“Every month is National Hot Dog Month at JJ’s. Mustard – the most popular topping five years running.While JJ’s has featured more than 350 toppings on its dogs and has mastered nearly 300 unique creations thanks to its Dog of the Week program, here’s what they say Americans love to put on their frankfurters most: The list is based on six years of the brands’ sales data. The ketchup can be served hot or cold.CHARLOTTE – If you’re planning on having a hot dog this Fourth of July, one of North Carolina’s most celebrated hot dog joints wants you to know that, frank-ly, it knows best.ĭays after serving its millionth hot dog, JJ’s Red Hots in Charlotte released its fifth annual list of the Top Ten Hot Dog Toppings just in time for National Hot Dog Month. Blend the mixture and season with salt and pepper. Add the chopped tomatoes, honey and vinegar and leave to cook at a medium temperature for around 10 mins while stirring. Add garlic, onion, thyme and rosemary and stir until you can smell fried garlic. Roughly chop the mushrooms and pan fry them at a high heat until they turn a dark golden colour. Finally add the remaining cauliflower florets and leave for 15 min. Blend the cauliflower and season with salt and pepper. Add 50g of cauliflower left overs and simmer for a further 5 mins. Start by bringing the cream to a simmer for approximately 10 mins. Leave to pickle and cool for at least 2 hours. Put the sliced rhubarb into a bowl and pour over the pickle juice. Mix all the ingredients and season with salt and pepper.īoil the sugar, salt, pepper, bay leaf and vinegar for about 10 min to make the pickle juice. Leave them to cool down and put them in a container lined with kitchen towel to absorb excess oil. Sprinkle with salt and bake the onion rings in a hot-air oven at 140 degrees for around 30 mins, until completely crispy.

Use a mandoline to slice it very thinly and put the slices onto a tray lined with a baking sheet. Slice the fennel and put it into ice water for 30 sec. When crips season with salt and pepper and drain on kitchen towel to absorb any excess oil. Put it in a container and leave for an hour in the fridge.įry the mushrooms in a frying pan until crispy.

Put all the ingredients for the pickle juice into a saucepan and bring to the boil. Keep whisking until you have used up all the oil and it has turned into mayonnaise.Īdd crushed garlic and potato to the mayonnaise and whisk. Too much oil at one time will make the mayonnaise curdle. Add the oil bit by bit in a very thin stream while conituously whisking. Whisk the egg yolks with salt until white and viscous. Break into small pieces to sprinkle over the hot dog. Bake in the oven at 150 degrees for around 20 mins or until crunchy. Mix until it has the consistency of porridge. Then mix in the salt and the grated or blended rye bread. Once the cauliflower is cold, put it in a container lined with kitchen towel.īlend the two onions until they form a homogeneous paste. Once baked remove from oven and leave to cool. Put the cauliflower on a baking tray and sprinkle with salt and pepper. Season with salt and pepper and serve completely chilled.Īdd the ingredients for the pickle juice and the carrots to a pan and bring to the boil. Add vinegar and honey then let it simmer lightly for 5 min. Pan-fry garlic, onion and rosemary at a high heat.Īdd the chopped tomatoes and stir. Leave them to cool, then put them in an air-tight container with oil covering the tomatoes. Put them on a baking tray and bake for a minimum of 3 hours at 105 degrees. Mix the tomatoes with the rest of the ingredients in a bowl. Pan-fry the sweetcorn in oil until golden and crispy. Chill in the fridge for at least 3 hours. Strain the mix and add the mustard powder. Add the rest of the mango and chill until cold.īring all the ingredients, except mustard powder, to boil in a saucepan and continue boiling until approx. Add half the mango and let it simmer for 10 min. Put all the ingredients in a sauce pan and bring to the boil. If the juice is cold leave it for 3 hours or longer and around 1 hour if it is hot. Pour the pickle juice over the bok choy and chili, the juice can be hot or cold. stalk)īoil sugar, salt and vinegar for about 10 min to make a pickle juice. 150g cauliflower, chopped into small florets.400g rhubarb, finely cut into slices or strips.1 fresh fennel, sliced paper thin on a mandolin.

100g Portobello mushrooms, sliced into 0.5cm cubes.

100g rye bread, greated or blended into crumbs.

Hot dog toppings