spear and sweet pickle relish (a particularly bright green style of relish, referred to as "nuclear green" 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 sometimes optional, but usually included by default. Chicago-style never includes ketchup, though some vendors offer small packets of the condiment for those wanting to add it (many proud vendors refuse to "desecrate" their hotdogs, leaving that task to the "offending" customer). Although outside Chicago this style of hot dog is universally associated with the city, equally popular within Chicago is a "Maxwell Street Polish" sausage, 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 Chicago area fast food eateries as Portillo's.[7] |
| Kansas City Metropolitan Area, United States | sauerkraut and melted Swiss cheese (Jakle & Sculle 1999:165) |
| Tulsa, Oklahoma, United States | Tulsa is home to Coney I-Lander, a regional favorite that serves miniature chilidogs. The dogs are about 3/4" in diameter and are about 9" long. The chili has a good mix of beef and flour, is slightly spicy, and has a slight separation of oil from the chili base. The dogs are served in a small bun with mustard, and finely shredded medium sharp cheddar is a typical addition by most customers. |
| 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 hot dogs.[8] 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.[9] |
| 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. |
| Michigan, United States | In lower Michigan, a chili dog is called a Coney Island and is very specific as to the ingredients: a pork hot dog with natural casing served on a steamed bun, topped with all-meat, beanless chili, diced yellow onion, and yellow mustard. There are two distinct variations on the Coney dog: Detroit style, made with a sloppier, wet chili, and Flint style, made with chili that is much more dry. An entire restaurant industry has developed from the hot dog and are called Coney Islands.[10] |
| 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, (Levine 2005) 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 originated in Paterson, and are either grilled or deep fried hot dogs served with spicy brown mustard, chopped onions and a meat sauce similar to chili. Getting all three condiments is typically described as, "All the Way." The same hot dog variation was created in Altoona, Pennsylvania independently six years earlier. A traditional Italian-style (a.k.a. Newark-style) hot dog, as served in Jimmy Buff's and Dickie Dee's or Tommy's Italian Sausage and Hot Dogs in Elizabeth (Levine 2005) 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.) At Zinga's Corn Patch, in Lafayette NJ you will find the popular Bull Dog (a 1/4 lb hot dog deep fried and served on a sub roll with white American cheese, relish and crisp bacon). |
| New York City, United States | The natural-casing all-beef hot dogs served at Katz's Delicatessen, Gray's Papaya, Papaya King, Papaya Dog and any Sabrett cart are all made by Sabrett's parent company, Marathon Enterprises, Inc. of East Rutherford, New Jersey (Levine 2005). Nathan's hot dogs, which are all-beef and come in both natural-casing and skinless, were also made by Marathon until several years ago (Levine 2005). Local kosher brands—which are not permitted natural casings—include Hebrew National, Empire National (Levine 2005), and Best's. 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[11] when a dispute with Hofmann[12] prompted the Heid's franchise to switch to a Buffalo supplier for several years. Like Zweigle's white hots, Hoffman's white "snappys" use veal as well as pork (Zweigle's white hots also use beef). There is also a Red Hot variant served throughout the Adirondacks produced by Glazier Packing Company of Potsdam, that is cased in a red-dyed natural sheep casing. A "Glazier" is typically offered on a menu as an alternative to a regular hot dog, usually for a small additional charge. "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, sauerkraut, 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. Pat's Hubba Hubba of Port Chester, NY is widely regarded as finest hot dog establishment in the Westchester/Fairfield area. Hot dog are served with chili cheese and onions. Pat's also offers the Texas Hot Dog Wedge, which is two hot dogs, both sliced down the middle and arranged on a submarine sandwich roll, with chili and onions. Mamaroneck, New York's Walter's uses the same unique combination of ingredients Walter Warrington originated in 1919, of pork, beef, and veal (no casing). It is cooked on the grill, split down the middle, browned and served on toasted rolls with either Walter's own brown mustard relish mix, plain brown mustard or ketchup. Westchester Magazine frequently honors it as the best in Westchester. In 2001, Gourmet Magazine claimed it was the best hot dog in America. Patrons have to line up outside the 1928 Pagoda style stand throughout the year to get their food. The business has remained in the family with Walter's grandchildren and great-grandchildren still actively involved. The Capital District area (Albany, Troy, Schenectady) is home to a small hot dog. At about 3 inches in length, these are usually served with mustard, onions, and a thin 'meat' sauce. The best known purveyors of these dogs are Gus' in Watervliet, Hot Dog Charlie's at multiple locations, and Famous Lunch in Troy. A local manufacturer is Hembold's in Troy, NY. In Buffalo, New York the hotdog of choice is Sahlen's made by Redlinski meats. |
| North Carolina & South Carolina, United States | Carolina hot dogs are served with chili and cole slaw, mustard, and onions. Most vendors use cole slaw, but some places use a vinegar-based variation called BBQ slaw, which may be a western North Carolina variant. This style is called all the way and/or "a slaw dog." The practice of eating cole slaw on hot dogs in the Carolinas probably came from expatriate West Virginians moving south to seek employment. 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 roll 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. |
| Pittsburgh, Pennsylvania, United States | At PNC Park, a hot dog is served called the "Pittsburgh Dog". It is a large 18-inch hot dog served on a hoagie roll with shredded lettuce, diced tomato, dry cole slaw and strips of provolone cheese. |
| Rhode Island, United States | New York System Hot Wieners are a unique RI treat and aside from the name, have 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 weiners are now individual links, with ends. Weiners are often served "to go" and are wrapped in white paper. New York System weiners are commonly called "gaggers", pronounced in the local regional accent as "gaggas". 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 NY System in Woonsocket.
E Unrelated to NY System, a popular natural casing hot dog in RI for grilling at home is Saugy's. (These franks are called "saugies" and are very common.) Hot dogs purchased from street vendors in Rhode Island usually have condiment options of chopped raw onion and mustard. Ben's Chili Dog's in Newport, RI has also developed many fans. Traditionally these hotdogs are topped with a thin meat chili, cheese sauce, and/or saurkraut. Although chili dogs are by far the most popular at Ben's, it is also possible to order a hot dog with ketchup and mustard. |
| 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 1960s. |
| 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.
At Seattle's Safeco Field, home of the Seattle Mariners, "Ivar Dogs" are served. Ivar Dogs are are sold in concession stands run by the famous Seattle seafood restaurant of the same name (Ivar's) and are prepared by taking a slice of cod and placing it on a hot dog bun and covering it in coleslaw. The Ivar Dog is one of the largest selling items at Safeco Field and are a local fan favorite. |
| 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, and chopped onions. It is considered to be a business faux paus for a restaurant or hot dog stand to charge extra for any toppings. 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 |
| Alberta | A kubie is a Ukrainian sausage (kubasa) eaten on a bun, as a hot dog.[1] |
| Calgary, Alberta, Canada | In Calgary, Alberta a Hot Dog only shop named Tubby Dog serves up a number of unique hot dogs. Such as the A-Bomb, a 1/3lb Hot Dog topped with Mustard, Ketchup, Mayo, Bacon, Potato Chips and "Space Cheese". The Sumo Dog which is a 1/3lb Hot Dog on a bun with Wasabi spread inside the bun, topped with Japanese Mayo, Pickled Ginger, and toasted sesame seeds. As well as the Sherm's Ultimate Gripper -- A Bacon wrapped 1/3lb dog, deep fried, served in a bun filled with chili, topped with mustard, banana peppers, sauteed onions, bacon bits, grilled ham, a fried egg and finally nacho cheese. |
| Montreal, Quebec, Canada | A Montreal hot dog has sausages and buns are that 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. A popular brand is Willy Dog. 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 [13]. |
| 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. Also you will find "Regio" (pronounced Re-Hee-Oh)a hot dog with a large size sausage on a regular bun, the sausage is filled with cheese and bacon is wrapped around it, served with the buyers choice of many fresh toppings: fresh onions and tomato, mushrooms, jalapeños and fried onions. |
| Mexico City, Mexico | "jocho" pronounced "hocho" A hotdog offered on street karts outside of nightclubs. Served grilled and covered with melted oaxaca cheese , pico de gallo , ketchup , mustard and bacon. |
| Hermosillo, Sonora, Mexico | Cart-served bacon-wrapped dogs with available garnishes including beans, guacamole, fried onion, salsa, and chilies. These are considered one of the most Gourmet foods in the world, as stated by Gourmet Magazine. |
| Guatemala | Generally called "shucos", are cooked in a carbon grill. They're served with the classic boiled sausage, guacamole, fresh onion, mustard, mayonnaise, boiled cabbage and hot green sauce. If you want you can add ketchup, bacon, pepperoni, salami, Spanish chorizo, longaniza or meat. They cost around $0.50 in all Guatemalan cities. You may order the famous "mixto" who brings all the toppings already mentioned, but it's price may rise to $2.00 or $3.00. You may find "shucos" vendors in almost every Guatemalan street and having a hot dog cart here in Guatemala has been an amazing growing business. In some parties or big events hosts generally contract a cart to cover the food side. In Antigua Guatemala there's also a variation of "shuco" called "La Ballena"(The Whale) and it consists in chorizo (Guatemalan red sausage), longaniza (Guatemalan white sausage), salchicha (normal hot dog sausage), ham, bacon, pepperoni, German ham and sausages, chichen breast, beef steak fajitas, polish sausages, et-cetera. It costs around $5.00 or $7.00. The best "shucos" in Guatemala are located in front of Metro 15, beside a flower sales. |
| Brazil | Traditionally called a cachorro quente (pronounced ka-SHO-hoo KEN-chee, which literally means a dog that is hot), though many in the country now commonly refer to it by its English name. It is typically eaten in buns with ketchup and mustard, but further covered in many regions with assorted fixings such as marinara sauce, various kinds of cheese including parmesan, requeijão, catupiry, cheddar, etc.), corn niblets, canned peas, mashed potatoes, shoestring potatoes, quail eggs, among others. The bun is sometimes pressed in a panini machine to lightly toast it and to melt the cheese. |
| Colombia | In Bogotá and practically all the country, 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 or bacon, ketchup, mayo, mustard, pineapple sauce, and chopped onion. The hot dog is known as "Perro Caliente," which is the Spanish translation for hot dog. |
| 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'. Some vendors and pancherías, however, specialize in providing a wide array of sauces and vegetable relishes as toppings, including a final garnish of toasted potato sticks. |
| 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 (called locally as perros calientes), 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 cheese. Sauces and toppings include ketchup, mayonnaise, 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. A similar form of hot dog placed inside of bread was popular in the former East Germany (and still in parts of the region today) under the name Ketwurst. |
| Italy | Hot Dogs served from carts in Rome are served split in half length wise and served on a panino with lettuce and mustard. |
| Iceland | The Icelandic hot dog (in Icelandic: pylsa s., pyslur pl.) is made from a mixture of lamb, pork and beef. They are very popular and are normally served at small stores and stands throughout the country, such as Bæjarins beztu pylsur
The bun is a normal white hot dog bun. Condiments vary but "one with the works" (in Icelandic: ein með öllu) normally consists of remoulade, ketchup, pylsusinnep (Icelandic hot dog mustard), chopped raw onions and fried onions. |
| 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. |
| Sweden | Hot Dogs are very popular in Sweden and are sold from small road side stands in most towns. A standard Hot Dog is a long narrow sausage served on a very small split roll, with the sausage protruding from both sides. Many variations of are sold at these small stands; one of the more popular variations is a Tunnbröd rulleor which is a hot dog wrapped in a tortilla like flatbread and stuffed with many different items. Mashed potatoes is very common and popular. Korv med bröd is what they call a normal hotdog served in a hot dog bun. |
| Switzerland | Hots dogs are sold from takeaways. The customer gets to choose between wiener, porc and sometimes other sausages. Most places have a special hot dog maker that contains a compartment for steaming the sausages and multiple heated rods that are used to make a hole in the bread and warm it. The bread used for hot dogs is similar to a french baguette although not as long (a bit longer than the sausage). After warming the bread mustard and/or ketchup is put into the bread before adding the sausage. Due to the hole in the bread not going the whole way through and the condiments being added from one side, the last bites of a hot dog may be quite dry which is why some people only eat the part containing the sausage and throw away the left over bread. |
| Turkey | Apart from normal hot dogs, a special dish called "Patsos" can be seen commonly, mainly in Istanbul. The difference of this from normal hot dogs is, that the hot dog is opened wide and stuffed with french fries, with ketchup and mayonnaise on top of it. Most of the time, the excess french fries should be finished with a fork in order to be able to take the hot dog to hand. The name "Patsos" is in fact an abbreviation, being composed of the words "patates" and "sosis" (or arguably "sos"), which can be translated as potato and sausage (or sauce), being the main ingredients. |
| 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 Lincolnshire or 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 consists of a barbecued sausage on a slice of bread, possibly topped with a condiment and/or cooked onion. 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. |
| New Zealand | In New Zealand vernacular the term 'hot dog' refers to a battered pre-cooked sausage on a stick which has been deep fried. These are more similar to Corn dogs even though the batter is generally made of wheat. They are usually served with tomato sauce or ketchup. American style hot dogs are available but they are labeled as 'American hot dogs' or 'American style hot dogs'. |
| 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 that of the commercial brands patronized; there is greater diversity in these respects in native, Spanish-influenced sausages. Hot dogs can range from cocktail-sized to a foot long. Red-colored hot dogs are prevalent. 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 and the power of the corporation that the brand has a team named after the brand in the Philippine Basketball Association. Hot dogs are typically sold at stalls and restaurants, not by ambulant vendors. |
| Tuvalu | In Tuvalu, Hot Dogs are served traditionally on Bournivalian Holidays. They consist on a little wheat bun, a lamb (or goat) sausage and purple slaw. They are cooked during a ceremony where the priest, or even the Majestic Goddess, bless them |
[edit] Further reading
- Barber, Katherine, editor (2004). The Canadian Oxford Dictionary, second edition. Toronto, Oxford University Press. ISBN 0-19-541816-6.
- Jakle, John A. & Sculle, Keith A. (1999), Fast Food, Baltimore: The Johns Hopkins University Press, ISBN 0-8018-6109-8
- Levine, Ed (2005-05-25), “It's All in How the Dog Is Served”, The New York Times, <http://www.nytimes.com/2005/05/25/dining/25dogs.html>
