Hot Dogs: A Sausage, a Bun, and a Food Story

The dish is a starting point for exploring a wider food story. The guide below looks more closely at its background and different forms. When you want to cook, visit the recipe collection for ingredient quantities and step-by-step methods.

In this story

Overview Ingredients Commercial preparation Natural casing Skinless Home consumption Sandwich debate Condiments

Overview

A hot dog is a grilled, steamed, or boiled sausage served in the slit of a partially sliced bun. The term hot dog can also refer to the sausage itself. The sausage used is a wiener (Vienna sausage) or a frankfurter (Frankfurter Würstchen, also just called frank). The names of these sausages commonly refer to their assembled dish. Hot dog preparation and condiments vary worldwide. Common condiments include mustard, ketchup, relish, onions in tomato sauce, and cheese sauce. Other toppings include sauerkraut, jalapeños, chili, grated cheese, coleslaw, bacon and olives. Hot dog variants include the corn dog and pigs in a blanket.

These types of sausages were culturally imported from Germany and became popular in the United States. It became a working-class street food in the U.S., sold at stands and carts. The hot dog has become closely associated with baseball and American culture. Although particularly connected with New York City and its cuisine, the hot dog eventually became ubiquitous throughout the US during the 20th century. Its preparation varies regionally in the country, emerging as an important part of other regional cuisines, including Chicago street cuisine.

Ingredients

Common hot dog sausage ingredients include:

Meat trimmings and fat

Flavorings, such as salt, garlic, and paprika

Preservatives (cure) – typically sodium erythorbate and sodium nitrite

Pork and beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Changes in meat technology and dietary preferences have led manufacturers to lower the salt content and use turkey, chicken, and vegetarian meat substitutes.

Commercial preparation

Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are "skinless" rather than "natural casing" sausages.

Natural casing

As with most sausages, hot dogs must be in a casing to be cooked. Traditional casing is made from the small intestines of sheep. The products are known as "natural casing" hot dogs or frankfurters. These hot dogs have firmer texture and a "snap" that releases juices and flavor when the product is bitten.

Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are usually skinless or made with reconstituted collagen casings.

Skinless

"Skinless" hot dogs use a casing for cooking, but the casing may be a long tube of thin cellulose that is removed between cooking and packaging, a process invented in Chicago in 1925 by Erwin O. Freund, founder of Visking.

The first skinless hot dog casings were produced by Freund's new company under the name "Nojax", short for "no jackets" and sold to local Chicago sausage makers.

Skinless hot dogs vary in surface texture, but have a softer "bite" than with natural casing. Skinless hot dogs are more uniform in shape and size and cheaper to make than natural casing hot dogs.

Home consumption

Hot dogs may be prepared and served in various ways. They can be grilled, steamed, boiled, broiled, pan-fried, or cooked in an air fryer. Some home cooks cut their hot dogs into spirals before grilling or pan frying to increase the surface area, which allows for a better maillard reaction, and also creates pockets to retain filling and lengthens the hot dog, which better fills a commercial bun.

Typically it is served in a hot dog bun with various condiments and toppings. The sausage itself may be sliced and added to other dishes such as beanie weinie or filipino spaghetti.

Sandwich debate

There is an ongoing debate about whether a hot dog, fully assembled in its bun with condiments, fits the description of a sandwich. Merriam-Webster has stated that a hot dog is indeed a sandwich. In 2015, the National Hot Dog and Sausage Council (NHDSC), on the other hand, declared that a hot dog is not a sandwich. Hot dog eating champions Joey Chestnut and Takeru Kobayashi agree with the NHDSC, as does Nathan's Famous, the host of a significant hot dog eating contest.

United States Supreme Court justice Ruth Bader Ginsburg also weighed in on the matter, stating that a hot dog might be categorized as a sandwich, but ultimately it comes down to the definition of a sandwich. She went on to acknowledge that a hot dog bun is a single roll that is not sliced all the way through, and in that way is similar to a submarine sandwich.

Condiments

Hot dogs are commonly served with one or more condiments. In 2005, the US-based National Hot Dog & Sausage Council (part of the American Meat Institute) found mustard to be the most popular, preferred by 32% of respondents; 23% favored ketchup; 17% chili; 9% pickle relish, and 7% onions. Other toppings include sauerkraut, mayonnaise, lettuce, tomato, cheese, and chili peppers.

Condiment preferences vary across the U.S. Southerners showed the strongest preference for chili, while Midwesterners showed the greatest affinity for ketchup.