Hot Dog Recipe

Prep sausages

If sausages are refrigerated, take them from the fridge 10 minutes before cooking. Lightly score each sausage lengthwise with two shallow slits (about 1–2 mm deep) to prevent bursting during cooking.

Cook sausages (pan‑sear method, yields a caramelized exterior)

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and let it melt and foam. Place 4 sausages in the pan spaced apart. Cook, turning every 2–3 minutes, until browned on all sides and heated through, about 8–10 minutes total. Internal temperature should reach 160°F (71°C) if you have a thermometer.

Toast buns

While sausages cook, spread remaining 1 tablespoon butter evenly inside each hot dog bun. In a separate skillet or the same pan pushed to one side, place buns cut-side down over medium heat and toast until golden and slightly crisp, about 1–2 minutes. Watch closely to avoid burning.

Assemble

Place a cooked sausage into each toasted bun. Season diced onion with 1/4 tsp salt and 1/8 tsp black pepper and sprinkle over sausages. Add mustard (about 1/2 tbsp per dog), ketchup (about 1/2 tbsp per dog), and 1/2 tbsp sweet relish per dog, or dress to taste. Add any optional toppings chosen (sauerkraut, cheese, jalapeños, or chili).

If using sauerkraut: warm 1/2 cup sauerkraut in a small saucepan over low heat for 2–3 minutes, drain and place on hot dog. If using shredded cheese: sprinkle on top of hot dog; if you want melted cheese, place assembled hot dogs under a broiler for 1–2 minutes until cheese melts. If using jalapeños, drain and add directly. If using chili: reheat chili to a simmer and ladle 1/4 cup onto each dog (more if desired).

For frozen fries: preheat oven and cook according to package instructions (usually 425°F/220°C for 18–20 minutes), seasoning with salt after cooking. For fresh fries: cut 2 medium russet potatoes into fries, soak 30 minutes in cold water, drain and dry thoroughly. Toss with 1 tablespoon neutral oil and a pinch of salt, arrange on a baking sheet in a single layer, and bake at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp. Serve immediately.

Potato chips: serve 1 ounce (about a small handful) per person straight from the bag or bowl. Coleslaw: if using prepared coleslaw, chill and serve ~1 cup per serving. If making quick slaw: toss 2 cups shredded cabbage and 1/4 cup shredded carrot with 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, and pinch of salt; chill 10–15 minutes and serve.