Hot Dog
The two names give it away: a frankfurter is Frankfurt, a wiener is Vienna. The American hot dog is that emigrant sausage in a soft split bun, and a natural casing makes the lineage audible as a snap.
The American Hot Dog
White Hot
Uncured, unsmoked pork and veal hot dog; Rochester regional specialty.
Texas Weiner
All-beef hot dog with mustard, onions, and spicy meat chili sauce; Greek-American diners throughout NJ.
Texas Hot Weiner
A deep-fried all-beef dog dressed in one strict order, mustard then onion then a fine cinnamon-clove Greek meat sauce. Order it all the way, the Paterson way.
Sonoran Hot Dog
Bacon-wrapped hot dog with pinto beans, onions, tomatoes, mayo, mustard, and jalapeño sauce on a bolillo; Mexican-American border creation.
Seattle Dog
Hot dog with cream cheese (often grilled into the bun), grilled onions, and sriracha or jalapeños.
Scrambled Dog
Hot dog chopped up and mixed with chili, oyster crackers, onions, pickles, and hot sauce in a bowl; Columbus, GA specialty.
Ripper Hot Dog
Hot dog deep-fried until the casing 'rips' open; crispy exterior.
Red Hot
Smoked pork/beef hot dog with red casing; Rochester staple.
Newark Hot Dog
Deep-fried frankfurters split into "rippers," packed with fried potatoes, peppers, and onions into a torn pocket of pizza bread. Newark's own, born at a 1932 card table.
New England Hot Dog
Frankfurter served in a top-split, butter-griddled bun; standard regional style.
Mother-in-Law
Tamale on a hot dog bun topped with chili; Chicago South Side specialty.
Michigan Hot Dog
Hot dog with meat sauce; confusingly also called 'Michigan' in parts of NY.
Maxwell Street Polish
Grilled Polish sausage on a bun with grilled onions and yellow mustard; Maxwell Street Market original.
Kansas City Reuben Dog
Hot dog topped with sauerkraut, Swiss cheese, and Thousand Island dressing; KC's Reuben-inspired hot dog.
Italian Hot Dog
Hot dogs (often two) fried in a 'pizza bread' (round Italian bread) with potatoes, peppers, and onions.
Half-Smoke
Larger, spicier half-pork, half-beef smoked sausage on a bun with chili, onions, and mustard; Ben's Chili Bowl famous.
Fenway Frank
The Fenway Frank is cooked twice, boiled to hold then griddled for snap, served on a New England split-top roll with mustard and relish, and it tastes of the ballpark first.
Fenway Frank (Expanded)
Boiled Kayem beef frank served at Fenway Park in a New England-style top-split bun with choice of toppings; over 1.5 million sold per Red...
Dodger Dog
Ten-inch pork hot dog grilled or steamed, served at Dodger Stadium since 1962; America's most famous ballpark frank, 2+ million sold per ...
Detroit Coney Dog
Two coney shops share one wall in downtown Detroit, and the argument between them is the dish: a natural-casing beef dog under loose beanless chili, mustard, and a cold heap of raw onion.
Danger Dog
Bacon-wrapped hot dog grilled on an illegal street cart outside LA clubs and concerts, topped with grilled peppers, onions, mayo, ketchup...
Corn Dog
A frank on a stick is dipped once in cornmeal batter and dropped into hot oil, the coating sealing in a single pass. No bun, no assembly: the carrier and the cooking are one step.
Connecticut Hot Dog
Hot dog served in a split-top bun with sauerkraut and spicy mustard.