Hot dogs is one of the foods known all around the globe. Even though it’s as simple as it could get – a grilled or steamed sausage sandwich where the sausage is server in a partially sliced bun. By the way, hot dogs can also refer to the sausage itself!
There various stories told when it comes to Hot dogs origin. According to wikipedia:
A German immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the American midwest; there are several versions of the story with varying details. According to one account, Feuchtwanger’s wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, and provided gloves to his customers so that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger’s wife suggested serving the sausages in a roll instead. In another version, Antoine Feuchtwanger, or Anton Ludwig Feuchtwanger, served sausages in rolls at the World’s Fair – either at the 1904 Louisiana Purchase Exposition in St. Louis, or, earlier, at the 1893 World’s Columbian Exposition, in Chicago – again, allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs.
Another possible origin for serving the sausages in rolls is the pieman Charles Feltman, at Coney Island in New York City. In 1867 he had a cart made with a stove on which to boil sausages, and a compartment to keep buns in which they were served fresh. In 1871 he leased land to build a permanent restaurant, and the business grew, selling far more than just the “Coney Island Red Hots” as they were known.
Same as the origin story, there are loads of ways to cook a hot dog. However, below are few must-try recipes.
Sweet chilli dogs
- 4 fat sausages (sweet chilli flavour if possible)
- 2 onions, red, white or one of each
- 4 tbsp sweet chilli sauce
- 2 tbsp tomato purée
- 4 hot dog buns
- Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.
- Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more.
- Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.
Philly-style cheese dogs
- 12 chipolatas
- 2 green peppers, sliced
- 1 onion, cut into wedges
- 3 garlic cloves, unpeeled
- 230g pack ready-made cheese sauce
- 4 large hot dog buns (we used submarine rolls)
- Heat oven to 220C/200C fan/gas 7. Put the chipolatas, peppers, onion and garlic in a large roasting tin and roast for 25-30 mins or until the sausages are cooked through and the vegetables are starting to caramelise. Gently shake the tin a few times during cooking to help everything to roast evenly.
- When the sausages are almost cooked, warm the cheese sauce following pack instructions and put the rolls in the oven for 4-5 mins to warm through.
- Take the sausages and vegetables out of the oven. Lightly crush the garlic cloves with the back of a spoon to release the cooked garlic, discard the skin and give everything a stir. Season and cut a slit in the rolls, then pile in the sausages, veg and garlic. Spoon in the cheese sauce and serve immediately.
Buffalo Onion Dogs
- 3 tablespoons butter
- 2 large onions, thinly sliced
- 4 large cloves garlic, chopped
- Salt and pepper
- 1/4 cup hot sauce (I like Frank’s RedHot or Crystal.)
- 8 all-natural hot dogs with no fillers, or if you’re in the South, try Hot Pinks
- 8 good-quality hot dog rolls
- Grated carrots, finely chopped celery with leafy tops, and pickle relish, for topping
- 1 cup crumbled smoked blue cheese (I like Oscar’s Smoke House, oscarsadk smokehouse.com.), for topping
- Preheat a grill to medium-high.
- Heat a large skillet over medium to medium-high. Add the butter. When it melts, add the onions and garlic; season with salt and pepper. Cook, stirring often, until the onions are very soft and deep golden brown, about 20 minutes. Add the hot sauce and reduce the heat to low, adding a splash of water if the onions get too dry.
- Grill the hot dogs, turning occasionally, until dogs are heated through and casings are crispy, about 4 minutes.
- Place the dogs in rolls; top with the onions, carrots, celery, relish and cheese.