Cream cheese, bacon, and sauerkraut are the most important ingredients for certain. Listed in order of importance. I can live without the sauerkraut but i will be saying something.
Next up is definitely some grilled onions and some fancy mustard and possibly some ketchup.
Chilean here, we have two classics:
- Completo (as in “complete”, also known as Dinámico for “dynamic”): Diced tomato, sauerkraut, mashed avocado, chilean american sauce (finely chopped pickled white onions, carrots and pickles) and mayo.
- Italiano (“italian”): Diced tomato, mashed avocado and mayo.
I’d normally go for the latter and save the former for special occasions.
Yellow mustard and mayo.
I have always taken the Zen Buddhist approach: “Make me one with everything.”
Sauerkraut and a bit of ketchup. The bun ends up tasting super sweet in contrast. YUM.
There isn’t a single one for me.
However, I gotta put a lot of weight to the “all the way” that’s pretty much the default in my area. Mustard, onions, slaw, and what’s called either hot dog sauce, or chili sauce. Which, the sauce is similar to “hot dog chili”, but not the same; it’s a little different spices and in cooking methods. Secret family recipes abound.
It’s an amazing combination when paired with any of the standard store brands, or the “red” hot dogs the are popular here in the south.
I’m also a big fan of mustard and kraut. I tend to prefer it on fancier frankfurters and other kinds of sausage, brats and kielbasa in particular.
There’s the “pizza dog”, aka an “italian” dog. Has zero to do with Italy anything that I’ve ever seen, but that’s what it gets called sometimes. This is a double preparation dog. You cook the franks however you prefer (I recommend either “dirty water” or a mid tier beer boil). You then place them in buns, top them with your choice of tomato sauces like marinara, then with the usual “italian” melty cheeses; mozzarella, provolone, maybe some parmesan. Do this in a baking pan or whatever, then put it in at 350F until the cheese melts and slightly browns.
You can get fancier with that, but it’s absurdly satisfying just like that.
I don’t mind what I call a basic dog. Bun, frank, mustard and ketchup. That’s for when you’ve got a really solid flavored dog that you want to savor. The acid from the mustard and ketchup cut through the fats as you chew, bringing the meat flavors back across your palate in waves. But a lot of the time, I’d rather do kraut and mustard if the dog is really rich on its own.
I fucking love hotdogs tbh.
I could see you making short youtube videos like that sandwich guy but for hotdogs
Costco polish dog (from the freezer aisle, since they stopped selling the real ones at the counter). Mustard, catsup. That’ll do great. Oh, but make sure to grill it! Yeah, now I’m hungry.
- Mustard, lots (none of that Frenches garbage, either a good dijon or spicy brown),
- diced raw onions,
- finely diced garlic
- dill relish,
- peppers (cayenne or jalapeno)
- sauerkraut
- chili sauce (optional overload topping)
It’s a real challenge getting hot dog buns that can accommodate all those toppings, I swear the manufacturers either expect really skinny dogs or hate toppings. Only a few premium brands seem to carry buns that will bear it all, the store brands and things like ballpark are hopelessly inadequate for more than mustard and one other topping at best.
Have you tried sausage buns?
Those are the ones that actually work, yes! It’s just most of the buns aren’t that and even some of those aren’t so good.
Ya I think sausage buns tend to be a bit denser rather than the softer gummier hot dog buns
Vegan Light Life Smart Dog, raw onions, hot peppers, and vegan mayonaise on a standard hot dog bun.
Vegan dogs are surprisingly good when they’re topped up
Been a vegetarian for a while, but here’s a hot dog tip from my past:
Stick a skewer down the center, then use a knife and sort of barbershop pole around it. Then deep fry it. Then remove the skewer. You’ll be left with a corkscrew shaped hotdog of unparalleled crispy goodness. Maximum surface area. Nooks and crannies galore.
Though, my ideal hotdog is a classic beef dog on a classic plain bun, with boring old ketchup and mustard. I feel like the quality of the hotdog experience is more about circumstances than execution.
That last line is a fact lol
just a regular Chicago dog
I’m a simple person: Mustard, ketchup, and a decently made sausage. Maybe some onions.
If you’re in the DC area, the half-smoke at Ben’s Chili Bowl with mustard, chili, cheese, and onions.
Cheese. Chilli. Sour cream. I’ll shit myself in half but it’s worth it.
What kind of cheese? Nacho? Cheddar? Blue? Dick?
Shredded cheddar, old usually. But all of those sound great.
Cheddar is good but 7-11 chili and nacho cheese dogs eaten drunk will always have a place in my heart
That’s the cholesterol clogging your arteries.
I used to work overnights at Walmart and nothing slapped harder on my midnight “lunch” break than a couple of red hot dogs from the Circle K, especially if their nacho cheese machine was still running.
That’s why you gotta get your ABV up to help break down the buildup in your arteries
Yep love that shit.
No toppings. I like them plain.
