Hot dog variations

Different areas of the world have local variations on thehot dog, in the type of meat used, the condiments added, and its means of preparation.
Hot dogs are a very popular sandwich  throughout the United States.  Many regional variations exist.
Hot dogs made withcariboumeat added are sold as "reindeer dogs" throughout Alaska.
TheSonoran hot dogis popular inTucson,Phoenix, and elsewhere in southern Arizona, as well as in the neighboring Mexican state ofSonora, where it originated.
The Sooie Dog, topped with bacon and barbecue sauce, or the Frito Pie dog, with queso (also known as cheese dip), Fritos, chili, and a small amount celery salt.
InLos Angeles,Pink's Hot Dogspromotes its celebrity customers and its chili dogs, the latter of which come in a wide number of varieties.A local chain,Tommy's,also has chili dogs featuring a premium natural casing hot dog alongside its much better-known chili hamburgers, and another local chainThe Hat, which specializes in pastrami, has them also.
Other notable Los Angeles chains that specialize in hot dogs includeHot Dog On A Stick, which serves a preparation similar to acorn dog, andWienerschnitzel, a chain that bills itself as "The World's Largest Hot Dog Chain."The Farmer JohnDodger Dogis sold atDodger Stadium.
Street vendors in Los Angeles also serve the "Downtown Dog" or "LA Street Dog" a Mexican-style bacon-wrapped hot dog with grilled onions, jalapeños, and bell peppers, and mustard, ketchup, and mayonnaise as condiments. These are typically sold around closing time outside nightclubs and bars by street vendors, who grill the hot dogs on small push-carts. The legality of such operations may be questionable, leading locals to sometimes refer to these treats as "Danger Dogs".
Connecticut hot dog restaurants often serve sausages produced by local family operations such as Hummel Bros, Martin Rosol, orGrote & Weigel, with national brands being relatively less common. The hot dogs are typically served onNew England rolls. There is otherwise no particular Connecticut style though deep frying and homemade condiments are common.
InColumbus, 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.  The scrambled dog is a chopped hot dog covered by chili, onions and pickles with an accompanying portion of oyster crackers.
InFitzgerald, Georgia, Johnnie's Drive In served the "scrambled dog" beginning in the early 1940s. Johnnie's scrambled dog is two sliced hot dogs over a hot dog bun with mustard and catsup and covered with oyster crackers, chili, cole slaw, and sliced dill pickles.
Hawaiian-style hot dogs are made with smoky polish sausage served on a toasted Hawaiiansweet bunthat has a hole punched out of the middle. The hole or "puka" is filled with tropical fruits and sauces, such as pineapple or mango mustard, and garlic lemon sauce.Puka hot dog stands use a heated rod that pokes the hole in the bun and toasts the inside at the same time. This prevents the inside of the bun from getting soggy from the sauces.The resulting puka dog is sweet, salty, and spicy.
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. Additional condiments may include mayonnaise mixed with either sriracha or teriyaki sauce.
TheChicago-style hot dogis a steamedkosher-styleall-beef, natural-casing hot dog on a steamed poppy seed bun, topped with yellow mustard, chopped white onions, a dill pickle spear, tomato slices,Chicago-style relish, hot sport peppers, and a dash of celery salt.Chicago-style hot dogs do not include ketchup.
This "dragged through the garden" style (more commonly called, "with the works"), is heavily promoted byVienna Beefand Red Hot Chicago, the two most prominent Chicago hot dog manufacturers,but exceptions are common, with vendors adding cucumbers or lettuce, omitting poppy seeds or celery salt, or using plain relish or a skinless hot dog.Several popular hot dog stands serve a simpler version: a steamed natural-casing dog with only mustard, onions, plain relish and sport peppers, wrapped up with hand-cut fries, while the historicSuperdawgdrive-ins notably substitute a pickled tomato.
AKansas City-style hot dog is a pork sausage in a sesame seed bun topped with brown mustard, sauerkraut and melted Swiss cheese.
The most popular variety of hot dog in Maine is made withnatural casing. The casing is colored red, and one company refers to their red variety asred snappersor "red rockets".The hot dog is typically served in a bun cut vertically rather than horizontally, as it is in much of New England.
In Boston, hot dogs are often served steamed as opposed to grilled. The Fenway Frank, served atFenway Park, is a fixture for Red Sox fans, and there are several other local brands such as Pearl that are used. Hot dogs in the Boston area are associated with Boston baked beans, though this is not unique to the region. Ketchup, mustard, relish,picalilli, and chopped onions are the most common toppings.
In southeastern Michigan, restaurants serve what's known as aConey dog, developed early in the 20th century by Greek immigrants. "Coney joints" are very specific as to the ingredients: a beef or beef and pork European-style Vienna sausage of German origin in a natural lamb or sheep casing, topped with a spiced sauce made with ground beef heart, one or two stripes of yellow mustard and diced or chopped white onions. There are three variations on the Coney dog: Jackson style, which started in 1914 with a ground beef sauce prior to switching to ground beef heart in the early 1940s,Detroit style, first served in 1917 and made with a more soupy beef heart-based sauce, and Flint style, with Flint Coney Island opening in 1924 serving a specially-developedKoegel'sconey topped with thicker, meatier sauce based on a Macedonian goulash, made almost entirely of a finely ground beef heart blend fromAbbott's Meat.With over 350 chain and independent purveyors of these dogs in the metro-Detroit area alone, an entire restaurant industry has developed from the hot dog and are calledConey Islands.
New Jersey'sItalian hot dogincludes diced fried potatoes combined with brown mustard served on a spicy hot dog.  The most common brands of spicy hot dogs used areSabrett'sor Best's, both of which are NJ companies.  A traditionalItalian Hot Dogis made by cutting a round "pizza bread" in half (for a double) or into quarters (for a single), cutting a pocket into it and spreading the inside with mustard.  A deep-fried dog (or two if it is a double) is put in the pocket, topped with fried (or sautéed) onions and peppers, and then topped off with crisp-fried potato chunks.  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.
TheTexas wienerorHot Texas wienerwas created inPaterson, New Jerseysometime before 1920.A traditional Texas wiener is blanched in cool oil, finished in hot oil, and topped with spicy mustard, chopped onions, and a chili sauce.
In New York City, the natural-casing all-beef hot dogs served atKatz's Delicatessen,Gray's Papaya,Papaya King, Papaya Dog and any Sabrett cart are all made by Sabrett's parent company,Marathon Enterprises, Inc.Nathan'shot dogs, which are all-beef and come in both natural-casing and skinless, were also made by Marathon until several years ago. Local kosher brands—which are not permitted natural casings—includeHebrew National, Empire National.The usual condiments are mustard and sauerkraut, with optional sweet onions in a tomato based sauce invented byAlan Geisler, usually made by Sabrett. Hot dogs are available on street corners as well as at delicatessens.  New York street vendors generally store their unsold dogs in warm-water baths, giving rise to the semi-affectionate moniker "dirty water dog."Bagel dogsare also sold in Manhattan.
Thewhite hotor "porker" is a variation on the hot dog found mostly in theRochester area.It is composed of some combination of uncured and unsmokedpork,beef, andveal; it is believed that the lack of smoking or curing allows the meat to retain a naturally white color.
AMichigan hot dog, Michigan red hot,or simply "michigan", is a steamed all-beef hot dog on a steamed bun topped with a meaty sauce, generally referred to as "michigan sauce", and is a specialty in and around Plattsburgh, New York.
In the Capital District surroundingAlbany, smaller-than-usual wieners are served with a spicy meat sauce; the Capital District style is quite similar to theNew York System or Hot Wienersof Rhode Island. In the mid-twentieth century, hot dog purveyors reportedly would carry the dogs to the table lined up on their bare forearms, giving rise to the term "the Hairy Arm";today, health codes prohibit this practice. Further north, in three locations in and aroundGlens Falls, New Way Lunch has served similar hot dogs with meat sauce, mustard, and raw onions for nearly 100 years.
Texas hots have a niche following inwestern New York. A 2017 article in theOlean Times Heraldmade note of the dish's disappearance from the city ofOlean.
InNorth Carolina, hot dogs have a distinct red color and are preparedCarolina stylewhich includes chili, cole slaw and onions; locally, mustard sometimes replaces slaw, or is added as a fourth item. Merritt's Burger House has been serving Carolina hot dogs since 1958.
InCincinnati, a hot dog topped withCincinnati chiliis called a "coney," and when grated cheddar cheese is added, a "cheese coney."  The default coney also includes mustard and diced onion.
In Toledo,Tony Packo's Cafesells "world famous" "Hungarian Hot Dogs," which were the subject of multipleM*A*S*Hepisodes.
There are several varieties of local dog recipes in Pennsylvania. InPhiladelphia, street vendors sell hot dogs that can be topped with one or more of several traditional Philadelphia toppings: ketchup, mustard (yellow and/or spicy brown), chopped onion (cooked/soft or raw), relish, and (without exception) sauerkraut. In theLehigh Valleyregion ofPennsylvania, there is regionalYocco's Hot Dogs, which maintains four locations in the region. The Greek dog, similar to a Coney dog, is served in theEriearea.
Various shops and butchers in Pennsylvania make traditional German natural casing franks.Altoona, Pennsylvaniahas two remaining Texas Hot Dog stands that claim a legacy going back to 1918.TheTexas Tommywas invented in Pottstown, Pennsylvania, and is prepared with bacon and cheese.
Thehot wieneror New York System wiener is a staple of the food culture ofRhode Island.
TheNorfolk hot dogis ahot dogpopular inNorfolk, Virginia. It is served with Lynnhaven mustard, onions and meat sauce.
InSeattle, hot dogs are served withcream cheeseand grilled onions on a toasted bun.The sausages are split in half and grilled before being put in the bun. Stands offer a variety of condiments, such asSriracha sauceand jalapeños.
Washington, D.C.is home to thehalf-smoke, a half beef, half pork sausage that is both grilled and smoked. A half-smoke is often placed into a hotdog-style bun and topped with chili, cheese, onions, and mustard, similar to achili dog. Among the famous half-smoke restaurants in theWashington areaincludeBen's Chili Bowl, which is a cultural landmark, as well asWeenie BeenieinArlington, Virginia.
A hot dog with a chili sauce made with finely ground meat, chopped fresh onions,coleslawand yellow mustard."Even more telling is the nature of the chili on each. Its done with chunks of meat and arguable accouterments like beans, tomatoes, peppers and, sometimes, spaghetti. Chili Bun Chili is a finely grained aggregate of ground beef, spices and something to make it all hold together in the bun."
The Whistle Dog is served by someA&Wrestaurantsin Canada. A whistle dog is a hot dog that has been split and served with processed cheese, bacon, and relish.
Hot dog carts are licensed by the city and almost all offer the basic topping set of yellow mustard, ketchup, bbq sauce, hot sauce, mayonnaise, bacon bits, sauerkraut, sweet relish, sweet corn, sweet pickles, white onions diced, and green olives. There are more sauces depending on the stand like hot mustard and sriracha.
AMontreal-style hot dog, as popularized by numerous shops such as the famousMontreal Pool Room,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. Due to the bilingual nature of Montreal street culture, these are usually ordered, and condiments named, inFranglais.Montreal hot dogs can be found throughout Eastern Canada and the United States.
In 1926, the Spanish entrepreneur in Brazil and founder ofCinelândia,Francisco Serrador[pt], began sellingcachorro-quente(lit. "hot dog") at his cinemas.It inspiredLamartine BaboandAry Barrosoto create the song "Cachorro-Quente," amarchinha de carnaval. In the period following World War II, as Brazil came under considerable US cultural influence, thecachorro-quentecame to cement its position in Brazil.
InChile, there is a popular variation calledcompleto(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. Its size can be twice that of an American hot dog.
InGuatemalashucosare sold across the country, especially in the country's capital,Guatemala City.Shucosare usually served withguacamole, boiledcabbage, mayonnaise, mustard, and an assorted choice of meats. Chopped onions are added by a decent amount ofshuqueros(hot dog vendors) across Guatemala City andAntigua. The most popular choices of meats are sausage,chorizo(red sausage),salami,longaniza(white sausage), and bacon. They are cooked in a charcoal grill andhot sauceis offered at customer's request.
TheSonoran hot dog, originating fromHermosillo,Sonora, is a hot dog wrapped in mesquite-smoked bacon, cooked on a grill or on a griddle orcomal,then topped with pinto beans, onions, tomatoes, mayonnaise, mustard and jalapeño salsa or sauce, and served on abolilloroll, often with a side of fresh-roasted chili pepper.
In Japan, hot dogs are used inbentoboxes and are often sliced to resemble an octopus. More conventional hot dogs are also available, either on a stick (with or without a coating) or on a bun. Japanese Fusion Dogs, such as those sold at theVancouver-based chainJapadog, are not actually from Japan but are aPacific Northwestinvention that pairs hot dogs with Japanese and Asian condiments likewasabi,kimchiandteriyaki.
In October 2016 the Malaysian Islamic Development Department ruled that hot dog vendors must rename their product or risk not gettinghalalcertification, because in Islam dogs are considered unclean.  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. I'm a Muslim and I'm not offended."
In the Philippines, hot dogs are eaten as is, in a bun with an optional selection of condiments, or with rice and condiments. Hot dogs are also typically served during breakfast. They are also skewered and grilled over coals, and sold as street food. Skewered waffle hot dogs are also available in the country (a local variant having the hot dogs coated in hotcake batter and then deep-fried). Chopped hot dogs are an ingredient inFilipino spaghetti. They are also used in various other dishes (e.g. as a filling in an embutido, as sliced pieces of meat in tomato-based savories such as caldereta or menudo, etc.).
A popular South Korean form of the hot dog, sold at street stalls, fairs, and some fast-food restaurants, involves the placing of the sausage on a stick, followed by abatterof some kind, and sometimes including french fries in the batter. They more resemble acorn dogthan a hot dog. Ketchup is a common condiment, and occasionally mustard. Hot dogs in a bun or wrapped in bread are also widely available, or on a stick without a bun.
Taiwanese style hot dogs are put on a bun or without a bun on a stick.In night markets, meat sausages are sometimes wrapped with an outer sticky rice sausage in a snack calledsmall sausage in large sausage.
Hot dogs (Thai:ฮอตดอก;RTGS:hotdok;IPA:[hɔ́tdɔ̀ːk]) are very popular inThailandand are also used in various ways inThai cuisine. It can be sold inside a bun similar to a standard American hot dogbut instead of tomato ketchup, they are also often eaten with a sweet tomato-chili sauce. Very popular are street vendors selling hot dogs which have been deep-fried or charcoal grilled. They are served with either a sweet, slightly spicy sauce (nam chimwan) or a very spicy sauce (nam chim phet). Hot dogs can also be used as a filling for acroissantwhich are served withmayonnaise. Hot dogs are even used as a filling for raisin bread together with shredded dried pork.The Thai dish calledkhao phat AmerikanorAmerican fried rice, rice fried with tomato ketchup and containing raisins, is always served with hot dogs and afried egg.Donut sai krokis the Thai name for a sausage filled savoury donut in the shape of a log.Hot dog sausages also feature as an ingredient, together with onion, celery or coriander (cilantro) leaves, lime juice, fish sauce and chili peppers, for aThai saladcalledyam hot dok. Another dish that uses hot dogs is calledkhanom Tokiao(lit. 'Tokyo cake'). This is a Thai stylecrêpewhich is wrapped around a filling of hot dog and sweetchili sauce. The chili sauce can also be served on the side.
Hot dogs in the Czech Republic are known aspárek v rohlíku, which can be literally translated as "sausage in roll", with the label "hot dog" also applied in marketing to both locals and tourists. Czech-style hot dogs are differentiated by the fact that rather than slicing the bun in half and placing the sausage into the resultant cleavage, the top of the bun is cut off, with a hole punched into the softer inside of the bun where condiments and then the sausage is placed, similar to theKetwurst. Specially designed appliances (stroj na párek v rohlíku,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.
The Danish-style hot dog has spread to the other Scandinavian countries as well as Germany. Steff Houlberg/Tulip corporation operates 4300 hot dog stands in Denmark alone, and has also opened a chain in Korea, Japan, and China.
Kuuma koira is regional fast food served in the Pirkanmaa area. The name means a hot dog in Finnish, but it is a different dish. It is prepared by serving a steamed sausage in a sugar-coated doughnut.
Even though the type of sausage that led to the creation of the modern hot dog in the United States is undeniably German, German hot dog culture is mainly influenced by Scandinavian—mostly Danish—elements. This does not affect the type of sausage (unlike the Danishrød 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. While sauerkraut is a common, distinctively German, topping in the US, it is not typical in Germany. Grilling the sausage, which is common in America, is largely unknown in Germany where it is steamed like its Scandinavian counterparts.
TheIceland Monitorwrites that "locals, expatriates and holiday-makers alike must all be familiar with Iceland's national dish—hot-dogs with all the trimmings (‘pylsa með öllu’ in Icelandic). The hot-dog sausage is served in bread and liberally accompanied with fried onion, raw onion, mustard, ketchup and remoulade (a cold sauce made with mayonnaise and various condiments and herbs). This snack is traditionally washed down with copious amounts ofCoca-Cola."
In August 2006, the British newspaperThe Guardianselected Iceland's Bæjarins beztu as the best hot dog stand in Europe.Bæjarins beztu pylsur(English:The besthot dogin town) often shortened to simply "Bæjarins beztu," is a popularhot dog standin centralReykjavík. Hot dogs from this stand are derived from the Danish hot dog. They are often ordered with "the works," i.e., all condiments, or inIcelandic"eina með öllu". Icelandic hot dogs are made from Icelandic lamb, pork and beef and served with a mix of raw white and fried onion, ketchup, sweet brown mustard, andremoulade.
InNorway, sausages are most often served in whitebuns, or in a traditionallompe.The sausages aregrilledor warmed in hot water, and they are normally served with ketchup or mustard. Alternativecondimentsincludespotato salad, shrimp salad, fried or raw onions. Many Norwegians will order "pølse med alt", a hot dog with all the condiments. Local specialties occur, such as reindeer dogs in the north and hot dogs served in a waffle in the south east.
InSweden, hot dogs are often served in a bread roll withmashed potatoes, roasted onion, mustard and ketchup, and with either shrimp salad orbostongurka(sometimes both); often by the name of "Tunnbrödsrulle" (thin bread roll) or some variation. "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.
InUkrainebeside more classic hot dogs there is a variation called slow-dog. Different types of boiled sausages served in a partially slicedbriocheormalt breadwith various toppings, such as beetroot, salt and vinegar flavouredpotato chips, chili peppers, paprika, lettuce, cucumber, buckwheat popcorn, hazelnutrusk, and sauces.
Genuine "hot dogs" in the American style are very popular in US-themed restaurants, amusement parks and in particular, atcinemas, and one can even find specialist 'gourmet' hot dog andchampagneestablishments in cities such asLondon.