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The ketwurst is a form of hot dog originated from the German Democratic Republic (East Germany). The word "ketwurst" comes from a combination of Ketchup and Wurst[1] (German for "sausage"). Its preparation involves the heating of a special Bockwurst, larger than regular hot dogs, in water. A long roll is pierced by a hot metal cylinder, which ...
Cooking Frankfurters for too long results in the casing breaking open. A Frankfurter Würstchen (' Frankfurt sausage') is a thin parboiled sausage in a casing of sheep's intestine. The flavour is acquired by a method of low temperature smoking. For consumption, Frankfurters are occasionally not boiled; they are heated in hot water for only ...
Media: Hot dog. A hot dog[ 1 ][ 2 ] is a dish consisting of a grilled, steamed, or boiled sausage served in the slit of a partially sliced bun. [ 3 ] The term hot dog can refer to the sausage itself. The sausage used is a wiener (Vienna sausage) or a frankfurter (Frankfurter Würstchen, also just called frank).
White hot. The white hot is a variation on the hot dog found primarily in the Rochester, New York [1] area, as well as other parts of Western New York and Central New York. [2] It is composed of a combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color. [3]
Bagel dog. A full-size or miniature hot dog, wrapped in bagel -style breading before or after cooking. [3][4] Carolina style. Carolinas. A hot dog topped with chili, slaw, onions, and mustard. [5][6] Cheese dog. A hot dog on a bun served with cheese or processed cheese on it or stuffed within it as a filling.
In the United States the term "pigs in a blanket" typically refers to hot dogs in croissant dough, but may include Vienna sausages, cocktail or breakfast/link sausages baked inside biscuit dough or croissant dough. American cookbooks from the 1800s have recipes for "little pigs in blankets", [2] but this is a rather different dish of oysters ...
Media: Mettwurst. Mettwurst (German: [ˈmɛtvʊʁst] ⓘ) is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst. Braunschweiger mettwurst is partially smoked but still soft and spreadable, while other northern German ...
The Chicago-style hot dog is a steamed kosher-style all-beef, natural-casing hot dog on a steamed poppy seed bun, topped with yellow mustard, chopped white onions, a dill pickle spear, tomato slices, Chicago-style relish, hot sport peppers, and a dash of celery salt. [18] Chicago-style hot dogs do not include ketchup.