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Perfect hot dogs recipe

Perfect hot dogs recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

These hot dog sandwiches are delicious. Hot dog rolls are filled with chopped hot dogs, Cheddar cheese, pickle, ketchup, mustard and onion, before being wrapped in foil and baked until hot.

38 people made this

IngredientsServes: 8

  • 8 hot dogs, chopped
  • 80g Cheddar cheese, grated
  • 3 tablespoons pickle
  • 3 tablespoons tomato ketchup
  • 2 teaspoons mustard
  • 3 tablespoons chopped onion
  • 8 hot dog rolls

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat an oven to 170 C / Gas 3.
  2. Stir the hot dogs, Cheddar cheese, pickle, ketchup, mustard and onion together in a bowl; spoon into the hot dog rolls. Wrap each filled roll in foil.
  3. Bake in the preheated oven until hot, about 20 minutes. Serve immediately.

Recently viewed

Reviews & ratingsAverage global rating:(30)

Reviews in English (24)

by Barb Jones May

I have made a similar recipe for over 40 years. I found the recipe in a church cookbook that I received for a wedding present. The only difference is I add diced dill pickles instead of relish and I add chopped eggs. They are a big hit when I put them on homemade yeast buns!-27 Apr 2010

by Wendy H

What a fun idea! Had to try it and I love it! Thanks for the tip about wrapping in foil. Makes it easy to serve too.-25 Apr 2010

by Lynne Baker

My mom used to make these when I was a kid over 40 yrs ago! I always thought it was something she had made up, but was wrong! I made them for my kids growing up too.-09 May 2011


How to Make the Perfect Hot Dog Nathan's Style

Over the past 100 years, we’ve learned a thing or two about how to cook up the perfect hot dog, and we’d love to share some of our hot dog know-how with you.

Now we know your kitchen probably isn’t equipped with a dual-temperature, industrial flat top grill like the one at our original Coney Island restaurant. But that’s OK! Nathan’s Famous hot dogs can be just as delicious at home. Here’s how to cook the perfect hot dog.

Step 1. Picking Makes Perfect

The first step, of course, is to start with the best: a Nathan’s. Pick your favorite from our lineup, whether it’s Original Skinless Beef Franks, Bun-Length Skinless Beef Franks, or any of our other delicious Nathan’s Famous hot dogs. They’re all 100% beef, with no artificial flavors and no by-products.

Step 2. Cook It!

From pan frying, to grilling, to oven, to dare we say it, even microwaving, there are countless ways to cook a dog, but which one’s the most delicious?

The good news is that no matter how you cook it, you can enjoy a piping hot, mouthwatering Nathan’s hot dog. Pick your cooking method and we’ll give you our top tips from there.

Pan Frying on the Stove

Love a crispy outside on your frank? Pan frying hot dogs browns them up just right.

  1. Add water to a skillet or frying pan. Cover the surface with half an inch of water.
  2. Turn the heat on medium-high. Heat the pan until the water starts to boil off.
  3. Gently add the hot dogs. You’ll only want to cook a few at a time with this method.
  4. Steam them. Roll the hot dogs frequently to get them browned on all sides.

After you take the hot dogs out of the pan, turn off the heat and place the buns face down in the leftover juices. Let them simmer for about 45 seconds.

On the Grill

Grilling gives your hot dog that smoky, summer flavor you just can’t get any other way. Plus, no pots and pans to clean! Home run.

1. Turn on your grill.You want one side of your grill to be more hot and one more cool. If you have a charcoal grill, stack more coals on one side. If you have a gas grill, adjust the knob settings accordingly.

2. Cook the hot dogs on the cooler side of the grill so that they can heat through without burning on the outside. You’re looking for that perfect brownish-red color.

3. Cook one minute on each side.

4. Move the hot dogs to the hot side of the grill. If your hot dogs haven’t developed that delicious-looking, deep brown color, move them to the hot side of the grill and keep them rolling until they’re looking perfect.

5. Serve. Take your hot dogs off the grill, dress them up your way and dig in!

In the Oven

Oven-roasting hot dogs is a great alternative to grilling because you can brown them like you can on the grill. Craving a juicy, grilled hot dog in winter? The oven is the next best thing!

1. Pre-heat oven to 400 degrees.

2. Put your hot dogs in a pan or tray.You can use a casserole dish, a roasting pan or even a baking tray (as long as it has a rim for catching juices). Line the dish with foil for extra easy cleanup.

3. Cook for 15 minutes. Keep an eye on your dogs. You’ll know they’re done when you see them begin to brown and curl just a bit. Can’t you just hear the sizzle?

4. Serve. Take your hot dogs out of the oven, top them and enjoy!

In the Microwave

The best thing about microwaving hot dogs is that you can have one ready to go in under a minute.

1. Prep your frank. Wrap it in a paper towel and place it directly in the microwave or put the hot dog on a plate and cover it with a paper towel. The paper towel traps the moisture that escapes from the hot dog as it cooks, keeping it nice and juicy.

Cooking more than one? Lay them side by side on a plate and cover them all with a paper towel. Just make sure to leave a little space in between so they cook evenly.

2. Cook on high. Start at 40 or 50 seconds for one frank. For each additional, add about 20 seconds.

3. Check in. When time is up, check to see if they’re warmed up all the way through. If not, microwave them another 30 seconds and test one again. Repeat until your hot dog is cooked to perfection.

4. Carefully remove your frank. You’re so close! Just be careful as you remove your hot dog. Trapped steam can burn.

5. Serve. Top it and take a bite!

Boiling

Looking for the best way to how to boil a hot dog? Honestly we just don’t recommend it. We didn’t back in 1916 when Nathan Handwerker started it all, and we still don’t today.

When you boil a Nathan’s, all that special flavor rushes out into the water. And let’s be frank: who wants to eat a watered-down hot dog?

Step 3. Top That

Want some ideas for toppings? Go classic with ketchup, mustard (we recommend Spicy Brown) and relish, or up the ante with bold fixings to whip up a BBQ Bacon Hot Dog or a Chili Cheese Hot Dog.

How Do You Cook It?

Tell us, do you have a traditional way to cook your Nathan’s hot dogs that’s different? Tell us on Facebook!


20 Top-Notch Hot Dogs

Try a new twist on an old favorite with recipes for Chicago-style dogs, chili cheese dogs — and everything in between.

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Kang Kim ©Copyright Kang Kim 2012

Grilled Link Hot Dogs with Homemade Pickle Relish

Add an extra special touch to this all-American summer staple by whipping up a batch of Bobby's homemade pickle relish.

Ultimate Chili Dogs

Tyler makes an easy, beefy chili spiked with ketchup and mustard, then spoons it over grilled dogs. A topping of grated cheese makes the perfect finish.

Nacho Dog

Pretzel Buns With Grilled Dogs

Texas Dog

Bobby's Beer Brats

Wisconsin Beef-and-Cheddar Brats

Chicago Dogs

Now you don't have to make a trip to the Windy City to enjoy a version of the signature hot dogs smothered in classic condiments. A Chicago-Style Dog or Chicago Dog is usually boiled, but we chose to steam ours&mdashit gives the hot dog a good snap, and the steamed buns are warm and squishy in the best way possible.


Recipe Summary

  • 2 tablespoons corn oil
  • 1 extra large onion, thinly sliced
  • 1 ½ teaspoons hot pepper sauce (such as Frank's RedHot®)
  • 1 teaspoon prepared yellow mustard
  • 1 teaspoon white sugar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • ½ cup water
  • 2 tablespoons tomato paste

Heat the corn oil in a skillet over medium heat. Stir in the onion cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste simmer until liquid has reduced, about 20 minutes.


To What Internal Temperature Should a Hot Dog Be Cooked

I set out to heat up hot dogs using every cooking method I could think of, including poaching, roasting, steaming, deep frying, sautéing, broiling, microwaving, and, of course, grilling. But before I started, I needed to figure out just how hot to go.

If you listen to the USDA, you should "reheat hot dogs and luncheon meat until steaming hot before eating,” which, if you ask me, is a bit vague. Michael Ruhlman and Brian Polcyn, in their seminal cookbook, Charcuterie, get a little more specific. “Sausage may be the most commonly overcooked protein in America, after the chicken breast," they write. They recommend cooking sausages to a final temperature of 155°F.

To accurately measure, I got extremely comfortable with my meat thermometer and probed every hot dog I could get my hands on. The testing confirmed a window between 150 and 160 is ideal. Below 140, hot dogs have a spongy, muted flavor. Above 165, they start to burst and dry out. This logic applied to both skinless hot dogs and natural-casing hot dogs (the kind that have an animal intestine wrapping). I know the latter sound less than ideal, but trust me, natural casing hot dogs beat skinless ones, for one very good reason: the casing's snappy texture. (Of course, skinless dogs are much more popular, because they're cheaper to produce and life is unfair.)


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Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Place stewed onions and juices in a 10-inch square disposable aluminum pan and add beer. Nestle hot dogs into sauerkraut.

Place tray on hot side of grill and cook until simmering, about 7 minutes. Slide to cooler side of grill. Cover grill with vents over the hot dogs. Cook with all vents open until hot dogs are heated through, about 10 minutes, turning once halfway through cooking.

Remove lid. Using tongs, remove hot dogs from onions and place directly on cooking grates over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return to onions. Toast buns over hot side of grill if desired. Serve hot dogs with buns, mustard, and onions.


  • Prep Time: 2 mins
  • Cook Time: 2 mins
  • Total Time: 4 mins
  • Servings: 1
  • Easy
Photo by Casey Hack

Step 1

Place tortilla wrap on a plate or flat surface.

Step 2

Cut off two edges to make the sides of the tortilla straight.

Step 3

Add cheese. Lots and lots of cheese.

Step 4

Step 5

Step 6

Roll it up and get ready to fry.

Step 7

Fill up the bottom of the pan with oil on medium-high heat. Fry until golden brown (1-2 mins).

Step 8

Place on napkin to remove extra grease, add a little salt, ketchup and mustard, and enjoy the deliciousness that is a hot dog-tortilla combo.


How to Cook the Perfect Hot Dog

Ingredients

  • ▢ 1 hot dog (or as many more as you need)
  • ▢ 1 hot dog bun (or as many more as you need)
  • ▢ Yellow mustard, to taste
  • ▢ Other condiments, as desired (pickle relish, ketchup, sport peppers, sauerkraut, onions, cheese, and so forth)

Directions

Notes

CHOOSE A METHOD

Microwave:

Open Flame

Grill and Broil

Simmer

Show Nutrition

Recipe Testers' Reviews

This little recipe tutorial gives us everything we need to make great hot dogs. I tried each method over a 2-day period, and each produced a different hot dog, which kept me from tiring of them.

First, I used the microwave method, expecting, of course, dreadful hot dogs. Not so. The weenies were by no means exceptional but were hot, unexploded, and quite tasty.

I followed this with dogs held by metal tongs over an open flame. You really could use any source of fire. Thinking back to my adolescence, I opted for the gas flame on the range. I turned the flame on high, made certain that my wife wasn't nearby, and had at it. This produced a wonderful, lightly charred, slightly sweaty hot dog, as fine as any from that coveted green egg.

Next came the standard grilled hot dog. I used a preheated propane grill. Four minutes, turn, four minutes more. A perfect dog. No explanation needed.

I next moved on to boiling or simmering. This method produced, by far, the least memorable hot dog of the lot. I would only use this method if I was going to bury the dogs in chili or peppers and onions. Yes, it works nicely, but it imparts no real flavor to the hot dog.

Finally, I roasted some hot dogs on a baking sheet lined with parchment paper. Guess what? These puppies turned out to be nearly as good as, if not AS good as, the grilled and open flame hot dogs. They browned wonderfully and the texture was perfect, not to mention the great flavor, and, as promised, the ability to make many hot dogs at one time, freeing up precious grill space for burgers, steaks, and the rest.

My family is in heaven. Normally hot dogs fall into the category of an occasional treat, but the prospect of testing various ways of cooking hot dogs had everyone running for the store almost immediately. Since mixed pork and beef hot dogs are hard to find, we chose to use Angus beef hot dogs. After a couple of days of exhaustive testing, the results are in.

Grilled
A family favorite since you can get the charred outside yet ensure the dog is cooked through. We also like this recipe method because it ensures that there were fewer lost hot dogs from falling into the fire, as can happen when dogs and sticks are involved. We have a natural gas barbecue, so preheating the grill was as simple as turning it on. As the kids are all grown up now, this is a backyard favorite.

Open Flame
This also proved to be a favorite, bringing back memories of camping trips and cookouts with the kids when they were little. There is a sense of anticipation as you hold your stick with the dog on the end over a flame to get it warm inside and slightly charred on the outside. However, I found that tongs bring little hands too close to the flames and the heat, so a nice 3- or 4-foot stick, or even those special forks for campfire cooking, are a better option. This technique is sure to bring back good times. Even those dogs that were a little more charred or cool in the middle brought laughter and memories.

Simmer
My husband's and my favorite. This recipe method ensures you get a juicy hot dog complete with the desired snap of the skin. Another way to do this method is to bring the water to a boil, add the hot dogs, turn off the heat, and let them simmer in the heated water. As long as the dogs are kept at a gentle simmer, perfection awaits. This method also allows you to let them get plump and juicy in the water while you get the buns and fixin's ready.

Microwave
This was an after-school favorite since the kids weren't allowed to use the gas stove and usually wanted a snack before dinner. Done right, this method works perfectly well. The trick is to make sure the ends of the paper towel are wrapped under the dog so it's protected. When it is done wrong, you get leathery ends that are edible but unpleasant.

Roasting
Again, a serviceable method, but almost more work than necessary. I would use this if I had to roast other things in addition to the hot dogs and briefly had to be away from the stove. I'm fond of using this method to cook sausages, but to be honest, for a hot dog it doesn't seem necessary to turn on the oven when there are other methods that work as well and produce a better result.

As for our choice of buns, we much prefer the top-open, or lobster roll, type of bun. It's easier to load the dog than using the side-open buns. I found most grocery stores only carry the side-open or American-style buns, but we were able to find uncut buns at a local bakery and cut them as we wanted.

The best hot dog was truly a trip down memory lane. I haven't eaten hot dogs in a long time. The hot dogs I ate as a child were either Nathan's or from the corner hot dog cart.

The microwave and the simmer both seemed to yield the same results and tasted good. The oven technique was very flavorful but the one that was most memorable to me was over the open flame for the food memories it brought back.

The hot dog I used for this recipe was Hebrew National All Beef.

This recipe should get high marks just for fun—and my husband was more than willing to be the tester. He's always in the mood for a hot dog.

We tried 3 different kinds. One was the classic Applegate and the others were from the store—Karl Ehmer in Hillsdale, NJ, and the Swiss Pork Store in Fairlawn, NJ. The Applegate hot dog was simmered, the Ehmer hot dog was grilled on a gas grill, and the Swiss Pork Store hot dog was grilled in a pan on the stove.

The best dog for taste was the grill-panned approach, but we agreed that it would have been better on the gas grill. It wasn't skinless, so it had a nice snap to it. We got a couple of extra hot dogs so we'll be grilling those.

Is it OK to admit that I like hot dogs? Not every day, or even every week, but I do like hot dogs. Now, they have to be really good hot dogs. I won’t eat fill-in-the-blank-brand hot dogs sold everywhere. A few years ago, someone was sampling a new product at our local Whole Foods. They were uncured, hot dogs made with pasture-raised beef. They really seem to care about their animals, which translates, of course, into the finished product.

I particularly liked the results we got by grilling hot dogs. The outside got coppery crisp, which gave the dogs a beautiful snap when you bit into them. Add some spicy mustard and locally made sauerkraut and what a great lunch! A cold local beer can also add a nice touch.

I used both the open flame method and the grill. I like the fact that you get a definite crisp outside and hot inside. I used skewers over the open flame and I don't believe I lost much in terms of fat or juices. The skewers that I used are very long with wooden handles and are much easier to handle than tongs.

On the grill, I grilled the hot dogs as-is, although the second time I tried this method I split the hot dogs lengthwise, cutting almost but not all the way through, sort of a butterfly cut. I then cooked the hot dogs on both sides until they had a nice char. My family liked this last method much better because you can actually get a more crisp surface and have more space to squeeze extra ketchup or mustard.

HUNGRY FOR MORE?

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Use a sweet mango chutney and red onion as a summery topping and pour a pitcher drink for a showroom-ready hot dog.

Any sausage will work in this pretzel bun (because what doesn't work with a pretzel bun?), but kielbasa is our go-to for its hearty flavor.

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Foreman Grill Hot Dogs Recipe

Let’s face it, boiled or steamed hot dogs are “ok”, but nothing truly beats the taste of a delicious grilled hot dog. No reason to fire up the barbecue grill just to make hotdogs though – use your Foreman Grill! In fact, you can grill several hot dogs at a time for your next party of even grill them ahead of time for tomorrow’s lunch for the kids.

There’s tons of hot dogs available prepackaged at supermarkets or fresh ones from many butchers or delicatessens. 100% pure beef hot dogs are very popular for the grill but any kind will do.

Ingredients:

Total time: 10 minPrep time: 5 min – Cook time: 5 min – Serves: 2 people
Author: Jason

Grilling hot dogs on your Foreman Grill couldn’t be easier. If your hot dogs are frozen, make sure to defrost as frozen hot dogs will take too long.

Preheat your Foreman Grill for at least 5 minutes with the lid closed. Use “high” temperature setting if you have it. Place as many hot dogs on the grill as desired and close the lid. Most hot dogs are already actually cooked so you can remove them from the grill whenever you wish. Generally you’ll get good grill marks after about 5 minutes. Leave them on for 2 to 3 minutes more and turn during cooking if desired for even grilling marks.


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