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Preferred sausage, bun and topping options for Hot Dogs?

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  • Preferred sausage, bun and topping options for Hot Dogs?

    My fave is a fresh medium Italian pork sausage. I tend to stay away from prepackaged sausage as the sodium content is usually through the roof. Are there any out there that don't get your heart to work overtime?

    I prefer the bun "steamed", but toasted works too as a second choice. Plain, sesame or poppyseed, white or egg bread....I like them all.

    I like yellow mustard, a touch of relish, ketchup, onions, hot peppers and sauerkraut or shredded cabbage.
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  • #2
    ketchup is sacrilege on any hot dog. try asking for ketchup at a place like Superdawg in Chicago and see what happens next
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    • spinblackcircle
      spinblackcircle commented
      Editing a comment
      If only the rest of the country new what a sport pepper added to a dog. I don't live in Chicago anymore but I do order them from VIenna beef and have them shipped to Boston.

  • #3
    Originally posted by Rob View Post
    ketchup is sacrilege on any hot dog. try asking for ketchup at a place like Superdawg in Chicago and see what happens next
    not everyone is in Chicago - home field rules!
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    • #4
      Yep, ketchup is a no-no. Kinda like mayo on pastrami (or even worse: pastrami on white with mayo.)
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      • Johnny Vinyl
        Johnny Vinyl commented
        Editing a comment
        I agree on the pastrami or in my case Smoked Meat, which is much more popular north of the 49th. And I'm actually not a big ketchup fan at all, but I like a touch of it on a dog or a burger. I use mayo with fries never ketchup.

    • #5
      Best thing on a bun?

      Up in Luxemburg, Wisconsin which is near the teaming metropolis of Mishicot, there is a little meat market that make their own brats. Never had better with a little local kraut. It is what any other sausage like product should aspire to be.

      A little further up the road from there is an old fashioned white barn the milk house of which has been converted into a cheese showroom, with first place trophies for the best cheddar cheese from the Wisconsin State Fair. Their seven year old cheddar is otherworldly.

      Top that off with the local micro-brew wiessbier.

      I like out of the way places. The best fried chicken (other than my mothers) was from a little hole in the wall up the Wando River from Charleston, S.C. Didn't even have a name. Best fresh made Key Lime pie another little hole in the wall place in Florida City on the west side of US 1 just past the Best Western. Best EVER clam chowder at such place in Solomon's Island in Maryland. An old settlers cabin converted to a BBQ joint in Glen Rose, Texas The list goes on.

      Local flavors are best, and usually a lot less expensive than the typical trending joint in a large city.

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      • #6
        For hot dogs a patatoe roll bun best for me. Plain or spicy mustard. Now if it's boiled same but add some sour crout

        sasauge from a good pork store they seel
        low salt and I am fine with that too. Bun hell no must be a good semolina Italian bread one that has some weight to it. Hot sasauge is also very good. Try it sometime.
        Sasauge grilled with onions and peppers but just sasauge on the bread for me.
        For me in general meats need to be grilled or open flame
        except for the few no one does like leg of lamb better to be roasted and few others.
        analog stuff.
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        • Johnny Vinyl
          Johnny Vinyl commented
          Editing a comment
          My Mom used to make homemade Dutch-style Potato bread. Yum, yum. Don't ask me what the difference is. LOL!

      • #7
        Hot dog=mustard and sweet relish for me. Sausage depending on type = sauerkraut or horseradish, or hot mustard and fried onions. Add cheese to either.
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        • #8
          One more thing enjoy your food hiw you wish while I think growing up NYC it has made my choices don't let anyone tell you how you should enjoy it. Be it how ever. I have had hamburger with many add ons like mustard and ketchup or mustard. It's all good of you aqaure a taste for it. I use nothing ona good steak but adding on is fine too.
          analog stuff.
          otari mtr 10 2 track 1/4 made new by soren
          otari mtr 10 2 track 1/4 1/2 combo made new by soren
          sota sapphire used eminent tech ver 2 arm
          new sota nova table has magnetic levitation platter and full speed control and latest motor same arm as above
          thorens td124 sme ver 2 arm
          thorens td125 sme ver 2 arm
          kenwood direct drive sme ver 2 arm
          phono preamp Ml no 25 all re capped
          speakers cust infinity IRS V , new caps and LPS , magnets etc.
          mark levivson pre no 26 amps no 33
          digital three cust servers , win ser 2016 , AO
          Dacs lampi various

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          • #9
            I still like a Hebrew National hot dog on the outdoor grill with some nice spicy brown mustard and hot kraut! Call me boring.

            The king used to be for me Balducci hot sausage on an outdoor grill. Cook it just so the casing wad a little crunchy and we were talking heaven. Throw it on a toasted hero with either just mustard or some tomato sauce with onions and peppers for a perfect Fourth of July meal. Balducci also had amazing venison and lamb sausage too. So I would get some of each and throw them on the Barbie!

            That Balducci's hot sausage was really hot and one of a kind. Still can't find anything like that to this day. (Balducci's in Greenwich Village closed in 2009 and I never went to the new Støre on the upper west side). In fact so spicy that you didn't need to spice your spaghetti sauce; just cut the sausage up into chunks and instant sauce!
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            • Johnny Vinyl
              Johnny Vinyl commented
              Editing a comment
              I use a light spicy Dutch Grain mustard sometimes and have only sauerkraut with it as well. Awesome combo!

            • Rob
              Rob commented
              Editing a comment
              I like Hebrew national's franks, Nathans are good too if a little saltier. That said, pork is for sausages not wieners, its a line true hot dog aficionados won't cross

          • #10
            Originally posted by Johnny Vinyl View Post
            My fave is a fresh medium Italian pork sausage. I tend to stay away from prepackaged sausage as the sodium content is usually through the roof. Are there any out there that don't get your heart to work overtime?

            I prefer the bun "steamed", but toasted works too as a second choice. Plain, sesame or poppyseed, white or egg bread....I like them all.

            I like yellow mustard, a touch of relish, ketchup, onions, hot peppers and sauerkraut or shredded cabbage.
            Sabrettes dogs from New York city. Can't buy them in San Diego, which makes me very cranky. Boards Head best available out here. And Natural casing only of course. As for Ketchup on the dog, sometimes. ketchup, deli mustard, relish. Or NYC style- NY Deli mustard, red onions. Steamed bun of course.
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            • cpp
              cpp commented
              Editing a comment
              Sabrettes dog, nice beef dog.

          • #11
            mustard, sweet relish and home made coleslaw with a little fresh ground pepper for me on a nice bun with some crisp to it.
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            • #12
              ONLY Spicy brown mustard (NY cart or deli style) with optional kraut for me...yellow mustard as served in most of the country will make me pass up an otherwise good dog. Great chili + brown mustard next in line!
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              • #13
                https://austin.eater.com/2017/5/5/15...od-drinks-menu

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