You can get a hot dog anywhere in the world. But they're not all just slathered in mustard and fried onions. To mark National Hot Dog Month we take a look at some of the variations of this meaty snack from all over the globe.
The Sauerkraut Dog, Amsterdam
In Amsterdam hot dogs are likely to be loaded with toppings such as tomatoes, cheese and mayonnaise. Other toppings include sauerkraut, fried onions, mustard and chopped gherkins. The mustard and mayo add moisture to the dog, while the sauerkraut, pickles and onions cut through the rich smokiness of the sausage.
Chilli Dog, USA
The chilli dog is thought to originally come from Michigan, where someone decided to perk up an already meaty hot dog by pouring a mildly-spiced beef chilli sauce over it. The chilli sauce is traditionally without beans, although in some parts of America you might be served one with beans, chilli sauce, diced raw onion, pickles and cheese.
Chinese Hot Dogs, Hong Kong
In China, they don't always just split a bun and slide a frankfurter into it. They bake the bread around it. A strand of bread dough is wrapped around the sausage, which is either left plain or scattered with sesame seeds — or sometimes cheese - and baked for around 10-15 minutes until fluffy and golden. You'll find them in Chinese bakeries, and because of all the puffy bread on the outside, they make a very filling snack.
The Cheese Dog, France
As if the salty frankfurter wasn't rich enough, at French hot dog stands you might find one hiding inside a crusty baguette (naturally) that's been topped with cheese slices and grilled. Gruyère is often used, which is a fairly light cheese with a nutty flavour, but it's also made with rich, silky, melted Brie.
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Although you can get American-style hot dogs in Argentina, they've come up with their own version of the snack: choripán. It's a very coarse pork sausage that's grilled and then sliced in half, before being topped generously with chimichurri sauce — a dressing of olive oil, parsley, garlic and vinegar. The whole thing is then sandwiched in a split, crusty bread roll. The chimichurri does what the mustard and sauerkraut do in other versions, and cuts through the richness of the meat.
Corn Dog, USA
First made in the US in the early 1940s, corn dogs soon became popular at state fairs throughout the 40s and 50s in states such as Texas and Oregon. Made by dipping a frankfurter into a cornmeal-based seasoned batter, it's speared with a wooden skewer and deep-fried. It's so popular that Americans celebrate 'National Corn Dog Day' every March.
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The Tijuana Hot Dog, Mexico
In the 1940s, two Americans decided to bring the hot dog to Mexico — and the rest is history. Often called the 'Tijuana', a couple of rashers of smoked, streaky bacon are wrapped around the frankfurter before being grilled until cooked through and crisp. It's then tucked into a split roll and topped with fillings such as avocado, tomato, beans and fried onions. The bacon adds extra saltiness — but you notice it more for the crisp texture that it adds as you bite into the hot dog.
One of Germany's favourite fast foods, the currywurst was invented when, in wartime Berlin, a housewife decided to add some curry powder to her favourite frankfurter sauce. Perhaps not strictly a hot dog (it doesn't normally come in a bun, but sometimes has one alongside), it's so popular in Germany that they even have their own currywurst museum, in Berlin.
Have you tried any of these? Which toppings do you like on your hotdogs?
[All images copyright Jo Romero]