Hot Dog Recipe

Our Food Truck Menu

1. 1

   Prep toppings

   Measure out ketchup, mustard, and relish. Drain the sauerkraut well. If your onion is not pre-diced, finely dice yellow or white onion until you have about 1/2 cup. Shred the cheddar if needed and set pickles and black pepper within reach. If using chili, warm it in a small saucepan over low heat while you cook the sausages.

2. 2

   Simmer sausages

   Place the sausages in a medium saucepan and add 800 ml water and 1 tsp salt. Bring to a gentle simmer over medium heat (do not boil vigorously) and simmer for 4–5 minutes. Simmering warms the sausages through and reduces the chance of splitting when you sear them.

3. 3

   Sear for color

   Heat a large skillet or flat top over medium-high heat. Add 1 tbsp vegetable oil and let it shimmer. Remove sausages from the simmering water (pat dry with paper towel) and place them in the hot skillet. Sear for about 1.5–2 minutes per side, turning until the casings are browned and slightly crisp. This adds color and flavor.

4. 4

   Toast buns

   While the sausages sear (or immediately afterward), spread about 1/2 tbsp of the softened butter inside each hot dog bun (total ~2 tbsp). Reduce the skillet to medium-low and place buns cut-side down in the skillet. Toast until golden brown (about 30–60 seconds); press lightly with a spatula for even contact. Remove buns and keep warm.

5. 5

   Assemble hot dogs

   Place one seared sausage into each toasted bun. Add condiments and toppings in this or any preferred order: about 1 tbsp ketchup and 1/2 tbsp mustard per hot dog (adjust to taste), 1/2 tbsp sweet pickle relish, a spoonful (~2 tbsp) of drained sauerkraut (if desired), a sprinkle of diced onion (~2 tbsp), and a pickle slice. Add shredded cheddar (about 2 tbsp / 0.125 cups per dog) on top. Finish with a light grind of black pepper to taste. If using chili, spoon about 1/4 cup chili over each sausage and then add cheese so it melts slightly from the warmth.

6. 6

   Serve

   Serve immediately while hot. Offer extra ketchup, mustard, relish, diced onion, and black pepper on the side so guests can customize their dogs. Leftover chili and sauerkraut can be refrigerated separately for up to 3 days.