Hot dog variations

This is a listing of regional variations on the hot dog. Different areas of the world have local variations on the type of meat used, condiments and means of preparation:

United States

Locality	Variation
Mobile, Alabama	Willy Dog (Lower Alabama), made famous by the Dew Drop Inn, consists of a bright pinkish-red hot dog topped with ketchup, mustard, chili, sauerkraut, and pickles. LA dogs are generally served wrapped in foil, from a brown paper bag. During the Mardi Gras season, street vendors sell similar hot dogs, but with a deep fried bun.
Tucson, Sierra Vista, Douglas, Nogales and Phoenix, Arizona	The Sonoran hot dog, found in Tucson, Metro Phoenix, and in neighboring Sonora, Mexico, is a hot dog grilled in a processor or on a griddle, wrapped in Mesquite-smoked bacon, topped with freshly chopped tomatoes, onions, shredded yellow or cotijo cheese, tomatillo salsa or red chili sauce, pinto beans, mayonnaise, ketchup and/or mustard, and served on bread. Often served with a fresh-roasted chili. Douglas, Arizona is known for the hot dog speciality with hot dog trucks lining many of the city's parks, the most famous being Rico's Hot Dogs who have claimed the 10th Street Park as their domain
Los Angeles, California	Pink's Hot Dogs promotes its celebrity customers and chili dogs in a wide number of varieties. Local chain Tommy's also has chili dogs alongside its much better-known chili hamburgers, and another local chain The Hat[2], which specializes in pastrami, has them also. Other notable chains that specialize in hot dogs in Los Angeles include Hot Dog On A Stick, which serves a preparation similar to a corn dog, but with a non-corn breading and Wienerschnitzel, a chain that bills itself as "The World's Largest Hot Dog Chain." The Farmer John Dodger Dog is sold at Dodger Stadium. Street vendors in Los Angeles also serve the very popular "Downtown Dog" a Mexican-style bacon-wrapped hot dog with grilled onions, jalapeño, bell peppers, mustard, ketchup and salsa as condiments. Chicago-style hot dogs can be had at the mini-chain "QT's Chicago Dogs", which imports its ingredients (almost all from the Vienna Beef Co.) from Chicago, and is located throughout the San Fernando Valley. Recently, Chicago-area hot dog chain Portillo's marked its expansion into the Southern California market with restaurants opening in Buena Park (suburb of Los Angeles in adjacent Orange County, in the vicinity of Knott's Berry Farm amusement park) and also Moreno Valley, adding the classic Chicago-style hot dog and Maxwell Street polish to the numerous varieties of hot dogs available for local consumption. Especially in the San Fernando Valley area, Cupid's is known for its hot dogs; the best seller is their chili cheese dog. Some of the original style Cupid's hotdog stands have been sold to second owners who radically changed their menu. The original Cupid's dogs such as at Lindley in the Cal State Northridge Area and on Winnetka and Vanowen intersection of Canoga Park still serve only a limited menu. Oki Dog, in West Hollywood, or Oki's Dog, on Pico serves the Original Oki Dog, which is two hot dogs on a flour tortilla, covered with chili and pastrami and wrapped up like a burrito.
Connecticut	Many Connecticut hot dog restaurants are family owned "drive in's" that look more at home in the 1950s. Swanky Frank's of Norwalk, Westport and Newtown is known for their "split" hot dogs. Rawley's of Fairfield is best known for their dual cooked dogs. The hot dog is first dropped into a deep fryer before finishing up on a grill. Other establishments include: Super Duper Weenie of Fairfield, The Windmill of Stratford, Merrit Canteen of Bridgeport, Mr. Mac's Canteen of Monroe and Milford, Danny's of Stratford, Blackie's of Cheshire, Frankie's in Waterbury and other locations, Jimmie's, Chick's, and Turk's of West Haven, Doogies of Newington, JK's of Danbury, and Capitol Lunch of New Britain. Frequent condiments include the brown mustard, sauerkraut, chopped onions, bacon, sweet pickle relish, and ketchup.
Greater Washington, D.C.	Not actually a hot dog, the half-smoke is a type of smoked sausage (half beef, half pork) found in the greater Washington, DC region. A half-smoke is slightly larger than a regular hot dog, spicier, and with more coarsely ground meat. It is served on a hot dog bun, typically with a spicy, beanless chili, mustard, and onions. The most notable seller of DC half-smokes is Ben's Chili Bowl.
Washington, D.C.	Another variation of the DC hot dog is the monumental dog. Legend has this variation originating from a small local establishment located inside of the borders of Washington, DC called either World of Hotdogs and Pizza or Continental Hotdogs and Pizza. The hot dog consist of a steamed or grilled rectangular all beef hot dog on a steamed potato hot dog bun, with a spread of mayonnaise on the bun, topped with banana peppers, onions, tangy diced red peppers, and sliced pickles.
Georgia	Georgia, especially the southern portion of the state, has a variation called the scrambled dog (or dawg, as it is colloquially known). Originating in Columbus, Georgia, it is a cheap, usually red-skinned hot dog, served on a toasted white bun and topped with mustard and spicy chili. This particular chili contains beans and has large chunks of diced raw onion mixed directly into the prepared sauce before being spooned onto the dog. The Scrambled dog in its traditional configuration was invented at now-defunct cigar store and newspaper stand run by Firm Roberts on Columbus' Broadway beginning in 1908. The most famous purveyor of the dog today is the city's Dinglewood Pharmacy, there it is topped with ketchup, mustard, chili with beans, onions, sliced dill pickles, and oyster crackers. In the 1940s, Johnnie Wise ate a scrambled dog in Columbus and liked it so much that he added his version of the dog to his menu at Johnnie's Drive-In in Fitzgerald, Georgia. His variation kept the toasted hot dog bun topped with mustard, ketchup, homemade chili, sliced hot dogs, and oyster crackers, but he topped it with sliced dill pickles and slaw. Johnnie's menu also includes the Johnnie Burger, which is a scrambled hamburger topped with slaw. In Operation Iraqi Freedom 09-10 the Scrambled Dog was used at the Forward Operating Base (FOB) Hammer as a morale booster for 10th Mountain Division Soldier's. The FOB Hammer Scrambled Dog used the traditional red-skinned hot dog, with assorted crushed crackers, chili, jalapeños, cheese sauce, diced onions, shredded cheese, and creamy coleslaw. Additionally, light jazz music was used to set the Scrambled dog ambiance. Another Georgia variation is the spicy hot dog with a red casing served at Nu-Way Weiner restaurants in Macon and the central part of the state. Nu-Way hot dogs are usually served with chili ("chili dogs") or cole slaw ("slaw dogs"). Another Georgia variation, popular in Georgia north of Atlanta in the 1950s through the 1980s, is the "foot-long, half-n-half." This variation consists of a foot-long hot dog prepared as follows: the entire length of the hot dog is topped with mustard; then half the hot dog's length is topped with coleslaw, and the remainder of its length is topped with chili. A variation of the foot-long half-n-half is to add chopped onion to the chili dog end, but that was usually an option rather than a variation. When finished, you essentially have a slaw dog on one end and a chili dog on the other. It was a favorite among teens at the drive-ins, and it remains a favorite way of making foot-long dogs among older Georgians who remember them from their teens. When ordering the dog at a drive-in, the customer simply asked for "a foot-long, half-n-half." By the 1990s the popularity of the foot-long half-n-half had waned to such an extent that no one working at any of the fast food restaurants or drive-ins knew what the customer meant by "a foot-long, half-n-half."
Chicago, Illinois	A Chicago-style hot dog is a steamed all-beef, natural-casing hot dog topped with sliced/diced/wedged tomatoes, both a dill pickle spear and sweet pickle relish (a particularly bright green style of relish, referred to as "neon" green relish), yellow mustard directly on the sausage, pickled sport peppers, and is finished with celery salt, and served on a steamed poppy seed bun. Chicago-style never includes ketchup, though some vendors offer small packets of the condiment for those wanting to add it. Although outside Chicago this style of hot dog is universally associated with the city, equally popular within Chicago is a "Maxwell Street Polish" sausage, usually served on a plain bun with fried or grilled onions and mustard. Both variations are becoming readily available through the nationwide expansions of such Chicago area fast food eateries as Portillo's. During the 1980s, a variation of the Chicago-style hot dog called the Vance Law Dog was sold at Wrigley Field. It was named in honor of former Chicago Cubs player Vance Law. It was a very popular item and featured a traditional Chicago-style hot dog topped with cole slaw and ketchup. Some fans incorrectly referred to the dog as 'The Vance Slaw Dog' because of the inclusion of cole slaw. The dog was a personal favorite of the late broadcasting legend Harry Caray. It was not unusual for fans to catch Caray eating a Vance Law Dog after singing his famous seventh-inning stretch
Peoria, Illinois	The Peoria Style Hot Dog consists of: A steamed poppyseed bun, Vienna Beef frank (steamed), Tomato slices, and Ketchup.
Kansas City Metropolitan Area, Kansas and Missouri	sauerkraut and melted Swiss cheese (Jakle & Sculle 1999:165)
Tulsa, Oklahoma	Tulsa is home to Coney I-Lander, a regional favorite that serves miniature chili dogs. The dogs are about 3/4" in diameter and are about 9" long. The chili has a good mix of beef and flour, is slightly spicy, and has a slight separation of oil from the chili base. The dogs are served in a small bun with mustard, and finely shredded medium sharp cheddar is an option for addition.
Maine	The most popular variety of hot dog in Maine is one made with natural casing. The casing is colored red, and are commonly referred to as red hot dogs, though are more commonly known as red snappers. There is also a small restaurant known as "Flo's Hotdogs" in southern Maine along Route 1. Their speciality is a steamed hot dog served with mayonnaise, a homemade sweet onion relish, and celery salt.
Boston, Massachusetts	The Traveler: Created in 2009 by a bagpiper in the Boston area, this monstrosity is 2 hotdogs covered with chili, mustard, and blue cheese on a tortilla, with cheddar cheese melted over top. Often served steamed as opposed to grilled; the Fenway Frank is a fixture for Red Sox fans, and there are several other local brands such as Pearl that are used quite frequently. Hot dogs in the Boston area are associated with Boston baked beans, though this is probably not unique to the region. Ketchup, mustard, relish, picalilli, and chopped onions are the most common toppings.
Northeastern Massachusetts	Hot dogs in Northeastern Massachusetts are most often boiled and served with mustard and sweet relish with or without a bun. when they are served with a bun, often a top-loaded bun with no crusts on the side is used. These are sold as "Frankfurt rolls", and may be fried with butter before serving. Hot dogs are served most frequently with baked beans. Many people from this area also serve a sweet dish called brown bread with their hot dogs. Prepared with or without raisins, brown bread is steamed-molasses based, much like English puddings. Brown bread is steamed in a can or jar, and is cut so that there are round slices. This may be eaten with butter or margarine. Some New Englanders will serve the dog either on the plate to be cut or cooked in with the beans.
Southeastern Massachusetts	Hot dogs in Southeastern Massachusetts, particularly in the cities of Taunton, Attleboro, & Fall River, are different from the typical Boston hot dog. Unlike Boston, these dogs are slow grilled and served the Coney Island way. Coney Island dogs, which are only connected to Coney island by name, were introduced by Greek immigrants. The dogs are typically served on a steamed bun with a beanless chili known as Coney sauce, chopped onion, mustard and celery salt. Coney island system dogs are similar to the neighboring Rhode Island NY System style; however use Kayem hot dogs rather than the Hot Wiener. Historic places to try these authentic (Southeastern Mass.) Coney island dogs are Nick's in Fall River, Tex Barry's in downtown Taunton, and George's Lunch in Worcester.
Methuen, Massachusetts	Hot dogs in Methuen and neighboring Lawrence are usually boiled, and served with fried onion mixed with melted American cheese. They are served in a top-loaded bun with no crusts on the side. The generous serving of onion and cheese mix is tossed on top of the hot dog. The hot dog is either topped with mustard or left as is. Occasionally garlic is mixed in with the fried onions.
Michigan	In lower Michigan, a chili dog is called a Coney Island and is very specific as to the ingredients: a beef and pork hot dog with natural casing served on a steamed bun, topped with a beanless, all-meat (beef heart) chili, diced yellow onion, and yellow mustard. There are two distinct variations on the Coney dog: Detroit style, made with a sloppier, wet chili, and Flint style, made with chili that is much more dry. With over 350 chain and independent purveyors of these dogs in the metro-Detroit area, an entire restaurant industry has developed from the hot dog and are called Coney Islands. A mush puppy is a beef hot dog served on a steamed cheddar hot dog bun (deep yellow in color) with melted cheddar sauce and cooked mushroom slices. Found mostly in southern counties of Michigan.
Nebraska	Fairbury Brand (originally based in Fairbury, NE, and now owned by Wimmers) is famous for their red hot dogs. The color is the color of the famed University of Nebraska-Lincoln Cornhuskers. At Husker football games, one can buy a Fairbury hot dog or catch a free one fired from the sidelines by a guy carrying "Der Weiner Schlinger"--an air-powered cannon that fires foil-wrapped hot dogs into the stands (it is powerful enough to reach the upper deck).
New Jersey	In the case of New Jersey's potato dog, diced and stewed potatoes are combined with brown mustard and served on spicy brand hot dog. A variant on this (particularly in the Trenton area) is also known as the "Italian hot dog", which features all of the above ingredients, with grilled onions and peppers, and served on a long, crusty roll. The most common brands of spicy hot dogs used are Sabrett's or Best's, both of which are NJ companies. Several restaurants, such as Clifton's Rutt's Hut, (Levine 2005) serve hot dogs deep-fried in oil. You can get them three ways: an in and outer (just barely kissed by the oil), the ripper (cooked until the skins burst), and the cremator (really well done). Other places like John's Texas Weiners in Newark grill their hot dogs. Texas weiners originated in Paterson, and are either grilled or deep fried hot dogs served with spicy brown mustard, chopped onions and a meat sauce similar to chili. Getting all three condiments is typically described as, "All the Way." The same hot dog variation was created in Altoona, Pennsylvania independently six years earlier. A traditional Newark Style Dog , as served in Jimmy Buff's and Dickie Dee's or Tommy's Italian Sausage and Hot Dogs in Elizabeth (Levine 2005) are made by cutting a round "pizza bread" in half (for a double) or into quarters (for a single) and cutting a pocket into it and spreading the inside with mustard. A deep-fried dog (or two if it is a double) is stuffed down into the pocket, topped with fried (or sautéed) onions and peppers, and then topped off with crisp-fried potato chunks. A quicker version of this, often simply called a double dog, can also be requested at some lunch trucks, luncheonettes and pizzerias in the state. Instead of the traditional potato round, French fries are substituted and in some spots a Portuguese or sub roll replaces the traditional round bread used. Another local hot dog variant found in Jersey City is the use of chili onions, which are finely minced onions with a red chili-flavored sauce (no meat.) At Zinga's Corn Patch, in Lafayette NJ you will find the popular Bull Dog (a 1/4 lb hot dog deep fried and served on a sub roll with white American cheese, relish and crisp bacon). Max's Famous Hotdogs and The Windmill (hotdog stand) serve flat grilled Kosher style Jersey Shore hot dogs are said to be a favorite of Bruce Springsteen.
New York City	The natural-casing all-beef hot dogs served at Katz's Delicatessen, Gray's Papaya, Papaya King, Papaya Dog and any Sabrett cart are all made by Sabrett's parent company, Marathon Enterprises, Inc. of East Rutherford, New Jersey (Levine 2005). Nathan's hot dogs, which are all-beef and come in both natural-casing and skinless, were also made by Marathon until several years ago (Levine 2005). Local kosher brands—which are not permitted natural casings—include Hebrew National, Empire National (Levine 2005), and Best's. The usual condiments are mustard and sauerkraut, with optional sweet onions in a tomato based sauce invented by Alan Geisler, usually made by Sabrett. Hot dogs are available on almost every street corner, as well as at delicatessens, at stands that also serve tropical juice drinks such as Papaya King and Gray's Papaya, and at one of the most famous hot dog restaurants in the world, Nathan's Famous in Brooklyn's Coney Island. New York street vendors generally store their unsold dogs in warm-water baths, giving rise to the semi-affectionate moniker "dirty water dog." Bagel dogs are also sold in Manhattan.
New York State (especially Upstate)	Red Hots and White Hots are the two most popular local variations. While Red Hots are "normal" hot dogs, White Hots are plumper. These unique dogs are similar to German bockwurst and are most made by Zweigle's of Rochester. These are often served in a natural casing similar to a sausage. These white hot dogs are sometimes known as coneys. They are also known in the Syracuse area where Heid's of Liverpool is one of the oldest hot dog restaurants in the nation, opened in 1886. Heid's allows only mustard as a topping for their flat-grilled sausages. Like Zweigle's white hots, Hoffman's white "snappys" use veal as well as pork (Zweigle's white hots also use beef). There is also a Red Hot variant served throughout the Adirondacks produced by Glazier Packing Company of Potsdam, that is cased in a red-dyed natural sheep casing. A "Glazier" is typically offered on a menu as an alternative to a regular hot dog, usually for a small additional charge. "Michigans" are hot dogs with a meaty sauce - more like "Sloppy Joe" than chili (no chili-oregano-cumin). The Michigan is served in a buttered-grilled Frankfurt loaf (bun with no crust on the sides). Michigan hot dog The Capital District area (Albany, Troy, Schenectady) is home to a small hot dog. At about 3 inches in length, these are usually served with mustard, onions, and a thin 'meat' sauce. The best known purveyors of these dogs are Gus' in Watervliet, Hot Dog Charlie's at multiple locations, and Famous Lunch in Troy. A local manufacturer is Hembold's in Troy, NY. In Buffalo, New York the hot dog of choice is Sahlen's. chains in the area include Louie's, known for their Texas Red Hots, and Ted's, known for their charcoal-broiled hot dogs and famous hot sauce. Mamaroneck, New York's Walter's uses the same unique combination of ingredients Walter Warrington originated in 1919, of pork, beef, and veal (no casing). It is cooked on the grill, split down the middle, browned and served on toasted rolls with either Walter's own brown mustard relish mix, plain brown mustard or ketchup. Westchester Magazine frequently honors it as the best in Westchester. Patrons have to line up outside the 1928 Pagoda style stand throughout the year to get their food. The business has remained in the family with Walter's grandchildren and great-grandchildren still actively involved. Kingston, New York is the home of Dallas Hot Weiners and Dallas Hot Weiners II, who serve a steamed skinless hot dog topped with their special Dallas Weiner Sauce which is made up of their own recipe of meat sauce, finely chopped onions and mustard. Middletown, New York is the location of Coney Island Restaurant, where a skinless hot dog with a Coney Island Chili Meat sauce is served. Newburgh, New York is home to three restaurants. Pete's Hot Dogs serves natural casing hot dogs on a steamed bun with a variation of toppings such as mustard, sauerkraut, onions and a special Texas Meat Sauce. Newburgh Lunch serves a standard Texas weiner, with "one with everything" featuring mustard, small cubes of onion, and their own Texas sauce, which they sell in jars. Other add ons are available, include cheese and sauerkraut. World's Famous Hot Dogs & Hamburgers serves a Snappy Dog, which is a natural casing hot dog, and a special Marinated Foot Long which is new to the region.
North Carolina and South Carolina	Carolina hot dogs are served with chili and cole slaw, mustard, and onions. Most vendors use coleslaw, but some places use a vinegar-based variation called BBQ slaw, which is an eastern North Carolina variant. This style is called all the way and/or "a slaw dog." The practice of eating coleslaw on hot dogs in the Carolinas probably came from expatriate West Virginians moving south to seek employment. Carolina Packers, a small company in Johnston County produces locally famous skinless red-hot dogs. In North Carolina, a "cheese dog" is made with a hot dog sized chunk of American cheese in place of the sausage; a hot dog with both sausage and cheese is called a "combination dog", and a "deluxe dog" adds bacon. Walter's Grill of Murfreesboro is best known for its "dawgs all the way with slaw."
Cincinnati, Ohio	A cheese coney is a hot dog topped with Cincinnati chili, mustard, diced onion, and shredded mild cheddar cheese.
Lehigh Valley, Pennsylvania	Two common variants are prevalent in the Allentown, Bethlehem, and Easton metro area. The Valley chili dog (more prevalent in the western part of the region) is a grilled dog served on a steamed roll with chili 'meat sauce,' mustard, and onions, as popularized by Yocco's Hot Dogs, and to a lesser extent by Potts'. Often served with deep fried pirogues instead of the traditional side dish of french fries. The second version is a shallow fried dog served on a steamed roll with mustard, chopped white onion, and a dill pickle spear, commonly called a "mop dog". This style is more prevalent in the eastern part of the Lehigh Valley and served by Rich's, Potts' and Jimmy's. They are also served in neighboring Phillipsburg, New Jersey, at Toby's Cup and another Jimmy's, not related to the one in Easton. Blondie's which is located in Catasauqua also adds a new variety to the mix, offering steamed, deep fried & pan fried dogs with over 20+ varieties of toppings.
Pittsburgh, Pennsylvania	At PNC Park, a hot dog is served called the "Pittsburgh Dog". It is a large 18-inch (460 mm) hot dog served on a hoagie roll with shredded lettuce, diced tomato, dry cole slaw and strips of provolone cheese.
Rhode Island	Main article: Hot Wiener New York System Hot Wieners have little to do with New York. Weiners are often served "to go" and are wrapped in white paper. New York System Wieners are commonly called "gaggers", pronounced in the local regional accent as "gaggas". The wiener "chef" dresses the wieners by lining them up his bare arm to add dollops of meat sauce, chopped onion, mustard and the essential celery salt. There are several New York System restaurants around the state, but are mostly unrelated. E Unrelated to NY System, a popular natural casing hot dog in Rhode Island for grilling at home is Saugy's. (These franks are called "saugies" and are very common.) Hot dogs purchased from street vendors in Rhode Island usually have condiment options of chopped raw onion and mustard. Ben's Chili Dog's in Newport are traditionally topped with a thin meat chili, cheese sauce, and/or sauerkraut. Although chili dogs are by far the most popular at Ben's, it is also possible to order a hot dog with ketchup and mustard.
Flint, Michigan	Flint is known for its Flint-style Coney Island-style hot dogs. Coney Island hot dogs typically contain "everything", or meat sauce, mustard, and chopped onions. Unlike neighboring Detroit Coney Island hot dogs, Flint sauce more closely resembles crumbled ground beef than the more traditional chili con carne, runny sauces of Detroit.
Central Virginia	Most places serve grilled or lightly deep-fried hot dogs. The quality of the sausage can vary from "all-meat franks" to all-beef products. "All the way" or "everything" can vary slightly, but the root condiments are universally yellow mustard, chili, and onions. Some restaurants will offer coleslaw at an extra charge, while others include coleslaw as the fourth condiment. Although sweet relish is usually available, as is ketchup, these are not automatically added.
Chehalis, Washington	A Chehalis Breakfast Dog is a hot dog baked in biscuit dough and wrapped with a strip of bacon. Also known as a Chehalis Pork Wellington or when cheese is added a Chehalis Cor-dog Bleu.
Seattle, Washington	Seattle-style hot dogs are known for the liberal use of cream cheese and onions, usually on a grilled/toasted bun, often with kraut. Other variations include some combination of ketchup, mustard, relish, and mayo. Many establishments offer the option of a salmon dog, as well as a meatless frank (so-called "veggie dogs") for their vegetarian customers. At Seattle's Safeco Field, home of the Seattle Mariners, "Ivar Dogs" are served. Ivar Dogs are sold in concession stands run by the famous Seattle seafood restaurant of the same name (Ivar's) and are prepared by taking a slice of cod and placing it on a hot dog bun and covering it in coleslaw. The Ivar Dog is one of the largest selling items at Safeco Field.
West Virginia	Hot dogs are usually served with a beanless chili con carne sauce (simply called chili) and sweet coleslaw or with some combination of the chili sauce, slaw, mustard, and chopped onions. Hot dogs are an obligatory item on the menu of locally owned restaurants in the region.
Huntington, West Virginia	Hot dogs in Huntington are usually served by default with sauce (essentially a chili sauce). Each of the town's several hot dog stands feature a slightly different variation of sauce, ranging from a pinto bean-based paste to a thick pile of well-seasoned ground beef. Hot dogs with sauce are often ordered with cole slaw, mustard, onions, cheese sauce, and/or ketchup. While most vendors do not charge an additional fee for sauce, many will charge a nominal fee for slaw, onions, and cheese.
Williams Bay, Wisconsin	Both the traditional Chicago Dog Hot and the Danish Hot Dog are served Lakeside on Lake Geneva by SkagenHus on The Lake. The Chicago Dog has the original "Chicago Seven", yellow mustard, pickle spear, neon green Vienna Beef relish, onions, sport peppers, tomato wedges and celery salt. Dogs come in two sizes, the Classic 7 inch long Vienna Beef dog protruding from the ends of the traditional "Marianne" poppy seed bun and the 1/5th Lb Viking Dog which is a mild version of the Vienna Beef skinless Polish. The Danish dog comes in the same size variations and is topped with yellow mustard, Vienna Beef Düsseldorf mustard, ketchup, Danish remoulade sauce, onions, fried Danish onions and Danish pickled cucumbers. With the standard summer migration of Chicago and Northern Illinois residents to their Lake Geneva summer homes, the Chicago Dog has taken hold in Wisconsin. The Danish Hot Dog is also popular.
Hawaii	Puka Dogs from Kauai follow a special recipe with a baked bun-sized loaf of bread, and a “puka” pierced from one end. The bread is then toasted through most of the length of the bun. Relishes and sauces or standard condiments are then poured in. A grilled Polish type sausage made from a combination of meats is then slid in.

Western Hemisphere

Locality	Variation
AlbertaSmokies, often with imbedded cheese in the hot dog, are popular.	A kubie is a Ukrainian sausage (kubasa) eaten on a bun, as a hot dog.
Calgary, Alberta, Canada	In Calgary, Alberta a Hot Dog only shop named Tubby Dog serves up a number of unique hot dogs. Such as the A-Bomb, a 1/3 lb Hot Dog topped with Mustard, Ketchup, Mayo, Bacon, Potato Chips and "Space Cheese". The Sumo Dog which is a 1/3 lb Hot Dog on a bun with Wasabi spread inside the bun, topped with Japanese Mayo, Pickled Ginger, and toasted sesame seeds. As well as the Sherm's Ultimate Gripper—A Bacon wrapped 1/3 lb dog, deep fried, served in a bun filled with chilli, topped with mustard, banana peppers, sautéed onions, bacon bits, grilled ham, a fried egg and finally nacho cheese.
Montreal, Quebec, Canada	A Montreal hot dog has sausages and buns that are either steamed or grilled. An "all-dressed" hot dog comes with yellow mustard, relish (a sweet cucumber pickle), coleslaw and shredded raw onions. A steamed hot dog is called "un steamé (pronounced steem-ay)". A Michigan hot dog is a hot dog with spaghetti sauce on a steamed bun.
Toronto, Ontario, Canada	Hot dogs are typically sold from carts in the downtown core. Often referred to as "street meat". A popular brand is Willy Dog, but the Shopsy's brand is a Toronto institution. Most street carts sell the Shopsy's brand. There are several Shopsy's restaurant locations in Toronto and the hots dogs are available at local supermarkets as well. Sausages and buns are usually grilled. At a cart, the condiments are "self-serve". Typical condiments include: ketchup, pickle relish, yellow mustard, corn relish, chopped onions, sliced cucumber pickles, bacon bits, and sauerkraut. Mayonnaise, cheese and any other condiment that requires refrigeration are not allowed by the city. The most common types of hot dog sausage are Spicy Italian, Mild Polish, German, and regular beef. Some vendors also sell veggie, chicken, and Halal hot dogs. Street vendors are licensed and closely regulated by municipal public health authorities.
Tijuana, Baja California, Mexico	Tijuana Bacon Dog or "danger dog" is the slang phrase used to describe a hot dog cooked with bacon wrapped around it. These street-cooked hot dogs have made their way north to the streets of San Diego, Los Angeles, and San Francisco. Also you will find "Regio" (pronounced Re-Hee-Oh)a hot dog with a large size sausage on a regular bun, the sausage is filled with cheese and bacon is wrapped around it, served with the buyers choice of many fresh toppings: fresh onions and tomato, mushrooms, jalapeños and fried onions.
Mexico City, Mexico	"jocho" pronounced "hocho" A hot dog offered on street karts outside of nightclubs. Served grilled and covered with melted oaxaca cheese , pico de gallo, ketchup, mustard and bacon.
Hermosillo, Sonora, Mexico	Cart-served bacon-wrapped dogs with available garnishes including beans, guacamole, fried onion, salsa, and chilies.
Guatemala	Generally called "shucos", are cooked in a carbon grill. They're served with the classic boiled sausage, guacamole, mustard, mayonnaise,boiled cabbage. If you want you can add ketchup, bacon, pepperoni, salami, Spanish chorizo, longaniza or meat. They cost around $0.50 in all Guatemalan cities. You may order the famous "mixto" who brings all the toppings already mentioned, but its price may rise to $2.00 or $3.00. You may find "shucos" vendors in almost every Guatemalan street and having a hot dog cart here in Guatemala has been an amazing growing business. In some parties or big events hosts generally contract a cart to cover the food side. In Antigua Guatemala there's also a variation of "shuco" called "La Ballena"(The Whale) and it consists in chorizo (Guatemalan red sausage), longaniza (Guatemalan white sausage), salchicha (normal hot dog sausage), ham, bacon, pepperoni, German ham and sausages, chicken breast, beef steak fajitas, polish sausages, etc. It costs around $5.00 or $7.00.
Brazil	Traditionally called a cachorro quente (pronounced ka-SHO-hoo KEN-chee, which literally means a dog that is hot [cachorro=dog, quente=hot]), though many in the country now commonly refer to it by its English name. It is typically eaten in buns with ketchup and mustard, but further covered in many regions with assorted fixings such as marinara sauce, various kinds of cheese including parmesan, (requeijão, catupiry, cheddar, etc.), corn niblets, canned peas, mashed potatoes, shoestring potatoes, quail eggs, among others. The bun is sometimes pressed in a panini machine to lightly toast it and to melt the cheese.
Colombia	In Bogotá and practically all the country, the hot dog is eaten with an unusually great amount and variety of condiments and fixings. In a single hot dog, is normal to find mashed potato chips, cheese, strings of ham or bacon, ketchup, mayo, mustard, pineapple sauce, and chopped onion. The hot dog is known as "Perro Caliente," which is the Spanish translation for hot dog. Another possible variation of the traditional hot dog is called "Perra" which is made with chopped bacon instead of sausage and with the other garments of the hot dog made in Colombia. This variation is very popular in Medellin and its Metropolitan Area.
Argentina	Called "panchos", they are sold as street food and in convenience stores (or quioscos). Consumed only boiled, the most common toppings are potato sticks, and are only accompanied with condiments like ketchup, mustard, mayo or salsa golf. They are often served in long thin buns, with the hot dogs being as long as 30 cm, and called 'Superpanchos'. Some vendors and pancherías, however, specialize in providing a wide array of sauces and vegetable relishes as toppings, including a final garnish of toasted potato sticks.
Chile	Nearly always served with avocado, tomato and mayonnaise, in this form it is called an "italiano" ("Italian", named after the colors of the Italian flag) or Tomate-Palta-Mayo ("Tomato-Avocado-Mayo", TPM for short). Add sauerkraut to the TPM and you have the classic "Completo" which is the generally used term for a hot dog in a bun, with tomato,avocado, mayonnaise, ketchup and mustard. Ketchup, Mustard and Aji chileno are the typical condiments.
Venezuela	Caracas and other major cities boast a great variety of hot dog styles (called locally as perros calientes), arguably the most popular made with weiner-style sausages in steamed hot buns served with generous portions of different types of condiments and fixings. However, hot dogs with Polish style, blood or pork sausages can be found. Common ingredients include: chopped onion, pepper strips, sauerkraut, carrot shreds, French fries, corn nibblets and ground Parmesan or shredded cheese. Sauces and toppings include ketchup, mayonnaise, mustard, guasacaca,garlic sauce, onion sauce, hot chilli and tartar sauce. Very popular is the Pepito, made by replacing the sausage with pieces of grilled beef and served in a French style bun.

Europe

Locality	Variation
Austria	In Austria, the term 'hot dog' refers to a hollowed out baguette bread, into which the sausage is then placed, along with condiments like different types of mustard (süß oder scharf, sweet or hot) and ketchup. Also different types of sausages are use, from the spicy Debreziner (originally from Hungary) to Käsekrainer (a sausage with cheese) and long types of Bratwurst. A more recent and very popular type of Hot dog is the Bosna which is said to have been developed either at the city of Salzburg or Linz.
Denmark	Denmark's leading sausage brands Tulip Food Company markets the Danish hot dog, traditionally featuring a long, thin bright-red sausage, similar to a foot-long hot dog in the USA. The hot dog sausage is steamed and the bread is warmed in either an oven or toaster. Ketchup, mustard and remoulade sauce is followed by a sprinkling of raw and toasted onion, and a layer of pickled cucumber. The Danish hot dog sandwich is sold not only throughout Denmark, but also in neighboring lands Germany and southern Sweden, especially in Malmö, by specialized Danish hot dog vendors. There is also a hot dog known as a "French Hot Dog" similar to the French variant. Bread, similar to baguettes are impaled to leave room for the sausage, ketchup, mustard, remoulade or "French dressing" is put in the cavity, and the sausage is then put in.
France	Half a baguette is impaled on a hot metal stick, leaving room for the sausage, then gruyère cheese is grilled on top. Hot Dog with Ketcepes (Ketcèpes), a cèpe mushroom-based catsup. The French 'hot dog' is a type of sandwich made using a frankfurter sandwiched in a length of baguette, topped with cheese and grilled.
Germany	Sausages are often eaten on small paper plates with both mustard and ketchup, and with a small bun on the side. They are held in the fingers or with a preperforated strip torn off the paper tray, and dipped into both condiments before eating. Bread is eaten in between bites of the sausages, and is also dipped into the condiments. The most popular variant in Germany is the Currywurst: here the sausage is served in sliced bits and eaten with small throwaway wooden or plastic forks. The term 'hot dog' also refers to a hollowed out baguette bread, into which the sausage is then placed, along with condiments (like in France, without the cheese). Usually most of a vendor's offering can be ordered as a hot dog. A similar form of hot dog placed inside of bread was popular in the former East Germany (and still in parts of the region today) under the name Ketwurst.
Italy	Hot Dogs served from carts in Rome are served split in half length wise and served on a panino with lettuce and mustard.
Iceland	The Icelandic hot dog (in Icelandic: pylsa s., pylsur pl.) is made from a mixture of lamb, pork and beef. They are very popular and are normally served at small stores and stands throughout the country, such as Bæjarins beztu pylsur The bun is a normal white hot dog bun. Condiments vary but "one with the works" (in Icelandic: ein með öllu) normally consists of remoulade, ketchup, pylsusinnep (Icelandic hot dog mustard), chopped raw onions and fried onions.
Netherlands	Hot Dogs served from carts in Amsterdam are bread rolls split lengthwise served with sausages heated up in hot air. Customers can add their own condiments. Most common is a combo of mayonnaise, ketchup and some saurkraut. A major Dutch food company (Unox) produces "broodje Unox" which is a bread roll with a sausage you can heat up in a microwave. After it is heated it is served with special sauce only available with the "broodje Unox" package.
Norway	The classic Norwegian hot dog (in Norwegian (bokmål/nynorsk (høgnorsk)): pølse/pylsa s., pølser/pylsor pl.) consists of a boiled, all-pork wiener, either on a plain white bun, a potato tortilla called lompe/lumpa or both, topped with ketchup and mustard. Other popular toppings are raw or deep fried onions, piccle relish, and rekesalat a condiment made from shrimp and mayo. Hot dogs are sold from gas stations, news-stands and snack-bars all over the country, and are generally the only form of food served at sporting events. Local variations include a waffle instead of lompe, lingonberry jam instead of ketchup, sweet mustard (Bergbys) and sweet, brown goatcheese (brunost). The hotdog is one of the most beloved dishes in Norway, a staple food at birthday partys and on Constitution Day, as well as on mountain hikes chargrilled over a campfire. Norways love of pølse/pylsa is evident at the Tre Kroneren hot dog stand in Bergen, with over 40 different kinds of hot dog including the home-made Reindeer Dog, and the Half-meter, a giant sausage of 50 centimeter, served in two consecutive buns.
Portugal, Azores, San Miguel	Hot dogs are served off carts from street vendors. The standards topping is mayonnaise and mustard in the bun followed by the hot dog which is topped with ketchup, lettuce, carrots and shoestring potatoes.
Czech Republic/Slovakia	Hot dogs are usually sold from carts in the city centers, at the bus stations, markets etc. They are always steamed and unlike the American style they are not placed in a split bun, but dipped into ketchup or mustard and put into a hole which runs through the bun (but doesn't go completely through). This way there is no space for other condiments.
Sweden	Hot Dogs are very popular in Sweden and are sold from small road side stands in most towns. A standard Hot Dog is a long narrow sausage served on a very small split roll, with the sausage protruding from both sides. Many variations of are sold at these small stands; one of the more popular variations is a Tunnbrödsrulle (thin bread roll) which is a hot dog wrapped in a tortilla like flatbread and stuffed with many different items. Mashed potatoes is very common and popular. Korv med bröd is what they call a normal hotdog served in a hot dog bun. Popular condiments include ketchup, mustard, rostad lök (dry roasted onion) and bostongurka (pickled cucumber). Another common hot dog condiment is seafood salad, usually made with mayonnaise, shrimp, and/or crayfish.
Switzerland	Hots dogs are sold from takeaways. The customer gets to choose between wiener, porc and sometimes other sausages. Most places have a special hot dog maker that contains a compartment for steaming the sausages and multiple heated rods that are used to make a hole in the bread and warm it. The bread used for hot dogs is similar to a french baguette although not as long (a bit longer than the sausage). After warming the bread mustard and/or ketchup is put into the bread before adding the sausage. Due to the hole in the bread not going the whole way through and the condiments being added from one side, the last bites of a hot dog may be quite dry which is why some people only eat the part containing the sausage and throw away the left over bread.
Turkey	Apart from normal hot dogs, a special dish called "Patsos" can be seen commonly, mainly in Istanbul. The difference of this from normal hot dogs is, that the hot dog is opened wide and stuffed with french fries, with ketchup and mayonnaise on top of it. Most of the time, the excess french fries should be finished with a fork in order to be able to take the hot dog to hand. The name "Patsos" is in fact an abbreviation, being composed of the words "patates" and "sosis" (or arguably "sos"), which can be translated as potato and sausage (or sauce), being the main ingredients. But some researchers state that the name is derived from the word "patlamak"- meaning "to explode".
United Kingdom	In the UK, hotdogs are generally sold from hot dog vans/trucks (rather than carts) and are grilled or fried. Most are also sold from fish and chips or kebab takeaways/takeouts. Although frankfurters are common, some UK vendors prefer to use British sausages such as Lincolnshire or Cumberland sausages. Hot dogs are sold at many football grounds in the UK. They are usually served in a baguette style roll which is sealed at one end, with ketchup as the sauce, although many stands will offer a variety of sauces for the customer to add, such as mustard or barbecue sauce.

Other locations

Locality	Variation
Australia	Although 'hot dogs' do exist in Australia, a local variant in 'sausage sizzle' is widely popular. It essentially consists of a barbecued sausage on a slice of bread, possibly topped with a condiment and/or cooked onion. The term however is generic for a social gathering involving a grill rather than as a food/meal. A corn dog is referred to as a 'battered sav', 'dagwood dog' or 'pluto pup.' Some outlets, mainly those that also serve pie floaters will serve frankfurter hotdog sandwiches with toppings including mushy peas or mashed potato.
China	In Mainland China, the variation of the flavors is much different that a western Hot dog. There are two types of “hot dogs”. The closest first type that is usually sold cooked warm in ovens on street stands is called the 热狗 (Rè Gŏu) and is translated from the English name Hot Dog, which are fine starchy ground pork scrapings stuffed in a (oily) thin casing , dyed pink in color and is approximately 5 inches in length, shorter than its western counterpart. It may also have a little spicy flavor within. Another popular variation is called the 火腿肠 （Huŏ Tǔi Cháng）, which is usually individually wrapping in a red or yellow plastic casing, which comes in many different sizes and flavors but is commonly longer than the 热狗 and has a very mild base flavor, with the texture and taste similar to that of Vienna Sausages. The most noticeable difference in the local "hot dogs" is that they are much less salty than western Hot dogs or sausages.
Hong Kong	In Hong Kong, the Sausage bun 腸仔包 is a type of Chinese pastry made using frankfurters.Another type of Hong Kong style hot dog can be found in Central Hong Kong. You have the option of 1 or 2 weeners (imported from the Netherlands actually) in a sweet and creamy mayonnaise covered bun. It is never covered in any sauce whatsoever such as mustard, ketchup, etc. They are usually sweetened.
Japan	In Japan, hotdogs are used in bento boxes and are often sliced to resemble an octopus.
Kazakhstan	In Kazakhstan, hot dog like sausages, "kazy", are made from horse meat, and cased naturally in horse intestine. The sausages can be served in bread, often accompanied by onion.
Korea	In Korea, the name hot dog usually refers to corn dogs although American variety is also popular for picnics. Kimchi is also a common topping.
New Zealand	In New Zealand vernacular the term 'hot dog' refers to a battered pre-cooked sausage on a stick which has been deep fried. These are more similar to corn dogs even though the batter is generally made of wheat. They are usually served with tomato sauce or ketchup. American style hot dogs are available but they are labeled as 'American hot dogs' or 'American style hot dogs'. New Zealand also shares the "sausage sizzle" (regular sausage on a slice of bread with tomato sauce and/or fried onions) with its neighbour, Australia.
Philippines	In the Philippines, there is typically no local variation concerning the size and flavor of hot dogs (referred to as hotdogs without the space), save for that of the commercial brands patronized; there is greater diversity in these respects in native, Spanish-influenced sausages. Hot dogs can range from cocktail-sized to a foot long. Red-colored hot dogs are prevalent. Hot dogs are usually fried and eaten as viands with rice, as sandwiches or skewered on sticks. Filipinos, unlike Chicagoans, make no fuss about using ketchup. Chopped-up hot dogs are also used to garnish Filipino versions of spaghetti, fried rice, and other dishes. Waffle dogs (a variation of corn dogs with waffle-style batter) are also eaten. The footlong hot dog is usually also a naturally colored cheese dog. A typical brand is Purefoods Tender Juicy Hotdog, owned by food and beverage giant San Miguel Corporation; such is the prevalence of the brand and the power of the corporation that the brand has a team named after the brand in the Philippine Basketball Association. Hot dogs are typically sold at stalls and restaurants, not by ambulant vendors.

Further reading

• Barber, Katherine, editor (2004). The Canadian Oxford Dictionary, second edition. Toronto, Oxford University Press. ISBN 0-19-541816-6.
• Jakle, John A.; Sculle, Keith A. (1999). "Fast Food" (Document). Baltimore: The Johns Hopkins University Press. ISBN 0-8018-6109-8. {{cite document}}: Invalid |ref=harv (help)
• Levine, Ed (2005-05-25). "It's All in How the Dog Is Served". The New York Times. {{cite news}}: Invalid |ref=harv (help)