Hot Dog Recipe

Boil and warm

Pour 480 ml (about 2 cups) of water into a medium saucepan. Bring to a simmer over medium-high heat.

Add the 4 hot dog sausages to the simmering water. Reduce heat to medium-low and simmer gently for 4–6 minutes until heated through (internal temp ~74°C / 165°F for meat; plant-based follow package). Do not boil vigorously or the skins may split.

While sausages warm, heat a nonstick skillet over medium heat and add 2 tbs butter. When butter is melted and foamy, split the 4 buns and place them cut-side down in the skillet. Toast for 30–60 seconds until lightly golden and warmed through. Remove buns and set aside.

Use tongs to lift sausages from water, drain briefly on a paper towel, and place one sausage in each toasted bun.

Apply 1/2 tbs yellow mustard and 1/2 tbs ketchup to each hot dog (adjust to taste).

Spoon 1 tsp sweet/sour relish and about 1 tbsp diced onion over each hot dog (divide the 4 tsp relish and 0.25 cup onion evenly).

Sprinkle about 2 tbsp shredded cheddar cheese evenly across the 4 hot dogs (optional).

Add pickled jalapeños or other optional toppings as desired.

Serve immediately while hot. Provide napkins and condiments on the side for extra customization.