Are hot dogs good in chili

4 ingeniously simple hot dog recipes

Hot dog ideas

I'm not a big fan of boiled sausages. However, if you give me a hot dog in a soft bun with various sauces and toppings, I get weak. By the way, there are two correct spellings for this delicious snack “on the hand”, “hot dog” and “hot dog”, both of which are used. The hot dog is now offered in many variations. Classically only with mustard, in the original Danish version or e.g. in New York style.

We have put together everything you need to know about hot dogs on this page and give you four recipes for your hot dog party.

Table of Contents

What kind of sausage goes in a hot dog?

Germany is the land of sausages. There is hardly any other country where you have a greater choice when it comes to sausages. But what are the differences between the sausages and which ones are best for hot dogs? After all, the sausages have a big influence on the taste of the hot dog. It is therefore worthwhile to briefly deal with the topic. We briefly summarize the relevant differences.

Differences between Frankfurters, Viennese, buck and boiled sausages

Boiled sausages are all types of sausage in which the raw meat is chopped up in a cutter and then heated. The protein contained in the meat coagulates and the sausage becomes firm. “Boiled sausage” is the generic term for Viennese sausages, Frankfurter sausages, Bockwurst and many other types of sausage. It is in contrast to raw sausage, in which the meat is not heated before it is sold.

The history of the Frankfurt sausage goes back to the Middle Ages. To this day, a boiled sausage can only be called "Frankfurter" if it was produced in the Frankfurt am Main area (designation of origin). It is made from pure pork.

In contrast to the Frankfurter, a mixture of pork and beef can be used in the Wiener Würstchen, which influences the taste. Mixing meats used to be banned in Germany. It should only be mentioned in passing that the “Viennese” are referred to as “Frankfurter” in Austria.

The bockwurst gets its name from the bock beer that was often offered together with the sausage in the past. It can also contain pork and beef. It is usually much thicker and shorter than the "colleagues" from Frankfurt and Vienna.

Frankfurter, Viennese and Bockwürstchen have in common that they are smoked, which significantly influences the aroma. They also contain nitrite curing salt for preservation.

Take care of your health

Meat that contains nitrite curing salt should not be heated above 140 ° C. At high temperatures, the curing salt reacts with the protein of the meat to form nitrosamines, which can be carcinogenic. Never grill or fry wiener sausages etc., just warm them up with water if necessary.

In general, you shouldn't consume too much curing salt because heavy consumption is associated with health risks.

Avoid bursting: this is how you warm up scalded sausage properly

In Northern Europe, the sausages are heated in a water bath or steam. This type of preparation is harmless, as temperatures above 100 ° C are not used.

To prevent the sausages for the hot dogs from bursting, first bring a lot of water to the boil in a large saucepan with a lid. As soon as the water boils, turn the heat on the stove to the lowest level and remove the lid. Add the sausages to the water and put the lid back on the saucepan. Now make sure that the water does not start to boil again. Then the sausages often burst open and taste watery. If the water does start to boil, turn the stove off completely. The hot water is enough to warm the sausages.

Alternative: grilled sausage

In the United States, it is not common practice to heat the sausage for the hot dog in hot water. The sausage is grilled there, which adds flavor. In this case, however, be sure to use sausages without curing salt (see section above). Americans prefer thin beef sausages for their hot dogs. If you use sausages, the grill is also used when it comes to hot dogs.

Sausages with and without casing

It is now clear how you can influence the taste of the hot dogs by choosing the type of meat and how it is prepared. A second important point is the sausage casing in which the cooked sausage is offered. The sheep's intestine, known as the string, is particularly tender (but also more expensive). Frankfurter or Viennese, which are offered in sheep's Saitling, are therefore particularly suitable for hot dogs.

Alternatively, the intestines of pigs are used. These sausages are more firm to the bite. Artificial casings are also often used. They are known as "collagen intestines" and can then be eaten with you.

Sausages without casing are particularly tender and soft to the bite. They are often offered with the label "in their own skin".

The same applies, of course, to the purchase of sausages for the hot dog. You can also get them with and without a bowel.

It depends on personal taste how firm the sausage should be in the hot dog. When buying, pay attention to the information on the sausage casing in order to be able to assess how firm the sausage is to the bite.

Hot dog bun recipe

The matching elongated hot dog rolls (also known as buns) are now available in many supermarkets. Sometimes you even have a choice between two qualities. In addition to the "standard quality", you can also get hot dog buns made from brioche dough at EDEKA. We like these hot dog rolls much better.

It gets even better if you bake yourself. Our recipe for airy hot dog rolls shows how to do this.

Warm up the hot dog bun

You shouldn't do without warming up the rolls before putting the hot dogs together. If you use a grill for this, the DoggieRoast can help. Alternatively, use an oven or the baking function of a microwave. In any case, cut the buns beforehand so that the cut surfaces on the inside also bake.

How many hot dogs per person?

My experience shows that 2.5 hot dogs per person is just right. Hungry guests look forward to three of the delicious "hot dogs", but two of them are enough for many. I would prepare fifteen hot dogs for six people.

What can you eat with hot dogs?

Hot dogs are a typical finger food that stands on its own. These crispy potato wedges, which you can easily make yourself, go really well.

Make hot dog variants yourself

Cover the Danish hot dog (original)

Most Europeans understand the Danish variant to be the "original hot dog". Making Danish hot dogs is easy. It is therefore particularly suitable for a birthday party with colleagues or the next Super Bowl party.

The procurement of the toppings is also done with one walk to a large supermarket. There you can get Danish cucumber salad in a glass, a matching hot dog tartar sauce and fried onions. This mixture makes the typical original hot dog. You can make it particularly easy for yourself if you buy the “Hotdog Party Package” from IKEA (no paid promotion). It contains all the ingredients you need for a hot dog from Denmark (no paid promotion). Americans certainly see it differently ...

New York style hot dog

What exactly is meant by the term “New York Style” in relation to hot dogs is not specified. But mostly sauerkraut and often onions are used for a New York style hot dog. On this page we present you a recipe with our interpretation of the Hot Dog NYS.

Texas Chili Dog with Cheese

The situation is easier with the Texas Chili Hot Dog. In this case, the sausage is refined with a large spoon of chili con carne as a sauce. The snack is usually topped with cheese. It is best to use the chili con carne for the hot dogs, which is based on the American recipe.

Deluxe Hot Dog with “Mac and Cheese”

Our hot dog “Mac and Cheese” is also American, with a portion of cheese and macaroni as a topping. Follow the link for the recipe.

If you need more hot dog ideas or would like to give a big hot dog fan a present, you can take a look at this book *, from which we were also inspired.

Prepare exciting hot dog variations for your next party with our recipes.
Print recipe

ingredients

  • See above for 24 hot dog sausage tips to choose from
  • 24 hot dog buns

Ingredients for 8 Danish hot dogs

  • 150 g Danish cucumber salad
  • 8 tsp mustard
  • 100 g fried onions
  • 80 g Danish tartar sauce

Ingredients for 8 New York Style Hot Dogs

  • 300 g sauerkraut
  • 2 tsp lard
  • 100 grams of bacon
  • 2 tsp salt
  • 2 tsp caraway seeds
  • 2 onions
  • 8 tsp mustard

Ingredients for 8 Texas Chili Dog

  • 400 g of minced meat
  • 2 onions
  • 2 cloves of garlic
  • 4 spring onions
  • 2 tsp brown sugar
  • 400 g of pureed tomatoes
  • 1 tsp salt
  • 2 tsp pepper
  • 2 tsp oregano
  • 1 tsp chili powder
  • 8 tsp BBQ sauce
  • 100 g cheese grated

Instructions

Prepare sausages and rolls for the hot dog

  • Heat water in a large saucepan. When the water boils, reduce the heat on the stovetop to a minimum and place the sausages in the water. Close the saucepan with a lid. Make sure the water doesn't start boiling again to prevent the sausages from popping.
  • Cut the hot dog bun from one side, but leave the last cm uncut so that the filling for the hot dog stays in the bun. Put the hot dog buns in the oven at approx. 150 ° C for 5 minutes.

Danish HotDog (Original)

  • Spread a teaspoon of mustard on the inner surfaces of the bun. Place the heated sausage in the hot dog bun. Spread the scattered slices of the Danish cucumber salad on the sausage. Sprinkle the Danish hot dog with the fried onions. Add the Danish hot dog tartar sauce to the hot dog.