Hot Dogs and Brats with Sides Dish Recipes

The cost of steak and just the enjoyment of eating hot dogs make them a popular meal.

The hot dog is the main thing thought of as summer food: cheap, tasty, great for grills and forgiving of even the most inexperienced backyard cooks.

The hot dog can be wrapped in bacon, covered in cheese, doused in ketchup, or piled high with chili; no matter the toppings, this American staple can be found across the country. Though most people would rather not know what is in it, the tube steak-in-a-bun is a coveted part of the USA’s national cuisine. But the hot dog is not native to the US. This quintessential baseball snack has roots in history centuries before Columbus set sail for the New World. 

But who made the first hot dog? Historians believe that its origins can be traced all the way back to era of the notorious Roman emperor Nero, whose cook, Gaius, may have linked the first sausages.

The origins of the sausage can be traced back as early as c. 700 BC, with its appearance in Homer’s Odyssey, but some historians believe the first sausage was not created until the 1st century AD. 

In Roman times, it was customary to starve pigs for one week before the slaughter. Gaius was watching over his kitchen when he realized that one pig had been brought out fully roasted, but somehow not cleaned. He stuck a knife into the belly to see if the roast was edible, and out popped the intestines: empty because of the starvation diet and puffed from the heat. According to legend, Gaius exclaimed, “I have discovered something of great importance!” He stuffed the intestines with ground game meats mixed with spices and wheat, and the sausage was created.

The Germans took to the sausage as their own, creating scores of different versions to be enjoyed with beer and kraut. In fact, two German towns vie to be the original birthplace of the modern hot dog. Frankfurt claims the frankfurter was invented there over 500 years ago, in 1484: eight years before Columbus set sail for America. But the people of Vienna (Wien, in German) say they are the true originators of the “wienerwurst.” No matter which town might have originated this particular sausage, it’s generally agreed that German immigrants to New York were the first to sell wieners, from a pushcart, in the 1860s.

In 1916, Nathan Handwerker – a Polish immigrant and employee of Feltman’s – opened a hot dog stand of his own, selling them for half the price of his competitor; Feltman was eventually forced to close up shop. By the 1920s, Nathan’s Famous was just that: famous. His dogs became known nationwide. With the word of the hot dog making its way from east to west, it became widespread in American culture: it appeared at backyard BBQs and Fourth of July celebrations, even making its way onto a White House menu in 1939. 

By the Depression, Nathan’s hot dogs were known throughout the United States. In fact, they were so beloved as delicious, all-American eats that they were even served to royalty. When President Franklin Roosevelt hosted King George VI of England and his queen at a picnic in Hyde Park in 1939, first lady Eleanor decided to make grilled hot dogs part of the menu, a choice that received much press coverage at the time. A whole month before the picnic,

Mrs. Roosevelt mentioned in her syndicated newspaper column. “So many people are worried that the dignity of our county will be imperiled by inviting royalty to a picnic, particularly a hot dog picnic!”

But the hot dogs proved to be a great hit: the king enjoyed them so much he asked for seconds.

Some are better than others and some side dishes are great with them.

List of Hot Dog Types from Wikipedia

  • Bagel dog – of a full-size or miniature hot dog, wrapped in bagel-style breading before or after cooking Brat dog – A Midwestern variety of the hot dog that substitutes a bratwurst for the traditional frankfurter

  • Cheese dog – served with cheese or processed cheese on it or stuffed within it as a filling

  • Chicago-style hot dog – an all-beef frankfurter on a poppy seed bun that originated in the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers, and a dash of celery salt (but no ketchup).

  • Chili dog – the generic name for a hot dog served in a bun and topped with some sort of meat sauce, such as chili con carne. Often other toppings are also added, such as cheese, onions, and mustard.

  • Cincinnati cheese coney – a hot dog topped with Cincinnati chili and thinly shredded sharp cheddar cheese, on a steamed bun

  • Completo – a Chilean hot dog usually served with ingredients such as chopped tomatoes, avocados, mayonnaise, sauerkraut, Chilean chili, green sauce and cheese.

  • Coney Island hot dog – a hot dog sandwich in a bun topped with a savory meat sauce and sometimes other toppings

  • Corn dog – sausage (usually a hot dog) coated in a thick layer of cornmeal batter on a stick

  • Danger dog – a hot dog that has been wrapped in bacon and deep-fried

  • Dodger Dog – a hot dog named after the Major League Baseball Los Angeles Dodgers franchise that sells them

  • Half-smoke – a hot dog dish found in Washington, D.C.., and the surrounding region

  • Hamdog – an Australian sandwich that consists of a shaped bread bun with a beef patty cut in two, and a frankfurter placed in between the two halves which is then topped off with cheese, pickles, sauces, tomato, lettuce and onion

  • Hot wiener – a staple of the food culture of Rhode Island where it is primarily sold at “New York System” restaurants

  • Italian hot dog – a type of hot dog popular in New Jersey, United States  A common preparation is frying hot dogs in oil, covering them with potatoes, peppers and onions, and then placing all of this inside of pizza bread.

  • Ketwurst – a type of hot dog created in the German Democratic Republic, it involves the heating of a special 

  • Bockwurst, larger than regular hot dogs, in water. A long roll is pierced by a hot metal cylinder, which creates an appropriate sized hole. The sausage is then dunked in ketchup and put inside of the roll.

  • Klobasnek – a savory finger food of Czech origin

  • Maxwell Street Polish – a grilled or fried length of Polish sausage topped with grilled onions and yellow mustard and optional pickled whole, green sport peppers, served on a bun. The sandwich traces its origins to Chicago’s Maxwell Street market.

  • Michigan hot dog – a steamed hot dog on a steamed bun topped with a meaty sauce, generally referred to as “Michigan sauce”.

  • Montreal hot dog – one of several variations of hot dogs served as a fast food staple at restaurants and diners in Montreal and other parts of Quebec

  • Polish Boy – a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce or hot sauce, and a layer of coleslaw.

  • Ripper – the slang term for a type of hot dog. The name derives from a hot dog which is deep fried in oil and having some casings burst, or “rip”.

  • Seattle-style hot dog – a hot dog topped with cream cheese that is often sold from late night or game day food carts in Seattle, Washington

  • Sonoran hot dog – a style of hot dog popular in Tucson, Phoenix, and elsewhere in southern Arizona.  It originated in Hermosillo, the capital of the Mexican state of Sonora, in the late 1980s, and consists of a hot dog that is wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa.

  • Texas Tommy – an American hot dog dish in which a hot dog is prepared with bacon and cheese. It was invented in Pottstown, Pennsylvania in the 1950s.

  • Vegetarian hot dog – a hot dog produced entirely from non-meat products

  • White hot – a variation on the hot dog found primarily in the Central New York and Western New York areas. It is composed of a combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color.

Cole Slaw
  • 1 cup mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon whole grain mustard
  • 3/4 teaspoon celery seeds
  • Kosher salt and freshly ground pepper
  • One 2 1/2-pound head of green cabbage-quartered cored and shredded (12 cups)
  • 2 carrots coarsely shredded
  1. In a very large bowl, whisk the mayonnaise with the vinegar, mustard and celery seeds and season with salt and pepper. Add the cabbage and carrots and toss to coat thoroughly. Refrigerate until slightly chilled, about 30 minutes. Toss the coleslaw again and serve.

Potato Salad
  • 2 3/4 pounds baby Yukon Gold or baby red potatoes about 2 inches each, scrubbed
  • Kosher salt
  • 1/2 cup mayonnaise
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons Dijon mustard
  • Freshly ground pepper
  • 2 scallions thinly sliced
  • 2 tablespoons chopped flat-leaf parsley
  • 1 celery rib cut into 1/4-inch dice
Step 1
  1. In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. Drain and let stand until cool enough to handle about 10 minutes.
Step 2
  1. Meanwhile, in a large bowl, whisk the mayonnaise with the vinegar and mustard and season with salt and pepper. Stir in the scallions, parsley, and celery. Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.

Grilling Corn On The Cob

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