Win­ner wieners world­wide

Sun Star Bacolod - - ‘Yuhom! - BY CAS­SAN­DRA C. POCULAN

T HERE’S an on­go­ing de­bate with re­gard to the per­fect method of cook­ing hot dogs. More­over, what makes a per­fect hot dog? “Per­fectly plump and juicy with just a hint of smok­i­ness and a trace of gar­lic and other spices” would be a com­mon an­swer. “A rec­og­niz­able beefy taste that doesn’t drown in the bun and condi­ments” would be an­other. But com­mon is not what we’re go­ing for—not on Na­tional Hot Dog Day.

Not your or­di­nary grilled, baked, steamed, poached or fried wieners, th­ese are the dash­ing ‘dogs from all over the globe that made our list.


The French “Hot Dog”

This is lit­er­ally a “hot” dog baked in a baguette with Gruyere melted onto it. You can ei­ther ex­er­cise cau­tion or throw it to the wind when first bit­ing into this croque mon­sieur­ish hot dog that comes with ketchup or a mushroom-based sauce.

South Korea

The French Fry Corn Dog

The corn dog is what Kore­ans call a hot dog. Theirs is even en­crusted with French fries that have been cubed. There are rare vari­ants that use tater tots. Called the gamja dog, this street food is eaten with ketchup and some­times sugar.


The Tunnbröd­srulle

When in Swe­den, your hot dog will be blan­keted with a soft doughy roll of bread that looks like a wrap. Mashed pota­toes, rel­ish, mus­tard and ketchup join in on the fun. An­other pop­u­lar fill­ing is räk­sal­lad, a Swedish shrimp salad.


The Ter­i­mayo

Ja­padog is pop­u­lar this side of the world and one must-try on its menu is the Ter­i­mayo, its sig­na­ture hot dog. The win­ning formula con­sists of teriyaki sauce, nori strips and mayo.


The Clas­sic Street Dog

Good hot dogs are of­ten judged by the snap of the cas­ing when you bite into them. The Ice­landic ver­sion, touted as one of, if not the best in the world, has a nat­u­ral cas­ing stuffed with a mix of beef, pork and lamb. Or­der one topped with just pyl­susin­nep (the coun­try’s sweet and brown mus­tard) or go for one with ev­ery­thing on it.

South Africa

The Bo­ere­wors

This farmer’s sausage is a com­bi­na­tion of beef and pork or lamb, sea­soned with nut­meg, cloves and co­rian­der seed. It is of­ten topped with chut­ney, mus­tard and tomato rel­ish.


The Com­pleto

As the name suggests, the Chilean com­ple­tos come with the works. Long beef hot dogs are cra­dled in buns and dressed with may­on­naise, diced toma­toes, chili, cheese, sauer­kraut, av­o­cado and a special green sauce.

Idaho, USA

The Potato Dog

This isn’t the stan­dard sum­mer­time sta­ple that Amer­ica is known for. The hot dog is safely en­veloped in the state’s world-fa­mous pota­toes that act as a bun. Tra­di­tional baked potato top­pings such as ba­con bits, sour cream, chives and cheese com­plete the dish.


The Stoner

A pizza dog? That’s two of our fa­vorites com­bined! The hot dog is en­closed in a hefty bun that has pizza sauce spread lightly on it. Pizza top­pings like onions, pep­per­oni, mush­rooms and a whole lot of cheese are then added. This goes best with the mound of fries and large soda that it’s served with.



The coun­try is known for a myr­iad of sausage op­tions but the cur­ry­wurst re­mains one of the fa­vorites among lo­cals and tourists alike. Bite-sized wurst is doused in curry-in­fused ketchup while the bun is served on the side, prob­a­bly to scoop up what­ever sauce is left.*

THE Stoner

THE Ter­i­mayo

THE Bo­ere­wors

THE Potato Dog

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