Cocktail Hotdog Recipe

Heat hotdogs

Bring a medium saucepan of water to a gentle simmer. Add the cocktail hotdogs and simmer 4–5 minutes until heated through. Alternatively, warm them on a skillet over medium heat for 3–4 minutes turning to brown slightly, or microwave on high for 30–45 seconds.

Warm the mini buns: place buns cut-side up on a baking sheet and warm in a 350°F (175°C) oven 4–6 minutes until slightly toasted, or briefly butter and toast them in a skillet over medium heat for 1–2 minutes per side.

Mix the sauces: in a small bowl combine the yellow mustard, ketchup, and sweet pickle relish. Stir until fairly smooth. Taste and adjust quantities to preference. Keep diced onion separate to sprinkle on the finished hotdogs.

Make mallow topping

In a small nonstick skillet or saucepan over low heat, melt the unsalted butter. Add the brown sugar and stir 30 seconds to dissolve. Add the mini marshmallows and a pinch of salt. Stir continuously over low heat until marshmallows melt and the mixture is glossy and slightly thickened, about 2–3 minutes. Remove from heat. If it becomes too stiff, stir in 1 teaspoon of water to loosen.

Toast the topping (optional): spoon the melted marshmallow mixture into an oven-safe shallow dish or on a parchment-lined baking sheet and place under a hot broiler 10–20 seconds to lightly brown the surface, watching constantly so it does not burn. Alternatively, use a culinary torch to toast the marshmallow topping briefly.

Assemble the cocktail hotdogs: place one warmed cocktail hotdog into each warmed mini bun. Spoon a little of the mustard-ketchup-relish mixture over each hotdog, then add a few pieces of diced onion if using.

Top with mallows: using a spoon, dollop about 1 tablespoon of the warm marshmallow mixture onto each hotdog (divide the 1 cup across 12 dogs). If you toasted the topping separately, place a small toasted piece on each hotdog instead. The sweet marshmallow topping should sit on top of the savory condiments.

Finish and garnish: sprinkle with crushed potato chips or toasted breadcrumbs for texture and a pinch of chopped parsley for color, if desired. Serve immediately while topping is warm and slightly gooey.