To-Die-For Hot Dog Variations – What’s Your Favorite?

Hot-dogs-with-American-flagsWhen it comes to hot dogs, there is heavy competition between regional favorites. Hot dog variations are as different as each of the 50 states where hot dog recipes are closely guarded. No matter where you travel, be sure to try the local favorite.

Best hot dogs in the country

Dog connoisseurs usually rate the following 10 as among the best hot dog recipes in the country.

Chicago Dog. Made from all beef, this classic dog is popped into a steamed poppy seed bun coated with yellow mustard. Toppings are minced raw onion, green sweet relish, peppers, pickles, tomato slices and a sprinkle of celery salt.

D.C. Chili Half-Smokes: Considered a signature dish, the D.C. Half-Smokes look like an oversized spicy sausage covered with a mixture of pork and beef chili. Sausage dogs can be steamed or grilled before being put in soft buns coated with mustard and chopped onions.

Midwestern Coney’s: Favored from Detroit to Tulsa, the Coney’s hot dog recipes are usually smaller in size. Grilled or steamed, the all-beef hot dogs with natural casings are spread with mustard and topped with minced chili meat, chopped onions and shredded cheddar. Different eateries also make their own special Coney sauce.

Chili-dogsPink’s LA Chili Dogs: These legendary all-beef dogs are topped with chopped onions and mustard and loaded with a meaty chili on top. Acceptable topping variations include jalapeño, nacho or American cheese, grilled onions, guacamole, chopped tomatoes or bacon. You can also substitute the dog with a spicy Polish sausage.

New Jersey Deep-Fried Dog: These deep-fried pork and beef franks can be prepared one of three ways: barely fried, fried to a crinkly skin or well done (“the cremator”) with a crunchy crust. Once inside the steamed bun, the dog is blanketed with a traditional sweet and spicy yellow relish.

New York Kosher Style: Dog purists in New York City go for the all-beef kosher-style dogs in natural casings. Toppings for these dogs are secondary to the quality of the dog. This classic is best eaten with a smear of mustard and topped with sauerkraut.

Southern Arizona Sonorans: Bacon-wrapped hot dogs are grilled to perfection in Phoenix and Tucson. Sonoran bolillo rolls are topped with pinto beans, chopped tomatoes and onions, slathered with mustard and mayo, and finished off with jalapeños. If you can find the room, you can add Mexican cheeses, salsa verde and guacamole, too.

Corn-dogs-with-mustardAmerican Corn Dogs: Put a wiener on a stick and coat it with a layer of fried corn meal batter, and you have the uniquely American corn dog served at every state fair in the country.

Southern Slaw Dogs: All-beef hot dogs covered in a finely chopped, sweet mayo-style slaw are southern favorites. Look for variations with chili slaw and a barbecue slaw.

Hawaiian Puka Dogs: These grilled Polish sausages are served in a toasted puka roll (“puka” is a hole dug out inside a bun). Exotic toppings such as a mild or habanero-hot garlic-lemon sauce, guava mustard or mango relish make these island hot dog variations unique.

What’s your favorite regional variation or favorite way to dress up your hot dog. Tell us in the comments section below.

 

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