15 Types of Hot Dogs Worth Tasting, from the Scrambled to the Sonoran

You’ll never turn down a hot dog, but before you crown it with a drizzle of ketchup and call it a day, consider these 15 types of hot dogs that are way more exciting (and delicious). These regionally famous franks from all over the country are topped with everything from fresh produce to beefy chili, so there's something for every taste.

My favorites include the decadent Seattle dog, which is slathered with a thick layer of cream cheese; the bacon-wrapped Sonoran hot dog, which comes on a split roll instead of a traditional bun; and the ever-so-summery Carolina dog, which is piled high with crisp, refreshing coleslaw. Read on for the full details on these 15 takes on the cookout staple. They might just inspire your next barbecue—or road trip pit stop.

• Dog: all-pork or beef and pork Polish sausage
• Bun: sweet Hawaiian bun
• Toppings: garlic lemon sauce, fruit relish, passion fruit mustard

Hailing from Hawaii, this hot dog is as much about its unique construction and assembly as it is the toppings. First, a hole is pressed into the bun with a rod that toasts the interior (imagine—a crispy inside and soft outside), says Tasting Table. The hole is filled with a garlic-lemon sauce and fruit relishes that can made with everything from mango to papaya. Finally, the dog is finished with passion fruit mustard (aka Aunty Lilikoi mustard), which drives the tangy, sweet nature of the dish home.

• Dog: 10-inch pork hot dog
• Bun: soft-yet-sturdy white bun
• Toppings: ketchup, mustard, onions, relish

It’s a Los Angeles thing and a rite of passage for baseball fans. While the toppings are usual suspects, it’s the size of the hot dog that makes it a standout. The oversized, nearly foot-long wieners are grilled to char-kissed perfection before being nestled into a bun for nostalgic consumption. Fun fact: The stadium tried boiling the hot dogs instead of grilling them in the ’90s, but quickly reversed the experiment due to fans’ outrage.

• Dog: beef, natural casing
• Bun: white or brioche bun
• Toppings: relish, yellow mustard

I’m definitely biased, as I grew up in northern NJ, but rippers are such a treat. The hot dogs are deep-fried in hot oil, which blisters and eventually splits (or rips—get it?) the frank’s natural casing. The Jersey-style relish is the most important topping, as the signature is sweet and spicy made from onions and peppers. Mustard is a must too, while chili is a popular add-on. (If this isn’t your vibe, consider the Italian dog, created in Newark and packed with two fried hot dogs, cooked peppers and onions and crispy potatoes, all on “pizza bread.”)

• Dog: beef hot dog, split and wrapped in bacon
• Bun: white bun
• Toppings: American cheese or Cheez Whiz

Don’t let the name fool you: You’ll have to venture to Philly, South Jersey or the Delaware Valley for this beaut, which was invented in Pottstown, P.A. in the ’50s. The hot dog can be grilled, broiled or fried. But whatever cooking method you go with, it needs to be split down the middle, filled with cheese (Cheez Whiz, Velveeta or American cheese are all solid choices) and wrapped in bacon. Top it with ketchup and mustard too, if you’re feeling luxurious.

• Dog: reindeer hot dog
• Bun: white bun, steamed
• Toppings: grilled onions

Visiting Alaska anytime soon? Add this delicacy to your list. The hot dog is made from pleasantly gamy reindeer (and/or caribou) meat, often blended with some pork or beef. The sweetness of grilled onions cut the complexity of the hot dog, and even more so when they’re sautéed Coca-Cola, as they often are.

• Dog: kielbasa
• Bun: hoagie
• Toppings: French fries, barbecue sauce, coleslaw

BRB, hopping a flight to Cleveland. Polish immigrants flocked to this Ohio locale in the 19th and 20th centuries, bringing plenty of kielbasa with them. Here, it’s grilled and topped with two essential side dishes—slaw and fries—and a generous dose of barbecue sauce. It’s commonly found at Polish eateries and greasy spoons around the city, as well as Southern-style barbecue joints.

• Dog: beef and pork hot dog with a bit of spice
• Bun: split-top bun
• Toppings: none required

No, that isn't a filter—these hot dogs really are that vibrant. W.A. Bean & Sons is famous for selling these franks, which had gotten their hot pink-ish hue from red dye No. 3, since 1938. Over the past year, they've undergone a recipe overhaul, retaining their distinct look through all-natural coloring. Serving it on a split-top bun is a Maine must, though when it comes to toppings, simplicity is key. "They don’t need much—they speak for themselves," W.A. Bean & Sons Vice President Sean Smith told Saveur. After all, who needs the pageantry of a ton of toppings when the hot dog itself is that bold?

• Dog: coarsely ground, smoked beef and pork hot dog
• Bun: white bun
• Toppings: onions, chili, yellow mustard

This Washington, D.C. gem could’ve gotten its name from the texture, which is more similar to a smoked sausage than a standard frank, or its smoky flavor. Either way, it’s heftier than most types of hot dogs and a touch spicy. Ask for it “all the way” if you want to sound like a local (and get it doused with essentials like chili and yellow mustard), or add cheese if you’re due for a little treat.

• Dog: red franks (though any boiled or steamed hot dog tends to be OK)
• Bun: white bun
• Toppings: chili, oyster crackers, onions, ketchup, mustard, pickles, shredded cheese, coleslaw

Somewhere, under that pile of chili and oyster crackers, is a hot dog, I promise. If you're ever in Columbus, Georgia, you'd be remiss if you didn't order a Scrambled Dog. Dreamed up by an entrepreneur known as Firm Roberts in the early 1900s and later popularized by local staple Dinglewood Pharmacy, the dish features a steamed hot dog that's placed on a bun, chopped into bits, then smothered with chili, oyster crackers, onions, ketchup, mustard, pickles, shredded cheese and coleslaw. It's the kind of dog you'll need a fork and spoon for—and maybe an extra set of napkins.

It's become so iconically Columbus that, starting this year, the Columbus Clingstones minor league baseball team will be playing select games as the Scrambled Dogs. How very Sasha Fierce of them.