Make them all real or no deal. For me, that means no substitute or fat-free fillers, and they’ve gotta be natural casing franks for this chick. My all-time faves are Schonland’s (now owned & packaged by Kayem).
As a child, I’d slice hotdogs on pizza, or load them into macaroni and cheese or adorn almost any soup. Heck, I’d even eat them raw. It was no wonder that my parents dubbed me The Hotdog Kid.
Grill it, roast it, boil it, steam it; make it any which way you like. Land your dog in a bun and serve it au natural or adorn it with mustard, relish, onions, cheese, chili, or whatever else floats your boat. Since serving a summer college internship in Copenhagen, Denmark in 1974, I have been hooked on a topping combo of Dijon or country-style mustard and plenty of crispy, dry-fried onions. Ooooh-la-lah!!!
