They’re all made from pig heads and tails with a scoop of oink, but there are nuanced differences in bun-stuffing sausages. I’m here to help.

“You do not have to be around a hot dog vendor long before you hear terms like Frankfurter, Wiener, Natural casing, Skinless or 4 to 1. A lot of us were not aware in the beginning that there is a difference between a wiener and a frankfurter or what skinless or natural casing meant. I know the first time I saw 4/1 or 10/1 on the outside of the package I was lost.”, says some guy from  I trust a man who blogs dogs all day.

In Germany, the sausage Mother Ship, you either have a frankfurter or a wiener, which are both just plain fun to say. The term Hot Dog is an American invention, and we’re thankful for it. No self-respecting baseball hot dog slinger wants to shout about his fine wieners for purchase.

 A “Frankfurter” consists of all one type of meat, usually beef, but can be any meat and is more strongly seasoned than it’s counterpart. On The other hand a “Wiener” is typically a combination of meats that tends to contain pork and is blander, says the same guy. Fine with me. I like to load my wiener with enough condiments to hide the bovine and porcine lips tube I’m about to snarf.

And then there’re Kosher dogs. No pork, just beef and chicken lips. I tend to feel better about chickens and cows being slaughtered according to Jewish law. I like to think a Jewish mother just nags them to death.

But make mine skinless. A hot dog that snaps makes me hork. That’s a pig intestine condom on your wiener. Thanks, I’m good. But I will bring the french fried onions and brown mustard. Had that on a hot dog in Denmark, and I nearly renounced by American citizenship. It’s that good.

One last thing, Patio Daddios..Grill marks are everything. Don’t draw them on with a Sharpie. That’s cheating.

Happy Fourth! Don’t drink a fifth!








Written by Nancy Alexander