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Another possible origin for serving the sausages in rolls is the pieman Charles Feltman, at Coney Island in New York City.In 1867 he had a cart made with a stove on which to boil sausages, and a compartment to keep buns fresh in which they were served.Changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content.Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation.However, Dorgan's earliest usage of hot dog was not in reference to a baseball game at the Polo Grounds, but to a bicycle race at Madison Square Garden, in The New York Evening Journal December 12, 1906, by which time the term hot dog in reference to sausage was already in use.

Most hot dogs sold in the US are "skinless" as opposed to more expensive "natural casing" hot dogs.In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.Others are credited with first serving hot dogs on rolls.Johann Georg Lahner, an 18th/19th century butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter.Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means "little sausage"), in differentiation to the original pork-only mixture from Frankfurt.

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