Hot Dogs Recipe

Prepare sausages

If sausages are refrigerated, remove from packaging and pat dry. If frozen, thaw fully in the refrigerator before cooking.

Simmer (preferred for juicy dogs)

Place a medium saucepan on the stove and add 4 cups water (or beer for extra flavor). Bring to a gentle simmer over medium heat. Add the sausages and reduce heat to low so the liquid stays at a gentle simmer. Simmer for 5–7 minutes until heated through. Do not boil vigorously (that can split skins). Remove sausages with tongs and drain on a plate.

Optional pan-sear or grill

Heat a large skillet or grill over medium-high heat. Add 1 tsp oil or brush oil on the grill. Place simmered sausages on the hot surface and cook 1–2 minutes per side, pressing slightly, until browned and slightly crisped. This step adds texture but can be skipped if you prefer softer dogs.

Toast buns

Melt 2 tbs butter in a skillet over medium heat or use a grill. Split buns if needed and place cut side down in the butter for 30–60 seconds until golden and slightly crisp. Remove and keep warm.

Assemble

Place each sausage in a toasted bun. Add desired amounts of mustard, ketchup, relish, and chopped onions from the Classic Toppings section. Add any Optional Add-ons as desired (cheese, sauerkraut, jalapeños, crispy onions).

Divide yellow mustard, ketchup, relish and chopped onions evenly among the 6 hot dogs. Typical portions ~1 tsp mustard, 1 tsp ketchup, 1 tsp relish and 1 tbsp chopped onion per hot dog, adjusted to taste.

If using shredded cheddar cheese and you want it melted, place assembled hot dogs under a broiler for 1–2 minutes (watch closely) or cover skillet with a lid for 30–60 seconds until cheese melts. For sauerkraut, warm it briefly in a small pan for 1–2 minutes. Add jalapeños and crispy fried onions directly as garnish.