Hot dog
A grilled or steamed sausage nestled in a soft split bun and finished with mustard, ketchup, relish or onions. It is a classic of ballparks, street carts and summer cookouts.
Hot dog with mustard: Czar, original photographed by Renee Comet, Public domain (Wikimedia Commons)
Where it comes from
Sausages in bread arrived in America with German-speaking immigrants in the 1800s and became a street-cart favorite in cities like New York and Chicago. Regional styles now range from the Chicago dog with its pickle and peppers to Coney-style chili dogs.
Explore the cuisine of United States.
Make Hot dog at home
Ingredients
- 8 beef or pork frankfurters
- 8 soft hot dog buns
- 1 tbsp butter or oil
- Yellow mustard
- Ketchup
- Sweet pickle relish
- 1 small onion, finely chopped
- Sauerkraut (optional)
- Shredded cheddar (optional)
How it's made
- Score each frankfurter lightly on the diagonal so it cooks evenly and does not split.
- Heat a grill or skillet over medium heat and brush with oil.
- Cook the franks 6 to 8 minutes, turning often, until browned and hot all the way through.
- Warm the buns in a dry pan or on the cooler side of the grill for 1 minute.
- Tuck a frank in each bun.
- Top with mustard, ketchup, relish and onion, or with your favorite regional toppings, and serve right away.
Variations
- Chicago dog: yellow mustard, relish, onion, tomato, pickle spear, sport peppers and celery salt.
- Chili dog: topped with beef chili and cheese.
- Corn dog: coated in cornmeal batter and fried on a stick.
Cook’s tip: Simmer franks in barely boiling water for 5 minutes before grilling for the juiciest result.
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Hot dog with mustard: Czar, original photographed by Renee Comet, Public domain (Wikimedia Commons)