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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Hot Dog Bar

Photo courtesy RedMarbleSteaks.com.

 

Make your Labor Day barbecue something special with a gourmet hot dog bar.

1. In addition to standard franks, offer gourmet sausage or bratwurst. Our supermarket has bison, salmon, lamb, chicken with wild rice, chicken with feta and sundried tomato, chicken with apples, Thai and Indian chicken sausages, smoked andouille sausage and lots more.

2. Provide a variety of mustards and ketchups. Enable guests to customize their franks with a choice of ball park, Dijon, honey mustard and horseradish mustard.

3. Relish more toppings. In addition to the traditional sweet green pickle relish, serve corn relish, jalapeño relish and chow chow (also called piccalilli, a mustard base with chopped tomatoes, cabbage, onions, hot and sweet peppers and vinegar). Offer salsa, chili, chopped onions and grated cheese in addition to the sauerkraut.

4. Use a better bun. Make those bread carbs count. Try whole grain or whole wheat buns (we’ve even seen buttery brioche buns). Provide lettuce leaf “wraps” for the carb counters.

  • See our favorite organic franks.
  • Read the history of the frankfurter—a style sausage created in the 17th century by a German butcher from Bavaria who brought it to Frankfurt. Yet, it was still a sausage eaten with a knife and fork, no bun. A clever American added that.
  • Check out all the different types of mustard in our Mustard Glossary.




  • Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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