Hot Dog Recipe

Score (optional)

Using a sharp knife, make 2–3 shallow diagonal slashes on the top of each sausage. This helps even cooking and prevents bursting. Do not cut all the way through.

Choose your cooking method: boiling/simmering, pan-frying, or grilling. For moist, evenly cooked hot dogs, simmering is recommended; for char and texture, pan-fry or grill.

Simmering (recommended)

Place sausages in a single layer in a saucepan. Add enough water to cover by about 1 inch (~2.5 cm). Bring water to a gentle simmer over medium heat, then reduce heat to low and simmer for 5–7 minutes until fully heated through. Remove with tongs and drain.

Pan-frying (alternative)

Heat a nonstick skillet or cast-iron pan over medium heat. Add 1 tsp neutral oil or a small pat of butter. Add sausages and roll frequently, cooking 6–8 minutes until browned on all sides and heated through.

Grilling (alternative)

Preheat grill to medium-high. Place sausages perpendicular to grill grates and cook 6–8 minutes, turning occasionally, until charred in spots and heated through.

Spread about 1/2 tbs (half of the butter measurement per side across 4 buns) butter evenly inside each bun (split side).

For pan or skillet: Heat a skillet over medium heat. Place buns split-side down and toast 1–2 minutes until golden and crisp — watch carefully so they don't burn. For oven: arrange buns split-side up on a baking sheet and toast under a broiler or at 180°C (350°F) for 2–3 minutes until warm and slightly crisp.

Place one heated sausage into each toasted bun.

Add toppings to taste: drizzle about 1 tbs mustard and 1 tbs ketchup per hot dog, then sprinkle about 2 tbs diced onion and 1 tbs relish per dog. Add pickled jalapeños if using. Season lightly with a pinch of salt and a grind of black pepper if desired.

Serve immediately while hot.

To make a Chicago-style dog: use poppy seed bun, yellow mustard, chopped white onion, neon green relish (or sweet relish), tomato slices, a dill pickle spear, sport peppers, celery salt, and skip ketchup. To make a chili dog: top with warm chili and shredded cheese.

For vegetarian/vegan option: substitute plant-based sausages and vegan butter; check bun ingredients if avoiding eggs/dairy.