What makes a kosher hot dog different? It's all about what makes the cut (and what doesn't). Selecting exclusively from North American beef, we only use premium cuts from the front half of the cow, and then we pick the best from that.
We create our all-beef franks under strict supervision of an independent kosher certifying agency. So you can be sure you're getting the best, the whole best, and nothing but the best.
When it comes to kosher, the shorter the ingredient list, the better. And because we ensure that our hot dogs are free of fillers, by-products, and artificial colors and flavors, you can be sure that you're getting only the very best.
Did you know that Hebrew National® is gluten free? After all, we use only the purest ingredients and the most premium cuts of beef, so it shouldn't come as a surprise that there's not a single trace of gluten in our products.
Whether it is gas or charcoal, make sure it's clean and that there's plenty of propane or charcoal on hand.
Give your grill a proper warm-up! Preheat a gas grill on high. For a charcoal grill, preheat until charcoal is covered with a white ash.
How do you know when your dogs are done? Keep a close eye on them, and when you see the ends start to split, it's time to eat!
You can teach dogs new tricks! Try serving hot dogs on tortillas, on kabobs, in a skillet meal, or even atop a grilled pizza. For more ideas, explore our recipes.
Grill veggies along with your meat. Besides the convenience of fewer trips to the kitchen, grilling gives vegetables a smoky flavor. Simply slice and brush with olive oil, sprinkle on some herbs, and grill until they're tender-crisp.
Change things up and make kabobs. Simply thread cocktail franks on skewers with chunks of pinapple and green or red pepper, and brush with a sweet-and-sour sauce. Grill over medium heat for about 15 minutes, turning often.
Use a meat thermometer to ensure that meat and poultry are safely cooked the whole way through. (We think our dogs are best-in-show at 160°F.)
Use two separate long-handled tongs—one for uncooked meats and the other for cooked meats—to avoid cross contamination.
Got a fire? Simply shut off the gas or move your food to another part of the grill.
Theodore Krainin, a Russian-born butcher, founded the Hebrew National® Kosher Sausage Factory on the Lower East Side of Manhattan in 1905. Upon the factory's first inspection, the brand was cited as having "higher standards than the law requires." And a legacy of meat with merit was set into motion.
After surviving the Great Depression, Hebrew National® broke onto the newly booming suburban market of the 1940s by creating products especially for grocery stores. This established the brand as the industry leader—and proved that when it comes to hot dogs, quality matters.
In the 1960s, Hebrew National® launched the "We answer to a higher authority." ad campaign. The slogan—and a claim to higher quality—quickly became a symbol for the best of the best of the best.
The 1980s health-food movement encouraged Hebrew National® to minimize potential modernizations of their products, and to stay true to the original recipe—one that used no artificial colors or flavors, fillers, or by-products.
From its humble beginnings in New York City's turn-of-the-century immigrant neighborhoods, Hebrew National® has grown into the largest kosher brand in the country. With high-quality products and premium ingredients at its core, the brand sizzles into the future.
Looking for a taste of the Second City? Topped with mustard, relish, onions, tomatoes, serrano peppers, and celery salt, this Chicago-style hot dog is sure to blow you away.
You're gonna need a bigger bun. Make room for a pile of coleslaw, a dab of meatless chili, and a smattering of mustard, ketchup, and onions. Now that's some Southern hospitality.
Craving a taste as big as the skyline? Nestle your hot dog on a big, fluffy bun, and slather it with fresh sauerkraut and spicy mustard. It only takes a New York minute.
Take a bite outta the ’Burgh when you flip your frank on to a hoagie-style bun, give it a good squirt of mustard, and slather on a layer of meatless chili. Who knew the Iron City could be so juicy?
To get big bayou flavor in every bite, top your hot dog with barbecue sauce, tomatoes, and grilled onions. You'll feel like you're in the French Quarter faster than you can say "jambalaya."