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A German immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the American midwest; there are several versions of the story with varying details.
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.
In 1871 he leased land to build a permanent restaurant, and the business grew, selling far more than just the "Coney Island Red Hots" as they were known.
"Skinless" hot dogs must use a casing in the cooking process when the product is manufactured, but the casing is usually a long tube of thin cellulose that is removed between cooking and packaging.
This process was invented in Chicago in 1925 The first skinless hot dog casings were produced by Freund's new company under the name "Nojax", short for "no jackets" and sold to local Chicago sausage makers.
Most hot dogs sold in the US are "skinless" as opposed to more expensive "natural casing" hot dogs.
The word "frankfurter" comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated.
Another possible origin for serving the sausages in rolls is the pieman Charles Feltman, at Coney Island in New York City.Pork and beef are the traditional meats used in hot dogs.Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry.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.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.