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Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means "little sausage"), in differentiation to the original pork-only mixture from Frankfurt.
In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.
The hot dog's cultural traditions include the Nathan's Hot Dog Eating Contest and the Oscar Mayer Wienermobile.
This type of sausage was culturally imported from Germany and popularized in the United States, where it became a working-class street food sold at hot dog stands and carts.
Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation.
This mixture is forced through tubes into casings for cooking.
Others are credited with first serving hot dogs on rolls.
A German immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the American midwest; there are several versions of the story with varying details.
An early use of hot dog in reference to sausage-meat appears in the Evansville (Indiana) Daily Courier (September 14, 1884): "even the innocent ‘wienerworst’ man will be barred from dispensing hot dog on the street corner".
Traditional casing is made from the small intestines of sheep.
The products are known as "natural casing" hot dogs or frankfurters.
According to one account, Feuchtwanger's wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St.
Louis, Missouri, and provided gloves to his customers so that they could handle the sausages without burning their hands.