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Regional Hot Dog Favorites

Plain Jane?  All the way?  Ketchup and mustard?  How you enjoy your hot dog can be a very divisive topic, and may even touch on where you’re from.  Hot dog toppings look different around the country, and while you may always prefer it your way, one of these variations might just come in second best!  

From the classic Coney Dog to the bacon-wrapped Sonoran and fried potato topped Jersey Dog, we’re hoping you’ll find some inspiration to add a few new toppings to your summer barbecue!  Pick up everything you need for your backyard shindig – including the toppings for these regional hot dog favorites - at your local Harris Teeter!

Making Hot Dogs for a Crowd

If you have a grill master at hand, light up the grill and cook your hot dogs to order.  Otherwise, we love the slow cooker method – especially if you’re serving a crowd.  Add up to 40 hot dogs to a slow cooker.  Cook on high for 1-2 hours until hot all the way through.  Serve in buns with your favorite toppings.


Coney Island Dog

How did the Coney Island Dog come to be?  It’s a fierce debate – but one thing is for certain – it’s a delicious American classic.  Make your own at home by topping your hot dog with all meat (no beans) chili, white onions and mustard.


Chicago Dog

Loaded with fresh and pickled veggies, a Chicago dog is packed with vibrant flavors.  Top yours with tomato slices, celery salt, chow chow, pickled peppers, relish, and mustard.


New Jersey Italian Dog

How do you improve upon a classic hot dog?  By adding fried hash brown potatoes and sautéed peppers and onions.  Top it off with mayo and you have a New Jersey Italian Dog.  It’s as tasty as it sounds!


Sonoran Dog

Made first in Mexico in the 80’s the Sonoran Dog is wrapped in bacon, then topped with pinto beans, onions, salsa, and guacamole.  Make our version by wrapping hot dogs with uncooked bacon and cooking in a 400 F degree oven for 30 minutes.  Top with warmed refried beans, guac, salsa, and pickled jalapenos.


Carolina Dog

What makes a Carolina Dog?  Most notably – coleslaw!  Enjoy this Southern treat by topping your hot dog with Harris Teeter coleslaw, chopped white onions, and beanless chili.  Mustard optional (but highly encouraged)!


Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping