Hot Dog Recipe

Prep onions and extras

Dice white onion into small pieces (about 1/4-inch). Place diced onion in a small bowl and season with 1/8 tsp salt and a pinch of black pepper; toss and set aside. If using jalapeños or sport peppers, slice thinly and set aside. If using sauerkraut, warm gently in a small saucepan or microwave-safe bowl for 1 minute and drain excess liquid.

Measure out mustard, ketchup, relish, shredded cheese, and pickles so they're ready to assemble once dogs are cooked.

Grill (recommended)

Preheat grill to medium-high (about 400°F / 200°C). Place hot dog links directly on the grill grates and cook 5–7 minutes, turning occasionally, until nicely browned and heated through with some char marks.

Stovetop (skillet)

Heat a cast-iron or heavy skillet over medium heat. Add hot dog links (no oil needed) and cook 5–7 minutes, rolling frequently to brown evenly. If you prefer, add 1 tsp butter to the pan for extra color.

Simmer/Boil (classic)

Bring a medium pot of water to a gentle simmer (not a rolling boil). Add hot dogs and simmer 4–6 minutes until heated through. Avoid vigorous boiling to reduce splitting.

Choose one cooking method. Transfer cooked hot dogs to a plate and tent with foil to keep warm.

While hot dogs finish cooking, split buns if not pre-split. Spread about 1/2 tbsp butter on the cut side of each bun. Toast on the grill (cut side down) for 30–60 seconds until golden and slightly crisp, or toast in a skillet over medium heat 1–2 minutes. Alternatively, place under a broiler for 30–45 seconds watching closely to avoid burning.

Place one hot dog in each toasted bun. Add condiments: about 1 tbsp mustard and 1 tbsp ketchup per dog, or to taste. Spoon 1 tsp relish over each dog. Sprinkle about 2 tbsp diced onion on each dog. Add shredded cheddar, pickle spear, jalapeños, or sauerkraut as desired.

Serve immediately while hot. Offer extra condiments on the side.