The word sausage covers a wide range of foods, typically they are ground meats with spices and seasonings, often stuffed into a casing and shaped like a cylinder. But many sausages are served as patties, especially breakfast sausages, so if you include patties in the category, well then hamburgers are a form of sausage and as long as we’re being inclusive, why not meatballs, meatloaf, kofta, paté, and terrines? Make the sausage and shape it any way you like, with or without the casings!
Why are hot dogs so popular? They are fast, kid friendly, they have saved many harried parents with no time to cook, and they just plain taste good. They also connect us with our childhood, our parents, and our hometown. The are also a cultural leveler because you can find anyone in line at a hot dog stand, from wealthy captains of industry to powerful politicians to movie stars to laborers and the homeless.
As anyone who has had a classic New York hot dog then you know that there are few things better than the simple combination of mustard, sauerkraut, and Sabrett's onion sauce. Here's the recipe you need to make your own onion sauce for a bite of the Big Apple.
In Detroit hot dogs are Coneys and hot dog stands are Coney Islands and we've got the recipe for creating them yourself at home. Move beyond boring hot dogs at your next cookout with these flavor packed variation featuring a chili sauce made with beef hearts. And they're very good!
If you're already a fan of Cincinnati Cheese Coneys or are just looking to step up your hot dog game then you're sure to love this tested grilling recipe. This delicious version comes complete with our version starts with a grilled hot dog, homemade chili, mustard, chopped onions, and tons of shredded cheese.
If you've ever enjoyed the full flavor of a West Virginia slawdog then you'll enjoy making your own at home with this tested recipe. Coleslaw and a meat sauce are standard on a hot dog in West Virginia, coming together in one flavorful bite after another. Our recipe includes homemade slaw, bean free chili, and mustard.
Hot dogs are a staple at many backyard cookouts but all too often they can be rather bland and boring. Learn how the French make hot dogs, saucisse, chien blanc, with Dijon mustard, in a warm crusty baguette. Once you try this French twist you will never look at tradition American hot dogs the same way.
This is the ultimate hot dog, made with a special mustard sauce, fresh onions, caramelized onions, and Japanese pickled ginger. With all the variations of hot dog available it can be hard to choose so we created a guide for making the best hot dog you have ever tasted. You're sure to get rave reviews from guests!
Stuffed with cheese then wrapped in bacon, this grilled hot dog recipe is a sure fire hit at any backyard bash. Inspired by Chicago's famed francheesie, our recipe skips the traditional deep frying in favor of the grill for a crisp bacon shell and deep smoky flavor.
Cocktail Wienies are great fun for parties. Here's a classic Southern recipe that's quick and easy. Taught to Sandra Aylor by her mother, this recipe has been made by family members at countless parties or pot lucks. Serve them in the slow cooker so they stay warm and guests eat them with a toothpick.
Whether it's from Coney Island, Chicago, Detroit, or elsewhere, the very best hot dog recipe is nothing without a perfectly prepared hot dog bun. Our how-to shows you how to step up your hot dog buns, whether it is steaming, grilling, toasting, or microwaving them.
Every dog has its day, and for hot dogs that day is July 4.
Approximately 150 million hot dogs are consumed on Independence Day, enough to stretch from DC to LA more than five times, according to the National Hot Dog & Sausage Council.
Americans eat about two billion pounds of hot dogs every year. Laid end to end that’s enough to encircle the world more than 25 times. That’s 6.5 pounds per man, woman, and child.
It is said that Babe Ruth once inhaled 24 hot dogs between games of a double header and was rushed to the hospital with a serious case of indigestion. Rumors circulated that he was dead.
In 1995, three Seattle Seahawk football players, including quarterback Rick Meier, were fined $1,000 per man for snarfing hot dogs on the sidelines of a game. Their excuse: The aroma wafting from the stands was irresistible.
The average hot dog is consumed in six bites.
For some strange reason, the standard hot dog is 4 3/4″ long and the bun is 6″ long. That leaves 5/8″ of meatless bun. So what’s up with that?
The solution: Most manufacturers make bun-length dogs. That’s the good news. The bad news is that for some reason most stores do not carry bun length dogs for all their brands. Grrrrrr.
Then there’s the issue of “jumbo” hot dogs that can be 3/4″ thick, or more. That’s nice if all you’re gonna put on it is mustard, but if you’re draggin’ it through the garden or loading it with chili, some of it will end up on your shirt and shoes.
Most hot dogs came in eight-packs and buns came in six- or 12-packs. This just doesn’t cut the mustard, so in May 2005, S. Rosen, maker of the most popular poppy seed bun in Chicago, and Vienna Beef, maker of the most popular beef frank in Chicago, signed a “piece” treaty that should be ranked with the diplomatic milestones of history: Each agreed to standardize their packaging with an 8 count to make sure no buns are left behind.
Oh yeah, and a “foot long” hot dog is just a little longer than 10″.
How big is the world’s largest hot dog? According to Guinness Book of Records it is an unbroken tube 16 feet one inch long and was built July 2, 2003 by Vienna Beef, Rosen Buns, and America’s Dog at Taste of Chicago. It contained 1 pound of onions, 1 pound of bright green relish, 42 sport peppers, 1 quart of mustard, 36 tomato slices, 36 kosher pickle spears, a whole lot of celery salt, and took seven people to assemble.
These are not ads or paid placements. These are some of our favorite tools and toys.
A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs
The Good-One Is A Superb Grill And A Superb Smoker All In One
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
Comprehensive Temperature Magnet With 80+ Important Temps
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.
The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period. Click here for our review of this superb smoker
Bring The Heat With Broil King Signet’s Dual Tube Burners
The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.
Blackstone Rangetop Combo: Griddle And Deep Fryer In One
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!