Which hot dog style brings the biggest flavor to the table?

Certain foods are summer traditions. Hot dogs are one of those food items. Granted Miki Sudo and Michelle Lesco might happily scarf down platters of hot dogs to earn the Nathan’s Famous Hot Dog Eating Contest Pink Mustard Belt, the reality is that most people prefer to enjoy one flavorful food choice. Which hot dog style will bring cheers from everyone at the table?

Putting aside the hot dog sandwich debate, ketchup condiment conundrum or other food controversies, picking a favorite hot dog style can have many people taking a big bite of a tasty conversation. From regional style to international influences, the kids’ menu might be a little plain jane for some food lovers.

As a good entry point, the traditional Chicago style hot dog is often a favorite. The old phrase of “drag it through the garden” seems to sum up the flavor. While ketchup will never touch this hot dog, the onions, tomatoes, sport peppers and neon relish make for a flavorful bite.

For people unafraid to get a little messy, the Cincinnati cheese coney is a great choice. Topped with iconic Cincinnati chili and piled high shredded cheddar, the big flavor makes up for the extra napkins required.

A more pungent flavor comes from the Kansas City dog. Although far from those barbecue flavors from the region, this hot dog style is similar to a Reuben, with brown mustard, sauerkraut, and Swiss cheese.

One hot dog style that might not be quite as well know is the West Virginia style hot dog. This choice combinations chili sauce, coleslaw, chopped white onions and mustard. Somewhat classic, but an easy choice when all the condiments are within reach.

While regional choices are often a popular idea for a hot dog style, the All-American food can get some international flare too. Gamja hot dogs are a Korean inspired recipe.

A version of a corn dog, this sweet, spicy recipe will have many people talking. Check out this recipe provided by Mixo.co.

Gamja Hot Dog (Corn Dog)

Ingredients

Dough

• 1.75 cups all purpose flour
• 2 tbsp white granulated sugar
• 1 cup warm water
• 2 tsp yeast

Hot Dog Assembly

• 1 block low-moisture mozzarella cheese, quartered
• 1 gold potato, cubed
• 2 hot dogs, cut in half, crosswise
• 1.5 cups panko breadcrumbs
• 2 tbsp all purpose flour
• 2 cups canola oil

Toppings

• White granulated sugar
• Ketchup
• Yellow mustard

Instructions

• Pour 1 cup warm water into a shallow dish.
• Add 2 tbsp white granulated sugar. Mix until sugar is dissolved.
• Add 2 tsp yeast and leave it for about 5 minutes until the yeast blooms.
• Add 1.75 cups all purpose flour. Mix until combined.
• Cover with plastic wrap and let the dough rise for 40 minutes, it should double in size.
• Peel and cut 1 gold potato (cubed).
• Bring a medium-sized pot of water to a boil and cook the potatoes for 4 minutes.
• Strain the potatoes. Rinse under cold water, then dry the potatoes with a towel.
• Add 2 tbsp all purpose flour to the potatoes. Mix until all potatoes are coated with flour.
• Spread the potatoes onto a baking sheet.
• Spread 1.5 cups panko breadcrumbs onto the baking sheet beside the potatoes.
• Heat 2 cups of canola oil in a shallow frying pan over medium-low heat.
• Assemble the skewer, starting with 2 hot dogs (cut in half, crosswise) and 1 block low-moisture mozzarella cheese (quartered).
• The dough should be doubled in size and sticky. Coat the assembled skewer in the dough until completely covered.
• Roll the skewer in the diced potatoes first and then roll in the breadcrumbs. Fry for 3 minutes on each side.
• Dust with white granulated sugar. Top with ketchup and yellow mustard.

Whether it is one hot dog, many hot dogs or a platter overfilled with hot dogs, there is more than one hot dog style that can be enjoyed. What will you be serving this summer?