Tips and Tricks for Making the Best Hot Dogs

A soft bun, a tasty sausage, generous toppings; these three hot dog essentials each have a key role to play in the taste experience of this hot sandwich. See our tips and tricks to perfect this fast food classic.

Bread

Freshness and softness are among the criteria to consider when choosing a hot dog bun. Depending on the variety, there are buns split on top and others cut on the side. In either case, we prefer a bread adapted to the size of the sausage, which fits well in the hands and from which the sausage and the fillings are not likely to fall off.

Avoid:

• a bread that is too thick, which will mask the taste of the sausage;
• a bread that is too dry, which will tend to crumble;
• a bread that is too soft, which will be soaked by the condiments.

Varieties of bread offered include:

• Traditional bread. It is distinguished by its soft and airy texture and its not very sweet taste. The perfect option for a classic hot “relish-mustard” sandwich.
• New England-style bread. The buns are baked glued together, for even more softness. They are split on top. The number one choice for a lobster roll or crab roll.
• Brioche bread. Its taste is richer and more buttery, and its texture melts in the mouth.
• The baguette. We love its crispy texture and airy crumb. This is the perfect bun for European-style hot dogs.
• Whole grain breads and other grains. There are options based on cereal grains other than wheat, such as kamut, millet, quinoa. Ideal for people with gluten intolerance.
• Breads coated with seeds (sesame, poppy). There are versions topped with sesame seeds or poppy seeds (the typical bun of Chicago-style hot dogs).

Sausage

There are several types, starting with the classic sausage, usually made of pork, beef or a mixture of both. The sausages are pre-cooked, either by smoking or by steaming or in hot water.

All-beef sausages are tastier and have a firmer texture. These are the ones we prefer for the preparation of New York-style hot dogs.

Polish sausages have a spicy taste, dominated by garlic and intensified by wood-smoking. They are delicious topped with caramelized onions and sauerkraut.

Pre-cooked, wood-smoked frankfurters are made from pork that is sometimes mixed with veal or beef. Their fine texture and delicate taste have made them the preferred variety for Chicago hot dogs.

Toulouse and Italian sausage are two types used for making European hot dogs.

Vegetarian sausage. Vegetarian versions are made from vegetable proteins such as tofu, seitan, or pea or soy proteins. They are ideal for vegetarians and those who want to reduce their meat consumption.

Cooking Methods

• Steaming
  

  Steamed sausages are tender and juicy. The famous all-dressed steamé typical of Quebec snack bars is a steamed hot dog topped with relish, mustard, onions and coleslaw. Any advice? Avoid exposing the loaves to steam for too long, which softens them and makes them more difficult to handle.

  At home, water is boiled in a cauldron on which a colander or steamer basket is placed. Wrap the loaves in a cloth before placing them in the basket for about 1 minute, or until they are soft.

• In simmering water
  

  This is a quick and easy way to cook sausages. Simmering water (heated to 80-85°C/176-185°F) is preferred to boiling water. Be careful of overcooking, which gives the sausage a rubbery texture.

• In a pan
  

  Skillet-browned sausages have a slightly crispy texture. They are sautéed in butter or oil, making sure to turn them regularly. Cooking over medium heat is preferable. Too much heat will cause the sausages to split, thus losing their juices and drying out.

• On the barbecue
  

  This is the preferred cooking method during the summer season. Sausages cooked on the grill have a smoky taste and a pleasant crispy texture. This method requires a little more supervision, as the sausages must be turned regularly to prevent them from burning. Grill them over medium heat for 8 to 10 minutes.

• Baked
  

  It’s less often thought about, but baking is one more option for classic hot dogs and other varieties. Grill them on a baking sheet in an oven set at 200°C (400°F). The cooking time, from 10 to 30 minutes, varies depending on the type of sausage and the indications of the recipe.

The Toppings

They enhance, personalize and add texture and flavour to hot dogs. The list extends far beyond traditional condiments that include yellow mustard, relish and ketchup. It also includes:

• chopped onions. They are served raw, or caramelized to take advantage of their sweet taste and melt-in-the-mouth texture.
• pickles. They are appreciated for their tangy flavour and crunch.
• chili peppers. They are perfect for adding a touch of spice.
• cheese, grated or melted for a rich and gourmet touch.
• grated coleslaw and sauerkraut. They’re perfect for adding a little moisture.

For more topping ideas, check out this article:

https://www.iga.net/en/inspiring_recipes/recipes/classic_and_newfangled_hot_dogs