History of Hot Dogs and Some Good Hot Dog Recipes

The past two weeks, I’ve been talking about easy dinner solutions, yet haven’t mentioned the easiest and perhaps most economical food of all—the hot dog! Hot dogs have been a bone of contention for years. Are they just fun food, or a valid entrée ingredient? Do they really have any nutritional value? Why is there such a price difference between brands and are the pricier ones worth it?  What’s in them anyway, is it true they’re just scraps or worse? Finally, should I feed them to my family for dinner?

These are questions that are not associated with any other individual, compounded food and to answer them we have to take a look at history. The lowly hot dog started out in Frankfurt, Germany, in the 13th century as a pork sausage, unique in its fine grind, reserved for royal occasions. It was carried to Vienna in the 18th century, where a German butcher combined “hamburger” also named for a German city, with pork to give the sausage stability. The result became known as Vienna Sausages or Wien, the German name for Vienna-later Wieners. Both names remain today. The product stayed localized in Europe, perhaps because each country has its own cuisine.

One of my funniest memories of living in Italy, is a trip to Geneva, Italian friends had invited me to join. One had gone to school there and all during the drive up, he raved about a “small place” that served amazing Vienna sausages with a mustard sauce. He was so psyched, that he bolted upon arrival, leaving the rest of us to settle in and join him. When we reached the “small place” I knew why he couldn’t describe it. It was a typical American Luncheonette, complete with a few Formica tables, counter and stools. The real shock was on his plate. I blurted; “But that’s a hot dog and ballpark mustard!” The man behind the counter burst out laughing. He was a native New Yorker, married to a Swiss. The strict laws there preventing firms from hiring non-Swiss, forced him become an entrepreneur. There’s a famous dinner only restaurant in Geneva that just serves steak, French fries, tossed salad and apple pie. This man decided to cover lunch. He imported Nathan’s, Yellow Ballpark Mustard and Potato Chips, served coleslaw, coke and coffee; No ketchup, no relish, no buns. He was considered “Exotic” and had been making a good living for over 20 yrs.  Something he never could have done, with such a limited menu, here.

Actually, his success lay in the fact that though Vienna Sausages are still found in Europe, they aren’t popular, since, as stated sausages are ethnic to specific cuisines. Chefs worldwide are great at developing new and/or tweeking old recipes, creating merged versions of cuisines, but historically, they didn’t experiment with the composition of a basic ingredient. Americans compulsion to “fiddle” with things has benefited the hot dog by creating numerous variations, and maintained is popularity in the U.S. for over 100 yrs. As a result, the man in Switzerland really did have a unique product to offer.

German immigrants brought the hot dog to America in the 19th cen. From the beginning it was presented as a snack, not an entrée feature, which may account for its continued lowly status. Several claim credit for introducing it, but one fact is clear, its main introduction was as a “finger food” at large events, World Fairs and Expositions.  However, hot dogs might have been quite pricy, because, disposable paper products weren’t developed as yet, and white cotton gloves were provided to prevent greasy fingers.  The expense of the gloves ate into the profits, so bread was substituted. If the cost of the gloves was that much less than that of the hot dogs, they must have been expensive. The bun changed that.

In 1893, a German immigrant who owned the St. Louis Browns introduced them on buns at baseball games. About the same time they were sold at the New York Polo Grounds in winter, as a warming snack. The rest is history, but the Hot Dog’s reputation as a snack food, rather than a serious entree, was sealed in the minds of Americans. They are probably the first food to be subject to mass consumption in several venues, simultaneously   over a prolonged period of time. In America in the early 20th cen., mass production was soon to follow, and they became an “affordable” item as well. They gained some traction during the 20s as a perfect fit for Boston Baked Beans, and during the 30s as an acceptable substitute for pork with kraut, but really kept the image as a “cheap” food. Even the big fast-food chains that sprung up focused on beef, considering hot dogs beneath them.

Then in the last decades of the 20th cen. Food carts began to appear, many featuring hot dogs with “special toppings” chili, onions, cheeses, peppers and more. The Corn Dog appeared, and other similar concoctions. In resorts, like my home town, permanent structures went up.  There is one on the beach near our home advertizing 50 toppings. My Mother, a long-time resident, aware of seasonally inflated prices, had a real shock. She was curious about the place and offered to “treat”. I still see her face when she saw the bill, and hear her comment, as we went to the trestle table on the beach, that she would expect a white cloth and napkins for that amount.

The fact is that the “Gourmet” dog has come out of the closet. One fast food chain even focuses on hot dogs over burgers. It’s not just about the toppings either. The dogs are presented on a wide assortment of buns as well, the latest being the pretzel roll. Most interesting of all is that manufacturers, after years of relying on different meat mixtures and casing sizes to provide variety in their products, are now experimenting with flavors and seasonings.  I’ve seen jalapeño, cheese and now bacon flavored dogs. A friend tells me she’s seen Hickory Smoked and Maple Wood hot dogs in a N.Y. Deli. The push definitely seems to be on to bring the hot dog up to the entrée ingredient level. I don’t think there’s been such a concerted effort to elevate it since the 1930s, so it may be a result of the poor economy. On the other hand, when some types rival cuts of beef per pound price, perhaps not. It may be an attempt on the part of the meat packers to keep pace with the upwardly evolving palate off the American public, or even to expand into global markets. Maybe they simply felt their product needed a face-lift.

Whatever the motive, there’s no doubt that hot dogs are getting more attention than they have for years, and not only as affordable alternative protein, but as protein option in their own right. It follows that to present them as such they have to stand up to scrutiny, especially if they cost a price equal to or more than other meats.  The most important scrutiny isn’t that of government agencies, but of you the consumer.  If you’re not pleased, you don’t buy and the manufacturers lose. They don’t like to lose.

So make thoughtful choices. Read the ingredients carefully and compare brands. If you don’t understand anything, ask a store butcher or delay your decision and search online. Be open to the idea of using different items for different dishes, and to trying new recipes. This will help you create variety in your menu s as well. If you have qualms about serving hot dogs as a main course, remember the man in Geneva who proved that one person’s ordinary is another’s exotic.

Last week I mentioned using hot dogs to round out other dishes. One of my favorites is:
Baked Beans:
I use a can of baked beans, not pork and beans. (1) 28.5oz can serves 4. Mix beans with a tablespoon or so of ketchup and another of maple syrup. Put in a lightly greased casserole, cover the top with thinly sliced onion rings, and bake in a 300 deg. oven for about 1 hr. half way through, place scored hot dogs, allowing 2 per person, around the edge of the casserole, Continue baking until hot dogs are browned.

Macaroni and Cheese:
You can make your own, use a box mix-but, please perk it up by adding some extra cheese and some cream- or you can do my family’s favorite fast take. Boil a box of sturdy shaped pasta, we liked penne or shells. Mix in (1) can of condensed cheese soup, any flavor you like, diluted with ½ can heavy cream or half and half. Put half in a lightly greased casserole, top with 1/3 cup grated cheese. Top with the rest of the pasta, 1/3 cup grated cheese and a thin coating of seasoned bread crumbs. Bake in a 300deg oven for 30 min. Place two scored hot dogs per person around the edge of the casserole and bake 30 mins. more or until golden and bubbly, and hot dogs are browned.

Often when hot dogs are considered as an entrée meat, they are thought of as substitutes for ham or sausage in specific dishes. I have never found that to be a satisfying solution, or an improvement on the original. Here are a few recipes specifically for hot dogs that are not well known. The first is one of mine, developed for an impromptu luncheon. The second is one from an old church cookbook of my grandmother’s, and the third and invention of my Mother’s.

Stuffed Peppers:  Serves 4
4 green peppers—small to medium
(1) 1lb. package of hot dogs—8 per package
2 cups milk
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4 Tbs. flour
2 Tbs. Dijon mustard- or more to taste.
Cut the peppers in half lengthwise, carefully removing the stem, leaving the shell as intact as possible. Remove core and seeds. Coarsely chop the hot dogs in a processer or mini chopper. Fill the pepper halves with the meat, averaging 1 hot dog per half. Place in an oven proof pan with I inch water and bake at 350 deg for 35 min. or until meat is golden and peppers begin to wilt. Meanwhile, make a white sauce or Bechamel, by melting the butter in a pan, until it foams, quickly, off heat; add the flour to form a smooth paste, then the milk. Return to medium heat and stir constantly until the sauce thickens, about 3min. Add mustard to taste, stirring to incorporate. Serve 2 filled pepper halves per plate and top with ½ cup sauce per serving. Serve at once piping hot.

Potato-Bean Casserole:
(1) 1lb package of hot dogs-8 count—cut in 6 pieces each
(2) 14oz. cans kidney beans
(1) 14 oz can diced tomatoes-with juice
1 medium onion-in large dice
1 Tbs. oil
2 envelopes beef bouillon granules + ½ cup water if needed
4 medium potatoes
Salt, pepper, crushed pepper flakes and garlic powder to taste
Scrub the potatoes and microwave them about 3 min. or until crisp tender. Thinly slice. Sauté the onion in the oil until soft. About 3 min. Add all the other ingredients except the potatoes. Bring to a boil and add seasonings, if wanted. Remove from heat and place in 4 lightly greased oven proof dishes or optionally, one casserole dish.  Fan the potatoes over the top, either one per portion or all over the larger dish covering the entire top. May be set aside, refrigerated for a day at this point, covered with wrap. Bring to room temperature before continuing. Bake in a preheated 400 deg. oven for 40-45 min. until contents bubble and potatoes are golden. Serve at once.

Hot Dogs in Cumberland Sauce: An appetizer-yields about 96
(1) 12 oz. jar red currant jelly
3 Tbs. spicy brown mustard or to taste
Pinch cayenne pepper—optional
(2) 1 lb. packages hot dogs -8 count- cut into 6 pieces each.
This is really the classic English Cumberland sauce, put to a new use. Melt the jelly in a saucepan over medium-low heat until it melts. Whisk in the mustard. When fully incorporated, add the hot dogs and bring to a low simmer. Continue simmering until hot dog pieces puff. Optionally add cayenne for a bit of bite. Serve in a fondue pot or over a low heat to keep warm, with toothpicks on the side.
This recipe can be made with a lesser amount of hot dogs. The leftover sauce keeps for several months in a glass jar with a tight lid in the refrigerator. It can be reheated for an appetizer, or combined with other vegetables, onions, peppers, string beans even Brussels sprouts, and ham or hot dogs, served as an entrée over rice.