It's probably best not to think too much about what parts of what beasts go into making the frankfurter that stands tall along the spine of a Dagwood Dog.
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What matters is the taste.
The Dagwood Dog - a frankfurter impaled on a stick, coated in a corn-based batter, deep fried and dipped into tomato sauce - originated, of course, in the USA, where all foods groups are covered if the recipe calls for meat, batter and oil.
Success has a thousand parents, and many laid claim about 100 years ago to creating what Americans call a corn dog, and what is also known as a Pluto Pup.
Josh Evans from the Fun Fair Summer Splash, at Orange Showgrounds this weekend and next, said his grandparents first saw a corn dog at a fair in the US and brought the concept to Australia.
"We're still using their original recipe today at our events - you won't find frozen mass produced Dagwood Dogs at our family run stall," said Mr Evans.
Saturday is said to be National Dagwood Dog Day, and the fair will host a competition from 1pm to see who can eat the most Dagwood Dogs in three minutes.
It's enough to have nutritionists weeping.
Mr Evans said he has one customer who comes each year to the Royal Easter Show in Sydney and eats up to seven Dagwood Dogs throughout the day.
"He has two to start with, then he sends his kids back to get more - he's a wood chopper."
When possible, Mr Evans sources his frankfurters from butchers in the towns the carnival visits.
He spent Tuesday night threading bamboo sticks through some 2000 frankfurters.
The secret to stopping the batter from spreading in the oil is a flick of the wrist as you remove the Dagwood Dog from the batter bucket.
Inbox the Fun Fair Summer Splash team on Facebook to enter the eating competition.
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