Plain Hot Dog Recipe

Poach the frankfurter

Pour 300 ml of water into a small saucepan and bring to a gentle simmer over medium heat. Add 1 tsp salt. Place the frankfurter in the simmering water and poach for 4–6 minutes until heated through. Do not boil vigorously to avoid splitting the skin.

Toast the bun (optional)

While the frankfurter poaches, heat a small skillet over medium-low heat. Spread 5 g butter evenly inside and/or outside the hot dog bun and toast for 1–2 minutes per side until lightly golden. Remove from heat.

Assemble

Remove the frankfurter from the water with tongs or a slotted spoon and drain on a paper towel for a few seconds. Place the frankfurter into the toasted bun. Serve with optional mustard and ketchup on the side or lightly spread as preferred.

Oven/Bake method (recommended for kids)

Preheat oven to 220°C (425°F). Spread 120 g frozen fries in a single layer on a baking sheet lined with parchment. Lightly brush or spray with 1 tbs vegetable oil. Bake for 12–18 minutes, turning once halfway, until golden and crisp. Remove from oven and immediately season with 1 tsp salt. Serve with the hot dog.

Pan-fry alternative (quick)

Heat a nonstick skillet over medium-high and add 1 tbs vegetable oil. Add frozen fries in a single layer and cook 8–12 minutes, stirring or turning occasionally, until crisp and cooked through. Transfer to a plate and season with 1 tsp salt.

Deep-fry alternative

Heat oil in a deep fryer or heavy pot to 175°C (350°F). Fry frozen fries in small batches for 3–4 minutes until golden and crisp. Drain on paper towels and season with 1 tsp salt.

Place the assembled hot dog on a plate alongside a portion of fries. Offer ketchup and mustard for dipping or spreading. For a kid-friendly plate, cut the hot dog in half diagonally and serve fries in a small cup or alongside.