Hot Dog Recipe

Prepare Grill or Pan

Preheat a grill to medium-high (about 400°F / 200°C) or place a heavy skillet or grill pan over medium-high heat on the stovetop. If using an oven, preheat to 350°F (175°C) to warm buns later.

Cook the Sausages

Place the sausages on the grill or in the hot skillet. Cook for 6–8 minutes, turning every 1–2 minutes so they brown evenly and heat through. Internal temperature should reach 160°F (71°C) for beef/pork or 165°F (74°C) for chicken. If using boiling, simmer sausages in gently simmering water for 5–7 minutes and then quickly sear in a hot pan for color (optional).

Toast the Buns

Brush the insides of the hot dog buns with the softened butter. Place them cut-side down on the grill or in a skillet for 1–2 minutes until lightly golden and warm. If using an oven, place buns on a baking sheet and warm for 4–6 minutes at 350°F (175°C).

While sausages cook, prepare toppings: place diced onion, sauerkraut (drained), relish, shredded cheese, and jalapeños in small serving bowls so guests can assemble or you can top quickly.

Spread mustard and ketchup inside each toasted bun to taste (about 1/2 tbs each per bun as a guide).

Place a cooked sausage into each bun. Top with about 1 tbs sweet relish, 2 tbs diced onion (or to taste), and sauerkraut if desired. Add shredded cheddar or pickled jalapeños for an extra option.

Arrange hot dogs on a platter with pickle spears on the side. Serve immediately with napkins and any extra condiments for guests to add more if they like.

Leftovers: refrigerate sausages and buns separately in airtight containers up to 3 days. Reheat sausages in a skillet or microwave until hot; toast buns briefly before assembling.