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The history of the Hot Dog
Hot Dogs were created in 1867 by Charles Feltman, a German immigrant living in the United States. He was originally a butcher and decided to make a rolling Hot Dog stand, formerly called Red Hots, so that people could eat sausages without getting messy while devouring them on the go.
In 1871 he opened his restaurant "Feltman's", and in 1910 the figures showed 40,000 Hot-dogs sold.
After his death, his two sons took over the business and by 1920 the company employed no less than 1,000 people, making Feltman's the largest restaurant in the world.
Condiments for your Hot Dogs
Since every Hot Dog has condiments such as mustard and ketchup, we've made a selection of our favorites for you:
- Domaine des Terres Rouges curry mustard: to do like the Germans who enjoy curry-wurst all year round!
- Hellicious honey mustard: for those who appreciate sweetness gently spiced up with mustard
- country ketchup: a true quality ketchup that will enhance all your dishes!
- Melinda's Habanero Mustard: To give your Hot-dog a kick!
- Ass Kickin ketchup: a properly spicy ketchup!
- Lynchburg horseradish mustard: because the spiciness of mustard wasn't enough, Lynchburg decided to add another root, horseradish!
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Hot sauces for your Hot Dogs
Yes, Hot Dogs also deserve their own Hot sauce!
- Heartbeat pickle sauce: a magnificent pickle flavor with a slight kick so everyone can enjoy dipping!
- Baron West Indian: the spicy Caribbean mustard sauce, to take your taste buds on a journey to paradise flavors!
- Hellicious jalapeño puree: this sauce will add spiciness without altering your beloved sandwich!
- Mark's Bajan style: to bring flavors of Barbados to your sandwich!
- Bhutila Fire Lengua de Fuego: this sauce will heat up your hot-dog while adding most pleasant smoked garlic notes!
- Frank's RedHot: the hot sauce for Hot-dogs that you'll find everywhere in the USA
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Hot Dogs for all tastes
No fuss with Hot Dogs. Why?
Because you can put anything you like in it, yes, neither more nor less!
This includes fresh or caramelized onions, sauerkraut (a killer), pickled peppers, relish, pickles...
For the sausages, it's the same story, choose the one you like best (Frankfurter, chicken sausage, vegetarian, and even smoked sausages and merguez!)
Chili Hot Dog Recipe
Chili Dog
(for 4 people)
For the buns:
- 300 g of flour
- 115 ml of milk
- 60 ml of water
- 20 g of butter
- 1 teaspoon of dry baker's yeast
- 1 tablespoon of sugar
- 1 level teaspoon of salt
- 1 beaten egg (half for the dough, half for glazing)
- sesame seeds
For the toppings:
- 250 g of ground beef
- 1 onion
- 2 cloves of garlic
- 200 g of tomato pulp
- 4 tablespoons of smoked Tabasco
- 1 tablespoon of sugar
- 1 pinch of oregano
- salt
- 1 drizzle of olive oil
- 4 frankfurters
- 50 g of grated cheddar
- 1/2 red onion
Heat the milk, water, and butter in a saucepan or microwave. Pour half of the flour into a bowl and add the yeast, sugar, and salt. Pour in the lukewarm milk (be careful, not too hot, it could kill the yeast) then half of the beaten egg. Mix with a wooden spoon or an electric mixer with dough hooks. Gradually incorporate the rest of the flour while mixing. When the dough is homogeneous, place it on a floured surface and knead for 5 to 10 minutes. Divide it into 4 small portions, and form logs the same length as the sausages. Place them on a baking sheet lined with parchment paper, then slightly flatten them with your hand. Cover them with plastic wrap and then a cloth. Let rise for 45 minutes. Preheat the oven to 200°C (392°F). Mix the remaining beaten egg with 1 tablespoon of water, then brush the surface of the buns with it using a pastry brush. Sprinkle them with sesame seeds and bake for 10 minutes. Let them cool on a wire rack.
Mince the onion and chop the garlic. Sauté them in a pan with a drizzle of olive oil. Add the ground beef and stir well to prevent the meat from clumping together. Season with salt, sugar, oregano, and smoked Tabasco, then pour in the tomato pulp. Simmer for 10 minutes over low heat until thickened.
Poach the frankfurters in simmering water for 10 minutes. Drain them.
Split the buns lengthwise, then fill them with frankfurter and ground meat. Sprinkle with cheddar and diced red onion. Enjoy!
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