DRESSED-UP DOGS
Your guests will relish these creations on a bun
Hot dogs are a summer barbecue favorite. They’re inexpensive, can serve a crowd in a snap and require nothing more than a hot grill to cook up. Once relegated to a simple preparation of hot dog, bun and favorite condiment, this summer favorite has experienced a culinary transformation. Though a simple dog is always welcome, restaurants are adding clever flavor combinations to create dressed-up versions. You can, too.
Get your dogs summer-ready by adding some easy-to-make upscale twists. Offer a hot dog buffet and let your guests put together their own wiener creations. From international toppings to semi-homemade add-ons, these dressed-up dogs are definitely (pardon the pun) something to relish.
A bit of hot dog history
The hot dog can be traced back to Europe. One of the first versions of a hot dog-like sausage was served in ancient Rome. Pig intestines were often stuffed with ground game meats mixed with various spices.
Although Germans claim to have invented the modern-day hot dog, two German towns vie for the birthplace of today’s wiener. The frankfurter was born — where else? — in Frankfurt, Germany, in 1487. But the folks in Vienna claim they created the first hot dogs, which they referred to as “wieners.”
Hot dogs hit the states in the 1860s. European immigrants sold the first hot dog products from push-carts in New York City. Eleven years later, Charles Feltman, a German-born baker, opened up the first Coney Island hot dog stand, naming the links dachshund sausages.
Hot dogs hold a special place for Wisconsinites. In 1919, German immigrant Oscar Mayer moved his company’s corporate headquarters from Chicago to Madison. In 1981, the company was sold to General
Foods, and it became part of Kraft Heinz in 2015. Although the corporate offices have been moved back to Chicago, Wisconsin will always claim a special connection to the Oscar Mayer wiener.
Hot dogging 101
Picking up a pack of hot dogs at the store should be an easy task. But one look at the multitude of varieties and your brain will swirl. Natural, skinless, organic, kosher? Which one is the best?
The Internet is filled with rankings from top chefs and gourmet magazines, and everyday self-proclaimed hot dog aficionados. Let’s start by understanding some basic hot dog lingo.
Most sausages are made with ground meat stuffed in a casing to keep it intact. Natural casings are most often small intestines of sheep. These hot dogs are usually firmer in texture and have what is referred to as “snap” when cut or bitten into. An alternative is a manufactured casing, usually made with collagen.
Skinless hot dogs are manufactured in long tubes usually made of cellulose. The hot dogs are cooked, with the casing removed prior to packaging. The skinless hot dog has a softer bite than those in a casing. Skinless hot dogs are more uniform in size and tend to be less expensive than hot dogs formed in natural casings.
The skinless hot dog preparation process was invented in Chicago in 1925 by Erwin O. Freund, founder of the Viskase Companies. The hot dogs were sold under the name “Nojax” or no jackets.
Organic: Organic hot dogs are prepared from animals that have never been given antibiotics or hormones. Often made from grass-fed animals, organic hot dogs tend to be lower in saturated fats.
Kosher: Kosher hot dogs are made from beef or poultry that has been slaughtered according to Jewish law. Kosher hot dogs do not contain pork and use only kosher ingredients processed in kosher equipment.
Beef alternatives: Not a fan of an allbeef hot dog? Try some of the many brands made with chicken or turkey. Vegetarians can be included in the hot dog buffet by offering wieners made with soy products.
Dressing up your dog
Start your summer barbecue hot dog dress-up with a homemade pickle relish. Toss finely chopped dill pickles with red bell peppers, onions, spices, vinegar and a little sugar. Let the mixture marinate and serve it up on a perfectly grilled dog the next day. Or, try switching up some classics. Don’t limit the delicious components of a Reuben to the classic sandwich. Replace the corned beef with a hot dog, and finish it with Swiss cheese, sauerkraut and Thousand Island dressing.
Place the grated cheese on the cut side of the warm bun, and rest the sizzling hot dog on top. The heat of the hot dog will melt the cheese.
Mix hot dogs with another summer entertaining staple, barbecue beans. Prepare an easy semi-homemade bean mixture by combining a favorite barbecue sauce with red kidney beans, black beans and chopped white onion. Serve the warmed bean mixture over the dog for a twist on the chili dog.
Go international
Give your hot dog buffet a worldly flair by offering some international flavor combinations.
Hot dogs get a south-of-the-border treatment with a slathering of homemade guacamole and a few slices of fresh garden tomatoes.
For a Thai-twist, toss together a slaw made with julienned vegetables, cilantro and an Asian-style vinaigrette. Serve the crunchy mixture on top the dog, garnish with an easy-to-make spicy peanut sauce and coarsely chopped peanuts.