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Half-Smoke Hot Dog

The heavy, spiced sausage that fuels late nights in the nation's capital.

Flag of United StatesOrigin: Washington, District of Columbia, United States
Half-Smoke Hot Dog illustrated hot dog icon

Origin region: Washington, District of Columbia, United States

The anatomy

Vessel
Steamed white bun
Sausage
Smoked pork and beef sausage
Region
District of Columbia
Ingredients

The Half-Smoke is Washington, D.C.'s signature street food, featuring a sausage that is larger, spicier, and more coarsely ground than a standard hot dog. Traditionally made of a smoked pork and beef blend, it is split down the middle, grilled, and served in a warm bun smothered with spicy bean-free chili, mustard, and onions. This is a heavy, messy affair that requires two hands and a substantial stack of paper napkins. It is the defining late-night fuel of the capital, best consumed standing up near a flat-top griddle.

Method

  1. 1Sauté finely chopped onion and minced garlic in a large skillet with oil until soft.
  2. 2Add chili powder, cumin, cayenne, and paprika, and toast them in the aromatics for 2 minutes.
  3. 3Add the ground beef, breaking it up into very fine crumbles with a spoon as it cooks.
  4. 4Stir in tomato paste, beef broth, and cornmeal, then simmer uncovered for 30 to 45 minutes until the chili is thick and paste-like.
  5. 5Slice the half-smoke sausages lengthwise about three-quarters of the way through, keeping them hinged.
  6. 6Place the split sausages cut-side down on a hot flat-top griddle to get a dark, smoky char.
  7. 7Flip the sausages over to cook the casing side until heated through and slightly blistered.
  8. 8Steam the hot dog buns until they are soft and pillowy.
  9. 9Nestle the charred sausage inside a warm bun.
  10. 10Run a line of yellow mustard directly down the split center of the sausage.
  11. 11Sprinkle a layer of finely chopped raw onions over the mustard.
  12. 12Smother the entire assembly with a generous ladle of the hot chili sauce.
  13. 13Top with shredded cheddar cheese if desired and serve immediately.

Sources

Controversies

The etymological origin of the name 'Half-Smoke' is highly disputed, with five competing theories.

Our take: Raymond Briggs took the secret to his grave in 1950, which is exactly how you keep a legacy alive. The 50/50 pork and beef blend theory makes the most culinary sense, but the physical butterflying on the griddle is what defines the texture.

The battle over whether to butterfly the sausage or keep it whole on the grill.

Our take: Butterflying is the standard because it creates a caramelized crust on the flat interior surface. Keeping it whole keeps the juices trapped, which is fine, but you lose the crisp edge. Butterfly it.

The taxonomic debate on whether the half-smoke is a hot dog or a sausage.

Our take: The National Hot Dog and Sausage Council called it a half-hot dog, half-sausage, which is a classic bureaucratic compromise. It is a coarse sausage dressed like a hot dog. We accept it into the catalogue because classification is secondary to flavor.