Hot Dogs in Brazil: Discover 5 Regional Versions of the Delicacy

The fact is that Brazil is a very diverse country! So much diversity is reflected in the culture, music, clothes, language and, of course, food. For example, every corner of the country has its own your version of the hot dog —and the natives of that place will swear that it is the best recipe ever! So, how about traveling without leaving home with 5 Types of Hot Dogs in Brazil?

With the Cooking Guide, discover in detail how hot dogs are prepared in Osasco, Rio de Janeiro, Manaus, Blumenau and Belém. First of all, to begin this journey, start from the origin: the Hot American hot dog! Just watch:

American hot dog, the classic hot dog

Time: 10 minutes

Performance: 4 units

Difficulty: easy

Ingredients:

• 4 sausages
• 4 hot dog buns
• Dijon mustard to taste
• Ketchup to taste

Preparation method:

1. Cook the sausages in hot water.
2. Drain the sausages.
3. In a drizzle of olive oil, grill each sausage for a few minutes.
4. Cut the bread in half and place the sausage.
5. Serve with mustard and ketchup.

5 Variations of Hot Dog in Brazil:

Hot dog Sao Paulo or Dogão of Osasco

Time: 30 minutes

Performance: 4 units

Difficulty: easy

Ingredients:

• 4 sausages
• 4 hot dog buns
• 2 sachets of ready-made tomato sauce
• 2 cloves of garlic, minced
• ½ chopped onion
• 1 tablespoon sugar
• Salt to taste
• A drizzle of olive oil

Mashed potatoes:

• 3 large potatoes
• 1 tablespoon butter
• 3 tablespoons of cream
• Salt and pepper to taste

Add-ons:

• 200g of bacon
• 70 g of raisins
• 1 can of green corn
• 1 can of peas
• 10 olive
• Mayonnaise to taste
• Bad potatoes taste

Preparation method:

1. In a deep pan, begin to brown the onion in a drizzle of olive oil.
2. Meanwhile, put the water on to boil in another pan.
3. Once the water boils, add the sausages and let them cook for 10 minutes.
4. In the first pan, when the onion is translucent, also brown the garlic.
5. Then add the tomato sauce to the first pan.
6. Add the sugar to break the acidity, also add the salt and bring to the boil, stirring continuously.
7. Meanwhile, in another pan, add the water and quail eggs. Once it boils, count 5 minutes and turn off the oven. Finally, remove the skin and set aside.
8. When the sausages are ready, drain the water and transfer the sausages to the pan with the sauce.
9. In a pan, brown the bacon and set it aside.
10. For the mashed potatoes. In a pan with water and salt, cook the peeled and chopped potatoes
11. Once cooked, drain it, mash it, put it in a bowl and then mix it with the butter and cream.
12. Season with salt and pepper and set aside.
13. While assembling, cut the bread in half and arrange the mashed potatoes on the sides.
14. Top the bread with the sausage and cover with plenty of mashed potatoes.
15. Finish with corn, raisins, bacon, peas, olives, mayonnaise and chips.

Rio Hot Dog, with all kinds of add-ons available

Time: 50 minutes

Performance: 4 units

Difficulty: easy

Ingredients:

• 4 sausages
• 4 hot dog buns
• 2 sachets of ready-made tomato sauce
• 2 cloves of garlic, minced
• ½ chopped onion
• 1 teaspoon sugar
• Salt to taste
• A drizzle of olive oil

Field sauce (or vinaigrette):

• 1 tomato
• 1 onion
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• Parsley to taste

Green mayonnaise:

• 1 pot of natural yogurt (180g)
• 1 cup mayonnaise
• 1 tablespoon mustard
• 1 cup chives (tea)
• 50 g pitted green olives
• 2 cloves of garlic
• Salt to taste

Add-ons:

• 1 dozen quail eggs
• 200 g grated parmesan cheese to taste
• Olives to taste
• Potatoes in straw as desired
• Peas to taste
• Green corn to taste
• Raisins to taste

Preparation method:

1. For the vinaigrette, cut all the ingredients listed and mix well. Store in the refrigerator until ready to serve.
2. For the green mayonnaise, blend all the ingredients in a blender until creamy. Refrigerate until ready to serve.
3. In a deep pan, begin to brown the onion in a drizzle of olive oil.
4. Meanwhile, put the water on to boil in another pan.
5. Once the water boils, add the sausages and let them cook for 10 minutes.
6. In the first pan, when the onion is translucent, also brown the garlic.
7. Then add the tomato sauce to the first pan.
8. Add the sugar to break the acidity, also add the salt and bring to the boil, stirring continuously.
9. Meanwhile, in another pan, add the water and quail eggs. Once it boils, count 5 minutes and turn off the oven. Finally, remove the skin and set aside.
10. When the sausages are ready, drain the water and transfer the sausages to the pan with the sauce.
11. While assembling, cut each sandwich in half, top with sausage and sauce, and garnish with vinaigrette, green mayonnaise, hash brown potatoes, quail eggs, grated parmesan, peas, corn, and olives.

Manaus Hot Dog, Kikão

Time: 30 minutes

Performance: 4 units

Difficulty: easy

Ingredients:

• 4 sausages
• 4 hot dog buns
• 2 sachets of ready-made tomato sauce
• 2 cloves of garlic, minced
• ½ chopped onion
• 1 tablespoon sugar
• 1 head cabbage, cut into strips
• 1 tomato
• 1 grated carrot
• 1 cup of water
• Salt to taste
• A drizzle of olive oil

Add-ons (optional):

• Bad potatoes
• Mayonnaise
• Ketchup
• Grated Parmesan

Preparation method:

1. In a deep pan, begin to brown the onion in a drizzle of olive oil.
2. Meanwhile, put the water on to boil in another pan.
3. Once the water boils, add the sausages and let them cook for 10 minutes.
4. In the first pan, when the onion is translucent, also brown the garlic.
5. Then add the cabbage, tomato, carrot and water.
6. Once the cabbage has become transparent, add the tomato sauce to the first pan.
7. Add the sugar to break the acidity, also add the salt and bring to the boil, stirring continuously.
8. When the sausages are ready, drain the water and transfer the sausages to the pan with the sauce.

Hot Dog Blumenau, the delicious German hot dog with sauerkraut

Time: 30 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 4 German sausages
• 4 French breads
• 2 tablespoons mustard
• Oil for anointing

Sauerkraut:

• 1/2 cup bacon (diced)
• 1 chopped onion
• 1 green apple cut into thin slices
• 1 small red cabbage cut into strips
• 5 tablespoons red wine vinegar
• 1/2 cup (tea) water
• 2 tablespoons sugar
• 1 clove
• Salt to taste
• 1/2 glass of dry red wine
• 2 tablespoons of red fruit jelly

Preparation method:

1. In a large skillet over medium heat, fry the bacon until it renders its fat.
2. Then remove the bacon and set it aside.
3. In the fat of the pan, over medium heat, fry the onion and apple until golden.
4. Add the cabbage and fry quickly.
5. Then add the vinegar, water, sugar, cinnamon and cloves and let it boil.
6. Reduce the heat and simmer until the cabbage is tender.
7. Remove the cinnamon and cloves and season with salt.
8. Add the vinegar and gelatin and let it boil until the liquid in the pan has dried up.
9. Turn off the heat and add the fried bacon.
10. In a pan, cook the sausages in water for 3 minutes, drain them and place them on a greased baking tray and place in a high, preheated oven for 5 minutes.
11. Cut the bread and sausages lengthwise.
12. Add the sauerkraut, 1/2 tablespoon mustard and 1 sausage and serve.
13. Garnish with fresh rocket if desired.

Pará hot dog with minced meat

In Pará, especially in Belém, when the snack contains sausage, it is called hot dog. The hot dog, then, is a completely different recipe that calls for ground meat!

Time: 20 minutes

Performance: 4 units

Difficulty: easy

Ingredients:

• 600 g minced meat
• 4 loaves
• 2 cloves of garlic, minced
• ½ chopped onion
• 1 ½ teaspoons salt
• Black pepper to taste
• Green perfume to taste

Coleslaw:

• 1 small cabbage
• Black pepper to taste
• Green perfume to taste
• 4 tablespoons of mayonnaise

Vinaigrette:

• 1 tomato
• 1 onion
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• Parsley to taste

Add-ons:

• Potatoes in straw as desired

Preparation method:

1. In a deep pan, spread a drizzle of olive oil and brown the onion.
2. When the onion is translucent, add the garlic and let it brown.
3. Add the minced meat and cook for a few minutes.
4. Once the meat is browned, add the salt, chives and pepper. Stir well to incorporate and turn off the heat.
5. For the vinaigrette, cut all the ingredients listed and mix well. Store in the refrigerator until ready to serve.
6. For the cabbage salad, thinly slice the cabbage and mix it in a bowl with the other ingredients. Refrigerate until ready to serve.
7. While assembling, cut the bread in half.
8. Using a spoon, arrange the coleslaw on the sides of the bread.
9. Complete the assembly by filling the bread with the minced meat.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.