Sausage Scrolls

Ingredients
1 pound sausage mince
1 large carrot, peeled, coarsely grated
1 brown onion, halved, finely chopped
1 tsp curry powder
6 sheets ready-rolled frozen puff pastry, just thawed

Directions:
Preheat oven to 350 F. Line 4 baking trays with non-stick baking paper.
Use your hands to mix together the mince, carrot, onion and curry powder in a bowl. Divide the mince mixture into 6 equal portions. Spoon 1 portion of mince mixture along the edge of each pastry sheet. Roll up firmly to enclose filling. Cut crossways into 1cm-thick slices. Place on prepared trays.
Bake half the scrolls in preheated oven, swapping trays halfway through cooking, for 15 minutes or until golden brown and puffed. Repeat with the remaining scrolls. Arrange on a serving platter and serve with tomato chutney.

Grilled Smoked Sausage with Apple Fennel "Sauerkraut"

1 large fennel bulb

1 tablespoon olive oil

1 large Vidalia onion, chopped

5 Granny Smith apples, grated

1/2 lemon, juiced

1 1/2 tablespoons butter

1 teaspoon caraway seeds

1/2 cup hard cider or apple juice Kosher salt and freshly ground pepper

8 smoked sausages

2 tablespoons butter, melted

8 poppy-seed hot dog buns or French rolls Spicy brown or Dijon mustard

Clean and cut the fennel in long strips (julienne) and trim tops, reserving for later use.
Heat oil in heavy-bottomed saucepan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add strips of fennel, stir, and let cook covered for about 5 minutes or until fennel begins to wilt, reduce heat to medium-low.
Meanwhile, mix grated apple with lemon juice and add to pan, cover and cook, stirring occasionally for 15 minutes. Add butter, mixing well. Add caraway seeds, reserved fennel tops and hard cider or apple juice. Cook for an additional 5 minutes, uncovered. Season, to taste, with salt and pepper. Remove from heat and let sit to allow the flavors to mingle. (The sauerkraut can be made up to 2 days in advance and kept covered in the refrigerator until ready to use.)
Build charcoal fire or preheat gas grill. Just before serving, warm sauerkraut and grill sausages. To grill sausages, place on the cooking grate over direct medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage. Meanwhile, split the buns and brush a little butter on the inside. Toast until lightly browned. When ready to serve, place 1 sausage and a generous amount of the sauerkraut on the bun and serve with mustard on the side. Enjoy immediately.

FRANKLY FABULOUS DIP

½ pound hot dogs, each cut in 4 pieces
1 28-ounce can crushed tomatoes
8 ounces sour cream
½ cup chopped green onions (green tops included)
¼ teaspoon red pepper sauce
¼ teaspoon black pepper
2 cups shredded Cheddar Jack cheese with jalapeno peppers (8 ounces)
Dippers: tortilla chips and scoops
Directions:
1. Place hot dogs pieces in a food processor bowl fitted with the metal blade. Use a pulsing action to mince hot dogs.2. In the slow cooker, stir together minced hot dogs, tomatoes, sour cream, onions, red pepper sauce and pepper. Cover and cook on the HIGH setting. 3. Cook for about 1½ hours or until the sauce is steaming. 4. Slowly add cheese, ½ cup at a time, stirring constantly to ensure cheese melts after each addition.5. Reduce heat to LOW. Serve warm with tortilla chips or scoops.

Apple Mustard Salsa

Ingredients:
1 cup finely chopped tart green apple
2 teaspoons fresh lemon juice
½ cup honey mustard
8 hot dogs
8 hot dog buns, split
Directions:
Toss chopped apple with fresh lemon juice to prevent apple from turning brown. Add mustard and mix well.
Cover and chill until meal time.
Preheat a gas or charcoal grill for the direct grilling method, using medium heat. Place hot dogs on grill rack, about 4 to 5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes.
During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat. Place hot dogs into heated buns.
Serve Apple Mustard Salsa atop hot dogs.

Vital Hot Dog Statistics

In 2006, consumers spent more than $3.9 billion on hot dogs and sausages in U.S. supermarkets – that equals more than 1.5 billion pounds of hot dogs and sausages bought at retail stores alone.
Americans will eat enough hot dogs at major league ballparks this year to stretch from RFK Stadium in Washington, D.C. to AT&T Park in San Francisco.
New Yorkers consume more hot dogs than any other city – beating out Chicago and Los Angeles.
Chicago’s O’Hare International Airport consumes SIX times more hot dogs – 725,000 – than Los Angeles International Airport and LaGuardia Airport combined.
On Independence Day, Americans will enjoy 150 million hot dogs – enough to stretch from D.C. to L.A. over five times.
During Hot Dog Season – Memorial Day to Labor Day – Americans typically consume 7 billion hot dogs – or 818 hot dogs consumed every second during that period.
U.S. soldiers in military posts around the world – from Fort Meyers in Arlington, Va. to Okinawa, Japan to Aqaba, Jordon – consumed 2.4 million hot dogs last year.

Grilling 101 Basics for Beginners

TOOLS
Make sure you're equipped with these master grillers' tools of the trade:
Tongs or spatula: for turning grilled foods
Disposable aluminum tray: for heating side foods like baked beans
Wire grill brush: for cleaning grill
Insulated, flame-retardant mitts: for handling hot coals and grill
Long-handled tongs: for handling briquets
HOW TO GRILL
Keep food from sticking by rubbing grill with vegetable oil or non-stick cooking spray.
Leaving space around each food item on the grill allows for even cooking and smoke penetration.
Turn meat just once on the grill.
Use tongs or a spatula to turn food. Hot dogs can lose moisture and flavorful juices when pierced by a fork.
Keep a spray bottle filled with water handy so you can spritz flare-ups, which can blacken your food.
Brush the grilling surface (once it's cooled) with a wired brush to remove any stuck on food.

Mini Hot Dogs with Caesar Salad Slaw

Ingredients:
1 egg yolk
1 drained anchovy fillet, finely chopped
1 tbs finely grated parmesan
1 tbs olive oil
2 tsp fresh lemon juice
1/2 tsp Dijon mustard
1/2 garlic clove, crushed
2 cups finely shredded cos lettuce
1 cup finely shredded white cabbage
1 x 12 pkt Woolworths Bake at Home white buffet rolls
1 tsp olive oil
12 Peppercorn extra-lean beef chipolatas
Butter, at room temperature
Directions:
Combine the egg yolk, anchovy, parmesan, oil, lemon juice, mustard and garlic in a bowl. Season with salt and pepper.
Place the lettuce and cabbage in a bowl. Add the dressing, reserving 1 tablespoon. Gently toss until just combined.
Heat the oil in a non-stick frying pan over medium heat. Add the chipolatas and cook, turning, for 8-10 minutes or until cooked.
Meanwhile, warm the rolls following packet directions. Make a lengthways cut in the side of each roll (do not cut all the way through).
Spread the inside of each roll with butter. Divide the lettuce mixture among the rolls and top with a chipolata. Drizzle over a little of the reserved dressing to serve.

Mediterranean Hot Dogs

Ingredients:
4 good-quality lean beef sausages
1/4 cup low-fat natural yoghurt
2 tsp fresh lemon juice
1 tbs finely chopped fresh mint
Salt & freshly ground black pepper
1 large baguette (French breadstick), to serve
2 tbs bought reduced-fat hummus
8 baby cos leaves, washed, dried
1/4 cup drained semi-dried tomatoes, drained on paper towel
Directions:
Preheat a barbecue grill or chargrill pan on medium. Cook sausages on preheated grill, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.
Meanwhile, combine the yoghurt, lemon juice and mint in a small bowl. Taste and season with salt and pepper.
Use a large serrated knife to cut the baguette crossways into 4 equal portions. Make a lengthways cut in the side of each baguette (do not cut all the way through). Spread the inside of each baguette with hummus. Divide the lettuce, sausages and semi-dried tomatoes among the baguettes. Top with yoghurt mixture and serve immediately.

Never Thought I Would

Never thought I would see the day, when you have two women having a hot dog eating contest.
Don't know who won, don't know how many hot dogs they each had. I just know it is a funny picture of two women eating hot dogs.

The Hot Dog Professor

Do you need a degree to run a hot dog cart? Mark Reitman, the founder of Hot Dog University in Milwaukee, thinks so. For $300, the former elementary school teacher and guidance counselor with a fondness for Chicago-style hot dogs, offers aspiring vendors a hands-on, two-day course on the ins and outs of the mobile food business. Six to eight students at a time participate in a course, and Reitman, who launched the business in June, 2006, says it is profitable and plans to expand it.
On the first day of the program, participants learn the basics in a classroom setting—from getting the right licenses to finding a prime location. On the second day, Reitman brings the class into the field to run a cart and sell hot dogs themselves. He bases his coursework on his three years of experience moonlighting as a vendor at a mall in Wisconsin. (The opening of the mall's food court prompted him to try his hand at instruction.)
The beauty of the course, say graduates, resides in its affordability, lessons in the basics of the hot dog business, and tips that are applicable to other food businesses (BusinessWeek.com, 12/17/07). Former students such as Dan Council, who plans to forgo traditional retirement to sell hot dogs to fishermen from his boat on Lake Wisconsin, credit Reitman with helping them build a foundation for a successful business.
A few tips from Reitman, the self-proclaimed PhD and professor of hot dogs, follow:
Find a prime location.. Pick a spot with few competitors, plenty of foot traffic, and zoning that allows you to sell your products without cumbersome restrictions.
Keep your menu simple. Whether you are running a food business or a store, you want to avoid bringing in a large inventory that may not sell. The simpler your offerings, the less complicated and less costly it will be to run your business. For example, Brad Bailey and Paul Frautschi, both recent HDU graduates, originally offered dozens of items on their menu, but say customers were overwhelmed by the choices. Now the duo, which runs Mad Dogs in Madison, Wis., offers only the basics and expects to make a profit in 2008.
Find ways to advertise for free. A proponent of providing authentic, high-quality products, Reitman wants his students to make sure clients know how good the hot dogs they're selling really are. One way he suggests doing that is by using free materials from vendors. For example, if you're selling Nathan's (NATH) hot dogs, then you could put a Nathan's umbrella and sign on your cart. This way, customers will associate your cart with an already established brand's hot dogs.
Put on a good show. Having a hot dog cart or stand is not the same as owning a gourmet restaurant. But it is still a service business. "You're on stage when you're running a hot dog stand," says Bailey. "You have to have a personality or people won't come back." He adds that if you're generally unhappy, then the food service industry is not for you.
Appeal to the senses. A major focus of Hot Dog University is having students pick up marketing tricks. Reitman covers how hot dog vendors must use sight, smell, sound, and taste to attract customers (BusinessWeek.com, 3/15/06). The logos and brand colors on the cart's signage draw attention through sight. To appeal to one's sense of smell, Reitman suggests grilling onions on the cart. For sound, he has students play what he calls "happy-feet music," anything that gets toes tapping and makes waiting in line seem more pleasurable. This, in turn, helps lure people again with sight. "It's a mob mentality," says Reitman. "If you see a lot of people in line, you think it must be good."
Of course, a customer's sense of taste is also crucial. One trick Council used to introduce those in his small town of Lodi, Wis., to Chicago-style hot dogs was to give them away at first. He was confident if they tasted the product, they would be hooked and would return as paying customers.
Pay attention to industry trends. Even if you're launching or maintaining a side business, you can still uncover new revenue streams. Reitman notes that there is a demand for carts at seemingly unlikely events such as weddings.

Di Meglio is a reporter for BusinessWeek Online in Fort Lee, N.J.

Chili Dog Fries

Ingredients:
4 cups frozen french-fried potatoes
1 carton (15 ounces) fat-free vegetarian chili
5 hot dogs, halved lengthwise and sliced
1/2 cup chopped onion
1 cup (4 ounces) shredded cheddar cheese

Directions:
Prepare fries according to package directions. Meanwhile, in a microwave-safe dish, combine the chili, hot dogs and onion. Cover and microwave on high for 5-6 minutes or until heated through, stirring once. Serve over fries; sprinkle with cheese. Yield: 4 servings

Why Do Hot Dogs and Buns Come in Different Quantities

Why do hot dogs and buns come in different amounts?
How come they don't have the same amount?
Why do i need to throw out the extra buns into the freezer with the hot dogs?

Haute Dogs

Where to find the quintessential New York summertime nosh.
By Robin Raisfeld & Rob Patronite
1. Gray’s Papaya Slim and snappy, the best of the papaya posse. 402 Sixth Ave., at 8th St.; 212-260-3532
2. Katz’s Classic deli hot dog, classic deli setting. 205 E. Houston st., at Ludlow St.; 212-254-2246
3. Shake Shack Dressed-to-the-nines Chicago style. in Madison Square Park
4. Schnäck Eight types of wieners, some from legendary Bronx sausage-maker Stahl-Meyer. 122 Union St., nr. Columbia St., Carroll Gardens, Brooklyn; 718-855-2879
5. F&B Fancy-pants Euro-hot dogs in many guises. 269 W. 23rd St., nr. Eighth Ave.; 646-486-4441
6. Hallo Berlin Pushcart A street-food frank you can eat without signing a living will. Fifth Ave. at 54th St.

Worlds Longest Hot Dog

The World's Longest Hot Dog created was 60m (196.85 ft), and rested within a 60.3m bun. The hot dog was prepared by Shizuoka Meat Producers for the All-Japan Bread Association who baked the bun, and coordinated the event, which included the official measurement for the World Record. The hot dog and bun were the center of a media event in celebration of the Association's 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel, Tokyo, Japan.

A HOT DOG PROGRAM

How about a hot dog for lunch? A HOT DOG PROGRAM is an all-American celebration of those fabulous and phenomenally popular little sausages in their soft little buns. Whether you like your hot dog with mustard and sauerkraut, chili and cheese, or with the "works," this program is sure to please.
From a Fourth of July hot dog-eating contest at Coney Island to a gourmet reindeer-dog vendor at the start of the Iditarod sled dog race, A HOT DOG PROGRAM, produced by WQED Pittsburgh, visits some of the country's coolest hot dog places. During the one-hour documentary, we find out what makes a Chicago-style hot dog, go inside a giant hot-dog-shaped building, stop at some late-night stands and see how hot dogs are made.
A HOT DOG PROGRAM travels across the country to visit outstanding hot dog shops like Pink's in Hollywood - where a spot on the "wall of fame" is proof that you've made it, but it's the hot dogs that have made Pink's an institution since 1939. We go from Frank's Hot Dogs (where you can get a Slaw Dog) in Columbia, S.C., to the Original Hot Dog Shop in Pittsburgh to Slots-A-Fun on the strip in Las Vegas, where the wieners are as amazing as the city itself.A HOT DOG PROGRAM looks at secret sauces, countless condiments and talks to some hot dog connoisseurs along the way. On Wednesday evenings at Law Dogs in Los Angeles, Jesùs Perez offers free legal advice to customers while they sample the stand's specialties - appropriately titled "the Judge" and "the Plaintiff." In Chicago, which may be the hot dog capital, we meet Loyola University psychology professors Rich Bowen and Dick Fay, authors of the rare out-of-print guide titled HOT DOG CHICAGO. These two sausage specialists take us on a tour of their favorite Windy City hot dog spots and philosophize about Chicago dogs.
In Fairfield, Connecticut, Gary Zemola, a.k.a. "The Super Duper Weenie Man," a graduate of the Culinary Institute of America, sells "killer dogs" out of a GMC Stepvan just off Interstate 95. Customers cheer for his homemade relishes and specialty hot dogs - called things like the "New Yorker" and the "New Englander." Zemola, who has a passion for his product, also has a pet peeve: "People will order the most loaded hot dogs you can get and an order of fries. Then I hear 'diet soda' and the hair on my neck goes up. Diet doesn't exist here," says Zemola. "You're here to splurge, you're here to relax, enjoy!" Enough said.A HOT DOG PROGRAM is a fun look at some hot dog history, a guide to some of the finest hot dog houses in the country, and an unabashedly friendly look at these finely ground sausages and their fans."This program is an explosion of people talking about a food that seems to be a beloved part of the American diet. It's perfect summertime TV," said award-winning producer Rick Sebak of WQED Pittsburgh. "I've always loved hot dogs myself, and there are obviously a lot of people out there who agree with me. I ate at least one hot dog at all the places we visited across the country, and it's impossible to say which was best. What we've tried to do with this program is celebrate family-owned places, incredible local loyalties and a diversity of condiments. And I end up loving hot dogs more than ever."During his travels for A HOT DOG PROGRAM, Sebak took time away from his duties on the hot dog documentary to ride a few old wooden roller coasters and drive vintage bumper cars in preparation for GREAT OLD AMUSEMENT PARKS, which he calls a "scrapbook documentary." GREAT OLD AMUSEMENT PARKS celebrates some of the pre-Disney parks that are still thriving as well as a few parks that are gone.A HOT DOG PROGRAM is a production of WQED Pittsburgh. Funding for this program was made possible by the Corporation for Public Broadcasting, Public Broadcasting Service and public television viewers. Producer/Writer/Narrator is Rick Sebak; Associate Producer is Nancy Coates Greenwood; Editor is Dickran Manoogian; Executive Producer is Deborah Acklin.
Did you like the show? Let Rick know.
Would you like to buy this video? It is available at Shop WQED.

Hot Dog Boy

Hot Dog Boy
Video sent by danieljessop

the advert explains it self

Hot Dog Cool Facts

New Yorkers consume more hot dogs than any other city – beating out Chicago and Los Angeles.
On Independence Day, Americans will enjoy 150 million hot dogs – enough to stretch from D.C. to L.A. over five times.
During Hot Dog Season – Memorial Day to Labor Day – Americans typically consume 7 billion hot dogs – or 818 hot dogs consumed every second during that period.
According to data ending Dec. 24, 2006, more than 730 million packages of hot dogs were sold at retail stores, not including Wal-Mart, which does not report sales data. That number represents more than $1.5 billion in retail sales.
How many hot dogs did you have?

Hot Dogs, All Grown Up

Hot Dogs All Grown Up
By Steve Viuker,
Special to TheStreet.com
The Frank Dog, A Beefy Classic
Summer's certainly the time for dining al fresco, although it need not be at a fancy cafe table or on a linen picnic blanket. Indeed, some of the season's finest offerings can be eaten out of hand: a hot dog and an ice-cream cone Food snobs, put those noses back down: The latest offerings in both these worlds are increasingly upscale, organic and lovingly hand-crafted.
Americans eat almost $2 billion worth of hot dogs a year. However, in the past four years sales of packaged organic hot dogs have increased sharply. Although they've been around for at least a decade, this new breed of hot dogs tastes better.
And they're better for you -- instead of relying on sodium nitrates for color, texture and shelf life, organic hot dog makers substitute celery juice, lactic acid and sea salt.
The amount of packaged hot dogs sold has dropped by more than 6% over the past four years, to 772.4 million pounds from 825.8 million pounds. Organic hot dogs, although still a tiny slice of the market, have boomed -- during the same period, the number of pounds sold has increased 21% to 1.2 million.
These are boutique hot dogs, made in smaller batches from nearby herds, in keeping with the local, sustainable food trend as a better economic and social choice than mass-marketed foods.

Chicago Dog Salad

Ingredients:
1/4 cup yellow mustard
2 tablespoons vinegar, eyeball it
1 rounded teaspoon sugar
4 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
1 romaine heart, shredded
2 vine ripe tomatoes, diced
3 large half sour or garlic pickles, chopped
Salt and pepper
8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced hot dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
Mound up the salad on plates, top with seared hot dogs, and serve.

Corn Dogs with Spicy Green Onion Dipping Sauce

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin Pinch cayenne
1 cup buttermilk, or more if needed
2 large eggs, beaten
2 tablespoons vegetable oil, plus more for frying
1/4 cup grated yellow onions
2 jalapenos, stemmed, seeded, and minced
3/4 cup grated Cheddar
12 hot dogs or sausages, skewered on thick wooden sticks
1/2 red cabbage, shredded, for garnish Spicy Green Onion Dipping Sauce, recipe follows

In a large bowl, combine the dry ingredients. Add the buttermilk, eggs, and 2 tablespoons of the oil and stir to combine. Fold in the onions, jalapenos, and cheese.
In a large pot or electric fryer, heat enough oil to come halfway up the sides to 360 degrees F.
One at a time, while holding the skewers, dip the hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated hot dogs in batches into the hot oil and cook, turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and season lightly with Essence.
Arrange the corn dogs on a platter with shredded red cabbage and pass the dipping sauce on the side. Serve hot.

Spicy Green Onion Dipping Sauce:
1 large egg*
1 tablespoon Creole or other whole grain mustard
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1 cup vegetable oil
1/4 cup chopped green onions
In a food processor or blender, combine the egg, mustard, garlic, lemon juice, hot sauce and salt and process until smooth. With the machine running and in a steady stream, add the vegetable and olive oil and process until emulsified.
Pour into a decorative bowl and fold in the green onions. Adjust the seasoning to taste. Cover and refrigerate for 1 hour before serving. (The sauce will keep, covered and refrigerated, for up to 24 hours.)
Yield: about 1 1/4 cups
*RAW EGG WARNINGFood Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Wrigley Field Chicago-Style Grill Cart Hot Dog

Hot dogs and Buns:
All beef hot dogs, as needed Poppy seed buns, as needed
Wrigley-Style Toppings:
Grilled sliced onions, as needed
Diced tomatoes, as needed
Mild banana peppers, as needed
Sweet relish, as needed Catsup, as
needed Mustard, as needed
Celery salt, as needed
Grill the hot dogs until well browned and hot.
Transfer the hot dogs to buns and top with the toppings of your choice.

Raw Materials

The primary ingredient in hot dogs is the meat. The U.S. Department of Agriculture requires that meats used for hot dogs must be the same type of quality ground meat sold in supermarkets. While pork is most often used, other types may be used such as beef, chicken or turkey. Sometimes variety meats like livers are used however, the hot dog producers must clearly label the product with the statement "with variety meats" or "with meat by-products." The proteins and fats of which meats are composed are responsible for meat characteristics. For example myofibrillar proteins give meat its texture and structure. Myoglobin and hemoglobin proteins create the natural color of the meat. Fats in the meat give the characteristic flavor.
During processing, the meat is mixed with a curing solution to improve the taste and increase the shelf life. A major ingredient in this curing solution is salt. It is used to make the meat easier to work with, improve flavor, and inhibit bacterial growth. Water is another component of the curing solution. It has a variety of functions including helping create the necessary meat emulsion and adding to the meat's juiciness. Sodium nitrite is included in the curing solution to retard the development of rancidity and stabilize the meat color. Curing accelerators such as sodium ascorbate or sodium erythorbate may also be added to preserve the color of the meat during storage.

History of Hot Dogs

History of Hot Dogs
The technology for making hot dogs and sausages was developed thousands of years ago. This makes these products one of the oldest forms of processed food. The earliest record of a hot dog type product dates back to 1500 B.C. in Babylonia. Sausages were mentioned in Homer's Odyssey written during the ninth century B.C. These early forms of hot dogs were made by grinding up meat, stuffing it in animal intestine and cooking it over a fire.
The exact origin of the product we call a hot dog is debated. Some claim that it was first developed in Frankfurt, Germany, in 1484. Others claim that it was developed in Vienna, Austria, and suggest that the term wiener reflects this point. Still others suggest that it was not developed until the late 1600s when Johann Georghehner (who was from Coburg, Germany) produced a sausage product known as the dachshund sausage.
In 1852, a butchers' guild in Frankfurt produced a spiced, smoked sausage product which they named frankfurter after their hometown. It was slightly curved in shape and was often called the dachshund sausage. The product was brought over to America by Charles Feltman and Antoine Feuchtwanger. Feltman sold frankfurters and sauerkraut from a pushcart in New York's Coney Island. He opened up the first Coney Island hot dog stand in 1871. Shortly thereafter, he started selling the frankfurters with milk rolls, which were the precursors to hot dog buns. The buns that we use today were probably first introduced in St. Louis by Feuchtwanger in 1904. He was a sausage concessionaire who loaned white gloves to his customers to hold the hot sausages. Since most of his customers did not return his gloves he worked with a baker to develop a bun, which people could use to hold their sausages.
In 1893, sausages became a popular food at baseball parks. They were first introduced in the St. Louis Browns ballpark and then spread to the rest of baseball. The term hot dog was coined in 1901 by a sports cartoonist named Tad Dorgan. He was at the New York Polo Grounds, where he had heard some vendors selling red hot dachshund sausages. This prompted him to draw a cartoon of a real dachshund covered with mustard on a bun. Since he did not know how to spell dachshund he wrote on the caption "get your hot dogs." The cartoon was a hit and the name persisted.

Mini Hot Dogs in Cheddar Buns

1 1/4 cups water
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
1 1/2 cups all-purpose flour
5 large eggs1/4 lb extra-sharp Cheddar, coarsely grated (2 cups)
1 (12-oz) package cocktail hot dogs
Special equipment: a large sealable plastic bag (not pleated)
Accompaniments: yellow mustard and/or ketchup



Bring water, butter, and salt to a boil in a 4-quart heavy saucepan over moderate heat. Reduce heat to low and add flour all at once, then cook, beating with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
Transfer mixture to a bowl, then cool slightly. Add eggs 1 at a time, beating well with an electric mixer at medium-high speed (or beating vigorously with wooden spoon) after each addition (batter will be stiff). Add cheese and beat until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly butter 2 large baking sheets.
Snip off 1 corner of plastic bag to create a 1-inch opening and transfer cheese mixture to bag, pressing out excess air. Twist bag firmly just above filling, then pipe 18 to 20 (2 1/2- by 1- by 3/4-inch) lengths, about 2 inches apart, onto each baking sheet.
Bake, switching position of sheets halfway through baking, until buns are puffed and pale golden, about 30 minutes total.
Make 1 1/2-inch lengthwise slits in tops of buns with a sharp paring knife and let dry in turned-off oven 10 minutes.
While buns dry, heat a dry well-seasoned grill pan or heavy skillet over high heat until it smokes. Reduce heat to moderate and cook hot dogs, turning, until heated through and golden brown, about 5 minutes.
Remove buns from oven and nestle a hot dogs in each opening.
Cooks' note: Buns can be made (and dried) 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 375°F oven.