Hot dog variations
Different areas of the world have local variations on the hot dog, in the type of meat used, the condiments added, and its means of preparation.
[3] The Sonoran hot dog is popular in Tucson, Phoenix, and elsewhere in southern Arizona, as well as in the neighboring Mexican state of Sonora, where it originated.
These are typically sold around closing time outside nightclubs and bars by street vendors, who grill the hot dogs on small push-carts.
[10] Connecticut hot dog restaurants often serve sausages produced by local family operations such as Hummel Bros, Martin Rosol, or Grote & Weigel, with national brands being relatively less common.
[11] In Columbus, Georgia, a local favorite is the "scrambled dog," the exemplar of which was first served at the Dinglewood Pharmacy by "The Lieutenant" Charles Stevens over 50 years ago.
[13] Hawaiian-style hot dogs are made with smoky polish sausage served on a toasted Hawaiian sweet bun that has a hole punched out of the middle.
[14] Puka hot dog stands use a heated rod that pokes the hole in the bun and toasts the inside at the same time.
Another popular variety of Hawaiian hot dog is grilled and then served with a relish that includes pineapple, red onion, peppers, lime juice, and either cilantro or parsley.
[22] A Kansas City-style hot dog is a pork sausage in a sesame seed bun topped with brown mustard, sauerkraut and melted Swiss cheese.
[25] In southeastern Michigan, restaurants serve what's known as a Coney dog, developed early in the 20th century by Greek immigrants.
A variation of this, often found at express takeout restaurants (such as "chicken shacks," Chinese restaurants, pizzerias, etc., and can also be requested at some lunch trucks and luncheonettes across the state) substitutes French fries for the traditional potato round, and in some spots a Portuguese or sub roll replaces the traditional round bread used.
[34] It is composed of some combination of uncured and unsmoked pork, beef, and veal; it is believed that the lack of smoking or curing allows the meat to retain a naturally white color.
Further north, in three locations in and around Glens Falls, New Way Lunch has served similar hot dogs with meat sauce, mustard, and raw onions for nearly 100 years.
[41] In Toledo, Tony Packo's Cafe sells "world famous" "Hungarian Hot Dogs," which were the subject of multiple M*A*S*H episodes.
Among the famous half-smoke restaurants in the Washington area include Ben's Chili Bowl, which is a cultural landmark, as well as Weenie Beenie in Arlington, Virginia.
A hot dog with a chili sauce made with finely ground meat, chopped fresh onions, coleslaw and yellow mustard.
A Montreal-style hot dog, as popularized by numerous shops such as the famous Montreal Pool Room,[56] is either steamed or griddle fried (nicknamed steamies or toasties, respectively).
It is generally served topped with coleslaw, onion, relish and mustard; ketchup, mayonnaise and occasionally paprika or chili powder may be added at a condiment counter by the customer.
[58] In 1926, the Spanish entrepreneur in Brazil and founder of Cinelândia, Francisco Serrador [pt], began selling cachorro-quente (lit.
[citation needed] In Chile, there is a popular variation called completo (Spanish for "complete", "full") which, besides bread and sausages, can be made up of mashed avocado, chopped tomatoes, mayonnaise, sauerkraut, salsa Americana, Chilean chili, green sauce and cheese.
Chopped onions are added by a decent amount of shuqueros (hot dog vendors) across Guatemala City and Antigua.
[citation needed] The Sonoran hot dog, originating from Hermosillo, Sonora, is a hot dog wrapped in mesquite-smoked bacon, cooked on a grill or on a griddle or comal,[62] then topped with pinto beans, onions, tomatoes, mayonnaise, mustard and jalapeño salsa or sauce, and served on a bolillo roll, often with a side of fresh-roasted chili pepper.
The Malaysian Tourism and Culture Minister criticized the ruling and said, "Even in Malay it's called hot dog — it's been around for so many years.
It can be sold inside a bun similar to a standard American hot dog[74] but instead of tomato ketchup, they are also often eaten with a sweet tomato-chili sauce.
Specially designed appliances (stroj na párek v rohlíku,[85] literally appliance for sausage in bun) that consist of a hot-water cooker for the sausages and heated metal spikes to punch the holes and pre-warm the buns also exist to assist vendors with preparation of this dish.
Steff Houlberg/Tulip corporation operates 4300 hot dog stands in Denmark alone, and has also opened a chain in Korea, Japan, and China.
This does not affect the type of sausage (unlike the Danish rød pølse, German hot dogs usually have frankfurt- or wiener-style sausages) but the condiments—ketchup, mustard or Danish-style remoulade depending on individual preference as well as roasted onions and thinly sliced pickles—are usually marketed as a Danish influence.
"[87] In August 2006, the British newspaper The Guardian selected Iceland's Bæjarins beztu as the best hot dog stand in Europe.
"Varmkorv med bröd" (hot dog with bread), topped with mustard and ketchup, is widely sold all over Sweden from stands and in kiosks and fast food restaurants.
Different types of boiled sausages served in a partially sliced brioche or malt bread with various toppings, such as beetroot, salt and vinegar flavoured potato chips, chili peppers, paprika, lettuce, cucumber, buckwheat popcorn, hazelnut rusk, and sauces.
