Hot Diggity Dog

 

From Shenanchie

 

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July is National Hot Dog MonthJuly is National Hot Dog Month. Americans will be consuming an estimated seven billion hot dogs between Memorial Day and Labor Day. However, the biggest hot dog day of the year is the fourth of July, when a reported 155 million of the franks will be eaten. On an average, one person alone devours sixty hot dogs per year. The United States Chamber of Commerce officially designated July as National Hot Dog Month in 1957, and the tradition has been going strong ever since.

 

Hot dogs are vastly underrated. There are so many ways in which to prepare dogs, and nowadays they are also made with different variations of meat - beef, and mixes of pork, chicken and turkey. Depending on your degree of hot-dog-expertise, this universal bite also comes as wieners, dogs, red hot's, franks or frankfurters.

 

Personally I like a plain hot dog, preferably made with chicken, on a bun with little or no ketchup. On the other hand, some people like their dogs loaded with a variety of condiments. Depending on where you live, there are also a variety of "specialty" dogs.

 

Article Contents:

A Bit of History

How Are Hot Dogs Made?

Types of Dogs, Cooking & Condiments

Hot Dogs & Health

Hot Dogs Around the World

Hot Dog Etiquette

Recipes

Hot Dog Links

 

A Bit of History

There is a bit of disagreement in history as to where and when hot dogs originated. Natives in Frankfurtum-Main, Germany, claim they discovered the hot dog in 1487. Then again, others argue it was created in the late 1600's by Johann Georghehner, a butcher from Coburg who is said to have traveled to Frankfurt to promote his new product known as a "little dog" sausage. The town of Vienna, Austria also claims to have invented the hot dog.

 

Weinerwurst was the original name of the "wiener" (which translates from German into Vienna sausage), and came to America from the Germany. Another German reference to the food was bundewurst, which was dog sausage, or smoked sausage). By the 1920's, weenie roasts had become a favorite pastime, with guests often bringing their own hot dogs to roast over an open fire. Oscar Mayer had the first portable hot dog cart in 1936, and called it the Wienermobile.

 

Eating the hot dog in a warmed bread bun with various condiments is credited to Charles Feltman of Feltman's Gardens in the Coney Island amusement park. He opened the first "hot dog" stand in 1871, which were known as "dachshunds" at the time, and sold 3,684 of the dogs wrapped in a milk bun his first year. Corn dogs were introduced in 1942 at the Texas State Fair  by Texan native Neil Fletcher.

 

The actual term hot dog is attributed to sports cartoonist T.A. Dorgan. He was present at the Polo Grounds in New York during a 1901 baseball game and heard vendors yelling "Get your dachshund dogs while they're red hot!" Dorgan sketched a cartoon depicting the scene, but was unsure how to spell "dachshund." Instead, he simply used the term "hot dogs." Later, Dorgan's "sausage" cartoons maligned the inexpensive wieners sold at Coney Island, hinting they contained dog meat. The publicity was so ferocious in 1913 the Chamber of Commerce banned the use of the term hot dog from signs at Coney Island. The term first appeared on the pages of the Oxford English Dictionary in the year 1900.

 

 

How Are Hot Dogs Made? (Or Do You Really Want To Know?)

There have been many stories about the meat origins of hot dogs, some of them none-too-appetizing. Years ago someone told me hot dogs and bologna were made with various body parts from horses, and this naturally turned my stomach. In reality, selected meat trimmings of beef and/or pork are cut and ground into small pieces and placed into a mixer. In the event "chicken" hot dogs are being made, poultry trimmings are used.

 

Stainless steel choppers blend the meat, spices, ice chips and curing ingredients at a high speed, until they are emulsified, or the consistency of batter. The mixture is weighed constantly to ensure a proper balance of all ingredients, and is then pumped into an automatic linker machine, where it flows into casings. Most hot dogs are made using cellulose casings which are later removed, while others use natural casings made from animal intestines, which remain on the hot dog when it is finally eaten. Once the casings are filled, they are linked into long strands of hot dogs and fully cooked in a smokehouse. After the cooking process, the hot dogs are sprayed with cool water. If made with the cellulose casing, the hot dogs are then placed on an automatic peeler, where the skin is stripped away.

 

Individual links are then vacuum-packed in plastic films to protect freshness and flavor. Each package will contain and "ingredient" statement, which lists the contents in the product. It is now less common to use "variety" meats such as beef and pork hearts in hot dogs, but if they are used, the label should be clearly marked with the term "made using variety meats" or a similar statement. The manufacturing of hot dogs is also closely regulated and inspected for wholesomeness by the U.S. Department of Agriculture.

  • Beef (contains only beef with no soybean or dry milk fillers)

  • Kosher (all-beef, seasoned with garlic)

  • Meat (a mix of pork and beef, no fillers)

  • Frankfurter (can contain a percent of fillers made form a combination of meats)

 

Types of Dogs, Cooking & Condiments

  • Chicago Dogs (with yellow mustard, dark green relish, chopped raw onions, tomato slices, celery salt and a poppy-seed bun)

  • Kansas City Dogs (with sauerkraut and melted Swiss cheese on a sesame seed bun)

  • New York City Dogs (with steamed onions and a pale yellow mustard sauce)

  • Coney Island Dogs (topped with a spicy meat mixture)

  • Southern Slaw Dogs (with coleslaw)

  • Corn Dogs (hot dogs on a stick dipped in corn batter and deep fried)

  • Tex-Mex Dogs (with salsa, Monterey Jack cheese and chopped jalapeno's)

  • Pigs-In-A-Blanket (wrapped in pastry and baked)

  • Baltimore Frizzled (split and deep fried)

  • Chili Dogs (cooked hot dogs smothered with chili and onions)

  • Lillies (cocktail-sized wieners served with a sauce)

  • Vienna Sausage (mini-hot dogs in a flavored juice)

Hot dogs are typically fully cooked when packaged, but in America it is customary to warm them first before eating. The flavor of the dogs improves a great deal upon "warming," and favorite cooking methods include boiled, broiled, braised, baked, grilled, fried, or steamed in beer as my father has done for years, or other liquids.

 

Anyone who likes hot dogs has a preference of condiments. "Dressing" the dog is solely up to the individual, but the National Hot Dog & Sausage Council recommends the following order for condiment "application": first wet (mustard or ketchup); then chunky (relish, onions or salsa); then cheese, with spices if desired. Some kids like chocolate on their dogs as well.

 

And remember: Dress the dog and not the bun! This is firmly reiterated in the section below called Hot Dog Etiquette.

 

 

Hot Dogs and Health

The majority of hot dogs are high in fat, and almost all of them also contain sodium nitrite, which is a chemical salt used as a preservative and flavor enhancer, which some researchers claim are carcinogens. Some consumers allege other health problems, such as sudden drops in blood pressure. However, those who are serious about their fat intake can select from a variety of low-fat and fat-free wieners, or switch to vegetarian tofu franks.

 

Chicken or turkey dogs are not always lower in fat, so be sure to check the nutritional information on the package. Surprisingly, however, hot dogs can also be good sources of vitamins, minerals and protein including iron, zinc, niacin, riboflavin and B vitamins.

 

 

Hot Dogs Around the World

The American hot dog now enjoys a worldwide popularity. In Russia, hot dogs are known as sosiska, and sales in 1996 alone totaled $70 million. Russians prefer spicy dogs, and they are often made with large amounts of garlic. In China, hot dogs are called Rouchang, and are served fully cooked although cold, wrapped in red plastic. The Chinese dogs are eaten like a popsicle, the red wrapping slowly peeled away as the dog is consumed.

 

In other countries, the hot dog is also known as:

  • Perrito Caliente (Spain)

  • Caldo Cane (Italian)*

  • Chien Chaud (France)

  • Heisser Hund or Wurst (Germany)

  • Cachorro Quento (Portugal)

  • Korv or Varmkorv (Sweden)

  • Grillpolser (Norway and Denmark)

  • Park v Rohliku (Czechoslovakia)

  • Worstjes (Dutch)

  • Makkarat (Finland)

*Note: According to the National Hot Dog Council, the Italian name for hot dog is "caldo cane" - however, I recently received a message from a reader who stated no one in Italy says "caldo cane" as it is only a word for word translation and in literal terms would mean something similar to a "warm pet.". Italians do not translate this word, and it is merely said as "hot dog" (in the plural and the singular; it is an invariable word); or "otdog" because the "H" pronunciation is silent. Thanks to Marco for the information and the direct quote.

 

 

Hot Dog Etiquette

The following etiquette applies to the "art" of eating a hot dog per the National Hot Dog & Sausage Council:

  • Condiments remaining on the fingers after eating a hot dog should be licked away, not washed. Eat hot dogs on buns with your hands. Utensils should never touch hot dog buns.

  • Use paper plates to serve hot dogs - china plates are forbidden.

  • Do not leave bits of bun on your paper plate - eat it all!

  • Do not use a cloth napkin to wipe your mouth when eating a hot dog. Paper napkins are always preferred.

  • Do not place hot dog toppings between the hot dog and the bun. Always "dress the dog," not the bun.

 

Recipes

 

Homemade Frankfurters (Hot Dogs)

3 feet sheep or small (1-1/2-inch diameter) hog casings

1 pound lean pork, cubed

3/4 pound lean beef, cubed

1/4 pound pork fat, cubed

1/4 cup very finely minced onion

1 small clove garlic, finely chopped

1 teaspoon finely ground coriander

1/4 teaspoon dried marjoram

1/4 teaspoon ground mace

1/2 teaspoon ground mustard seed

1 teaspoon sweet paprika

1 teaspoon fine ground white pepper

1 egg white

1-1/2 teaspoons sugar

1 teaspoon salt, or to taste

1/4 cup milk

 

Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.

 

Chill the mixture for half and hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.

 

Preparing the Casing

Snip off about four feet of casing (better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed below. After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

Credits: "Home Sausage Making" by Charles G. Reavis (Storey Books)

 

Coney Island Hot Dog Sauce

½ LB ground meat

½ onion, chopped

1 garlic clove, minced

1- 8 oz. can of tomato sauce

1- 2 oz. can (or jar) of minced pimientos

1 TBS chili powder

½ tsp. Worcestershire sauce

1 tsp. Accent seasoning

 

Put 1/2 pound ground meat in cold skillet and cook slowly, stirring until fine and crumbly. Pour off accumulated fat. Add the chopped onion, minced garlic, tomato sauce, pimientos, chili powder, Worcestershire sauce and Accent. Simmer the mixture for 1/2 hour. The sauce may be thinned with water if necessary. Makes enough for 9-12 hot dogs, depending upon how much you like to use.

 

Corn Dogs

1 cup corn meal

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, slightly beaten

1 cup milk

2 tablespoons melted shortening

1 pound frankfurters

Wooden skewers

 

Mix corn meal with flour, sugar, baking powder and salt. Add egg and milk; blend in melted shortening. Mix well. Skewer frankfurters and dip in batter. Stand skewer-side up and fry in deep-fat fryer at 350°F (175°C) until golden brown, about 2 or 3 minutes. Drain on paper towels and serve hot. Makes 8 servings.

 

 

Hot Dog Links

National Hot Dog & Sausage Council

Kraft Foods/Oscar Mayer

Hot Dog Cart

Hot Dog Links from Collegiate

Hot Dog on a Stick

Hot Dog Recipes (and Condiments)

 

You are free to use the material in this article as reference, but if you happen to use direct wording from this piece, I would appreciate the credit. Thank you.

If you have any comments or questions, please contact Shenanchie by clicking on the button below. Please leave the subject line intact or the message will be deleted unopened due to virus concerns:

"Hot Diggity Dog" ©2003 Appetizing Muse

 

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