Hot Dog Styles in New York

Hot dog wrapped in chewy bagel dough and baked, served with mustard; popular across New York, Cincinnati, and Chicago.

Skinless all-beef hot dog simmered in seasoned water, served with mustard and optional onion sauce, a common NYC street cart style.

Plattsburgh/North Country classic: steamed hot dog with spiced, beanless 'Michigan' meat sauce; often with onions and mustard.

Beef hot dog boiled in seasoned water, served with sauerkraut or onion relish and spicy brown mustard, a New York City classic.

Sabrett beef hot dog served with mustard, sauerkraut, and a sweet red onion sauce, popularized by Papaya King in NYC.

Tiny hot dog in a three-inch roll, topped with spicy meat sauce, chopped onions, and mustard, a regional style from Troy, New York.

A Rochester, New York-born hot dog made from uncured pork, beef, and veal, giving it its signature pale color. Traditionally grilled or steamed and served simply with mustard, onions, and spicy meat hot sauce.