Not only is July, National Hot Dog Month (also National Baked Bean Month and Pickle Month too), but July the 4th, US Independence Day, is the biggest hot dog holiday of the year, with 155 million being consumed. Not only is that impressive, but according to the National Hot Dog and Sausage Council, during the barbecue season, Memorial Day to Labour Day, over 7 Billion hot dogs will be consumed. Whether they are called franks, frankfurters, weiners or hot dogs the US really has taken this German sausage and made it their National food.
I saw this simple method for making spiral cut hot dogs a while ago for making them more interesting. Not only does it add a bit of fun to an otherwise boring looking hot dog, it allows more space for condiments and toppings, and it increases the surface area when grilling and therefore increases the amount of ‘charry’ goodness. Though it would be best to grill (barbecue) these dogs to increase the flavour, you could still fry, boil or microwave them, for the benefit of extra condiment space.
How to make a spiral cut hot dog
The process for making spiral hot dogs is pretty simple.
- Take a long wooden skewer and gently push it through the middle of a hot dog. If you somehow manage to miss the other end of the hot dog with the skewer, then gently ease it back a little and try again. Hot dog meat is pretty forgiving and small holes won’t matter.
Skewer the hot dog
- Take a sharp knife and make a 45 degree cut at one end of the hot dog through to the skewer.
Make a 45 degree cut in the hot dog
- Gently pull the skewer in the opposite direction while rotating it, while keeping the knife against the skewer, maintaining a 45 degree angle.
Pull back the skewer to make a spiral
- Gently remove the skewer.
Remove the skewer
- Cook the hot dog. Grilling is best.
Grilling the spiral cut hot dogs
- Build your hot dog, making sure to take advantage of all the extra space to fit in more toppings.
A spiral cut hot dog in a bun
