The Ancient and Forever Popular Hot Dog

I remember the joy of discovering gourmet sausages on Rush Street in Chicago, working at Consolidated Freightways, the summer before my senior year in college. No one had ever heard of eating hotdogs with sliced tomatoes, coleslaw, caramelized onions and BBQ onions; or, the pleasure of eating a thick, Braunschweiger German sausage which is a blend of pork meat and pork liver almost like a pate slathered with mustard.

Sausages are considered among the oldest forms of processed food, that go back as far as 9th-century B.C.

Frankfurt, Germany, is traditionally credited with originating these hot dogs. Others say the popular sausage—known as a “dachshund” or “little-dog” sausage—was created in the late 1600s by Johann Georghehner, who is said to have promoted his new product in Frankfurt. Over time the recipes for these delectables grew more elaborate.

Here are some other recipes you may enjoy as well. You can find the first three at Klaus Meyer’s Danish Dogs in Grand Central Station in New York City.

Recipe #1 Hen Hound:

Chicken sausage, tarragon mayo, apple-horseradish ketchup, green tomato relish, white cabbage and watercress

Recipe #2 Kvik:

Pork sausage, pickled turnips, mustard mayo, white onion, puffed white pork skin and watercress

Recipe #3 Great Dane:

Beef and pork hot dog, spiced ketchup, remoulade, mustard, white onion, pickled cucumber and crispy shallots

Recipe #4 NoMad Bar, 10 W. 28th St., Manhattan.

This hot dog bar is said to be the best of the best. Dogs are two-inch thick and 2½ inches tall with toppings. The kosher beef log on a brioche bun is bacon-wrapped and decked out with Gruyere, truffled mayo and celery relish.


Ten of the most popular sausages are listed below.

  1. Knockwurst: Made with pork and garlic, are very popular in America
  2. Frankfurter: Wartschen, made only with pork and heated in hot water
  3. Bockwurst: Made with veal and pork, with cream and eggs. Served with piquant yellow mustard.
  4. Weisswurst-Bavarian: White sausage with veal, pork, and traditionally cooked in water. Served with yellow mustard.
  5. Landjager: Predecessor to Slim Jims.
  6. Thuringer Sausage: Made with spiced pork and beef; coated with bacon fat.
  7. Wollwurst: Made with veal and pork, without a casing. Boiled and cooled, then fried.
  8. Cervelet: Made with beef, bacon and pork rinds.
  9. Blut Sausage: Made with pig’s blood. Common throughout Europe, Asia and South America.
  10. Dre im Weggla: Little necks. Cooked over open flame with yellow mustard.

Chef Allan Zox

 

June 9, 2016

Check out Chef Zox’s column at www.longislandweekly.com. Also Visit Alan’s Blog at www.zoxkitchen.com

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