Hello this Wednesday on my blog : It’s all about Hot Dogs. So Read on for some fun facts, ideas and recipes.
History of Hot Dog
Many German immigrants came to the New World in the 1800s, bringing their culinary traditions with them. It is believed that the first hot dogs, called “dachshund sausages”, were sold by a German immigrant out of a food cart in New York in the 1860s – perhaps explaining how they acquired their canine name.
Called Hot Dog:
The German immigrants brought not just sausages but also dachshunds when they came to the United States. The name ‘hot dog’ possibly began as a joke about their thin, long and small dogs. In fact, the Germans called their dish ‘dachshund sausages’ or ‘little dog’, thus connecting the term ‘dog’ to the hot dog.
The Top 8 Most Popular Hot Dog Toppings
- Mustard. Undoubtedly the king of toppings, mustard makes for the perfect hot dog pair because of its sour, zesty flavour that compliments the salty dog. …
- Ketchup. And right beside the king of toppings is his crimson queen, ketchup. …
- Onions. …
- Chili. …
- Relish. …
- Sauerkraut. …
- Coleslaw. …
Detroit verses Flint Style Hot Dog:
My family lived in Michigan for over 10 years -and my hubby and I have different views on Hot Dogs/ Coney dog. He’s Detroit -I am Flint. – What is the difference between Flint and Detroit style Coney? Flint is a dry or loose beef topped hotdog with mustard and onion. Detroit-style is a chili topped hot dog also with mustard and onion
Contrary to popular belief, Coney dog, also called the Coney Island hot dog didn’t start on Coney Island, New York. It was invented in Michigan, and three businesses claim to be its original birthplace – American Coney Island in Detroit, Lafayette Coney Island in Detroit and Todoroff’s Original Coney Island in Jackson.
- SMALL-BATCH FLINT-STYLE CONEY SAUCE
- 1 lb 85/15 ground beef
- 2 1/2 Tbsp vegetable oil OR beef tallow OR lard
- 1 medium onion, peeled, diced very fine
- 2 Tbsp smoked Spanish paprika
- 1 Tbsp granulated garlic
- 2 Tbsp cumin powder OR 1 ½ Tbsp freshly ground cumin seed
- 2 Tbsp chili powder
- Salt (to taste–about 1/2 tsp)
Using an old fashioned meat grinder with the finest blade, regrind ground beef until very finely ground. You can also use a meat grinder attachment for your standing mixer to do this. Set meat aside. In heavy sauté pan over medium heat, add oil. Heat until shimmering. Sauté onion in oil until soft and transparent. Add spices and stir, toasting the spices until quite fragrant; about 2 minutes. Add hamburger and sauté over low heat, breaking up with a spoon, until cooked through. Drain off fat. Serve over hot dogs, in buns, with mustard and finely-diced raw sweet onion.