The term "hot dog" is credited to sports cartoonist Tad Dorgan. At a 1901 baseball game at the Polo Grounds in New York, vendors began selling hot dachsund sausages in rolls. From the press box, Dorgan could hear the vendors yelling, "Get your dachshund sausages while they're red hot!" He sketched a cartoon depicting the scene but wasn't sure how to spell "dachshund" so he called them simply, "hot dogs." And the rest is history.

What exactly is a hot dog made of?

Nope. You're not allowed to ask that one. And do you really want to know anyway? For the record, the Council refers to the actual meat as "specially selected meat trimmings." They would like to point out, however, that thanks to stricter U.S. Dept of Agriculture rules, hot-dog meat has become much leaner and, unless otherwise indicated, must be made from muscle (as most meat found in supermarkets is).

Most supermarket hot dogs use cellulose casings, which are removed before packaging. Some, however, still use the traditional natural casings, made from animal intestines. By law, a hot dog can contain up to 3.5 percent of "non-meat ingredients." Don't be scared. This is usually just some type of milk or soy product used to add to the nutritional value. Many hot dogs may be relatively high in fat and sodium, but they are also a good source of protein, iron, and other necessary vitamins.

What is the most popular condiment for a hot dog?

Council research shows that for adults, mustard is the condiment of choice, while children prefer ketchup . That said, preferences do change from region to region. For instance, hot dogs in New York are generally served with a lighter mustard and steamed onions, while Chicago hot dogs can come with mustard, relish, onions, tomato slices, or pretty much anything at all.

Kids were also asked what condiment they would use "if their moms weren't watching," and 25 percent opted for chocolate sauce.

Do I spread my condiment on the meat or on the bread?

Always dress the dog and not the bun. The Council also recommends the following order for condiment application: first wet (mustard for example), then chunky (relish or onions), then cheese if desired, then any spices.

What should I drink with my hot dog?

Lemonade and iced tea—the tastiest drinks for a summer barbecue—are perfect with hot dogs.

The Truth About Hot Dogs.. Mystery Solved..

3/4 C. chopped onion
3 T. butter
1-1/2 C. chopped celery
1-1/2 C. ketchup
3/4 C. water
1/3 C. lemon juice
3 T. brown sugar
3 T. vinegar
1 T. Worcestershire sauce
1 T. yellow mustard
2 packages Hot Dogs
16 hot dog buns, split

In a saucepan over medium heat, saute onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cut three 1/4 inch deep slits on each side of hot dogs; place in a 2-1/2 quart baking dish. Pour the sauce over the hot dogs. Cover and bake at 350°F. for 40-45 minutes or until heated through.

Crunchy Kraut Dog

Thousand Island Dressing:
1/2 C. mayonnaise
2 T. chili sauce
1 T. minced onion
1 T. minced green bell pepper
1 T. minced dill pickle, sweet pickle or drained pickle relish
2 t. minced fresh parsley

Other ingredients:
3/4 C. sauerkraut
8 wieners
8 hot dog buns, preferably bakery-made
3 bacon slices, chopped and fried crisp

Prepare the dressing, combining the ingredients in a small bowl. Cover and refrigerate until needed.

Fire up the grill, bringing the temperature to high.

In a medium bowl, mix together the sauerkraut with the dressing.

Grill the wieners for about 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces. Toast the buns on the edge of the grill if you wish.

Toss the bacon with the sauerkraut mixture. Place the dogs on the buns and the sauerkraut over the dogs.

Serve immediately.

Serves 4 to 8.

..and more wonderful recipes and ideas...

VISIT OUR NEIGHBORS~ KitchenProject.com
Back to HomeBakedMemories

Copyright 2000-2006 Home Baked Memories
Contact the Webmistress: Granna@HomeBakedMemories.com
Last Updated: March 24, 2006