German invention: Original meaning a 'Dachshund'.

 

It's quite a challenge to find a classic hot dog recipe, since a variety has come along since its origin.​​​​

 

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Toppings (Stuffings)

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American style: Ketchup/mustard only

(Each city has their own streetfood style)

Danish style with remoulade​

French style with mayonnaise

 

​So far, I've only seen professionals put all of the toppings on top, and nothing in the bottom between the bun and the sausage. But I've heard one American saying the same as me. The mustard goes in the bottom of the bun, and right over it, the raw diced onions.

The dressings on top of the sausage will keep all the other toppings sticking like a glue.

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Contradiction

-A single chef doing smash burgers had in mind that all the stuffings like ketchup, mustard, onions and pickles should go on top of the beef patty, so it meets the palate first (no explanation given).

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{DEF} Palate

1. The roof of the mouth, separating the cavities of the nose and the mouth in vertebrates.

2. A person's appreciation of taste and flavor, especially when sophisticated and discriminating.

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Standard recipe

1 lane of ketchup

1 lane of mustard

1 lane of remoulade

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In a sausage stand, they typically have all three layers on top of the sausages because it has to be quick, but I think the sausage bread becomes a little too dry without a layer of either ketchup, mustard or remoulade at the bottom of the hotdog bun.

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Ketchup is often more splattered in its consistency than both mustard and remoulade, so I prefer to put a lane of ketchup on the bottom of the hot dog bun to avoid the ketchup running over the edge of the bun giving greasy fingers.

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Think about how strong the flavor of the sausage is and choose a mustard that matches. Eg. 'Wiener' sausages or grilled sausages go perfectly with a sweet French mustard, while cabbage sausages or 'Ringrider' sausages call for a strong mustard.

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Some would prefer Dijon mustard, but that's only sold on solid glas and not in plastic tubes, making it difficult to dose right and fast. It's also not typically Danish style to use Dijon mustard.

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Crinkle-cut Beauvais pickles can also be used 

 

Potato hot dog buns​

Because potatoes contain potassium, the buns rise quicker than those breads with only wheat inside. The moist texture comes from the potato starch and its ability to absorb more water. The potato also gives it a longer shelf life, as the starch molecules protect it from going stale.

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Soft vs. crunchy buns

Brioche buns

Small buns vs. large buns (match the length of the sausage)​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​