Hot Dog Recipe

Prepare and cook sausages

If sausages are refrigerated, let sit 5 minutes. Choose one cooking method below: Boil/Simmer: place sausages in a small pot, add 1 cup water, bring to a gentle simmer over medium heat and cook 5–7 minutes until heated through. Grill: preheat grill to medium-high, oil grates lightly, grill sausages 3–4 minutes per side until browned and internal temperature reaches 160°F (71°C) for pork/beef or manufacturer’s recommendation. Pan-fry: heat 1 tablespoon oil in a skillet over medium-high, cook sausages 3–4 minutes per side until browned and cooked through. For steam-toasting (bun method) see bun step below.

Toast or steam buns

Spread about 1/2 tablespoon butter inside each bun (or on cut sides). For skillet: heat a nonstick or cast-iron pan over medium, place buns cut-side down and toast 1–2 minutes until golden. For oven: preheat broiler or 375°F (190°C) and bake buns, buttered side up, 3–5 minutes until lightly browned. For steam-toasting (common at stands): add 2–3 tablespoons water to a covered skillet, add sausages and buns, cover for 1–2 minutes to steam, then uncover and toast briefly in pan.

Assemble hot dogs

Place a cooked sausage into each toasted bun. Add toppings: 1 tablespoon yellow mustard and 1 tablespoon ketchup per dog (or to taste), 1 tablespoon sweet pickle relish, about 2 tablespoons diced onion, and 2 tablespoons shredded cheese if using. Top with jalapeño slices if desired. Serve immediately while hot.

Prep the toppings while sausages cook: dice onion finely and measure relish, mustard, and ketchup. If using cheese, shred it and have jalapeño slices ready. Place condiments in small bowls for quick assembly.

Serve each hot dog immediately. Leftover cooked sausages can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet, microwave, or simmer in water for 1–2 minutes before serving. Buns are best used same day.