Hot dog variations

Encyclopedia : H : HO : HOT : 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:

Locality Variation
Los Angeles, California, United States The most famous hot dogs in Los Angeles come from Pink's, which is known for its celebrity customers and chili dogs in a wide number of varieties.[link] Local chain Tommy's is well-known for its chili dogs as well as chili hamburgers. Chili used in Los Angeles is very pasty and contains a great deal of flour, leading to its nickname California mud.[link] 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."[link] The world-famous Farmer John Dodger Dog sold at Dodger Stadium is eaten more than any other ballpark hot dog in the world. Legend has it that the foot-longs are secretly grilled in beer. Unlicensed street vendors in Los Angeles also serve a popular bacon-wrapped hot dog with grilled onions, jalapeno or bell peppers and salsa as condiments. Recently, Chicago-area hot dog chain Portillo's marked its expansion into the Southern California market with a restaurant opening in Buena Park (suburb of Los Angeles located in adjacent Orange County), adding the classic Chicago-style hot dog and Maxwell Street polish to the numerous varieties of hot dogs available for local consumption.[link]
Connecticut, United States Connecticut has long been regarded for its wealth of hotdog restaurants. Many are family owned "drive in's" that look more at home in the 1950's. Swanky Frank's of Norwalk is famous for their "split" hotdogs. Rawley's of Fairfield is best known for their dual cooked dogs. The hotdog is first dropped into a deep fryer before finishing up on a grill. This is also the favorite place of such prominent Connecticut residents as Paul Newman and Martha Stewart. The list goes on and on, Merrit Canteen of Bridgeport, Danny's of Stratford, Paul's of Milford, and Turk's of West Haven. Frequent condiments include the brown mustard, saur kraut, chopped onions, bacon, sweet pickle relish, and ketchup.
Georgia, United States Georgia, especially the southern portion of the state, has a variation called the scrambled dog (or dawg, as it is colloquially known). It is a cheap, usually red-skinned hot dog, served on a toasted white bun and topped with mustard and spicy chili sauce. This particular chili sauce contains beans and has large chunks of diced raw onion mixed directly into the prepared sauce before being spooned onto the dog. While the recipe is relatively consistent on a city-by-city basis, each town has a unique opinion on the propriety of the presence or absence of American cheese on the hot dog. Typically a scrambled dog meal is regarded as incomplete unless accompanied by a Coca-Cola (which originated in Georgia).[link]
Chicago, Illinois, United States A Chicago-style hot dog is a steamed Vienna Beef or Dave Berg hot dog topped with chopped onions, diced/wedged tomatoes, a dill pickle spear and/or pickle relish, pickled hot peppers ("sport peppers" -- these are optional), mustard, and celery salt, and served on a steamed poppy seed bun. The 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"-style polish, 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 Chicagoland fast food eateries as Portillo's.[link]
Maine, United States 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 dogs.[link]
Boston, Massachusetts, United States 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.[link]
Northeastern Massachusetts, United States Hot dogs in Northeastern Massachusetts are most often boiled and served with ketchup and sweet relish with or without a bun. A New England Doggie Roll is a top-loaded bun with no crusts on the side except the end rolls and is 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 or may not 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 - may or may not be cut in slices.
Detroit, Michigan, United States In the metropolitan Detroit area, a chili dog is called a coney island and is very specific as to the ingredients: a hot dog made from pork with casing, all-meat, beanless chili, diced yellow onion, and yellow mustard. An entire restaurant industry has developed from the hot dog and are called Coney Islands.[link]
New Jersey, United States In the case of New Jersey's potato dog, diced and stewed potatoes are combined with brown mustard and served on spicy Sabrett brand hot dog. Texas weiners (chili dogs everywhere else) are hot dogs served with brown mustard, hot-and-spicy chili and diced raw onions. Several restaurants, such as Clifton's Rutt's Hut, and Libby's Lunch in Paterson, serve hot dogs deep-fried in oil. You can get them three ways: an inner and outer (just barely kissed by the oil), the ripper (cooked until the skins burst), and the cremator (really well done). A traditional Newark style hot dog, as served in Jimmy Buff's and Dickie Dee's are made by cutting a round "pocket 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's a double) is then stuffed down into the pocket, bending to follow the curve of the round bread, topped with fried onions and peppers, and then with deep fried rounds of potatoes. It is then seasoned with salt and pepper and topped with ketchup (which technically is only touching the potatoes and possibly the onions and peppers but not the actual dog, thus theoretically it should not be breaking hot dog etiquette). A quicker version of this, often simply called a double dog, can also be requested at some lunch trucks in the area replacing the pocket bread with a Portuguese roll and using french fries instead of potatoe rounds. 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.)
New York City, United States Hebrew National and Best's are popular brands of kosher hot dogs. Nathan's and Sabrett are popular all-beef, non-kosher brands with the latter being often favored by street vendors. The usual condiments are mustard and sauerkraut, with optional chopped raw onions or pickle relish. 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 probably the most famous hot dog restaurant in the world, Nathan's 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."
New York State (esp. Upstate), United States 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 were first made^{[[Citing sources citation needed]]} 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 (pronounced "coo-nees" in the region). 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. Products from Syracuse manufacturer Hofmann's Sausage Company are the local favorites in Central New York, with enough customer loyalty to severely hurt Heid's business[link] when a dispute with Hofmann[link] prompted the Heid's franchise to switch to a Buffalo supplier for several years. Unlike Zweigle's white hots, Hoffman's white "snappys" use veal as well as pork.
North Carolina, United States North Carolina hot dogs are served with chili and cole slaw, mustard, and onions. Most vendors use cole slaw, but some places use a tomato-based variation called BBQ slaw, which may be a western North Carolina variant. This style is called all the way. Carolina Packers, a small company in Johnston County produces locally-famous skinless red-hot dogs.
Cincinnati, Ohio, United States A cheese coney is a hot dog topped with Cincinnati chili, mustard, diced onion, and shredded mild cheddar cheese.
Rhode Island, United States New York Style Hot Wieners are served with meat sauce, chopped onion, mustard, and celery salt.
Seattle, Washington, United States Seattle is known for the liberal use of cream cheese and onions on hot dogs, usually on a grilled/toasted bun, often times 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 for their vegetarian customers.
Jackson, Michigan, United States Jackson is known for its famous Coney Island-style hot dogs. Originating with arguably The Jackson Coney Island or The Virginia Lunch, both located on Michigan Avenue in the early 1910s, the Coney Island hotdog has been a Jackson mainstay. Coney Island hot dogs typically contain "everything", or meat sauce, mustard, and chopped onions. Unlike neighboring Detroit Coney Island hot dogs, Jackson sauce more closely resembles crumbled ground beef than the more traditional chili con carne, runny sauces of Detroit. Many Jackson residents have fond memories of eating Coney Island hot dogs during the height of their popularity in the 1960's.
Central Virginia, United States Most places serve grilled or lightly deep-fried hot dogs. Footlongs are usually preferred. 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. The chili is a thin and often from a can. Some restaurants will offer cole slaw at an extra charge, while others include cole slaw as the fourth condiment. Although sweet relish is usually available, as is ketchup, these are neither automatically added nor generally requested.
Central West Virginia, United States Hot dogs are usually served with a beanless chili con carne sauce (simply called chili) and sweet cole slaw or with some combination of the chili sauce, slaw, mustard, chopped onions, and/or ketchup. It is considered to be a business faux paus for a restaurant or hot dog stand to charge extra for any toppings. When a dog is served with chili but without a wiener, it is locally called a 'chili dog,' much to the confusion of non-residents. Hot dogs are an obligatory item on the menu of locally owned restaurants in the region.
Huntington, West Virginia, United States 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) that inspires fierce loyalty among residents. 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.
Montreal, Quebec, Canada Sausages and buns are either steamed or grilled. An "all-dressed" hot dog comes with deli mustard, relish (a sweet cucumber pickle), coleslaw and shredded raw onions. A steamed hot dog is called "un steamé (pronounced stim-ay)". A Michigan hot dog is a hot dog with spaghetti sauce on a steamed bun.
Toronto, Ontario, Canada Hot dogs are typical sold from carts in the downtown core, but are also available in most fast food restaurants. A popular brand is Shopsy's. 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. The most common types of hot dog sausage are Spicy Italian, Mild Polish, German, and regular beef. Some vendors also sell vegie and chicken hot dogs.
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 and Los Angeles.
Hermosillo, Sonora, Mexico Cart-served bacon-wrapped dogs with available garnishes including beans, guacamole, fried onion, salsa, and chilies.
Brazil Called the "hot dog completo" (Pronounced hotchee doggie) it is typically eaten in buns with ketchup and mustard, but further covered in many regions with assorted fixings such as marinara sauce, [cheese] (including parmesean, requeijão, caitupiry, cheddar, etc.), corn niblets, canned peas, mashed potatoes, shoestring potatoes, quail eggs, among others. The bun is sometimes pressed in a panini machine to give a chrunchy exterior with melted cheeses.
Colombia In Bogotá and other major cities, 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, ketchup, mayo, mustard, pineapple sauce, and chopped onion.
Argentina Called 'panchos', they are sold as street food and in convenience stores (or quioscos). Consumed only boiled, the use of toppings are virtually unknown, and are only accompanied with condiments like ketchup, mustard or mayo. They are often served in long thin buns, with the hot dogs being as long as 30 cm, and called 'Superpanchos'.
Chile Nearly always served with avocado, tomato and mayonnaise, in this form it is called an "italiano" or Tomate-Palta-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. Ketchup, Mustard and Aji chileno are the typical condiments.
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.[Steff Houlberg] 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 either raw or toasted onion, and a layer of cucumber salad, marinated in a sweet vinegar sauce. 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.
France Half a baguette is impaled on a hot metal stick, leaving room for the sausage, then gruyère cheese is grilled on top.
Germany/Austria 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 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. In Austria, the term 'hot dog' 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.
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. The quality of the hot dogs and the age of the buns are often questionable.
Australia Although 'hot dogs' do exist in Australia, a local variant in 'sausage sizzle' is widely popular. It essentially consist of a barbecued sausage on a slice of bread, possibly topped with a condiment. 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.
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 the commercial brands patronized; there is greater diversity in these respects in native sausages. Hot dogs can range from cocktail-sized to a foot long. Red-colored hotdogs are prevalent, instead of those with natural-looking casings. 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 that it used to have a team named after them in the Philippine Basketball Association. Hot dogs are typically sold at stalls and retaurants, not by ambulant vendors.

Locality	Variation
Los Angeles, California, United States	The most famous hot dogs in Los Angeles come from Pink's, which is known for its celebrity customers and chili dogs in a wide number of varieties.[link] Local chain Tommy's is well-known for its chili dogs as well as chili hamburgers. Chili used in Los Angeles is very pasty and contains a great deal of flour, leading to its nickname California mud.[link] 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."[link] The world-famous Farmer John Dodger Dog sold at Dodger Stadium is eaten more than any other ballpark hot dog in the world. Legend has it that the foot-longs are secretly grilled in beer. Unlicensed street vendors in Los Angeles also serve a popular bacon-wrapped hot dog with grilled onions, jalapeno or bell peppers and salsa as condiments. Recently, Chicago-area hot dog chain Portillo's marked its expansion into the Southern California market with a restaurant opening in Buena Park (suburb of Los Angeles located in adjacent Orange County), adding the classic Chicago-style hot dog and Maxwell Street polish to the numerous varieties of hot dogs available for local consumption.[link]
Connecticut, United States	Connecticut has long been regarded for its wealth of hotdog restaurants. Many are family owned "drive in's" that look more at home in the 1950's. Swanky Frank's of Norwalk is famous for their "split" hotdogs. Rawley's of Fairfield is best known for their dual cooked dogs. The hotdog is first dropped into a deep fryer before finishing up on a grill. This is also the favorite place of such prominent Connecticut residents as Paul Newman and Martha Stewart. The list goes on and on, Merrit Canteen of Bridgeport, Danny's of Stratford, Paul's of Milford, and Turk's of West Haven. Frequent condiments include the brown mustard, saur kraut, chopped onions, bacon, sweet pickle relish, and ketchup.
Georgia, United States	Georgia, especially the southern portion of the state, has a variation called the scrambled dog (or dawg, as it is colloquially known). It is a cheap, usually red-skinned hot dog, served on a toasted white bun and topped with mustard and spicy chili sauce. This particular chili sauce contains beans and has large chunks of diced raw onion mixed directly into the prepared sauce before being spooned onto the dog. While the recipe is relatively consistent on a city-by-city basis, each town has a unique opinion on the propriety of the presence or absence of American cheese on the hot dog. Typically a scrambled dog meal is regarded as incomplete unless accompanied by a Coca-Cola (which originated in Georgia).[link]
Chicago, Illinois, United States	A Chicago-style hot dog is a steamed Vienna Beef or Dave Berg hot dog topped with chopped onions, diced/wedged tomatoes, a dill pickle spear and/or pickle relish, pickled hot peppers ("sport peppers" -- these are optional), mustard, and celery salt, and served on a steamed poppy seed bun. The 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"-style polish, 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 Chicagoland fast food eateries as Portillo's.[link]
Maine, United States	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 dogs.[link]
Boston, Massachusetts, United States	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.[link]
Northeastern Massachusetts, United States	Hot dogs in Northeastern Massachusetts are most often boiled and served with ketchup and sweet relish with or without a bun. A New England Doggie Roll is a top-loaded bun with no crusts on the side except the end rolls and is 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 or may not 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 - may or may not be cut in slices.
Detroit, Michigan, United States	In the metropolitan Detroit area, a chili dog is called a coney island and is very specific as to the ingredients: a hot dog made from pork with casing, all-meat, beanless chili, diced yellow onion, and yellow mustard. An entire restaurant industry has developed from the hot dog and are called Coney Islands.[link]
New Jersey, United States	In the case of New Jersey's potato dog, diced and stewed potatoes are combined with brown mustard and served on spicy Sabrett brand hot dog. Texas weiners (chili dogs everywhere else) are hot dogs served with brown mustard, hot-and-spicy chili and diced raw onions. Several restaurants, such as Clifton's Rutt's Hut, and Libby's Lunch in Paterson, serve hot dogs deep-fried in oil. You can get them three ways: an inner and outer (just barely kissed by the oil), the ripper (cooked until the skins burst), and the cremator (really well done). A traditional Newark style hot dog, as served in Jimmy Buff's and Dickie Dee's are made by cutting a round "pocket 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's a double) is then stuffed down into the pocket, bending to follow the curve of the round bread, topped with fried onions and peppers, and then with deep fried rounds of potatoes. It is then seasoned with salt and pepper and topped with ketchup (which technically is only touching the potatoes and possibly the onions and peppers but not the actual dog, thus theoretically it should not be breaking hot dog etiquette). A quicker version of this, often simply called a double dog, can also be requested at some lunch trucks in the area replacing the pocket bread with a Portuguese roll and using french fries instead of potatoe rounds. 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.)
New York City, United States	Hebrew National and Best's are popular brands of kosher hot dogs. Nathan's and Sabrett are popular all-beef, non-kosher brands with the latter being often favored by street vendors. The usual condiments are mustard and sauerkraut, with optional chopped raw onions or pickle relish. 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 probably the most famous hot dog restaurant in the world, Nathan's 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."
New York State (esp. Upstate), United States	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 were first made^{[[Citing sources citation needed]]} 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 (pronounced "coo-nees" in the region). 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. Products from Syracuse manufacturer Hofmann's Sausage Company are the local favorites in Central New York, with enough customer loyalty to severely hurt Heid's business[link] when a dispute with Hofmann[link] prompted the Heid's franchise to switch to a Buffalo supplier for several years. Unlike Zweigle's white hots, Hoffman's white "snappys" use veal as well as pork.
North Carolina, United States	North Carolina hot dogs are served with chili and cole slaw, mustard, and onions. Most vendors use cole slaw, but some places use a tomato-based variation called BBQ slaw, which may be a western North Carolina variant. This style is called all the way. Carolina Packers, a small company in Johnston County produces locally-famous skinless red-hot dogs.
Cincinnati, Ohio, United States	A cheese coney is a hot dog topped with Cincinnati chili, mustard, diced onion, and shredded mild cheddar cheese.
Rhode Island, United States	New York Style Hot Wieners are served with meat sauce, chopped onion, mustard, and celery salt.
Seattle, Washington, United States	Seattle is known for the liberal use of cream cheese and onions on hot dogs, usually on a grilled/toasted bun, often times 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 for their vegetarian customers.
Jackson, Michigan, United States	Jackson is known for its famous Coney Island-style hot dogs. Originating with arguably The Jackson Coney Island or The Virginia Lunch, both located on Michigan Avenue in the early 1910s, the Coney Island hotdog has been a Jackson mainstay. Coney Island hot dogs typically contain "everything", or meat sauce, mustard, and chopped onions. Unlike neighboring Detroit Coney Island hot dogs, Jackson sauce more closely resembles crumbled ground beef than the more traditional chili con carne, runny sauces of Detroit. Many Jackson residents have fond memories of eating Coney Island hot dogs during the height of their popularity in the 1960's.
Central Virginia, United States	Most places serve grilled or lightly deep-fried hot dogs. Footlongs are usually preferred. 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. The chili is a thin and often from a can. Some restaurants will offer cole slaw at an extra charge, while others include cole slaw as the fourth condiment. Although sweet relish is usually available, as is ketchup, these are neither automatically added nor generally requested.
Central West Virginia, United States	Hot dogs are usually served with a beanless chili con carne sauce (simply called chili) and sweet cole slaw or with some combination of the chili sauce, slaw, mustard, chopped onions, and/or ketchup. It is considered to be a business faux paus for a restaurant or hot dog stand to charge extra for any toppings. When a dog is served with chili but without a wiener, it is locally called a 'chili dog,' much to the confusion of non-residents. Hot dogs are an obligatory item on the menu of locally owned restaurants in the region.
Huntington, West Virginia, United States	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) that inspires fierce loyalty among residents. 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.
Montreal, Quebec, Canada	Sausages and buns are either steamed or grilled. An "all-dressed" hot dog comes with deli mustard, relish (a sweet cucumber pickle), coleslaw and shredded raw onions. A steamed hot dog is called "un steamé (pronounced stim-ay)". A Michigan hot dog is a hot dog with spaghetti sauce on a steamed bun.
Toronto, Ontario, Canada	Hot dogs are typical sold from carts in the downtown core, but are also available in most fast food restaurants. A popular brand is Shopsy's. 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. The most common types of hot dog sausage are Spicy Italian, Mild Polish, German, and regular beef. Some vendors also sell vegie and chicken hot dogs.
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 and Los Angeles.
Hermosillo, Sonora, Mexico	Cart-served bacon-wrapped dogs with available garnishes including beans, guacamole, fried onion, salsa, and chilies.
Brazil	Called the "hot dog completo" (Pronounced hotchee doggie) it is typically eaten in buns with ketchup and mustard, but further covered in many regions with assorted fixings such as marinara sauce, [cheese] (including parmesean, requeijão, caitupiry, cheddar, etc.), corn niblets, canned peas, mashed potatoes, shoestring potatoes, quail eggs, among others. The bun is sometimes pressed in a panini machine to give a chrunchy exterior with melted cheeses.
Colombia	In Bogotá and other major cities, 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, ketchup, mayo, mustard, pineapple sauce, and chopped onion.
Argentina	Called 'panchos', they are sold as street food and in convenience stores (or quioscos). Consumed only boiled, the use of toppings are virtually unknown, and are only accompanied with condiments like ketchup, mustard or mayo. They are often served in long thin buns, with the hot dogs being as long as 30 cm, and called 'Superpanchos'.
Chile	Nearly always served with avocado, tomato and mayonnaise, in this form it is called an "italiano" or Tomate-Palta-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. Ketchup, Mustard and Aji chileno are the typical condiments.
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.[Steff Houlberg] 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 either raw or toasted onion, and a layer of cucumber salad, marinated in a sweet vinegar sauce. 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.
France	Half a baguette is impaled on a hot metal stick, leaving room for the sausage, then gruyère cheese is grilled on top.
Germany/Austria	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 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. In Austria, the term 'hot dog' 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.
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. The quality of the hot dogs and the age of the buns are often questionable.
Australia	Although 'hot dogs' do exist in Australia, a local variant in 'sausage sizzle' is widely popular. It essentially consist of a barbecued sausage on a slice of bread, possibly topped with a condiment. 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.
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 the commercial brands patronized; there is greater diversity in these respects in native sausages. Hot dogs can range from cocktail-sized to a foot long. Red-colored hotdogs are prevalent, instead of those with natural-looking casings. 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 that it used to have a team named after them in the Philippine Basketball Association. Hot dogs are typically sold at stalls and retaurants, not by ambulant vendors.

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