Introduction
Hot dogs are a quintessential American food, with a history dating back to the late 19th century. The term “hot dog” first appeared in college magazines in the 1890s in reference to sausage sandwiches sold by vendors at baseball games and other events. These sausages were often called “frankfurters” or “franks” due to their origins in Frankfurt, Germany. The moniker “hot dog” stuck as these sausages became mass produced and popularized in American culture.
Specifically, franks refer to a style of all-beef hot dog made with high quality cuts of beef. Unlike some hot dogs made with other meats like pork or chicken, franks are made entirely from beef. The meat trimmings and seasonings used to make franks give them a signature flavor and texture. Brands like Hebrew National and Nathan’s are well known for their beef frankfurter style hot dogs.
In this article, we will explore the origins, ingredients, nutrition facts, and culinary usages of franks. An overview of popular beef frank brands will provide context on the qualities that set franks apart from other types of hot dogs.
Hot Dog Origins
Hot dogs originated from traditional sausages brought by European immigrants to America in the late 19th century. Specifically, hot dogs trace their roots to Frankfurt sausages. These sausages originated in Frankfurt, Germany and were known for their unique method of serving the meat in a bun.
According to the University of Chicago’s exhibit on the evolution of the hot dog, “The term ‘hot dog’ has its origins in college slang—the joking suggestion that the sausages were made of dog meat.” Frankfurt sausages were introduced to America by German immigrants in the 1860s.
The first hot dog stands appeared in New York City in the late 1860s. Vendors would sell the sausages on buns or bread rolls. The bun helped keep the customer’s hands clean while eating. This convenient new food became wildly popular, cementing the hot dog’s place in American culture.
Frankfurter Sausages
Frankfurter sausages, also known as hot dogs or franks, originated from the German city of Frankfurt. Traditional frankfurter sausages are made from both pork and beef and are smoked and cured (Smith, 2019). The original German recipe combines ground pork and beef, seasoned with garlic, salt, and spices, and stuffed into a casing before being smoked and cooked (Frankfurters, n.d.). This gives frankfurters their characteristic smoked flavor, firm texture, and reddish color.
While the term “frankfurter” technically refers to sausages made according to the traditional German recipe and process, most modern franks sold commercially in the U.S. deviate somewhat from the original. They are primarily made from beef, sometimes with pork added, and are cured but not smoked (McGee, 2004). The meat trimmings and seasonings are emulsified into a paste and stuffed into collagen or cellulose casings. Nevertheless, “franks” and “frankfurters” are still used interchangeably to refer to hot dogs, no matter the ingredients.
Sources:
[1] Smith, A. (2019, April 2). German Frankfurters. The Spruce Eats. https://www.thespruceeats.com/what-are-frankfurters-995569
[2] Frankfurters. (n.d.). Wikipedia. Retrieved February 22, 2023, from https://en.wikipedia.org/wiki/Frankfurter
[3] McGee, H. (2004). On food and cooking: the science and lore of the kitchen. Scribner.
What are Franks?
Franks are another name for frankfurters, which are a type of sausage. Frankfurters get their name from the German city of Frankfurt, where they originated (1).
In America, franks are typically made from a mixture of pork and beef and seasoned with spices (2). The meat trimmings are minced and emulsified to create the distinctive hot dog texture.
“Franks” is also often used as a brand name for hot dogs, while “hot dogs” is the more generic name. For example, Hebrew National franks and Nathan’s famous franks are well-known hot dog brands. So while franks and hot dogs refer to the same type of sausage, “franks” is sometimes used for branding purposes (3).
Overall, franks are simply one variety of hot dog or frankfurter sausage commonly made with a blend of pork and beef.
Sources:
(1) https://www.tenderbelly.com/blogs/foodie/hot-dogs-vs-franks-what-s-the-difference
(2) https://www.epicurious.com/ingredients/best-hot-dogs-taste-test-article
(3) https://www.reddit.com/r/AskCulinary/comments/640i1k/what_are_american_hot_dogs_usually_made_with/
Meat Content
Franks hot dogs are made from a blend of pork and beef, along with other ingredients like water, spices, and binders. The exact ratio of pork to beef can vary between brands, with some containing more pork and others more beef.
According to the ingredient list for Eckrich Original Franks [1], the first two ingredients are beef and pork, indicating they contain a nearly equal amount of each meat. Bar S Classic Franks, on the other hand, list mechanically separated chicken first, followed by pork as the second ingredient and beef lower down the list [2]. This suggests Bar S franks contain more pork than beef.
While the primary meats used are beef and pork, some brands may also incorporate small amounts of other meats. For example, Bar S Franks contain 2% or less of chicken. The use of mechanically separated meats allows hot dog manufacturers to utilize meat from more parts of the animal.
Overall, franks offer flexibility in their meat content, but pork and beef tend to be the predominant ingredients. Checking the nutrition labels of different brands can give consumers a better idea of the meat ratios in that specific product.
Popular Brands
There are many top-selling hot dog brands in the United States today. Some of the most popular include:
Nathan’s Famous – Founded in 1916 and based in New York, Nathan’s Famous is one of the most iconic hot dog brands in America. They are known for their natural casing hot dogs and host the famous Nathan’s Hot Dog Eating Contest every 4th of July.
Hebrew National – With the slogan “we answer to a higher authority”, this Kosher brand offers premium beef hot dogs made without artificial flavors, colors, or by-products. Hebrew National hot dogs are a popular choice for cookouts and tailgates.
Oscar Mayer – Owned by Kraft Heinz, Oscar Mayer is synonymous with hot dogs in America. They sell classic beef and chicken franks, as well as lower-fat options like turkey and lean beef. Their ubiquitous Wienermobile helps promote the brand across the country.
Bar-S – Founded in 1952, this economy brand offers an affordable option for hot dog lovers on a budget. Bar-S hot dogs are a staple at many supermarkets and convenience stores.
Ball Park – Owned by Sara Lee, Ball Park hot dogs are known for their plump shape and slogan “they plump when you cook ’em”. Their Bun Size beef franks are sized to perfectly fit hot dog buns.
Nutrition
A typical hot dog contains about 180 calories and 16 grams of fat per link, the majority of which is saturated fat (source). Hot dogs are also very high in sodium, with a single hot dog containing over 600 mg, which is about 1/4 of the recommended daily amount (source).
Hot dogs contain sodium nitrite, which helps preserve color and prevent bacterial growth. However, there are concerns that nitrites can react with amino acids to form cancer-causing nitrosamines (source). The World Health Organization has classified processed meats including hot dogs as carcinogenic.
Overall, hot dogs are high in calories, fat, and sodium, while being low in other nutrients. Frequent consumption is associated with increased health risks including obesity, heart disease, and certain cancers.
How Franks are Made
Franks go through a multi-step manufacturing process to go from raw meats to the franks we know and love. It starts with the grinding and mixing of the meats. The meat trimmings are run through powerful grinders to break down the texture. Sometimes different meats are ground separately and then blended together in large batches based on the recipe. Seasonings like salt, spices, and preservatives are also mixed in to add flavor and prolong shelf life.
The next step is filling the casings, traditionally made from cellulose or animal intestines. The meat mixture is fed into a stuffer machine that pumps it into the casings, twisting them at even intervals to form the individual links. As the casings fill, they are pinched closed at one end to seal in the filling.
After stuffing, the franks are fully cooked. They may be smoked, boiled, or steamed using large industrial cooking equipment. The cooking helps set the texture, kill any pathogens, and coagulate the proteins. Smoking adds flavor, color, and preservation. Once fully cooked, the franks are quickly chilled using cold water or refrigeration. Finally, the casings are peeled off and the franks are packaged.
Serving Suggestions
There are many delicious ways to serve hot dogs. Grilling or pan frying are classic preparation methods that add great flavor from charring the hot dog over direct heat. Prepare the grill or skillet to medium-high heat. Cook the franks, turning occasionally, until browned and heated through, about 5-7 minutes total. Refer to this article for tips on grilling franks for a crowd.
Condiments and toppings allow you to customize your hot dog creation. Popular toppings include ketchup, mustard, relish, sauerkraut, chili, cheese, onions, and more. Serve franks in hot dog buns spread with condiments and piled high with favorite toppings.
Pairing franks with soft, steamed buns is classic. Buns cushion the hot dog and make them easy to eat. Buns come in different styles, like classic buns, New England style split-top buns, or thicker bakery-style buns. Bake buns according to package directions or steam them for fresh, hot dog perfection.
Conclusion
In summary, franks originated in Germany as a pork sausage but evolved into the hot dogs we know today in America. The key defining quality of a frank is that it must be made with some amount of beef. While brands like Hebrew National and Oscar Mayer contain a mix of beef and other meats like pork and chicken, some franks like Ballpark are 100% beef. Franks can be relatively high in fat and sodium but can be part of a balanced diet when consumed in moderation. They are easy to grill, boil, or pan fry and make a quick, protein-rich addition to meals. When served in a bun with favorite condiments and toppings, franks are an American favorite enjoyed at cookouts, ballgames, and family dinners.
Whether made of pure beef or a meat blend, franks hold an iconic place in American cuisine thanks to their juicy, mild taste and versatility. Their origins may be German, but franks have become a classic American food over the last century. For a quick, savory bite or fun addition to a meal, it’s hard to beat the satisfying sizzle of franks fresh off the grill.