Prague Hot Dogs

Prague Hot Dogs

It’s not quite a full meal but it’s more than a snack. Personally for the same price I can get 3 or 4 Chlebicky (open sandwiches) which are much more healthy but I guess you don’t get the “ketchup running down the chin” experience. There are different Prague hot dogs so here I’ll describe them.

prague hot dogs menu picture showing different sausages served in long rolls and with sliced bread
I took the picture above at one of the fixed kiosks on Wenceslas Square. The prices have gone up i.e. everything was CZK70/110 last time I looked.

How are Prague Hot Dogs served?

Good question and it’s why I took the photo above! The top line shows options for what most people would call a classic hot dog that is a long roll with sausage inside. The bottom row shows the Czech style where Prague hot dogs and bread are separated on a plate. Prices are the same. I find it more comfortable to eat at the nearby tall table and dip the sausage in the condiment rather than walking along trying to fit everything into my mouth. Places selling Prague hot dogs generally have the mustard and ketchup on the side table where you help yourself. Czech mustard is quite weak. They may also have mayonnaise because Czechs like it with chips.

Do you get the drink included?

If you buy a Prague hot dogs menu then a drink is included but it will be a soft drink. Kiosks will have a drinks licence to sell beer as well.

Prague Hot Dogs – Klobasa

prague klobasa hot dog arranged on a plate in the shape of a smile
Prague Klobasa Hot Dog – A Happy Meal if ever I saw one

If you want a strong flavour, chunky texture, thicker skin and oil then go for a klobasa. In the picture above they give them tourist names like “Old Prague Sausage” etc. In this case they offer a garlic sausage and a pepper sausage (the choice of two is quite unusual). In a market if they have this it will be called “Klobasa” for the garlic version or “Paprika” for the pepper version. Neither are spicy.

Prague Hot Dogs – Bavorska

If you like a herb flavour and consistent texture then go for the Bavorska (Bavarian sausage). It looks a bit grey but when cooked it’s got the nice dark grill lines and the sausage appears to be a mix of brown and green dots. No oil in this one so no trouble squirting down your shirt. This is my favourite.

Prague Hot Dogs – Wenceslas

different types of hot dogs in a pan
Prague Hot Dogs Klobasa, Bavorska and Spekacky

Sometimes a hot dog is not very red like a Klobasa. If it has a more pinkish appearance then that will probably be a type of meat that we call Spekačky which is our classic bbq sausage. That means it’ll be the same weight as Klobasa/Bavorska. Certainly no herbs and I’d say somewhat more pleasant to eat than a klobasa.

Prague Hot Dogs – Parek (Czech style)

signage in czech that says they sell the czech hot dog called parek.
Párek sign

At first glance it will seem like a frankfurter but the skin will be thicker and it does not have as strong taste as a frankfurter. In fact, personally I’d pass on this as Pareks have little taste at all. In a roll a Parek is normally served in the Czech style where they take a long roll (@20cm), hollow out the inside on a hot spike, put in mustard or ketchup followed by the sausage. Prague hot dogs served like this will sell for CZK30-35 at a street stall. On a plate this is pub food and if you don’t say a specific number of sausages then you’ll get two with bread and mustard. Expect to pay more i.e. @CZK50. I’ve now written a post called The Standard Czech Hot Dog with more detail.

Prague Hot Dogs – Parek (Western style)

In order to achieve the same weight and hence the same price they can make a long version to fit a longer hot dog roll.

Klobasa in a Restaurant

grilled czech sausage on a plate with slices of bread, horseradish, czech mustard and peppers. The plate is on a table and there is a glass of beer next to it
Klobasa served as pub food

This is roughly what you get if you order in a restaurant. It’s a “Klobasa” i.e. the really dark one with more garlic (the restaurant called it “Maxiklobasa”). But this time served on a plate with slices of bread and three other specific things which are Czech mustard, Horseradish and Peppers. The type of pepper varies place to place. Here I’ve got two bell peppers (red/green are both hot) and what Czechs call Feferony (looks like a wet runner bean) and is not hot. In Czech cuisine the hottest things on the plate will be the bell peppers and the horseradish. Just for comparison the food and the beer came to CZK139.

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