Michigan has some of the highest hot dog standards in the country, disallowing the use of mechanically separated beef, an excess of fat and offal, and limiting the amount of water a hot dog can contain to just 10%. The best come in natural hog casings to offer snap and spring with each bite. Question is: in a state full of great dogs, who makes the best?
'Koegel' on Serious Eats
Having been raised in New York, I'm a hardcore Sabrett fan all the way, particularly the surprisingly tough to find natural-casing variety. Anything else just ain't a hot dog. But a recent trip to Flint, Michigan gave me some food for thought.