At the famous Nathan’s, at Coney Island, at the corner of Surf and Stillwell Avenue, where in 1916 the recipe used even today was perfected, I tried to eat one, but it was so crowded that it was impossible for me…
What am I talking about?
The hot dog, one of the most famous American icons in the world.
The emulsified meat sausage that forms the base of the hot dog is the Frankfurter (Vienna sausage) a thin and elongated würstel, very popular in Germany.
With the overseas German immigration, not only food specialties were introduced, but also a dog breed typical until then only of Central Europe: the dachshund, or the sausage dog.
Known in English also as “sausage dog” or “wiener dog”, and in popular parlance, immigrants were accustomed to calling dachshund the Frankfurter too, because it resembled the characteristic elongated shape.
Just as the history of the hot dog lends itself to various interpretations, so do its recipes allow for multiple preparation possibilities, especially regarding cooking methods: it can be boiled, fried or grilled.
The key element is the bread which must be soft and sweet, and to be filled, it can be cut in half with a knife or pierced with the appropriate machine.
Americans call the würstel used for the hot dog both wiener and frankfurter, and both definitions indicate the same pork meat product.
If you can’t find the Vienna sausage, remember that the würstel should be 7 inches long, with a circumference of 1.6 inches, and strictly pork.
The sauces should be placed deep under the sausage, so they don’t splash around, and they are ketchup and American mustard (mustard) – no mayonnaise.
Other allowed toppings are (a maximum of three): braised butter, onions (not fried, not raw, only steamed or boiled), bacon, pickles, cheese, sauerkraut, cucumbers, and tomatoes.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 buns
- Cooking methods: Boiling
- Cuisine: American
Original hot dog recipe ingredients
- 4 hot dog buns
- 4 Vienna sausages (or pork würstel)
- to taste ketchup
- to taste mustard
Original hot dog recipe preparation
Simmer the sausages in water at 154°F for about 20 minutes, let them cool down, dry them, then pass them on a grill or hot plate for a few seconds.
Stuff the bun by inserting ketchup and mustard deeply.
If you want to make the hot dog more complete, you can add a maximum of three toppings (see above) to insert in the bun before the würstel.
Curiosities:
There are also special hot dog machines that heat the bread and make a properly shaped hole to contain the würstel, allowing it to be inserted into the bread without needing to cut it.
There are also special hot dog machines that heat the bread and make a properly shaped hole to contain the würstel, allowing it to be inserted into the bread without needing to cut it.
As the Oscar-winning film “Green Book” tells, in the United States it is customary to participate in annual “who eats the most hot dogs” competitions, challenges in which everyone can participate.
The winner is the one who swallows the most hot dogs when the time is up (usually 10 minutes against several dozen hot dogs ingested), with the only help being rivers of beer or sometimes Coca-Cola.
In this case, the sausage is generally prepared without sides.
As the Oscar-winning film “Green Book” tells, in the United States it is customary to participate in annual “who eats the most hot dogs” competitions, challenges in which everyone can participate.
The winner is the one who swallows the most hot dogs when the time is up (usually 10 minutes against several dozen hot dogs ingested), with the only help being rivers of beer or sometimes Coca-Cola.
In this case, the sausage is generally prepared without sides.
On July 2, 2003, in Chicago, one was prepared 197 feet long.
On July 2, 2003, in Chicago, one was prepared 197 feet long.
From a simple stand selling hot dogs by a Polish immigrant, Nathan’s now produces millions of euros a year, has over 1400 outlets in the USA, and is listed on the Nasdaq.
From a simple stand selling hot dogs by a Polish immigrant, Nathan’s now produces millions of euros a year, has over 1400 outlets in the USA, and is listed on the Nasdaq.
A variant is the corn dog: a würstel coated with a batter of corn flour, eggs, and milk and then fried or baked.
A variant is the corn dog: a würstel coated with a batter of corn flour, eggs, and milk and then fried or baked.
A variant is the corn dog: a würstel coated with a batter of corn flour, eggs, and milk and then fried or baked.
THE DIFFERENT TYPES:
American variants commonly take their names from the geographical regions that supposedly inspired them rather than the regions where they are most popular.
American variants commonly take their names from the geographical regions that supposedly inspired them rather than the regions where they are most popular.
For example, in Michigan, they are also known as white hot dogs and popular in New York state, while the ones from Coney Island are popular in Michigan.
Peppers, onions, and sautéed potatoes find their way into the New Jersey’s Italian fried hot dog.
Peppers, onions, and sautéed potatoes find their way into the New Jersey’s Italian fried hot dog.
The hot wieners, or weenies, are a staple in Rhode Island, where they are sold in restaurants.
The hot wieners, or weenies, are a staple in Rhode Island, where they are sold in restaurants.
Texas hot dogs are spicy variants found in New York state and Pennsylvania, but not in Texas.
Texas hot dogs are spicy variants found in New York state and Pennsylvania, but not in Texas.
In the Philadelphia metropolitan area, the Texas Tommy refers to a hot dog variant topped with melted cheese (often cheddar) and wrapped in bacon.
In the Philadelphia metropolitan area, the Texas Tommy refers to a hot dog variant topped with melted cheese (often cheddar) and wrapped in bacon.
In the Midwest, the Chicago-style hot dog is served on a poppy seed bun and topped with mustard, fresh tomatoes, onions, peppers, green relish, dill pickles, and celery salt.
In the Midwest, the Chicago-style hot dog is served on a poppy seed bun and topped with mustard, fresh tomatoes, onions, peppers, green relish, dill pickles, and celery salt.
The “New York dog” or “New York-style” is a beef würstel with natural casing topped with sauerkraut and spicy brown mustard, with optional onions, invented and popularized in New York City.
Some baseball teams have signature hot dogs, such as the “Dodger Dogs” at Dodger Stadium in Los Angeles and the “Fenway Franks” at Fenway Park in Boston.
Washington, DC is home to the half-smoke, half-beef and half-pork sausage, grilled and smoked.
A half-smoke is often inserted in a hotdog-style bun and topped with chili, cheese, onions, and mustard, similar to a chili dog.
In Milwaukee, the Milwaukee dog, is stuffed with stewed onions, cheese, mustard, and sauerkraut, as in the picture:
In Milwaukee, the Milwaukee dog, is stuffed with stewed onions, cheese, mustard, and sauerkraut, as in the picture:
In Milwaukee, the Milwaukee dog, is stuffed with stewed onions, cheese, mustard, and sauerkraut, as in the picture:
