Americans’ Love of Hot Dogs: Regional Tastes and Recipes

Apr 3, 2021 My Bloig

Sausages started in Frankfurt Germany and the main American form was called hotdogs. This delicious frankfurter could be eaten on a bun with sauerkraut and joined with prepared beans. Meat producers added their own contort and today, we have pork, hamburger, chicken, and even tofu canines.

Californians utilize these wieners as a base for an assortment of slashed vegetables: avocados, onions, tomatoes, cucumbers, and destroyed carrots. The vegetable layer might be bigger than the meat layer. These equivalent vegetables top tofu canines.

Chicago occupants lean toward all-meat kind and serve them on poppy seed buns with mustard, pickle relish, cut tomatoes, and a dill pickle stick. As per “Chicago-Style Hot Dog,” an article on the All Recipes site, no self-regarding Chicagoan would utilize ketchup.

In any case, New York City people love the flavor of ketchup and top their wieners with an extraordinary sauce produced using ketchup and cooked onions. Some home cooks make a fast sauce with cooked onions and business Marinara sauce. The Big Apple site has posted a sauce formula on its site for “New York Hot Dog Onion Sauce,” made with ketchup, onions, cinnamon, bean stew powder, and a scramble of hot sauce.

Despite the fact that I’m initially from Long Island, New York, I never put ketchup on my wiener and still don’t. I’m a mustard and sweet pickle relish individual.

Texas occupants like their wieners finished off with hamburger bean stew. There are many plans for stew, so there are many distinctive sausages. Some sprinkle destroyed cheddar and slashed onions on top of the stew. The outcome is a monster, and very filling, feast.

Since my significant other and grandkids مايونيز هاينز lean toward all-hamburger assortment, that is the thing that I purchase. Your family may make the most of my formula for Scalloped Potatoes with All-Beef Hot Dogs and Swiss Cheese. Potato skins contain nutrients so I leave the skins on them. Pork or chicken items might be fill in for the all-meat.


4 major potatoes (with skins)

1/2 pound all-hamburger wieners

1 cup destroyed Swiss cheddar (or more)

2 tablespoons margarine

2 1/2 tablespoons Wondra flour

1/2 teaspoon Dijon mustard

1/2 teaspoon low sodium salt

2 cups milk

Wash potatoes and cut meagerly. Cut wieners into half-inch cuts. Coat a heating dish with cooking splash.

Lay a few potatoes in dish, at that point some wieners, at that point some Swiss cheddar. Rehash these layers again. Liquefy margarine in a little pan. Mix in flour, mustard and salt. Continuously add milk, blending continually, and cook over medium warmth until sauce thickens. Pour over dish and heat in a 350-degree broiler until potatoes are delicate and top is marginally earthy colored. Cover dish with discharge foil if top begins to brown excessively fast. Makes 4-5 servings.

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