10 Wacky Hot Dogs Around The World (Slideshow)

Swedish cuisine is known for its perfect meatballs, but the country's culinary culture has some other noteworthy delicacies. The Swedes have some twisted culinary concoctions when it comes to hot dogs. At Günter's Hot Dog Stand in Stockholm, patrons indulge in toppings such as mashed potatoes, mustard, green mayonnaise and shrimp salad.

In Venezuela, hot dog stands are aplenty and often available at street festivals and celebrations. Enjoy the popular street food topped shredded cabbage and crushed potato chips, or go all out with toppings that range from carrot shreds and corn to French fries, garlic sauce, chili sauce, mayonnaise, and tartar sauce. French fries on a hot dog? Color us impressed. 

If you're craving Japanese food in New York or Vancouver, make a quick stop at the Asian inspired Japadog eateries, with locations in New York or Vancouver. The chain of hot dog stands is best known for its Shrimpy Chili Dog containing shrimp sausage, shrimp, and chili sauce. Talk about surf and turf. Other flavors include, bonito flakes, tonkatsu sauce, yakisoba noodles, kimchi, tobiko, and Japanese croquette. 

If you're a topping traditionalist but craving something out of the ordinary, opt for the renowned black hot dog from Vegas Premium Hot-Dogs restaurant in Akihabara, Tokyo. The dogs are made from edible bamboo charcoal powder that add black coloring and topped simply with onions, relish, ketchup, and mustard. 

The cuisine in Brazil is known for many things, including their outrageous hot dog combinations. At local eateries like Blackstone Specialty Hot Dogs and Dog Summer Hot Dog, order your bun filled with red pepper, green pepper, onion, aju, a small hard-boiled egg, corn, peas, parmesan cheese, ketchup, mayo and potato chips. Doesn't that sound like the makings of the perfect barbecue... for 10 people? 

If a hot dog is simply not enough red meat for you for one meal, you'd probably enjoy a quick trip to Guatemala for a hot dog stop. Pile your dog with boiled cabbage, mustard and mayo, bacon, pepperoni, salami, or chorizo. Guatemalan dogs are popular at hot dog stands throughout the country but if you can't make the trip, Los Shucos Latin Hot Dogs in San Francisco's Mission neighborhood offers a traditional Guatemalan experience, a dog topped with Spanish chorizo, avocado, cabbage and a special green sauce called salsa chapina. 

If you're craving Mexican cuisine but you're stuck with the hot dogs in the fridge, look to the Mexican state of Sonora for inspiration and pile your dog with fresh pineapple, salsa and chipotle mayonnaise. There's some discussion among hot dog aficionados about what makes a Sonoran-style hot dog, as you'll also find garnished with creamy green salsa, pinto or black beans and one charred yellow chili on the side. In Tucson's J-Bar and Downtown Kitchen + Cocktails, James Beard award-winning chef Janos Wilder presents his own take on the Sonoran-style dog with added red onion and chorizo. 

In Chile, order your hot dog "completo" with mashed avocado, chopped tomatoes, mayonnaise, sauerkraut, Chilean chili, green sauce, and cheese. The Dominõ restaurant in Chile is known for a popular variety, but be sure to arrive hungry: Chilean hot dogs can be twice the size of American dogs, which is a good thing, because you'll need the extra surface area to hold all of those toppings. 

At hot dog stands throughout Argentina, order your hot dogs topped with chimichurri, pickled red onions, queso fresco, and chorizo. You'll also find a popular dish called Choripán, which is essentially a sandwich made with grilled Argentinian sausage, split in the middle and top with fresh chimichurri sauce.

Some say that the best hot dog in the world is served at Bæjarins Beztu Pylsur in Iceland. The sausage, which has a distinctive snap when you bite into it, is always topped with two types of onions, French fried and raw, and three condiments, remoulade, ketchup and mustard. Choose from optional toppings like Kokkteilsósa (cocktail sauce), salsa, or pickled red cabbage.