I think Bart has it right all around. Comparing a hot dog with wagu beef isn't really apples to apples, at least to me. My son's wife puts A1 on all her meat, whether it's a $60 slab of filet mignon, or a salisbury steak from a package. For her the meat is just a vehicle, so the nuance of that $60 is lost on her (and she'll admit that). For me, anything more than a flank steak is something I'm going to eat to taste the meat itself. Salt, pepper, MAYBE a pat of butter. Everything else goes on the side.
Same with the sausage sammich. The Big E - a local two-week fair/festival up here every September - has a couple food trucks that do a fantastic sausage sandwich and that's how the better ones do. Slice, pile, melt and serve.
And I'm not going to lie; I giggle like Beavis every time I write about someone doing something with their meat.