Hot Dog Recipe

Score sausages

Lightly score each sausage with shallow diagonal cuts about 1/8 inch deep. This helps them cook evenly and prevents bursting.

Pan-sear or grill

Heat a large skillet or grill over medium-high heat. Add 1 tablespoon of butter to the skillet (or brush sausages with a little oil if grilling). Place sausages in the pan or on the grill. Cook 3–4 minutes per side, turning occasionally, until evenly browned and cooked through (internal temperature 160°F/71°C for pork/beef or according to package). Total cook time about 8–10 minutes.

Optional steam finish

If you prefer a juicier interior, after browning add 2–3 tablespoons water to the pan and immediately cover with a lid for 1–2 minutes to steam-finish the sausages. Remove lid and let any excess steam evaporate.

While sausages are cooking, spread remaining 1 tablespoon butter evenly inside the cut sides of the buns. Place buns buttered-side down in a separate skillet over medium heat or on the grill grates. Toast 1–2 minutes until golden and crisp; watch closely to avoid burning. Alternatively, place under a broiler for 30–60 seconds.

Place one cooked sausage into each toasted bun.

Top each hot dog with 1 teaspoon yellow mustard, 1 teaspoon ketchup, 1 teaspoon sweet pickle relish, and a sprinkle (about 2 tablespoons divided) of diced onion. Add optional sauerkraut, shredded cheddar cheese, or jalapeño slices to taste.

Serve immediately while hot. Provide napkins and any additional condiments on the side.