Hot dogs (also spelled hotdogs or hot-dogs) are cooked sausages, traditionally grilled or steamed and served in a sliced bun as a sandwich. There are so many hot dog variants and they include the corn dog dipped in corn batter and deep fried, pigs in blankets wrapped in dough, baked, and served as hors d’oeuvres, and Beanie Weenies chopped and mixed with baked beans. Typical hot dogs garnishes include ketchup, mustard, pickles, onions, mayonnaise, cheese, relish, chili, and sauerkraut. Sausages were culturally imported from Germany but they soon became popular in the United States, where they were a working class street food sold at hot dog stands that came to be associated with baseball and America. Hot dog preparation and condiment styles also vary regionally across the United States and across the world. Hot dogs are extremely popular not just in the US and Germany but also in Northern Italy, Australia, United Kingdom, New Zealand and Austria, just to name a few countries where this street food is adored.
1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Bring a pot of water to a boil, then reduce heat to low and place hot dogs in the water, cooking for about 5 minutes or until done. Remove hot dogs and set them aside. Carefully place a steamer basket into the pot and steam the hot dog bun for 2 minutes, or until warm.
Place hot dogs in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. It didn’t take long, did it? Enjoy, possibly with a cold beer!