Even though it sounds like a lot, the Chicago-style hot dog needs each and every one of those ingredients, along with a little heat from the sport peppers, to sing with bright, fresh aromas.
In spite of its name, Coney Island dogs are more closely linked to Detroit, Michigan, than to New York. These hot dogs have raw onions, a splash of yellow mustard, and a spicy meat-only chili (no beans).
The defining contribution of Washington, D.C. to the encased meat scene is half-smokes. These sausages usually have a smokey flavor and are a mix of pig and beef, though this isn't a rigid rule.
Rhode Island's jewel is the hot wiener. Because it is linked to eateries like Olneyville New York System and Baba's New York System, which include the phrase "New York System" in their names, it is also known as a New York System wiener.
The Italian hot dog, which got its start in New Jersey, is a deep-fried hot dog that is packed within split Italian rolls or pizza bread, which looks like a puffy pita bread. Onions, potatoes, and bell peppers are fried and then placed on top.
Even though it sounds like a lot, the Chicago-style hot dog needs each and every one of those ingredients, along with a little heat from the sport peppers, to sing with bright, fresh aromas.
It is constructed similarly to a Sonoran hot dog, starting with a grilled dog wrapped in bacon and topped with a poblano, sautéed onions and peppers, mustard, mayonnaise, and ketchup.
Alright, so technically speaking, a Polish Boy isn't a hot dog in this instance, but it's near enough to merit discussion. This Cleveland specialty is a Polish sausage covered in french fries, coleslaw, and plenty of barbecue sauce.