The origins of the hot dog go back hundreds of years to Europe. In 13th-century Germany, the first Frankfurter Würstchen appeared—smoked, slightly curved sausages boiled to create their unique flavour. German immigrants brought this tradition to the United States in the 19th century, laying the foundation for the sandwich we know today.
The Marriage of Bun and Sausage
Several stories claim the credit for inventing the hot dog bun. One of the most credible credits Charles L. Feltman, a German immigrant living in Coney Island, New York. In 1867, he served sausages in warmed buns from a cart, later opening a popular restaurant in 1871. Another version features Anton (or Antoine) Feuchtwanger, who originally lent gloves to customers to prevent burns—but after too many went missing, his wife suggested placing the sausages inside small buns as a simple, practical solution.
The Term “Hot Dog”: A Popular Expression
The term “hot dog” appeared in the U.S. in the 1890s. Its origin is often linked to a 1906 cartoon, possibly by Thomas Dorgan, depicting a vendor selling “dachshund sausage.” While the original cartoon remains elusive, the humorous image became a cultural icon. At the time, “dog” was already slang among vendors for “sausage,” reflecting urban legends about what went into them.
The American Sandwich Becomes a Staple
The hot dog quickly gained popularity. Showcased at the 1893 Chicago World’s Columbian Exposition, these bun-filled sausages became a go-to snack. In Coney Island, Nathan Handwerker—once an employee of Feltman—opened Nathan’s Famous in 1916, building an enduring brand on simple, affordable, crowd-pleasing hot dogs.
The Hot Dog Bun in Quebec: A Reinvented Tradition
In Quebec, the casse-croûte (snack shack) became an essential gathering place by the late 19th century, popularizing quick, affordable dishes—including hot dogs, affectionately nicknamed “chien-chaud” or “roteux.” By the 1930s and ’40s, mobile canteens and American-style diners spread across Montreal, serving hot dogs, hamburgers, and eventually poutine.
A Cornerstone of Quebec Snack Shacks
In Quebec, the casse-croûte (snack shack) became an essential gathering place by the late 19th century, popularizing quick, affordable dishes—including hot dogs, affectionately nicknamed “chien-chaud” or “roteux.” By the 1930s and ’40s, mobile canteens and American-style diners spread across Montreal, serving hot dogs, hamburgers, and eventually poutine.
A Distinct Montreal-Style Hot Dog
Quebec developed its own twist: the Montreal-style hot dog features a steamed sausage served in a long bun, topped with coleslaw, onions, mustard, and relish—no ketchup. Two versions are popular: the steamé (bun steamed until soft) and the toasté (bun grilled until golden). Both reflect Quebec’s taste for simple, textured, and authentic flavours. With the bun’s origin traced to around 1912, it’s easy to see how this humble bread has shaped a range of regional classics.
The Quebec Guédille: A Hot Dog Bun Spin-off
The guédille is another Quebec favourite based on the hot dog bun. In Gaspésie, it’s often filled with coleslaw and shrimp salad, while in central Quebec, it takes on a club sandwich style with ham, lettuce, tomato, and bacon. With the bun’s origin traced to around 1912, it’s easy to see how this humble bread has shaped a range of regional classics.
A Living Culinary Heritage
Over time, the hot dog bun has become a symbol of simplicity, togetherness, and local innovation. If you’d like to enjoy this tradition thoughtfully reimagined, discover our Inéwa hot dog buns. Made in Quebec with Canadian organic Kamut® flour, these 500 g brioche-style buns offer a soft texture, a source of fibre, and outstanding nutritional value. Perfect for hot dogs, lobster rolls, or subs, they embody the perfect blend of traditional heritage and premium ingredients.
