Hot dog
The hot dog, (from English hot dog, 'hot dog') also called complete, pancho, jocho, shuco or bread with dog, is a food in the form of a sandwich that is generated with the combination of a boiled or fried Frankfurter (frankfurter) or Viennese (wiener) sausage, served in an elongated bun that is usually accompanied with some dressing, such as ketchup, mustard, jalapeno, onion, and sauerkraut.
The type of sausage used in the preparation of the food may differ according to the tastes of the region and the ingredients available.
The hot dog was imported from Germany and popularized in the United States, where it became a working-class street food. Particularly connected to New York City and strongly connected to American baseball culture, Since its arrival in America, it has emerged as an important piece in the regional culture of many other parts, such as the states of Baja California Sur and Sonora in Mexico. It has spread enormously around the world since the beginning of the 20th century, becoming a food that can be found anywhere and was created in 1860.
History
The hot dog was made in various parts of Europe before European emigrants (particularly of German origin) brought it to the United States and it became a very popular street food among the middle class. In New York, it made its way in the first decade of the 19th century thanks to the contribution of several European butchers who dedicated themselves to "replicating" the sausage on the new continent. Apparently, the German butcher Charles Feltman was the first to sell hot dogs from carts on the beaches of Coney Island (near New York), in 1867. His sales success led to his cart gaining a larger size and that finally several waiters were incorporated into it.
Nathan Handwerker, a Polish-born employee of businessman Feltman, saved enough money to open his own hot dog shop across the street. Nathan put up big signs advertising his products for half the price of Feltman's. He caused a chain of sales stands to be opened called Nathan's Famous. The business prospered, and when the Stillwell Avenue tube station opened directly opposite in the 1920s, Nathan benefited from its location, gaining a popularity that eventually put Feltman out of business in the 1950s. Today the Nathan& #39;s is still on Coney Island, at the corner of Stillwell and Surf Ave; Although his empire has expanded considerably and every July 4th he sponsors a hot dog eating contest. Nathan was the creator of the craze for dog stands on the streets of New York. The German-born businessman Chris von der Ahe was one of the promoters of the sale of puppies at baseball games.
Hot dogs spread throughout the United States due to typical sales at baseball fields, as well as other sports fields where large numbers of people congregate. The seller Harry Mozley Stevens (1855-1934) was losing money with an ice cream dealer, so he would open one of sandwiches and snacks, he had already popularized the sausage in baseball games played in New York. German immigrant Oscar Mayer settles in Chicago and begins selling the first brand of hot dogs. In Santa Anita, Los Angeles, brothers Dick and Mac McDonald open a hot dog cart. Its sale was so successful that the money obtained would be used to build the McDonald's fast food chain.
The origin of the term hot dog is supposedly due to the cartoonist Tad Dorgan (1877-1929), who wrote and made strips of drawings in the New York Evening Journal. Dorgan was attending a New York Giants baseball game at the Polo Grounds in 1901 when he overheard Harry Stevens selling the hot dogs saying:
«They're red hot! Get your dachshund sausages while they're red hot!» («They're red alive. Get her dachshund —I want sausage—as long as they're in the red."
Eventually, this analogy inspired Tad Dorgan to depict it this way in his comic strips: a dachshund on a bun, giving rise to the idea of a hot dog.). However, some researchers disagree with this story and put forward different arguments as to its veracity. In fact, the first recorded use of the term is from the Yale Record of October 1895.
Preparation
The preparation of the hot dog is very simple, and it is for this reason that it has proliferated in places with great attendance, since a large facility is not necessary to be able to serve them. This type of food can be found at fairs, parties, circuses, etc. The ease of preparation means that it falls within the category of prepared dish. Today there are household appliances capable of specifically making hot dogs at home.
The Sausage
The sausage used in the hot dog can be of various shapes. The most common is the Frankfurt sausage, about 15 cm., cooked in water or steamed, or scalded. The cooking of the traditional hot dog in the United States is always done with boiling or steaming, neither fried nor with any other type of technique, The option of frying or barbecuing the sausage would be considered by purists a "tort". ». The content and shape of the sausage is subject to regional, commercial and even cultural variations (religion, beliefs, etc.). The sausage is usually covered in natural casing; but in some cases this casing is not included in order to have more attractive textures for consumption. For example, in the United States most sausages are skinless because they are cheaper. As a rule, sausages are made with a skin made from collagen.
The sausage is made from minced pork, to which a percentage of fat, preservatives and various flavorings are usually added. The process is called restructuring in the food industry. Generally, the meat of the sausage is emulsified, which means that it has managed to homogenize its fat content. Sausages for making hot dogs are usually, on some occasions, smoked. Sometimes preservatives such as nitrites (and nitrates) are used in order to provide a redder color to the sausage, making this color more palatable to the consumer. Sometimes they are made with other meats such as turkey (Turkey sausage), chicken or some meat substitute for vegetarians. The meat content of sausages can be very diverse: the original ones are made from pork, but there are poultry (chicken, turkey...) or a mixture of them. Today the sausages are sold in vacuum-packed plastic packages, generally packages of ten units, although there are also presentations of twenty.
In some cases, eight-inch-long and slightly thicker sausages can be used to make these larger sandwiches. This is the case of the complete Chilean or Venezuelan Jumbo hot dogs.
Bread
The bread is usually elongated so that it can house the sausage (partially or totally). The mission of the bread is to provide a support point for the hot dog and that the sausage can be served without the need to use a plate. In the United States it is called a hot dog bun. As a general rule, this type of bread can be found in supermarkets or simply in bakeries. The main characteristic of bread is the sponginess of its interior dough. It is usually served hot or freshly made. The bread is usually arranged in two possible ways:
- Open bread: It tends to be a kind of bar to which a lateral cut has been opened and on which the sausage is finally put. Similar to a sandwich. Usually this bread is heated to the grill (barbacoa) or being pressed on a pan or hot plate. The home version of this hot dog is usually very similar to that of a simple snack, using a less spongy bread.
- Bread with hole: In some cases, thanks to a hot puncture, a longitudinal hole is opened to the bread so that it can house the sausage inside it. The preparation makes the bread warm and slightly toasted and crispy in its interior.
As a general rule, the bread used usually has a higher water content, so that its dough is soft. Sometimes special breads such as the English muffin, the French baguette, the Vienna bread, or the Mexican taco are used. Sometimes, instead of using a bun, the sausage is coated in an elaborate cornbread batter and deep-fried, giving rise to the corn dog. One of the most original bread arrangements is the so-called pigs in blankets.
The bread used is usually fifteen centimeters long, even though there is a twenty-two centimeter variant known as complete bread or lengua bread, in Chile; superpancho bread, in Argentina; Jumbo hot dog bread, in Venezuela, and medianoches, in Mexico. In some cases, in the absence of it, other types of bread are used, such as the marraqueta (Chile) or the baguettina type roll or French bread (Venezuela).
Condiments
The condiments that are added to the hot dog go through the usual classics: ketchup, mayonnaise, and mustard sauce (one of the most popular). It is also common to add some pickles: gherkin slices. Occasionally, fried onion is added (provides flavor and slightly crunchy textures) or almost melted yellow cheese. The popularity of the dressings means that there are several regional varieties; For example, New York hot dogs have sauerkraut and brown mustard. Some of the condiments mark hot dogs such as the famous Coney Island hot dog, very popular in the Midwest of the United States and which is seasoned with a sauce called Coney sauce (a sauce of beans without chile) and which in some cases is served with poutine (a mixture of melted cheese and French fries). Some of the condiments are part of mixtures of various ingredients that their owners keep secret. In certain countries, typical sauces of local cuisine are used, in other countries natural tomato chopped into small squares is usually used instead of using ketchup. In Mexico it is common to serve them with chopped tomato, chopped onion, salsa, mustard and diced jalapeño pepper. In Sonora, Mexico, whole beans are added and the sausage is rolled with bacon. In addition, you can add chorizo, fried onion, mushrooms, fried crickets, nacho cheese, avocado, chili peppers of all kinds or double or triple sausage. For its part, in Chile it is very common to add palta (avocado) to them. In Venezuela they are commonly accompanied with onion chopped into small cubes, grated French fries, chopped cabbage and grated cheese, as well as different sauces.
Places of sale
The hot dogs began to be sold to the public in portable carts with the capacity to keep the sausages warm for a long time. The first carts were street carts and later they were moved to high-congregation sites such as baseball stadiums in the United States. It is common in the Anglo-Saxon world to be sold in so-called greasy spoons. Little by little the idea of selling street hot dogs in stands has been installed in certain urban areas of the world, coming to exist streets famous for their sale.
Currently, fixed hot dog outlets are springing up in a similar way to the famous hamburger franchises. The advantage of these places lies in their greater comfort when consuming them, apart from having better hygienic conditions.
Variants
Despite the simplicity of its preparation, there are several variants of the hot dog throughout the world. The changes are mainly due to the seasonings with which the sausage is served.
Regionals
 Hot dog sales cart on the streets of New York. |  The variety of ingredients is so large that you can make a multitude of variants. |
Due to the popularity of hot dogs, there are several variants throughout the world that incorporate some local characteristics:
In Argentina (known as panchos) it is common to dress them with mustard, mayonnaise, ketchup and golf sauce; in some cases a "rain of potato chips" (papas pay) is also added. In addition, a large variety of hot dog called superpancho is consumed. The high caloric content of this type of fast food has been pointed out, which, due to its low cost, has become part of the diet of the most depressed classes.
In Mexico, some are given cheese, such as Manchego or cheddar, and are known as quesidogos or simply hot dogs with cheese. Outside the home environment, there are specialized hot dog shops with a multitude of different sauces and combinations.
In Bolivia in the western departments, La Paz, Potosí, Oruro, and in the central valleys, Cochabamba and Chuquisaca, they are known as jadocs; in the eastern departments; Pando, Santa Cruz and Beni, they are known as panchito, although they are also known as panchito in the central valleys; while in the department of Tarija it is known as pancho. In La Paz and Cochabamba, a style of hot dog known as mencho, which is served with various sauces, has become established.
In Chile, hot dogs in this country are known by the name complete, in some fast food places, often with the option of using avocado sauce, in addition to the typical hot dog sauces. However, the consumption of completos is better known and more frequent, which, in addition to bread, Viennese, and the typical hot dog sauces, has ground avocado, sauerkraut, tomato, and mayonnaise. Sometimes a sauce made of gherkins, cauliflower and carrots pickled in vinegar and chopped is added, which they call American. If it only has tomato, avocado and mayonnaise (without the sauerkraut) it is called "Italian". According to the combination of them, a great variety of completes was generated. In the 2000s, from the complete one, the as or chilenito appeared, in which the Viennese is replaced by minced churrasco meat. The completo has become so popular in the country that it is recognized as a typical dish of Chile and meetings are held in which the completos are consumed, known as completadas. A national completo day (May 24) was also declared.
In Peru there is a combination of sausages and fries known as salchipapa, in addition, there are stalls selling the traditional hot dog on the outskirts of some establishments, such as cinemas or supermarkets. The traditional pancho consists of a sausage inserted into a toothpick and with different sauces on the sausage. Being easy to do, it is very popular.
In Colombia, various ingredients are usually added, such as mustard, tartar sauce, mayonnaise garlic sauce, ketchup, pineapple sauce and pink sauce (golf sauce). In addition, a "rain of fried potatoes" or "potato ripio" (which are shredded package fries) is added accompanied with grated costeño cheese, bacon and, finally, these ingredients are found with some type of vegetables, such as shredded lettuce and diced onions (brunoise). American types of dogs with sauerkraut or Sauerkraut are also sold.
In El Salvador they are known as hot dogs, and the sausages are generally fried, prepared with marinade, pickled onion and jalapeño pepper, in most cases they are sold in carts in the main streets of the city.
In France, hot dogs can be found for sale in the traditional sandwicheries; although the bread used is usually baguette, instead of the usual soft bread in the rest of the world.
In Guatemala they are called shukos. The bread is usually roasted on a grill over the coals until it is toasted and has the traditional dressings (mayonnaise, ketchup and mustard), with the variant of avocado (avocado) and cabbage salad (Coleslaw). Some also add chopped onion, chirmol (roasted tomato sauce, chopped with onion, cilantro, and lemon), and chimichurri (cilantro, garlic, olive oil, and pepper sauce).
In Mexico, throughout the country, they are known in the same way as in the United States: hot dogs. However, it is also called dogo or as jocho. Its consumption is common throughout the country, and it is not uncommon to find it even in indigenous localities. Even so, it is more typical to observe them in the cities. It is likely that, due to the border quality of northern Mexico with the United States, the consumption of hot dogs is more common in the north than in the south of the country. In addition, the typical and street food of the central and southern regions of Mexico is more varied than in the northern region, making it easier for the latter to better assimilate hot dogs into its repertoire. It is normal to consume hot dogs in carts that sell them, especially at night. Another frequent location is American-style convenience stores, where you build your own hot dog as a quick and cheap meal. As traditional ingredients, hot dogs have chopped tomato and onion. In Sonora, the Sonoran bulldogs emerged, a variant that consists of sausages wrapped in bacon. In this tenor, the onion can be raw or roasted. Whole beans and chorizo can be included over the sausage; there are some vendors that add shredded lettuce and cabbage. As basic dressings, mayonnaise, ketchup and mustard are used. In the state of Baja California Sur, especially in its capital, the city of La Paz, the style of preparation and ingredients used in hot dogs have interesting variations in relation to the rest of the Mexican Republic. It is popularly considered as a good "jate" (popular way of referring to the hot dog) to the one that uses bread made especially for the dish, usually produced in local bakeries, Longmond brand turkey sausages wrapped in pork bacon, use of accessories such as tomato, raw or roasted onion, mustard, ketchup and "cream" of mayonnaise, which is traditionally a mix of Wilsey mayonnaise and milk or water.
In Uruguay, together with the denomination panchos, they are also usually called, more frequently as frankfurters, and in addition to the usual seasonings they are seasoned with "picantina" (Catalan chili sauce). The hot dogs are distinguished according to their length into short or long , there is also a variety of sausage without emulsion, smoked and spicy called Hungarian, it has the same length as a long hot dog and the paprika gives it its characteristic colouring, it is usually cooked on the grill. Both the panchos and the húngaras can be served on bread, rolled up with strips of bacon (hot dog with bacon) or slices of melted mozzarella type cheese.; these are known as panchos porteños. The word pancho in Uruguay is used interchangeably to refer to both the sausage itself and the sausage cooked inside the bread, unlike Argentina that use this word only in the latter case, referring to the sausage as such, eg: for an Argentine boiling a hot dog would imply re-boiling the sausage together with the bread, which would not make sense, while for a Uruguayan this is logically boiling a sausage. On the other hand, the word pancho can be used in a derogatory way to refer to a carefree, calm person.
In Venezuela it is typical to accompany it with grated French fries inside, as well as grated cabbage, carrots and cheese. It also has the typical ketchup, mayonnaise and mustard dressing sauces; Garlic sauce, guasacaca, pink sauce or even hot sauce is also usually added, depending on taste. Sometimes it has shredded cabbage and carrot salad, onion in exorbitant amounts and last year cheese. There are "special" variants that offer other additional sauces (German, BBQ, cheese, bacon, tartar sauce, dressings, etc.) and also slices of ham, egg, chopped tomato, yellow cheese, fried chorizo... Also in the central-western part They can be seen with shredded meat, tenderloin, chicken, bacon, ham and yellow cheese, French fries or any other ingredient that you want to add. In some corners of Venezuela it is also colloquially called asquerosito. There is also a variant that is larger than the traditional one, which is known by the name of Jumbo hot dog, and also the one made with German-type sausage made in Colonia Tovar..
In Spain they are also known as frankfurts and are usually accompanied by Vienna rolls, with melted cheese, bacon or bacon, fried onion and various types of sauces.
In the Netherlands, the frikandel is a kind of typical snack.
In Costa Rica they are known as hot dogs or hot dogs. Most of the time the sausage is boiled and it is common to dress it with ketchup, mayonnaise, mustard, pink sauce and cabbage or salad.
Vegetarian and religious
Due to its great popularity, some cultures have made modifications in order to avoid the minced pork meat with which sausages are made. This is how hot dogs are made kosher in Israel. One of the advantages of kosher sausages is that the regulations mention that each of the ingredients used in their preparation must appear on the sausage packages. In Arab countries, the consumption of hot dogs is less popular. But in any case, the sausage filling cannot be made with minced pork due to Islamic dietary regulations, which prohibit it. The Rinder-Frankfurter type sausages could be an excellent kosher or halal option since they are made with 100% veal meat, they do not contain meat pig.
Vegetarians have developed a variant of the veggie dog. A particular case is the so-called Chilean papapleto, in which the Viennese (or the meat in the case of an as) is replaced by French fries and is mainly aimed at vegetarians or vegans by not including ingredients of animal origin in its preparation.
Nutrition and health
From a nutritional point of view, hot dogs are a source of protein due to the meat content of the sausages. The caloric content of the hot dogs can vary depending on the accompaniments; but a simple puppy of about 100 grams can contain about 240 kilocalories. In other words, the approximate intake of 6 puppies could cover the daily caloric needs of an average adult (which is between 1,500 and 2,000 kcal). The content caloric depends on the type of meat used; for example, sausages made with turkey meat are usually less caloric (reducing their content by half). The fat content is usually around 30% to 40% of the weight of the sausage. Processors often include large amounts of fat due to its low cost and its ability to enhance flavors.
The weakest element in hot dog preservation is the sausage itself. Great care must be taken with the preservation of hot dog sausages; sausages should never be kept in the refrigerator longer than indicated on their containers. Once opened, the sausage package should not be kept for more than one week. In the case of having been frozen, they should not spend more than a couple of months in the freezer before being served for consumption. Never leave a sausage at a temperature of 30 °C exposed to the air for more than an hour. The use of nitrites in sausage preservation has come to refer to a symptom as "hot dog headache" due to excess nitrites when a series of hot dogs are consumed.
People with allergies to soy, lactose (lactose intolerance), etc., should be careful to watch the contents of the sausages. Cooked sausages should be heated in boiling water or at least brought to a boil. interval that goes from 70-77 °C for at least two minutes to reduce the possibility of contracting listeriosis, a disease that generates a bacterium capable of surviving the low temperatures of the refrigerator and that seriously affects children and pregnant women (It can transmit the disease to the fetus). In the same way, the salt content is so high that its consumption is inadvisable in people with high blood pressure.