Loaded Street Hot Dogs

Street hot dogs are known for taking plain old hot dogs to a whole new level. But there are a million and one different ways to make a killer street dog. Each country, city, neighborhood has its own version of what “a typical street dog” should include, and this recipe has all the special things that remind me of the version I ate while growing up in my Rio de Janeiro neighborhood.

Street hot dogs loaded with tons of toppings

Oi Gente!

Hot dogs are the best, and street hot dogs are somehow even BETTER!

In Brazil, party hot dogs are a little different than a plain old hot dog on bread with ketchup and mustard. A typical party hot dog will include all that, but the actual hot dog is cooked in a tomato sauce that was sautéed with onions, extra tomatoes and green bell peppers. Then, we smear some mayo on the bun, add the cooked dog with some of that sauce, as well as ketchup, mustard, and shoestring potato chips on top. Hell yes!!!!

And that’s sorta the basic kind.

We also have our world famous loaded street hot dogs which take hot dogs to a whole new level.

Carioca Style Street Hot Dogs

Street hot dogs are called podrão in Rio. The name translates to something like “big rotten” (yikes!!). This nickname is a nod to the perceived bad reputation street vendors have due to questionable or uncertain food safety standards. Although some vendors might actually lack food safety measures, others are actually pretty legit.

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Street hot dogs are popular in Rio’s late night culture, and you can spot a podrão food cart almost anywhere after the sun goes down. Unlike the party hot dog, the podrão doesn’t have a sauce, but it includes another layer, or layers(!), of ingredients.

The podrão is a true gem from Rio, but its popularity has since spread across the country. Now more and more cities throughout Brazil have their own version of street hot dogs, and they all vary.

In general, a true carioca podrão completo (which is the complete, all in version loaded dog) includes Parmesan cheese, corn, peas, batata palha shoestring potato chips, all stacked up on top of the hot dog (or pork sausage, my go-to!!!) sitting nicely in a bun. In some areas outside of Rio, you can even find street dogs loaded with olives, ground beef, and even mashed potatoes or a whole freaking quail egg!! It’s out of control.

Growing up, my brothers and I would only go to the same street vendor, even though there was another one just across the street. That’s usually how it goes – you pick your fave and stick to it. Fond memories.

The Ingredients List:

Rarely two street dogs look the same because of all the options you have in terms of toppings, but since sky is the limit, making them at home is easier than it may seem. Just grab the stuff you like, pile it all on there, and you’ve got yourself a loaded street dog!

Here are the things I have to have on my street dog!

  • Thin Pork Sausage – you can also use regular franks, or any other sausage you like.
  • Buns
  • Onion
  • Green Bell Pepper
  • Tomato
  • Peas & Corn – I use thawed from frozen because they hold their shape better when you sautee them, but some people use canned. If you use canned, instead of sauteeing them, they just scoop them straight from the can to the top of the dog. You do you, boo!
  • Parmesan cheese and batata palha

Podrão at home – Tips for making Carioca style Street Hot Dogs

I use a grill to make this recipe, but that’s totally optional. You can absolutely make everything on stovetop in a skillet. The full stovetop instructions are included in the recipe card at the bottom of the post for you!

On one side of the grill, place the sausages over direct heat, and cook until fully cooked. This will take a few minutes per side, depending on the heat of the grill. When they’re done, move them to a cooler spot on your grill to keep them warm, or transfer them to a plate and set aside.

On the other side of the grill as the sausages cook, place a cast iron skillet over direct heat (or use the top burner of your grill, if it has one).

Melt the butter, or heat up the olive oil, then add the onions and green bell peppers. Saute them on high until lightly browned.

Add in the tomato and cook for one minute, then finally add the thawed corn and peas, and toss. Season with salt and pepper.

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All you have to do next is assemble the dogs on the buns, and top with your favorite toppings!!

Here are my topping faves:

Other known toppings are:

  • Mashed potatoes (which I’ve never had, but it’s a classic in São Paulo, and some people swear by it’s amazing-ness – again, you do you, boo!)
  • Boiled quail eggs
  • Olives
Street hot dogs loaded with tons of toppings

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5 from 2 votes

Loaded Street Hot Dogs

Street hot dogs are known for taking plain old hot dogs to a whole new level. But there are a million and one different ways to make a killer street dog. Each country, city, neighborhood has its own version of what "a typical street dog" should include, and this recipe reminds me of the version I ate while growing up in my Rio de Janeiro neighborhood.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5 Servings
Author: Aline Shaw

Ingredients

  • 5 thin pork sausages hot dogs or other sausages ok
  • 2 tablespoons butter, or olive oil
  • 1/2 onion sliced
  • 1 green bell pepper seeded and sliced into strips
  • 1 tomato seeded and diced
  • 1/2 cup frozen corn, thawed canned corn ok
  • 1/2 cup frozen peas, thawed canned peas ok
  • 5 hot dog buns
  • salt and pepper to taste

Suggested Toppings:

Instructions

Grilling Instructions:

  • Preheat your grill to 350F.
  • Place the sausages over direct heat on your grill, and cook until fully cooked – a few minutes per side. When they're done, move them to a cooler spot on your grill to keep them warm, or move them to a plate and set aside. If using hot dogs, cook them on the cooler part of the grill, so they can grill all the way through, then move them to the hot side to char to your taste.
  • While the sausages cook, place a cast iron skillet on your grill over direct heat (or use the top burner of your grill has one).
  • Melt the butter, or heat up the olive oil, then add in the onions and and green bell peppers and saute on high until lightly browned.
  • Add in the tomato and cook for one minute, then finally add the thawed corn and peas, and toss. Season with salt and pepper.
  • Place the cooked sausages in the buns, top with the veggies, a sprinkle of Parmesan cheese, and string potatoes. Dress with mayo, ketchup and mustard, if desired!

Stove Top Instructions:

  • With a skilled over medium-high heat, cook the pork sausages until they're fully cooked – a few minutes per side. If using hot dogs, boil according to package instructions.
  • After the sausages are cooked, remove them from the skillet, and place them on a plate. Set aside.
  • Next, using the same skillet, heat up the butter or olive oil.
  • Then, add the onion and bell pepper slices and sautee until they are transparent, approximately 2-3 mins.
  • To that, add the tomatoes and season with salt and pepper, and sautee 2-3 mins.
  • Add in the thawed peas and corn and gently toss a minute or two.
  • Place the cooked sausages in the buns, top with the veggies, a sprinkle of Parmesan cheese, and string potatoes. Dress with mayo, ketchup and mustard, if desired!

Bom Apetite!!

    Did you make this recipe? Show me how it turned out! Snap a photo and share with me on Instagram tagging @aline_shaw!

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    3 Comments

      1. Ahhh that’s awesome, Amanda! When you try it don’t forget to take a pic and share it with me 🙂 Meanwhile, I will look into Italian street meats, I don’t think I have tried them yet.

        Beijinhos

        xoxox

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