The Belgian hotdog consists of a bun, a thick bratwurst, Belgian pickles, spring onion and fried onion. Comfort food for the win!
Hot dogs come from the German Frankfurter, which was originally sausage. In the U.S., hot dogs tend to be all beef or a mixture of meat trimmings from beef and/or pork. The main differences between a hot dog and the pork frank are the production process and flavors. Hot dogs are a subset of a pork frank.
A frikandel is one of the most popular Dutch fast food items.
hot dog, also called frankfurter or wiener, sausage, of disputed but probable German origin, that has become internationally popular, especially in the United States.
In Australia, they commonly call hot dogs "frankfurters" or "sausages." Some people may also refer to them as "snags" in. Evie Black.
These Swedish style hot dogs (tunnsbrödrulle) are as tasty as they are unusual: Soft flatbread surrounds warm mashed potatoes, a hot dog (or two), ketchup, mustard, crispy fried onions, lettuce greens and either shrimp salad (skagenröra) OR a simple creamy pickle relish sauce.
Røde Pølse – Danish Hot Dog.
In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used. Carts selling frankfurters in New York City, c. 1906.
Frankfurter Würstchen
Chances are you know frankfurter würstechen by its other monikers: Vienna sausages, wieners or franks. Or quite simply, hot dog. Yes, the ubiquitous New York street food snack is actually German.
If you want to cook hot dogs on the stove, this is the preferred method. I don't recommend boiling hot dogs ever. Boiling takes the flavor out of the hot dog and waters them down. Heat a frying pan over medium-high heat, and add a small amount of water - just enough water to cover the bottom of the frying pan.
From an overall perspective, the hamburger is a better option. A 4-ounce hamburger has about six times the amount of protein as a hot dog, with about a quarter of the sodium. Nutritionally, that's a better balance.
For the British, hot dog is a way of serving a sausage. It is essentially (in the American use of this word), a type of sandwich, not a type of sausage. The same kind of thing happens with (orig. AmE) burgers.
Pølse (hot dog)
You find all kinds of different hot dogs in Norway. In general we put them into two categories: Grillpølse (a hot dog that we fry in a pan, or barbeque)
The Norwegian hot dog (Polse) is probably one of the cheapest snacks you will find in Oslo. Boiled sausage is served in a thin tortilla with vegetables and sauces. It is said that 450 million hot dogs are eaten in Norway each year - about 100 per person.
It consists of pølse, a hot dog sausage that can be either grillpølse (fried or grilled) or wienerpølse (boiled in water), and lompe, a small, round flatbread made with a mix of potato and wheat flour. The toppings are usually ketchup, mustard, crispy fried onions, raw onions, shrimp salad, or potato salad.
The "hot dog" is really a Hungarian sausage called kolbász, not unlike the Polish kielbasa, about twice the diameter of a conventional hot dog, and slicing the sausage in half yields about the same amount of meat.
Here, instead of franks, they use a thin sausage; the soft roll is substituted by a thin French roll; cheese is added for good measure; and the combination is then grilled with butter and sliced up. It is one of the best sandwiches I've had anywhere.
Icelandic hot dogs are mainly made of hormone-free, grass-fed Icelandic lamb, mixed with beef and pork. There are more sheep on the island nation than humans, and lamb has long been an Icelandic food source. Lamb hot dogs are a match made in heaven for Icelandic taste buds.
Denmark is home to the famed rødpølser, or red hot dogs, that are sold on the streets of Copenhagen (per Eat Your World), and these hot dogs are quite different from those you might find at a cart on the corner of 5th and 37th in New York City.
The Sonoran hot dog is a style of hot dog that originated in Hermosillo, the capital of the Mexican state of Sonora, in the late 1980s.
A completo is a Chilean-style hot dog (yes, there is a hot dog under there) in a fresh, soft bun that's topped with diced onions, chopped tomatoes, ketchup, mustard, and mashed avocado. In Chile, they add lots of mayo to the mix but their mayonnaise is different than ours in the US, so we decided not to use that here.