One of the first mentions of cooking sausages can be found in Homer’s : "As when a man besides a great fire has filled a sausage with fat and blood and turns it this way and that and is very eager to get it quickly roasted."
"Why mess with a good thing? We're big believers in keeping American classics classic. That's why we love Heinz for ketchup, French's and Gulden's for mustard and of course, Hellmann's for mayonnaise.
"We use a lot of pickles - , dill pickles, pickled red onions and pickled jalapeños to name a few. The crisp, sweet acidity of pickles provides the perfect contrast to the rich and fatty snap of a hot dog.
"Cabbage is such a versatile condiment. We love how varying the cooking or preserving method can yield such a different array of condiments. You can pickle it, braise it, ferment it (sauerkraut), or slice it thinly and dress with oil and vinegar for an instant topping.
"Take one part hot dog, add chili (), smoky bacon or pulled pork and you have just . The full flavor of a hot dog comes through with the addition of some soft, sweet and fatty braised or slow-cooked meat.
"Let's face it - hot dogs are really hard to ruin. Just don't overload the dog with toppings. It shouldn't look like a clothes hamper from your college days. The idea is to dress the dog so that you can taste the flavor of the hot dog.