Well, sort of. They’re both pickled cabbage (usually: Kim chee can be almost any vegetable), but they have very different flavors. I, for one, like sauerkraut but am not fond of kim chee.
I’m not a fan of kraut on dogs, but on more substantial sausages, it’s okay, especially with some griddled onions and mustard. Like with a smoked Polish sausage – that works well for me, though I’d be happier with a big scoop of caramelized or half-caramelized onions and lots of mustard. With a brat it’s pretty good, as well, but it’s something I prefer on the side. A hot dog it just seems to overwhelm a bit for me. I won’t say no to a kraut dog, but it’s not something I would order on my own volition unless it’s the customary way of dressing them regionally. When in Rome, and all that.
Oh, and yes, warm is preferred.
This thread is giving me CMOT Dibbler flashbacks.
On a Polish dog, I’d definitely go with carmelized onions AND kraut, plus plenty of brown mustard.
Unless it’s made with giant buns and tiny hot dogs, I’ve never found the hot dog to be an appropriate medium for a lot of toppings. Just not enough real estate. Loading up a hot dog inevitably leads to at least half of it in your lap. No thank you.
That said, I prefer the toppings to be cold.
This thread made me hungry for a dog, so that’s what we’re having for dinner, along with some baked beans (Bush’s, doctored up). As for toppings: we have a jar of sauerkraut that we ordered from Katz’s Deli in NYC, along with some leftover Reuben relish. A bit of mustard to round it out.
For the record (again), ketchup is a plague upon civilization, unless used to make something non-ketchup-y like a glaze. You might as well dump a spoonful of sugar on your food, which is why my wife likes it. Mustard is the “normal” condiment for sausages, along with onions or pickle relish or kraut. As always, whatever you like is fine with me, but you risk being called ‘uncivilized’. 
My exception to this (and you really should try it), is crunchy peanut butter and sriracha. Think about it for a second: smoky dog, sweet peanut butter, and the zap of the pepper sauce. It’s a winner.
I’m going with a partial agree and disagree on this. If you limited it to most commercial ketchups, it would be a strong agree - because most major brands taste of a lot of sugar, a bit of vinegar, and a hint of weak tomato/spices.
A well made homemade ketchup or other ‘naturally’ sweet fruit sauce made from quality fresh veggies is quite a different thing! Which is why I like my peach habanero sauce on sausage - it’s made of roasted peaches (to bring out the sweet and drop the moisture), habaneros, roasted onion and garlic, salt and lemon juice, all blended until smooth. And nothing else.
Sure, it’s sweet, but from the ingredients, and sweet and spicy always works for me. And pork (sausage, chops, etc) with sweet and spicy combos are a thing of epic goodness.
But yeah, commercial ketchup and a lot of other sauces taste of all the added sugar or (shudder) HFCS to the point that any actual sauce flavors are washed out at best.
I can concede that. There was a locally made ketchup in Portland called, oddly enough, Portland Ketchup. It was actually very flavorful. They also made a yellow mustard that was quite good.
Yes. Of course. I was going to specify head or Napa cabbage kim chee, but thought would think of those variations.
I like kim chee of all types, but can’t take the sour in sauerkraut. Though sometimes I forget and let my cabbage kim chee go a little too long and it has a distinct tang! But not as much as the mildest kraut.
I came into thread to say kimchee is the perfect hotdog topping. You get the sour tang and the chili heat, plus a good kimchee will have some umami to enhance the hotdogginess.
Kimchee should be made from a different type of cabbage than sauerkraut. It will also have some seafood sauce in it, fish, oyster, shrimp, etc. The net effect is very different than sauerkraut.
Meh, I probably shouldn’t have made a big deal out of it anyway, probably just an excuse to show off my hot sauce. I think everyone in the thread understands that the quality of the kraut / sauce / mustard makes a huge difference in their final choices anyway. Someone might not want Kroger-brand kraut on their dog, but adding some of your Katz’s deli kraut would be a far different choice.
Reading this made me decide to have some dogs for breakfast. Deciding between ketchup or (Napa cabbage) kim chee
Despite my German heritage, I never liked sauerkraut growing up. It was only after I discovered and loved kimchee that I began to appreciate it.
Whatever temperature it happens to be.
Are there any hot dog bars in Cleveland?
I think that’s what Happy Dog, on Detroit, is? But I haven’t been there in ages, since before they got super popular (and cut down their menu). In any event, my statement there was hypothetical.
And most of the “ketchup” I’ve had in recent years has been sriracha. Except that right now, nobody has any in stock.
Amazon. A better brand, too.
I’m a fan of chili dogs generally but there are times when the heart wants what the heart wants, and sometimes, just sometimes, it’s microwaved hot dogs wrapped in white bread, covered in Cheez Whiz lite and crispy onions.
Yes, it’s wrong. I don’t care.
my uncle keeps trying to get me to try peanut butter on a hotdog…i suppose il have to try it if I see it ina restaurant ,
One of my biggest failures as a parent was not making sure my kids realized there were other types of chili than the kind with beans. Once they found that out, they were fans. My daughter makes excellent homemade chili.