Hot dog
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 or a frankfurter. 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, diced onions, jalapeños, chili, grated cheese, coleslaw, bacon and olives. Hot dog variants include the corn dog and pigs in a blanket. The hot dog's cultural traditions include the Nathan's Hot Dog Eating Contest and the Oscar Mayer Wienermobile.
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.
History
The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor, as King. "Wiener" refers to Vienna, Austria, home to a sausage made of a mixture of pork and beef. Johann Georg Lahner, an 18th/19th century butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter. Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen, to differentiate them from the original pork-only mixture from Frankfurt. In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.It is not definitively known who started the practice of serving the sausage in the bun. One of the strongest claims comes from Harry M. Stevens who was a food concessionaire. The claim is that, while working at the New York Polo Grounds in 1901, he came upon the idea of using small French rolls to hold the sausages when the waxed paper they were using ran out.
A German immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the American Midwest; there are several versions of the story with varying details. According to one account, Feuchtwanger's wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, and provided gloves to his customers so that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger's wife suggested serving the sausages in a roll instead. In another version, Antoine Feuchtwanger, or Anton Ludwig Feuchtwanger, served sausages in rolls at the World's Fair – either at the 1904 Louisiana Purchase Exposition in St. Louis, or, earlier, at the 1893 World's Columbian Exposition, in Chicago – again, allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs.
Another possible origin for serving the sausages in rolls is the pieman Charles Feltman, at Coney Island in New York City. In 1867 he had a cart made with a stove on which to boil sausages, and a compartment to keep buns in which they were served fresh. In 1871 he leased land to build a permanent restaurant, and the business grew, selling far more than just the "Coney Island Red Hots" as they were known.
Etymology
The term dog has been used as a synonym for sausage since the 1800s, possibly from accusations that sausage makers used dog meat in their sausages.In Germany the consumption of dog meat was common in Saxony, Silesia, Anhalt, and Bavaria during the 19th and 20th centuries. Hot dogs occasionally contained it.
An early use of the term hot dog in reference to the sausage-meat appears in 1884:
It was used to mean a sausage in casing in 1892:
and in other newspapers in 1893..
This makes the legend that hot dog was coined by the newspaper cartoonist Thomas Aloysius "Tad" Dorgan around 1900 impossible; Dorgan's earliest documented use of hot dog was in 1906.
General description
Ingredients
Common hot dog sausage ingredients include:- Meat trimmings and fat
- Flavorings, such as salt, garlic, and paprika
- Preservatives – typically sodium erythorbate and sodium nitrite
Commercial preparation
Hot dogs are prepared commercially by mixing the ingredients 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, 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.
Health risks
Although hot dogs are cooked during manufacture, it is still recommended that packaged hot dogs are heated to an internal temperature of at least 165 °F prior to consumption.Hot dogs are a form of processed meat. According to the International Agency for Research on Cancer, processed meat causes cancer, particularly colorectal cancer. Most hot dogs contain nitrite and/or nitrate preservatives, which react with amines in meat to form carcinogenic N-nitroso compounds. Hot dogs are also high in fat and salt.
An American Institute for Cancer Research report found that consuming one daily 50-gram serving of processed meat—about one hot dog—increases long-term risk of colorectal cancer by 20 percent. Thus, eating a hot dog every day would increase the probability of contracting colorectal cancer from 5.8 percent to 7 percent. The AICR's warning campaign has been criticized as being "attack ads". The Cancer Project group filed a class-action lawsuit demanding warning labels on packages and at sporting events.
Like many foods, hot dogs can cause illness if not cooked properly to kill pathogens. Listeria monocytogenes, a type of bacteria sometimes found in hot dogs, can cause serious infections in infants and pregnant women, and can be transmitted to an infant in utero or after birth. Adults with suppressed immune systems can also be harmed.
Due to their size, shape, and ubiquitous consumption, hot dogs present a significant choking risk, especially for children. A study in the US found that 17% of food-related asphyxiations among children younger than 10 years of age were caused by hot dogs. The risk of choking on a hot dog is greatly reduced by slicing it. It has been suggested that redesign of the size, shape and texture of hot dogs would reduce the choking risk.