page_title: Hot dog bun
section_title: Regional variations
hierarchical_section_title: Hot dog bun / Regional variations
caption_attribution_description: An Austrian "hot dog with grill sausage." In Austria any sausage placed into a piece of hollowed-out baguette bread is called a "hot dog."
context_page_description: A hot dog bun is a type of soft bun shaped specifically to contain a hot dog or another type of sausage. The bun allows eaters consume hot dogs without burning their hands.
  The side-loading bun is common in most of the United States, while the top-loading New England-style hot dog bun is popular in that region. Other regional variations include the addition of poppy seeds to the buns of Chicago-style hot dogs.
context_section_description: Split-top hot dog buns are popular in New England for lobster rolls and clam sandwiches.
  In Chicago, Illinois, where poppy-seed buns are popularly served with Chicago-style hot dogs, the buns are made with high-gluten flour to hold up to steaming.
  In Austria, Poland, and throughout Central Europe a "hot dog" is a baguette which is hollowed out by cutting off the end and impaling it on a spike so a sausage can be inserted. In Denmark this variation is known as a "French Hot Dog" because of the use of baguette, and a "French Hot Dog Dressing" which contains Dijon Mustard. Specially prepared baguettes are made for this popular food.
caption: Austrian hot dog and sausage
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