Dressing a frankfurter involves far more than just adding ketchup or mustard. Across the globe, culinary creators have transformed the basic sausage into a medium for showcasing local tastes, heaping on ingredients like spicy meat ragout, celery salt, jalapeños, avocado, and stringy mozzarella. Regardless of whether you prefer yours encased in bacon, covered in toppings, or deep-fried until crunchy, these suggestions prove that it is time to move past the standard backyard wiener.
Regional American Styles
A Rhode Island staple derives its distinctive taste from a generous amount of warm, spiced meat sauce, yellow mustard, minced white onion, and celery salt, a style locals describe as “all the way.”
In Arizona, these sandwiches are prepared by wrapping the franks in bacon and pan-frying them until crunchy. They are then placed in soft bolillo rolls and topped with sautéed onions, tomatoes, avocado, and a homemade jalapeño sauce.
This famous Los Angeles street food item features bacon-wrapped franks covered in caramelized peppers and onions along with charred jalapeños. Actor and restaurateur Danny Trejo is known for this dish, which is frequently seen being cooked on griddles near sports arenas.
International Inspirations
Originating as a Korean street food, these corn dogs developed from American hot dogs brought to the region by U.S. military personnel. In this version, the sausages are paired with stretchy mozzarella, covered in a crispy panko batter, and fried to a golden brown. They are served with a dusting of sugar and a drizzle of ketchup and mustard for a mix of sweet and savory flavors.
Even if the debate over whether a hot dog qualifies as a sandwich continues, there is no argument regarding this Argentine staple. Equally popular in Chile, Uruguay, and parts of Brazil, the flame-grilled sausage served with herby chimichurri is a hit.
When you add crabmeat and Old Bay seasoning to any meal, you can consider it Maryland-style. This logic applies to hot dogs, where grilled corn and celery leaves add freshness, while chips seasoned with Old Bay provide a crunchy texture.
Creative Combinations
Although pineapple is a divisive topping, particularly on pizza, in this context, it offers texture and a sweet contrast to the avocado in the salsa.
While potato salad is usually a side dish for parties and barbecues, it does not have to sit on the side. This recipe suggests using it as a main component, allowing its creamy texture and cool temperature to complement the smoky flavor of the frank.
Hot links are popular in the Southeast and Texas, often served at barbecues. In this specific recipe, they are topped with chow chow, a crunchy and tangy Southern relish made from pickled vegetables.
