Pair Of Dogs Recipe

If using fresh potatoes (hand-cut chips)

Peel (optional) and cut potatoes into 1/2-inch (1.25 cm) sticks. Rinse in cold water until water runs clear to remove excess starch. Soak in cold water 20–30 minutes, then drain and pat very dry with a clean kitchen towel or paper towels.

If frying fresh or cooking frozen

Heat oil in a deep fryer or heavy-bottomed pot to 175°C (350°F). Fry potato sticks in batches, 4–6 minutes per batch, until golden and crisp. Use a slotted spoon to transfer to a paper-towel lined tray and immediately sprinkle with salt. If cooking frozen chips, follow package directions for frying temperature and time.

If baking fresh or using oven for frozen

Preheat oven to 220°C (425°F). Toss dried potato sticks with 1–2 tablespoons vegetable or olive oil and spread in a single layer on a rimmed baking sheet. Bake 25–30 minutes, flipping once halfway, until golden and crisp. Sprinkle with salt immediately after baking. If using frozen oven chips, follow package temperature and time and add salt after cooking.

Decide cooking method for sausages: boil/simmer, grill, or pan-sear. For best flavor and quick cooking, pan-sear or grill is recommended.

Pan-sear or grill (recommended)

Preheat a skillet or grill over medium-high heat. Lightly score the skin of each hot dog with a couple of shallow diagonal cuts to help even cooking (optional). Add a small amount of oil or butter to the skillet or brush oil on the grill grates. Cook hot dogs 4–6 minutes, turning occasionally, until they are evenly browned and heated through.

Boil (alternative)

Place hot dogs in a saucepan of simmering (not rolling boil) water and cook 4–5 minutes until heated through.

Toast buns

While hot dogs finish, heat a separate skillet or use the grill to toast the buns. Spread butter or brush oil inside each bun and place cut-side down on medium heat until lightly golden, about 1–2 minutes. Keep warm.

Transfer cooked hot dogs into the toasted buns and keep warm while assembling condiments.

Lay out condiments: mustard, ketchup, relish, diced onion, sliced pickles and hot sauce. Each ingredient listed in the Condiments section is ready to use as-is.

Assemble each hot dog: place a hot dog in a bun, add desired condiments. Typical classic build: a squiggle of mustard and ketchup, a spoonful of relish, and a sprinkle of diced onion or pickle slices to taste. Add hot sauce if desired.

Plate the two hot dogs with a generous portion of chips alongside. Serve immediately while hot.