Heat a small saucepan over medium heat. Add the olive oil, then the finely chopped onion. Sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, cumin, chili flakes, salt, and black pepper. Whisk to combine.

Optional cricket addition

If using edible cricket powder, whisk it into the sauce now until fully incorporated.

Bring the mixture to a simmer, reduce heat to low, and simmer gently 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang, more chili for heat). Keep warm until assembly.

Prepare Toppings

Drain sauerkraut

Place sauerkraut in a fine sieve and press or squeeze to remove excess liquid so it won't make the bun soggy. Set aside.

Cook bacon

In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, flipping as needed. Transfer to paper towels to drain, then chop into bite-sized pieces.

Warm chili and shred cheese

If using prepared chili, warm it in a small pot over low heat until hot. Shred the cheddar if not pre-shredded. Keep both warm for topping assembly.

Cook Hot Dogs & Toast Buns

Choose your cooking method for the hot dogs: grill over medium-high heat for 5–7 minutes turning occasionally for char; or pan-sear in a skillet 4–6 minutes; or simmer/steam and then quickly sear for 1 minute for a snap. Cook until heated through and nicely browned.

While the dogs finish, lightly butter the inner sides of the buns (optional) and toast them on the grill or in a skillet until just golden, about 1–2 minutes. Toasting helps hold the toppings and prevents sogginess.

Assemble Hummels Long Dog

Place a cooked hot dog into each toasted bun.

First spoon about 2 tablespoons of Cricket Sauce over each dog (adjust to taste).

Add a heaping 2–3 tablespoons of drained sauerkraut on top of the sauce.

Sprinkle about 1 tablespoon of raw diced onion evenly over each hot dog.

Ladle 1/4 cup of warm chili over each dog (use less if you prefer a cleaner bite).

Drizzle ketchup (about 1 tablespoon) in a thin line over the chili for familiar sweetness.

Scatter chopped crisp bacon evenly (about 1–2 slices worth per dog) and then top with shredded cheddar (about 1/4 cup per dog). If you prefer melted cheese, place assembled dogs briefly under a broiler or in a hot oven for 1–2 minutes to melt—watch closely.

Finish with a small sprinkle of chopped parsley or chives if desired. Serve immediately while hot.