The best sausages for hot dogs. How to make salted lemons at home. Fresh vegetable salad

Hot Dog:

  • sausages;
  • hot dog buns;
  • 2 ripe peaches, peeled and chopped
  • 2 pickled hot peppers, finely chopped;
  • 1/2 cup finely chopped onion;
  • 1/4 teaspoon celery seeds;
  • salt.

Boise Dog

Hot Dog:

  • potato;
  • bacon;
  • sausages;
  • sour cream;
  • finely chopped green onion.

Wrap potatoes in foil and bake. Meanwhile, fry the bacon, remove excess fat with a paper towel and chop. Cut the finished potatoes in half, knead the flesh a little with a fork, put the finished sausage in it, put a little sour cream on top and sprinkle with chopped bacon and green onions.

Boston Dog

Hot Dog:

  • bacon;
  • sausages;
  • hot dog buns;
  • Boston baked beans;
  • 1 finely chopped onion.

Boston beans:

  • 1 yellow onion, finely chopped;
  • 1/2 cup molasses or honey
  • 2 tablespoons brown mustard;
  • 8 cups of water;
  • 450 g of beans;
  • 2 teaspoons of salt;
  • 1 tablespoon brown sugar;
  • 1 tablespoon apple cider vinegar.

You should end up with an impressive amount of cooked beans, but they last quite a while in the fridge, so you don't have to eat them all right away.

Preheat the oven to 150 degrees. Over medium heat, in a ceramic saucepan (or something like a duckling), fry the bacon, cut into pieces, then, when enough fat has already been melted, add the onion to the bacon and sauté it until golden brown. Then add mustard, molasses, water, beans and salt. Stir everything well, increase the heat, bring to a boil, cover with a lid and send to the oven until the beans are fully cooked.

Then you take the pan out of the oven, send it back to the stove and, over low heat, bring the remaining liquid in the dish to a syrup state. Then add brown sugar and vinegar. The beans are ready, they can be served with hot dogs.

Cincinnati Dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • cincinnati chili;
  • 120 g grated cheddar cheese;
  • 1 finely chopped onion.

Dry the buns, put ready-made sausages in them, add a little chili, onion and grated cheese.

Cincinnati Chile:

  • 1 kg of ground beef;
  • 4 cups of cold water;
  • 2 finely chopped onions;
  • 4 minced garlic cloves;
  • 2 cups chopped tomatoes;
  • 2 tablespoons of apple cider vinegar;
  • 1 tablespoon Worcestershire sauce;
  • 1/4 cup chili powder;
  • 1 tablespoon unsweetened cocoa;
  • 2 teaspoons of salt;
  • 1 bay leaf;
  • 1 teaspoon cayenne pepper;
  • 1 teaspoon ground cinnamon;
  • 1/4 teaspoon ground cloves.

Combine ground beef and water in a large heavy-bottomed pot, place over heat and bring to a boil, stirring constantly to prevent lumps from forming. Reduce heat and let simmer for 30 minutes. Then add all the remaining ingredients and leave the dish to simmer for three hours. Stir occasionally so that the contents do not stick to the bottom of the pan and burn. If suddenly the mass becomes too thick, add a little water.

That's it, now chili can be added not only to a hot dog, but also to pasta!

Columbia, SC Dog


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Hot Dog:

  • sausages;
  • hot dog buns;
  • pimento cheese;
  • yellow mustard;
  • 1 small lettuce onion, finely chopped.

Pimento Cheese:

  • 120 g grated sharp white cheddar cheese;
  • 120 g grated sharp yellow cheddar cheese;
  • 1/2 cup finely chopped pickled hot peppers;
  • 1/2 cup mayonnaise;
  • salt and pepper to taste.

Place all ingredients in one bowl and mix well. Season to taste with pepper and salt. Cover with cling film and refrigerate for at least 3 hours.

Denver Dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • green chili;
  • 1/2 cup sour cream;
  • 2 finely chopped hot peppers without seeds;
  • 1 small red onion, finely chopped.

Green chili:

  • 1 small onion, finely chopped;
  • 1 teaspoon ground cumin;
  • 1 tablespoon flour;
  • 2 cups chopped roasted or baked green chili peppers
  • 1 teaspoon of salt.

In a large heavy-bottomed pan, heat the vegetable oil and add the onion to it (cook until soft). Then add garlic and cumin, mix everything well again and cook for half a minute. Add flour and stir vigorously for 1 minute. At the very end, add broth or water, pepper and salt. Bring to a boil and simmer for about 15 minutes more. The sauce should thicken.

Honolulu Dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • lemon mayonnaise;
  • pineapple dressing;
  • 1 carom, cut into thin pieces.

Lemon mayonnaise:

  • 1/2 cup mayonnaise;
  • zest of 1 lemon;
  • 1 tablespoon freshly squeezed lemon juice;
  • salt and pepper to taste.

Mix all ingredients in a small bowl and refrigerate.

Pineapple dressing:

  • 1 tablespoon of olive oil;
  • 1 small sweet onion, finely chopped;
  • 2 cans of canned pineapple;
  • 1 teaspoon of salt;
  • 1/4 teaspoon black pepper;
  • 1/4 cup apple cider vinegar;
  • 2 teaspoons of mustard;
  • finely grated zest of 1 lime;
  • juice of 1 lime.

Heat the oil in a frying pan and add the onion. Cook it until soft for 7-8 minutes. Then add the crushed pineapple, salt and pepper and cook until the liquid has evaporated, about 15 minutes. Add mustard, lime zest and vinegar and cook for another 5 minutes. At the end, add lime juice and cook for another 5 minutes. Then remove from heat and let the seasoning cool. You can add a little salt, pepper or vinegar depending on your taste preferences.

Los Angeles Dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • sesame mayonnaise;
  • red cabbage and leek slaw;
  • 1 cup kimchi (you can choose pickled cabbage);
  • 1 small white onion, thinly sliced.

In a dried bun smeared with sesame mayonnaise, spread the sausage, add red cabbage and kimchi salad on top, sprinkle thin onion rings and sesame seeds on top.

Red Cabbage and Green Onion Slow:

  • 2 cups chopped red cabbage;
  • 2 green onions, finely chopped;
  • juice of 1/2 lime;
  • salt and pepper to taste.

Mix cabbage with onion, add lime juice and pepper there and mix everything well.

Sesame mayonnaise:

  • 3 tablespoons of dried sesame seeds;
  • 1/2 cup mayonnaise.

Grind sesame seeds in a mortar and mix it with mayonnaise.

New Orleans Dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • Muffaletta Olive Salad.

Muffaletta Olive Salad:

  • 1 cup olives stuffed with hot peppers;
  • 1/2 cup pitted olives;
  • 1/2 cup pickled vegetables (any)
  • 2 large pepperoni;
  • 2 tablespoons of capers;
  • 1 minced garlic clove;
  • juice of 1/2 lemon;
  • salt and pepper to taste;
  • 1 tablespoon finely chopped fresh parsley.

Put all the ingredients, except parsley, in a food processor and chop (large pieces should come across). Put the salad in a bowl and add the parsley, mix well.

new york city dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • mustard;
  • sauerkraut.

Philadelphia Dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • mustard;
  • pepper mixture.

Pepper mix:

  • 1/2 small green cabbage;
  • 1/2 green pepper;
  • 1/2 red pepper;
  • 1 peeled carrot;
  • 1/4 cup apple cider vinegar;
  • 1/4 cup sugar;
  • 1/2 teaspoon mustard seeds;
  • 1/2 teaspoon celery seeds (optional)
  • 1/2 teaspoon salt;
  • 1/4 teaspoon black pepper.

Shred cabbage, peppers and carrots into thin strips, put in a bowl and mix everything well. In a small saucepan, combine sugar, salt, black pepper, vinegar and seeds, bring the mixture to a boil and cook until the sugar is completely dissolved.

Pour the hot mixture over the vegetables, mix them well, cover the bowl with cling film and refrigerate for 4 hours.

San Francisco Dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • 1/4 cup fresh mint;
  • 1/4 cup fresh cilantro.

Dry the buns, grease them with mayonnaise, put sausages in, and lettuce on top of them. Garnish with a couple of fresh mint and basil leaves.

Mayonnaise with herbs:

  • 1/2 cup mayonnaise;
  • 1/4 cup finely chopped fresh herb mix (basil, mint, cilantro, parsley, chives, and tarragon)

Mix mayonnaise with herbs and send to the refrigerator to cool.

Salad:

  • 4 radishes;
  • 2 small cucumbers;
  • 1 peeled carrot;
  • 2 tablespoons of olive oil;
  • 1 tablespoon rice vinegar;
  • salt and pepper to taste.

Finely chop all the vegetables and mix in a bowl, add salt, pepper, olive oil and vinegar and mix everything well again.

Tampa Dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • mustard;
  • mayonnaise;
  • ham;
  • Swiss cheese;
  • pickles.

Dry the hot dog buns, grease them with mayonnaise and mustard. Spread a layer of ham on top, then a layer of cheese, add the finished sausage and cover it with thin slices of pickled cucumbers.

Baltimore Dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • boiled sausage;
  • spicy mustard;
  • sauerkraut.

Fry the circles of boiled sausage and put them aside, trying to keep warm. Dry hot dog buns and boil or fry sausages. Put still warm circles of sausage and sausages on buns, add sauerkraut and a little spicy mustard on top.

Chicago Dog

Hot Dog:

  • sausages;
  • hot dog buns;
  • 2 small ripe tomatoes, cut in half
  • mustard;
  • any spicy dressing;
  • 1 small white onion, chopped;
  • pickled cucumbers, cut into thin slices;
  • pepper;
  • salt with celery.

Dallas Dog


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Hot Dog:

  • hot dog buns;
  • sausages;
  • 2 tablespoons of vegetable oil;
  • 1 cup plus 2 tablespoons flour (separate);
  • 1 ½ cups milk;
  • salt and pepper to taste;
  • 1/2 teaspoon cayenne pepper;
  • 1 large egg;
  • 3/4 cup kefir;
  • 1 teaspoon baking powder;
  • vegetable oil for frying;
  • 3 green onions, thinly sliced ​​diagonally

Heat the vegetable oil in a frying pan, add 2 tablespoons of flour and reduce the heat, stir the flour in the oil intensively for several minutes. Then add milk there and continue to stir vigorously, preventing the formation of lumps. Bring the sauce to a boil, add salt and pepper and simmer for five minutes until it thickens. Cover the pan with a lid to keep the sauce warm.

Mix flour with cayenne pepper in a separate bowl. In a small bowl, beat the egg with baking powder and kefir. Heat up more oil in a deep, heavy-bottomed skillet. Dredge the sausage in flour, then dip in the egg mixture, then coat again in flour and drop into the simmering oil. Pat the cooked sausage in batter with a paper towel to remove excess fat.

Put sausage in dried hot dog buns, pour milk sauce on top and sprinkle with green onions.

Detroit Dog


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Hot Dog:

  • hot dog buns;
  • sausages;
  • sauce "Koni";
  • mustard;
  • 1 small onion finely chopped.

Sauce "Koni":

  • 0.5 kg of ground beef;
  • 3 glasses of water;
  • 1 small chopped onion;
  • 1 large minced garlic clove;
  • 1 bay leaf;
  • 1 tablespoon of paprika;
  • 1 teaspoon curry;
  • 1 teaspoon of salt;
  • 1 teaspoon ground cumin;

Mix the ground beef and water in a heavy bottomed saucepan and place on the stove. Bring the mixture to a boil, stirring constantly so that the minced meat breaks up into small pieces. Add all other ingredients to the boiling mixture and simmer over low heat for 50 minutes. Season the hot dog with ready-made sauce.

Kennebunkport Dog

Hot Dog:

  • hot dog buns;
  • sausages;
  • 1/2 cup mayonnaise;
  • juice of 1/2 lemon;
  • freshly ground black pepper;
  • 3 stalks of celery, finely chopped;
  • softened butter;
  • a handful of finely chopped celery leaves.

In a small bowl, mix mayonnaise with lemon juice and pepper well, add chopped celery there. Dry the hot dog buns and grease them with softened butter, fry the sausages, put them on the buns and top with salad.

Las Vegas Dog

Hot Dog:

  • hot dog buns;
  • sausages;
  • 4 cups chopped chili peppers;
  • grated cheddar cheese;
  • guacamole;
  • 1 small white onion, finely chopped;
  • 1/3 cup chopped pickled hot peppers;
  • mustard.

Dry the hot dog buns and fry the sausages. Arrange sausages on buns, top with chopped hot peppers and cheddar. Sprinkle all this on top with a couple of spoons of guacamole and chopped onion. The finishing touch is whole pickled peppers and quite a bit of mustard.

memphis dog

Hot Dog:

  • sausages;
  • hamburger buns;
  • thinly sliced ​​pickled cucumbers;
  • onion, cut into rings;
  • mustard.

Miami Dog

Hot Dog:

  • hot dog buns;
  • sausages;
  • ketchup;
  • mustard;
  • mayonnaise;
  • 2 cups chopped fresh or canned pineapple
  • potato chips.

Dry hot dog buns, spread sausages, pour ketchup, mustard and mayonnaise on top. Spread pineapple cut into small cubes on top and sprinkle with chips broken in half.

Pittsburgh Dog

Hot Dog:

  • hot dog buns;
  • sausages;
  • provolone cheese;
  • cole slow;
  • fried potatoes.

Cole slow:

  • 1/2 small cabbage;
  • 1/2 cup sugar;
  • 2 teaspoons of salt;
  • 1/2 teaspoon celery seeds;
  • 1/4 cup vegetable oil;
  • 1/4 cup apple cider vinegar;
  • freshly ground black pepper.

Finely chop the cabbage, add salt, sugar and celery seeds to it, knead well with your hands and leave at least an hour in a colander to drain excess liquid. While the cabbage is resting, cut the potatoes into long slices and fry or take out the frozen french fries and fry in vegetable oil.

Send the finished cabbage to a clean bowl and add black pepper, vegetable oil and vinegar. Mix well and refrigerate for at least half an hour.

Dry the hot dog buns, put thin slices of cheese and sausage in them, and add some coleslaw and fried potatoes on top.

Portland Dog

Hot Dog:

  • Indian naan (or pita) flatbreads;
  • sausages;
  • red pickled onion;
  • pickles;
  • sauerkraut;
  • pickled hot peppers.

Pickled Red Onion:

  • 1 medium red onion, thinly sliced
  • 1/2 cup white vinegar;
  • 1/2 teaspoon salt.

Mix the onion, sugar and vinegar in a small bowl until the sugar is completely dissolved, cover with cling film on top and refrigerate overnight. Ready pickled onions can be stored in the refrigerator for a week.

Dry the cakes, put sauerkraut and cooked sausages on them, add chopped pickles, pickled onions and a couple of hot peppers on top.

Santa Fe Dog

Hot Dog:

  • hot dog bun;
  • sausages;
  • red chili sauce;
  • green chili sauce;
  • shredded cheddar or Monterey Jack cheese
  • 1 finely chopped onion.

Red Chili:

  • 2 tablespoons of vegetable oil;
  • 1 chopped medium onion;
  • 2 minced garlic cloves;
  • 3/4 cup ground red chili peppers (fresh)
  • 4 glasses of water;
  • 1 teaspoon dried oregano;
  • 1 teaspoon of salt.

Heat oil in a pan and add onion and garlic. Cook for about 8 minutes until soft. Add pepper and water there, stirring the mixture constantly. Then add oregano and salt, bring to a boil. Reduce the heat and simmer for about 25 minutes, or until the sauce begins to wrap around the spoon, that is, it thickens a little.

Green chili:

  • 2 tablespoons of vegetable oil;
  • 2 minced garlic cloves;
  • 1 teaspoon ground cumin;
  • 1 tablespoon flour;
  • 2 cups chopped roasted green chili peppers
  • 2 cups chicken broth or water;
  • 1 teaspoon of salt.

Heat oil in a pan, add onion and cook until soft, about 8 minutes. Then add the garlic and cumin and cook for another half minute. Add the flour to the onion and garlic and sauté the mixture for about a minute. Then add the green chillies, salt and stock or water, bring to a boil and simmer over medium heat for 15 minutes or until slightly thickened.

Dry hot dog buns, put ready-made sausages in them, season with red and green chili on top, sprinkle with grated cheese and onions on top.

Seattle Dog

Hot Dog:

  • hot dog bun;
  • sausages;
  • 2 tablespoons of olive oil;
  • cream cheese;
  • mustard.

Heat the olive oil in a pan and fry the onion until golden brown. Dry hot dog buns, put cooked sausages in them, top with a tablespoon of cream cheese, fried onions and a little mustard.

San Antonio Dog

Hot Dog:

  • tortilla;
  • sausages;
  • 2 tablespoons of olive oil;
  • 1 large sweet onion;
  • 1 red sweet pepper;
  • 1 green sweet pepper;
  • salt and pepper to taste;
  • 2 cups guacamole;
  • 1/2 cup sour cream.

Heat the oil in a frying pan, fry the onion until soft and add chopped sweet peppers, salt and black pepper. Simmer until the pepper is soft. Spread guacamole and fried sausages on the tortilla, add a mixture of fried peppers and onions on top and season with a spoonful of sour cream.

Tucson Dog


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Hot Dog:

  • hot dog buns;
  • sausages;
  • 1/2 cup sour cream;
  • 1-2 tablespoons of milk or kefir;
  • 2 tablespoons of olive oil;
  • 1 large onion, thinly sliced;
  • bacon;
  • 4-8 fresh hot peppers (jalapenos)
  • 2 cups warm beans;
  • Pico de Gallo sauce.

Pico de Gallo:

  • 2 large and ripe tomatoes without core, diced;
  • 1/2 small white onion, finely chopped
  • 1/4 cup chopped fresh cilantro;
  • 1/2 or 1 fresh jalapeno, chopped
  • salt to taste.

Mix together tomatoes, onions, cilantro and hot peppers, salt to taste and leave in the refrigerator for at least 30 minutes.

Mix sour cream and milk in a small bowl and set aside. Heat the olive oil in a frying pan and fry the onion until golden brown.

Wrap the sausages in bacon, secure with wooden toothpicks and send to the grill until crispy (or in the oven - it's more convenient). In parallel with sausages, bake peppers. Remove the skin from the cooked vegetables, remove the seeds and cut in half.

Put ready-made sausages into dried buns, add some beans and onions to them, and season with a spoon of Pico de Gallo and a mixture of milk and sour cream.

houston dog


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Hot Dog:

  • hot dog buns;
  • sausages;
  • 1 glass of sour cream;
  • 1 cup of chicharonnas or snacks for pork or beef beer (jerkies);
  • spicy sauce.

Chicharrón is a pork dish, but is sometimes made with chicken or beef. The cooking process is very long and complicated, so we suggest replacing beef or pork jerky with a beer snack. But in order for it to be chewed normally in a hot dog, it will need to be divided into fibers or cut into thin strips.

Dry hot dog buns, put sausages in them, spread sour cream, beef jerky and hot sauce on top.

Grand Rapids Dog


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Hot Dog:

  • hot dog buns;
  • sausages;
  • sauce "Koni";
  • 1 large ripe tomato, center removed and chopped
  • 1 small red onion, finely chopped;
  • 4 small pickled or pickled cucumbers;
  • 8 pickled hot peppers.

Sauce "Koni":

  • 0.5 kg of ground beef;
  • 3 glasses of water;
  • 2 tablespoons of tomato paste;
  • 1 chopped small onion;
  • 1 minced large clove of garlic;
  • 1 bay leaf;
  • 2 tablespoons of chili powder;
  • 1 tablespoon of paprika;
  • 1 teaspoon curry powder;
  • 1 teaspoon of salt;
  • 1 teaspoon ground cumin;
  • 2 tablespoons of cornmeal.

Mix the ground beef and water in a heavy bottomed saucepan and place on the stove. Bring the mixture to a boil, stirring constantly so that the minced meat breaks up into small pieces. Add all other ingredients to the boiling mixture and simmer over low heat for 50 minutes.

Dry hot dog buns, put ready-made sausages in them, add Koni sauce on top, then sprinkle with chopped tomato and onion. The final touch is a couple of thin slices of pickled cucumbers and hot pickled peppers.

Minneapolis Dog


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Hot Dog:

  • hot dog buns;
  • sausages;
  • 2 tablespoons of olive oil;
  • 1 large chopped onion;
  • cheddar cheese, cut into strips;
  • mustard with grains.

Heat the olive oil and fry the onion in it until golden brown. Do not cut the hot dog buns completely in half, but cut and put a piece of cheese and a cooked sausage into it. Put the seasoned buns in a pan and dry on both sides so that the cheese melts. Top the hot dog with fried onions and mustard.

Before you cook a hot dog, you need to deal with vegetables. Fresh cabbage shredded with a thin cobweb. Today I had young cabbage, so it was just right for a hot dog. For such an appetizer, both young and ordinary white cabbage of late varieties are suitable, unless, of course, it is correct. The main thing is to chop finely.

I clean the sausages from films, fry them in a frying pan, drip literally a spoonful of vegetable oil there. If the pan has a non-stick surface, then no oil is needed. I fry sausages until they become rosy, appetizing and beautiful.


I cut the baguette into pieces that are suitable for a hot dog. The length of the baguette should match the length of the sausage. I cut the baguette with a knife, but not completely. I open it and grease the inner surface of the bread with ketchup, mustard and mayonnaise.


I put shredded cabbage in bread.


I distribute a layer of Korean carrots on top of the cabbage.


I put a sausage on the vegetables and press it lightly, deepening it into a baguette.


Top the sausage with ketchup and decorate with fresh herbs.


An appetizing homemade hot dog with filling is ready, and you can safely serve it to the table.


A wonderful snack will not leave anyone indifferent.

Hot dog vendors first appeared in New York City over 100 years ago, and over the years their product has remained consistently popular, in great demand, whether it is a classic hot dog or its “modernized” version. .

(Total 23 photos)

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1. A hot dog vendor on a New York street, circa 1910. The price of a hot dog was 3 cents, two hot dogs were sold for 5 cents.

2. Shack-cago or "Chicago" hot dog. Ingredients: beef, potatoes, bun, mustard, onion, cucumber, pepper and salt.

3. Photograph of Nathan Handwerker's Nathan's, founded in 1916, was taken in 1922. It sold hot dogs half the price of competitors, a kind of dumping.

4. This is what a Nathan's hot dog looks like today.

5. Hot dogs from Asia Dog, popular eateries, are garnished with kimchi, green onions, sesame seeds and other unconventional toppings.

6. In October 1957, Mayor Robert Wagner, pictured second from left, visited a Coney Island diner and bought a hot dog there. By a strange coincidence, he was soon re-elected for a second term.

7. In November 2001, future mayor Michael R. Bloomberg and former mayor Edward I. Koch ate hot dogs at the Katz diner before the start of Mr. Bloomberg's election campaign.

8. Katz diner, opened in 1888.

9. A fifteen-bite hot dog from the Brooklyn Diner in Manhattan weighs almost a pound!

10. Gray's Papaya in 2006. It was opened in 1973, and it serves the so-called "Sabrett dog" - a traditional hot dog of street hot dog vendors in New York.

11. Hot dog with sauerkraut from Papaya King, which was founded in 1930.

12. Hot dog from Zak Pelaccio's Fatty Crab: pork sausage, sauce, mayonnaise, pickled garlic, pickled chili and pickled radish.

13. David Cameron, British Prime Minister and Mayor Mr Bloomberg According to several publications, Mr. Bloomberg treated.

14. In October 2009, Mayor Bloomberg and General Colin Powell stopped for hot dogs in Midtown.

15. A variety of hot dogs, including soy, for vegetarians, from Good to Go Organics in Central Park. Sauerkraut comes from Hawthorne Valley Farm in Hudson Valley.

16. Diner "Bark", which opened on Park Slope, Brooklyn, in 2009. For sausages, the pulp of pork shoulder and shank, as well as beef shoulder, is used.

17. Hot dog from the Bark diner with pickled peppers, mustard and onions.

18. Sale of hot dogs for 35 cents in front of the city hall building in 1980. The usual price before that was 60 cents.

22. Mr. Gobran boils sausages for hot dogs in water with the addition of lemon.

23. The seller of hot dogs on the corner of 45th Street and Avenue America Mohammed M. Rahman fries hot dog sausages in oil.

Prepare a light, flavorful chili with ketchup and mustard, top it with a hot dog and sprinkle with shredded cheddar cheese.

Add to the hot dog and grilled tomato jalapeno salsa.

Try this recipe from Sandwich King Jeff Mauro grilling and basting hot dog sausage.

To make a regular Texas hot dog, add some chopped cabbage as well.

For this Milwaukee-style hot dog, the sausage is marinated in beer, then grilled until golden brown.

Beef sausage is grilled and added to a beer-fried onion bun.

Long hot dogs take on a Southwestern flair with chili sauce (beans in a spicy tomato sauce), cumin and jalapeno chipotle sauce.

Inspired by New York, Bobby Flay adds bacon, corn and crumbled cheese to his sandwiches.

Sandra Lee has discovered the secret weapon of her hot dog recipe: . Which she adds to the chili sauce to caramelize this bean filling.

Jeff Mauro uses just a few ingredients to make Chicago-style street food, it's that easy!

Sunny Anderson says: “One of my first grilling experiences - and hot dogs that were special - was German street food, which uses sausage and delicious, crispy bread called brotchen. What dish is complete without beer? In my version, the sausage is braised in beer with the addition of liquid smoke, and then tomato curry sauce is prepared on this beer base. Sausage Curry is a famous German dish served with grilled and sliced ​​sausage topped with a sweetish tomato curry sauce. This is my version of the dish and you can cook it in your backyard, and when cooked with gusto, time goes by faster!”

Making a hot dog starts with a sausage. If you like to twist minced meat, choose the neck cut and shoulder blade. Michael Simon uses lamb to make succulent sausages served on a bun topped with feta cheese and roasted sweet peppers, three flavors inspired by Mediterranean cuisine. Michael Simon's Tip: Chill all utensils and ingredients before cooking the sausages to prevent the fat from separating.

You'll love these spicy South Asian "hot dogs" made with chicken and lots of fresh mint. Sausage minced chicken and curd cheese seasoned with a spicy masala mixture. The sautéed sausages are then stacked in a brioche bun, but first dipped in mango mustard for a fresh touch, and sprinkled with vinegar-marinated apple.

  • I use fresh scallops and skinless salmon (or cod) to make these delicious seafood hot dogs. “You don't have to worry about the shape, just wrap them tightly in cling film and boil them in boiling water. After they have cooled, remove the film and fry on the grill,” the chef recommends. Malt vinegar works well with seafood instead of ketchup.

    Place a classic sausage on a pickled garden tomato bun and top with crumbled gorgonzola and a fresh frise salad.

28.08.2018 284

This dish is loved by millions of people around the world. For many years it has been popular, taking a significant part in the share of all fast food.

Therefore, today we want to talk about it. Did you know where the hot dog was first made, which recipe is considered a classic, and how old is the dish itself? This, and even more, we will cover in this article.

What is a hot dog?

A hot dog is a bun with sausage or sausage stuffed inside and seasoned with sauces. For example, mayonnaise, mustard, or ketchup. It can also be supplemented with vegetables, cheese, or bacon.

The dish is sold in every country in the world and even the city. Depending on traditions and taste preferences, chefs change the recipe a little. Therefore, in one country, instead of ketchup, sausage is seasoned with avocado sauce, and in another, the dish is supplemented with pickled cucumbers.

The history of the hot dog


The dish was first mentioned in 1487 in the city of Frankfurt. At least this is the case supported by the evidence. Then it was not about a combination of rolls and sausages, but about a thin sausage. This cooking technology was something special, and once in the United States, long sausages turned into a real cult.

However, the dish was not immediately so popular. Initially, a Frankfurt butcher came up with a special way of making sausages. The technology involved the manufacture of long and thin meat products. In appearance, they resembled modern sausages. The butcher gave them the name "dachshund". Translation of words from German - "dachshund".

Some time later, in the 19th century, an emigrant brought sausages to America. There he began to sell them, placing them between two pieces of bread. Later, the latter was replaced by soft fragrant buns.

At that time, napkins did not yet exist. And in addition to gastronomic, bread solved a hygienic problem. He allowed customers to enjoy the taste of sausages, while not getting dirty with fat and not getting burned.

Where did the name "hot dog" come from?

Initially, sausages were sold as "daxhunds". It was they who had the main importance, and not a combination of rolls and sausages. However, over time, the perception of the product has changed, as well as its name. Today, a hot dog is perceived as a full-fledged dish, which should consist of certain components.

But how did it happen that the Frankfurt "Daxhunds" turned into American "hot dogs"? There are several ideas about what circumstances created the "name" of the dish. And we decided to tell you all the theories that exist on this subject:

  1. Dargan, an American artist of the early 20th century, decided to depict the beloved dish in an illustration. The name of the latter was known to him. However, not being good enough in German, he did not know how to spell the word correctly. Therefore, Dargan decided to translate the name. He conveyed the general meaning of the words using his native American language.
  2. The second assumption is that the dish received a new name from the lips of resourceful students of the late 19th century. The guys often bought hot duxhunds. And over time, they noticed that mobile snack trailers are constantly surrounded by dogs, who are seduced by the aroma of hot treats. At first, only vans were called "dogs" by students. But over time, the adjective spread to the dish. This version of the development of the name of the snack is also supported by Barry Popik (culinary historian). He found an 1895 magazine in which students referred to sausages as "hot dogs".

What is the perfect hot dog sausage?

All hot dogs are smoked cooked sausages that consist primarily of pork, beef, chicken, and turkey. The meat used in hot dogs is animal muscle, not lard or anything else.

Authentic hot dogs are made from good quality meat that you would love to buy for your family from a grocer. For a better taste, other ingredients are added to the sausages. They can be: water, spices, salt, garlic, sugar, coriander, nutmeg, ground mustard and others.

It is worth noting that in America, where the dish has become a cult and a national tradition, every store sells ready-made sets. They have everything you need to prepare a classic hot dog. Namely: 8 buns and 10 deliciously delicious sausages.

TOP 5 hot dog recipes

Classic hot dog

Ingredients:

  • sausage - 1 pc.;
  • bun (it is desirable to use a special one) - 1 pc.;
  • ketchup and mustard - 25 gr each;

Cooking steps:

  1. Remove the film from the sausage, if it is not edible, and fry the sausage in a pan or grill.
  2. Mix spicy ketchup with mustard. For more piquancy, we advise you to choose mustard with a sweetish taste.
  3. Put the hot sausage in the bun, put the sauce on top.

french hot dog

Cooking equipment:

  • Grill for sausages;
  • Contact grill;
  • Kitchen tongs.

Ingredients and related materials:

  • sausage;
  • a bun with a hole;
  • mustard;
  • mayonnaise;
  • packing and napkin.
  1. Preheat the sausage grill to 150 degrees.
  2. Place the sausages on the grill and cook for 10 minutes.
  3. Preheat the pressure grill to 200 degrees.
  4. Place the bun on the pressure grill and cook for 1 minute.
  5. Insert the roll into a special package.
  6. Add ketchup, mayonnaise and mustard to taste.

Greek hot dog

Ingredients:

  • bun;
  • sausage;
  • 50 UAH fresh spinach;
  • 1 clove of garlic;
  • 1 tsp olive oil;
  • 25 gr. natural yogurt;
  • 1 st. l. lemon juice.

Cooking:

  1. Finely chop the garlic, pass it in olive oil.
  2. Slit the bun and put the sausage in it. Next, add yogurt, lemon juice, fried garlic and spinach.

Hot dog "Las Vegas"

Ingredients:

  • bun;
  • sausage;
  • 50 gr. chili pepper;
  • cheddar cheese to taste;
  • 100 gr. guacamole sauce;
  • 25 gr. Luke;
  • 15 gr. pickled hot peppers;
  • 25 gr. mustard.

Cooking:

  1. Warm up the bun and fry the sausage.
  2. Put the sausage in the bun. Add finely chopped hot peppers and grated Cheddar. Next add guacamole and chopped onion. At the end - pickled peppers and mustard.

gourmet hot dog recipe

Ingredients for the dish:

  • bun;
  • chicken sausage;
  • pear - 50 gr.

For jam:

  • 2 onion heads;
  • 4 tablespoons of vegetable oil and cane sugar;
  • 200 ml dry red wine;
  • 30-40 gr. balsamic vinegar;
  • 1/2 tsp salt;
  • 2 tablespoons of narsharab sauce;
  • 1 teaspoon ground coriander;
  • black pepper.

For sauce:

  • 25 gr. flour;
  • 150 milliliters of milk;
  • 30 gr. butter;
  • 100 gr. any blue cheese;
  • salt pepper.

Preparing onion jam:

  1. Heat the oil in a large saucepan. Next, cut the onion into quarters and fry it. When it acquires a golden hue, without ceasing to stir, pour in the wine, add sugar, spices and the remaining ingredients.
  2. Keep the fire to a minimum. The mass should barely boil. So cook it for 45 minutes, continuing to stir. Ready jam will be the consistency of a thick jam of a dark brown hue.

Sauce preparation:

  1. Find a small saucepan and melt the butter in it.
  2. Add a tablespoon of flour, frying it until a beige shade. To avoid the formation of lumps, constantly stir the contents of the pan.
  3. Carefully pour milk into the mixture. Stir everything with a whisk. Next, add blue cheese. Stir the mixture well to melt the cheese.

Cooking a hot dog directly:

  1. Warm the bun in the microwave or oven. A couple of minutes is enough for this.

Put in the hot sauce, then the sausage, onion jam, and a few slices of fresh, thinly sliced ​​pear.

Features of cooking a hot dog in different regions of America

New York Hot dog served with steamed onions and pale yellow mustard
Chicago Sausages are seasoned with appetizing, rich yellow mustard, dark green seasonings, chopped raw onions, peppers, tomato slices and celery. Served in a bun with poppy seeds.
Atlanta and South America. Here they add cabbage and sometimes delicious Vidalia onions to the sausages.
Kansas. The hot dog is served with sauerkraut and melted Swiss cheese on a sesame bun.
Rocky hot dog Long sausage with grilled peppers, sauerkraut and onions.
Sonoran hot dog The recipe includes a grilled hot dog with bacon, which is placed on a bun. Topped with pinto beans, grilled onions, green peppers, chopped fresh tomatoes and shredded cheese. From sauces: tomato jalapeno salsa, mayonnaise and mustard.
Texas hot dog Chili, cheese and jalapeno peppers are added to the sausage.
Michigan manner Chili meat sauce, which is used to cover the sausage, supplemented with mustard and onions.
West Virginia Here, hot dogs are cooked with chili sauce, mustard and cabbage.
New Jersey These hot dogs are distinguished by the addition of potatoes, peppers and onions.
Cleveland recipe. The hot dog is served on a bun topped with a layer of french fries, sweet barbecue sauce and coleslaw.
california recipe Sausage with bacon, with fried onions and peppers.
Seattle In Seattle, before being put into a toasted bun, hot dogs are cut in half and fried. After they are seasoned with fried onions. Sriracha and jalapeno sauces are popular additions.
Alaska Sausage is served in a steamed bun. Complement with fried onions, which are sometimes fried in Coca-Cola.

How to cook and eat hot dogs?

Members of the hot dog and sausage community have written a guide to eating the products. This is the holy of holies for all admirers of the dish. Here are clear guides on how to prepare, serve and eat a hot dog to enjoy it to the fullest.

  1. There is a strict order in which the ingredients are placed in the dish. Namely:
  • sausage;
  • sauces;
  • vegetables;
  • seasonings.
  1. When choosing a bun, give preference to simple options that do not have frills and unnecessary seasonings. Buns without anything, with poppy seeds or sesame seeds are perfect.
  2. Do not try to take a dish using a linen napkin. Only a simple disposable!
  3. During the meal, the hot dog should always be in the hands. Even when it's piping hot. Putting a dish on a plate is unheard of impudence.
  4. Want to buy more than 2 hot dogs and don't know how to carry them? In this case, it is allowed to ask for a cardboard dish.
  5. Leaving a piece of a bun, sausage or side dish is unacceptable.
  6. Do not try to drink hot dogs with refined drinks, such as wine or champagne. Remember the unity of the spirit! Choose beer, refreshing lemonade or Pepsi.
  7. The best time to eat a dish is any. Like now!

So, now you know the fundamental postulates of connoisseurs of hot dogs. It remains to read the rules of the meal and you can safely join the ranks of admirers of "American national food".

  1. Do not wash your hands if there is sauce or seasoning left on them. Lick it.
  2. If the sausage is served in a rich bun, then eating it from a plate is unacceptable.
  3. Only persons who have reached the age of majority have the right to water the dish with ketchup.
  4. It is not allowed to put the dish on porcelain and other elegant dishes. These things are not compatible.
  5. The appetizer should be eaten in a maximum of 5 bites.
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