WILLIE DOGS
Hot dogs are a beloved part of American culture, but they’re not typically thought of as gourmet food. Most people would be happy to wolf down a dog (or several) at a baseball game or a backyard cookout, but at a restaurant? That might seem kind of odd.
That’s the perception that Willie Dogs is trying to change, and this former food cart is making one heck of a case.
The concept started as a food cart and evolved into a food truck, both of which you’ll still find around Omaha (follow Willie Dogs on Facebook and Instagram to stay up to date on where it’ll pop up next).
And those accounts are worth following because you want to taste the dogs coming out of this trailer. The type of hot dog or sausage at Willie Dogs is not something you’re going to find at the run-of-the-mill backyard BBQ.
This is an elevated level of cased meat, paired with thoughtful, homemade toppings and some fantastic sides.
Though Willie Dogs serves bratwursts, Polish sausages, and rotating franks, its Willie Dog is its flagship offering. It has a rich beef flavor with just a touch of fatty pork, but what really makes this dog stand out is its snap. Instead of a thick dog, Willie Dogs employs a long, skinny frank, which provides better balance between the crunchy skin and smooth inside. The dogs are cold smoked for several hours, giving them a more intense flavor and an extra smokiness.
Willie Dogs’ menu provides great customization, allowing you not only to select your sausage, but also one of four distinct styles. The Classic (ketchup, mustard, relish) is pretty basic, but the other three have unique, handmade touches:
- Willie Way: The “Willie Good Sauce” is creamy and has a bit of horseradish heat, but the standout is the brown sugar onions, which bring just the right level of sweetness.
- Chili Willie: The chili is simple (beef, tomatoes, seasoning), but it has a deep, hearty flavor. This thick concoction, complete with a touch of heat, only accentuates the delicious meaty texture of the hot dog.
- Traditional: The sauerkraut is smooth and crisp, and the IPA mustard adds a slight bitterness to the earthy stone ground mustard.
These styles can be applied to all Willie Dogs’ offerings, not just the traditional dog. The Smoked Polish, a 1/4-lb. of hickory smoked sausage, is a delight, with a smoky, garlicky flavor and an even heartier snap than the hot dog.
The Bratwurst, while pleasantly smoky and savory, lacks the flavor punch that the other sausages provide. But when you pair it with the sauerkraut and that addicting IPA mustard, it takes you straight to Germany.
Willie Dogs embraces its ballpark/cookout ethos with its sides, but it again takes them up a notch. The Smoked Peach Baked Beans are among the most unique and tastiest you’ll find in Omaha. Caramel-y and syrupy, these creamy beans are mixed with hearty chunks of sweet peaches. This is what happens when baked beans meet peach pie… which might sound crazy until you eat these. Then you’ll see what I mean.
And the Pretzel is pillowy soft on the inside with a slightly crusty exterior. It’s brushed with butter and adorned with flakes of salt to add fat and salinity.
I love the heart Ryan has for this business. To him, hot dogs aren’t just a mystery meat sideshow; they’re an opportunity to express his culinary creativity. He’s a really fun personality, and he’s not only excited to walk you through the menu and your options, but also tell you the story behind Willie Dogs and what inspired him to go to culinary school and start the business.
Willie Dogs is proof that there’s another level to hot dogs. Sure, the backyard frank is enjoyable, but hot dogs can be a restaurant-quality dish. If you doubt that, just visit Willie Dogs and allow this fast-rising concept to forever change the way you look at a hot dog.