Will Travel For

TOP DOGS

No simple sausage-and-bun combos here — these franks from around the world transform a street-food staple into so much more.

By Jessica Huras

NORWAY

Pølse

Pølse, which means “sausage,” became a staple in Norway in the 1950s, though sausages have existed here since the Middle Ages. Norwegians fervently enjoy the humble hand-held, consuming an estimated 100 pølse per person annually. They are traditionally made from pork, and topping choices range from plain mustard and ketchup to creamy potato salad. To enjoy a pølse in true Norwegian style, ask for it served on lompe, a flatbread made from potato and flour. Where to try it: Blink-and-you’ll-miss-it wooden pølse stand Syverkiosken has been an Oslo mainstay for years, renowned for its extra-savory sausages cooked in a secret-recipe stock.

USA

Chicago Dog

Ketchup gets passed over in the Windy City and, in its stead, is a salad’s worth of veggies. All-beef wieners nestled in a poppy-seed bun are dressed with yellow mustard, celery salt, diced white onions, tomato slices, sweet pickle relish, a dill-pickle spear and pickled sport peppers. Where to try it: Go straight to the source at the Vienna Beef Factory Store in Chicago’s Bridgeport neighborhood, which also supplies sausages for hot-dog stands around the city.

CHILE

Completo

Chile’s completo is defined not by the toppings themselves, but by their quantity (they must be piled high to create a properly loaded dog). Avocado, mayo and diced tomato are a popular trio that have earned the nickname “Italian completo” because their colors resemble those found in Italy’s flag. Where to try it: Santiago institution Fuente Alemana is known for its classic Chilean sandwiches, including the completo.