Color Inspiration: Hot Dog Variations
Chicago
A Chicago-style hot dog is a steamed Red Hot Chicago, Vienna Beef or David Berg hot dog topped with sliced/diced/wedged tomatoes, cucumbers, both a dill pickle spear and sweet pickle relish (a particularly bright green style of relish, referred to as "nuclear green" relish), yellow mustard directly on the sausage, pickled sport peppers, and is finished with celery salt, and served on a steamed poppy seed bun.
Chicago-style never includes ketchup, though some vendors offer small packets of the condiment for those wanting to add it. Although outside Chicago this style of hot dog is universally associated with the city, equally popular within Chicago is a "Maxwell Street Polish" sausage, usually served on a plain bun with fried or grilled onions and mustard. Both variations are becoming readily available through the nationwide expansions of such Chicago area fast food eateries as Portillo's.
Maine
The most popular variety of hot dog in Maine is one made with natural casing. The casing is colored red, and are commonly referred to as red hot dogs, though are more commonly known as red snappers.
Chile
Nearly always served with avocado, tomato and mayonnaise, in this form it is called an "italiano" ("Italian", named after the colors of the Italian flag) or Tomate-Palta-Mayo ("Tomato-Avocado-Mayo", TPM for short). Add sauerkraut to the TPM and you have the classic "Completo" which is the generally used term for a hot dog in a bun, with tomato,avocado, mayonnaise, ketchup and mustard. Ketchup, Mustard and Aji chileno are the typical condiments.
Norway
The classic Norwegian hot dog consists of a boiled, all-pork wiener, either on a plain white bun, a potato tortilla called lompe/lumpa or both, topped with ketchup and mustard. Other popular toppings are raw or deep fried onions, piccle relish, and rekesalat a condiment made from shrimp and mayo. Hot dogs are sold from gas stations, news-stands and snack-bars all over the country, and are generally the only form of food served at sporting events. Local variations include
Caracas, Venezula
Caracas and other major cities boast a great variety of hot dog styles (called locally as perros calientes), arguably the most popular made with weiner style sausages in steamed hot buns served with generous portions of different types of condiments and fixings. However, hot dogs with Polish style, blood or pork sausages can be found. Common ingredients include: chopped onion, pepper strips, sauerkraut, carrot shreds, French fries, corn nibblets and ground Parmesan or shredded cheese. Sauces and toppings include ketchup, mayonnaise, mustard, guasacaca, garlic sauce, onion sauce, hot chili and tartar sauce. Very popular is the Pepito, made by replacing the sausage with pieces of grilled beef and served in a French style bun.
Sweden
Hot Dogs are very popular in Sweden and are sold from small road side stands in most towns. A standard Hot Dog is a long narrow sausage served on a very small split roll, with the sausage protruding from both sides. Many variations of are sold at these small stands; one of the more popular variations is a Tunnbrödsrulle which is a hot dog wrapped in a tortilla like flatbread and stuffed with many different items. Mashed potatoes is very common and popular. Korv med bröd is what they call a normal hotdog served in a hot dog bun. Popular condiments include ketchup, mustard, rostad lök (dry roasted onion) and bostongurka (pickled cucumber).
Georgia
Georgia, especially the southern portion of the state, has a variation called the scrambled dog (or dawg, as it is colloquially known). Originating in Columbus, Georgia, it is a cheap, usually red-skinned hot dog, served on a toasted white bun and topped with mustard and spicy chili. This particular chili contains beans and has large chunks of diced raw onion mixed directly into the prepared sauce before being spooned onto the dog. The Scrambled dog in its traditional configuration was invented at now-defunct cigar store and newspaper stand run by Firm Roberts on Columbus' Broadway beginning in 1908. The most famous purveyor of the dog today is the city's Dinglewood Pharmacy, there it is topped with ketchup, mustard, chili with beans, onions, sliced dill pickles, and oyster crackers.
Kansas City
Sauerkraut and melted Swiss cheese.
Detroit
In lower Michigan, a chili dog is called a Coney Island and is very specific as to the ingredients: a pork hot dog with natural casing served on a steamed bun, topped with all-meat, beanless chili, diced yellow onion, and yellow mustard. There are two distinct variations on the Coney dog: Detroit style, made with a sloppier, wet chili, and Flint style, made with chili that is much more dry. An entire restaurant industry has developed from the hot dog and are called Coney Islands.
New Jersey
New Jersey In the case of New Jersey's potato dog, diced and stewed potatoes are combined with brown mustard and served on spicy brand hot dog. A variant on this (particularly in the Trenton area) is also known as the "Italian hot dog", which features all of the above ingredients, with grilled onions and peppers, and served on a long, crusty roll. The most common brands of spicy hot dogs used are Sabrett's or Best's, both of which are NJ companies.
North & South Carolina
Carolina hot dogs are served with chili and cole slaw, mustard, and onions. Most vendors use cole slaw, but some places use a vinegar-based variation called BBQ slaw, which is an eastern North Carolina variant. This style is called all the way and/or "a slaw dog." The practice of eating cole slaw on hot dogs in the Carolinas probably came from expatriate West Virginians moving south to seek employment. Carolina Packers, a small company in Johnston County produces locally-famous skinless red-hot dogs. In North Carolina, a "cheese dog" is made with a hot dog sized chunk of American cheese in place of the sausage; a hot dog with both sausage and cheese is called a "combination dog", and a "deluxe dog" adds bacon. Walter's Grill of Murfreesboro, NC is best known for its "dawgs all the way with slaw."
Seattle
Seattle-style hot dogs are known for the liberal use of cream cheese and onions, usually on a grilled/toasted bun, often with kraut. Other variations include some combination of ketchup, mustard, relish, and mayo
Calgary, Alberta
In Calgary, Alberta a Hot Dog only shop named Tubby Dog serves up a number of unique hot dogs. Such as the A-Bomb, a 1/3 lb Hot Dog topped with Mustard, Ketchup, Mayo, Bacon, Potato Chips and "Space Cheese". The Sumo Dog which is a 1/3 lb Hot Dog on a bun with Wasabi spread inside the bun, topped with Japanese Mayo, Pickled Ginger, and toasted sesame seeds. As well as the Sherm's Ultimate Gripperâ€"A Bacon wrapped 1/3 lb dog, deep fried, served in a bun filled with chili, topped with mustard, banana peppers, sauteed onions, bacon bits, grilled ham, a fried egg and finally nacho cheese.
Tulsa
Tulsa is home to Coney I-Lander, a regional favorite that serves miniature chilidogs. The dogs are about 3/4" in diameter and are about 9" long. The chili has a good mix of beef and flour, is slightly spicy, and has a slight separation of oil from the chili base. The dogs are served in a small bun with mustard, and finely shredded medium sharp cheddar is an option for addition.
Classic Dog
More info: Hot Dog Variations | The Great American Hot Dog Book
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