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Honey Mustard Hot Dogs recipe

Honey Mustard Hot Dogs recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

A quick and easy recipe that will be loved by everybody. Enjoy with mashed potatoes and a side of veg, if desired.

17 people made this

IngredientsServes: 4

  • 8 beef frankfurters
  • 1 teaspoon butter
  • 1 onion, thinly sliced
  • 175g ketchup
  • 4 tablespoons yellow mustard
  • 4 tablespoons honey

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Bring a saucepan of water to the boil. Add frankfurters and cook for 4 to 5 minutes or until heated through; drain.
  2. Heat butter in a large heavy frying pan over medium heat. Saute onion until translucent. Stir in ketchup, mustard and honey. Stir in frankfurters.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (15)

by Rebecca

I thoroughly enjoyed this recipe. I tripled the sauce and doubled the number of hotdogs. I put it all in the slow cooker for about 6 hours on high. Served on hotdog buns. Excellent!-06 Jun 2008

by Tia

This was good! Instead of boiling the hot dogs, I sliced and sauteed them with the onions. The warm, tangy sauce went great with the cool, crisp cucumber slaw I made. I served it all with chips and soda...a refreshing Summer lunch!-21 Aug 2007

by Emmi331

I enjoyed this dish. I put it in hot dog buns, which worked well, but could also see serving it on its own with sides of potato salad and a creamy slaw. A nice tangy sauce!-22 May 2006

Bobby Flay's hot dog recipes

(CBS News) Every year, according to the National Hot Dog & Sausage Council, the average American eats 70 hot dogs, prepared in all sorts of different ways.

Hot dogs are traditionally made from beef, pork, or a combination of those meats. The taste of the beloved comfort food varies widely by region and personal preference, as do the toppings on the sandwich.

Chef Bobby Flay has shared with CBS News recipes for some of his favorite regional variations on the hot dog.

Texas Dogs
Serves 4

BBQ Sauce
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt and freshly ground pepper

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally.

Food & Wine

2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

New York Street Cart Dog
Serves 4-8

8 kosher hot dogs, such as Best's, boiled
8 hot dog buns
Spicy brown mustard, such as Guldens
Onion Sauce (see recipe below)
Cooked sauerkraut

1. Place boiled hot dogs on buns. Spread bottom half of each bun with mustard and top each hot dog with onion sauce or sauerkraut or both.

Hot Dog Onion Sauce
2 tablespoons vegetable oil
2 medium onions, cut into 1/4-inch slices
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 cup ketchup
1/2 cup water
1 teaspoon cayenne sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10-15 minutes or until thickened.

2. Transfer to a bowl and let cool to room temperature before serving. Can be refrigerated for up to 2 days, but bring to room temperature before serving.

Chicago Red Hot
Serves 4-8

8 hot dogs, grilled or cooked on a griddle
8 hot dog buns
yellow mustard
sweet pickle relish
chopped white onion
diced fresh tomato
8 pickle spears
hot peppers
celery salt

1. Place cooked hot dogs on buns and top with the remaining ingredients.

Georgia Slaw Dog

8 hot dogs, grilled or cooked on a griddle
8 hot dog buns
White Slaw (recipe below)
Mustard or Ketchup, optional

1. Place cooked hot dogs on buns and top with lots of slaw.

White Slaw
1 head of cabbage, cored, chopped in food processor
1/4 to 1/3 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
2 tablespoons apple-cider vinegar
1/2 to 3/4 cup mayonnaise

1. Mix all together in a large bowl, starting with 1/4 cup sugar and 1/2 cup mayonnaise. Ingredient amounts may vary slightly depending on the size of the head of cabbage. Do not use too much mayo or the slaw will become too juicy.

8 foot-long pork hot dogs, boiled or grilled
8 foot-long hot dog buns, steamed
Ballpark mustard
Sweet Pickle Relish

1. Place cooked hot dogs in buns and top with mustard and relish.

Cincinnati Cheese Coney
Serves 4-8

8 hot dogs, grilled
8 hot dog buns
Ball Park mustard, such as French's or Bertman
Chili (recipe below)
1 cup finely-grated mild cheddar cheese
Diced white onions

1. Place grilled hot dogs on buns. Spread bottom half of each bun with a tablespoon of the mustard. Top each hot dog with some of the hot chili, a few tablespoons of the cheese and onions.

Cincinnati Chili
2 tablespoons vegetable oil
1 lb ground chuck
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons ancho chile powder
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ground cloves
1 can (6-ounce) tomato paste
2 cups water
1-ounce unsweetened chocolate, chopped
2 bay leaves
2 tablespoon red wine vinegar
Salt and freshly ground black pepper

1. Heat oil in a medium saucepan over high heat. Add beef and cook until golden brown. Remove beef to a plate. Add onions and garlic to the pan and cook until soft. Add the spices and cook for 1 minute. Add the tomato paste and water and whisk until smooth.

2. Return the meat to the pan, add the chocolate and bay leaves and bring to a boil, stirring often. Reduce heat to medium and let simmer for 1 hour, stirring often. Season with the salt, pepper and vinegar.

Grilled Hot Sausage with Onion Sauce and Roasted Red Pepper Relish
Serves 4

NY Onion Sauce
2 tablespoons vegetable oil
2 large onions-halved and cut 1/4-inch thick
1 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/4 cup ketchup 1/2 cup water
1/2 teaspoon cayenne sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chile powder and cook for 1 minute. Add the ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10-15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving.

Roasted Red Pepper Relish
3 roasted red peppers, julienned
3 cloves roasted garlic, coarsely chopped
3 tablespoons extra virgin olive oil
3 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.

1 1/2 pounds hot Italian sausage, cut into 5-inch pieces and pricked with a fork
Hot dog buns
Horseradish mustard Beer-Simmered Bratwurst with Onions and Sauerkraut

Beer-Simmer Bratwurst
3 large onions, peeled and thinly sliced
3 pounds precooked bratwurst, pricked with a fork
6 bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1-inch piece of fresh ginger, peeled and chopped
Red Cabbage Sauerkraut
Sweet & Hot German mustard
Spicy Brown Mustard
Hot dog buns or hoagie buns

1. Preheat grill to high. Arrange onion slices on the bottom of a medium stockpot. Place the bratwurst on top and add the beer, water, coriander, caraway, mustard and bring to a simmer. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 10 minutes.

2. Remove the sausages with a pair of tongs to a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown about 3-4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired.

  • For the Bagel Dogs:
  • 8 kosher hot dogs or veggie dogs
  • 1 (16-ounce) package prepared pizza dough
  • Optional: Sesame seeds, poppy seeds, coarse salt, dried onion flakes, dried garlic flakes, or everything bagel seasoning blend
  • For the Apricot Mustard:
  • 4 tablespoons apricot preserves
  • 2 tablespoons Dijon mustard

Preheat the oven to 425 F. Line a large rimmed baking sheet with parchment paper.

For mini bagel dog bites, cut each hot dog crosswise into 4 pieces. For large bagel dogs, leave the hot dogs whole, or slice each lengthwise into 8 thin strips (see Safety Tip, above). Set aside.

Lightly flour a cutting board. Place the pizza dough onto the board, and roll to flour the surface. Pat the dough into a square and use a sharp knife to cut it into 32 equal pieces (for mini bagel dogs) or 8 equal pieces (for large bagel dogs).

Take a piece of dough and roll between your hands to form a long, thin rope. For mini bagel dog bites, start at one end, and wrap the dough around the hot dog nugget, pressing to secure the ends under the hot dog. Place on the prepared baking sheet, and continue with the remaining hot dog and dough pieces.

For large bagel dogs, form a rope with 1/8 of the dough. Starting at one end, wrap the dough in a spiral around the hot dog, securing the ends of the dough underneath. If you are using hot dog slices, leave the ends of the hot dogs exposed, so that parents or caregivers will be able to identify the kid-friendly bagel dogs.

Brush the bagel dogs with water. Sprinkle with your preferred seasonings, if desired. Bake in the preheated oven to 12 to 15 minutes, of until the hot dogs are cooked through and the dough is well-baked and golden.

While the bagel dogs are baking, combine the apricot preserves and Dijon mustard in a small bowl. Mix well. Serve the freshly-baked bagel dogs with apricot mustard on the side for dipping.

Recipe from the Tasting Table Test Kitchen

Yield: 4 hot dogs

Prep Time: 20 minutes

Cook Time: N/A

Total Time: 20 minutes


For the Honey Mustard:

2 tablespoons Dijon mustard

For the Jalapeño Slaw:

2 tablespoons finely chopped pickled jalapeños

2 tablespoons pickled jalapeño pickling liquid

2 tablespoons thinly sliced red cabbage

1 teaspoon chopped cilantro

For the Hot Dogs:

4 potato hot dog rolls, toasted

½ cup grated Monterey Jack cheese


1. Make the honey mustard: In a small bowl, mix together the Dijon and honey until smooth.

2. Make the jalapeño slaw: In another bowl, toss the pickled jalapeños, pickling liquid, red cabbage, cilantro and salt to incorporate. Let sit for 10 minutes.

3. Assemble the hot dogs: On each freshly toasted bun, sprinkle 2 tablespoons of Monterey Jack cheese on the bottom, then top each with a hot dog straight from the grill. Drizzle a squiggle of honey mustard down the center of each hot dog, spoon the jalapeño slaw on one side and place 3 fried pickles on the other, then serve.

3. The Mexi

We&rsquore ready to wash down two with an extra-salty margarita. These toppings are a combination as old as time, but they bring complexity, spice and creaminess to this summer delicacy. We won&rsquot judge if you crumble a few tortilla chips on top.

Spread 2 tablespoons guacamole on one side of the bun and 1 tablespoon sour cream on the other. Place a hot dog in the center. Top with a few shakes of hot sauce.

Korean Street Corn Dogs

I’ve never been to Korea but if this is any indication of what they sell in the streets, I’M DOWN! This is a typical corn dog made in the most non-typical way, and I’m here for it.

In this recipe I make corn dogs with not only french fries on it, but also cheese inside of it. In my research I saw that a lot of the Korean street food looks incredible, and most of it is fried and modified, like this french fry coated corn dog.

If you do decide to replicate this recipe, proceed with a bit of caution because getting the potatoes to stick just right took a bit of effort. Along with this super simple, yet super creative idea, I made some delicious dipping sauces such as a spicy ketchup and spicy honey mustard!

Even if you use this recipe to make regular fries and a regular corn dog, I made it so simple it will be hard to mess it up. In fact, the only way you lose with this recipe, is if you don’t try to make it! The dipping sauces alone are so stupid easy, you can make them in your sleep….while on a plane to Korea!

How long you can keep homemade dressing depends on the individual ingredients in your recipe. Take a look at the expiration date on each one and the earliest expiration date will be when you should toss yours.

Typically in this recipe, the mayonnaise will have the earliest expiration date. Make sure to write the date on your container before putting it in the fridge!


This ketchup is perfect for baked potato fries, Carrot Dogs, or any other way you enjoy ketchup. It&rsquos vinegar-free and you can also make it salt-free.

Tomatoes contain their own variety of vitamin C that&rsquos bioavailable to the lymphatic system and liver. They support the immune system to keep it strong against pathogens, and prohibits pathogens from traveling through the body with ease.

  • 6oz tomato paste
  • 1/3 cup apple juice
  • 2 tbsp lemon juice
  • 2 tsp raw honey
  • 1/4 tsp dried onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • Pinch cayenne pepper or chili flakes (optional)
  • Sea salt to taste (optional)

Blend or whisk the ketchup ingredients together until smooth. Taste and adjust seasonings as desired.

Hot Dogs Two Ways From Queer Eye’s Antoni Porowski

I thought Antoni Porowski’s hot dog recipes from the first season of the Queer Eye reboot would be a nice nod to Pride while still keeping it a little unique and a lot delicious. Don’t get me wrong, I love the look of a nice rainbow bagel or cake just as much as the next person but taste reigns supreme for me.

This was actually the perfect storm…

  • It’s Pride month
  • Season 2 of Queer Eye is dropping soon
  • National Hot Dog Day is coming up

Antoni gets a lot of flack for the simple recipes he makes on Queer Eye. The whole point of his recipes is for them to be easy enough for someone to make that has little to no experience in the kitchen while staying delicious. I get v defensive about this if someone around me talks negatively about it. DON’T COME AFTER MY BEAUTIFUL COOKING ANGEL ANTONI. He’s not trying to impress the viewers, he’s trying to help out the grown man that still eats like an 17 year old boy. OKAY?!

This recipe in particular was for a fire station to make and sell at their annual fundraiser. It had to be easy enough to make in a large quantity and good enough to sell it for $5 per dog to reach their fundraising goal. I think these hot dogs were the perfect way to meet that goal.

Pickleback Hot Dogs

Take a page out of your favorite pub’s playbook with Pickleback Nathan’s Famous Beef Franks! Bourbon-spiked honey mustard sauce and grilled pickle spears recall the unlikely-but-tasty combo of a shot of whiskey with a pickle brine chaser.


  • 1 (20-ounce) jar dill pickle sandwich slices
  • 1/2 cup Dijon mustard
  • 2 teaspoons bourbon
  • 3 tablespoons honey, divided
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1/2 cup apple cider vinegar
  • 1 tablespoon yellow mustard seeds
  • Kosher salt
  • Hot dog buns


Step 1

Cook your hot dogs your favorite way. We suggest pan-fried with butter! See how to cook the perfect hot dog.

Step 2

Whisk together mustard, bourbon and 1 tablespoon honey until smooth. Set aside until ready to serve.

Step 3

Preheat grill or grill pan over medium-high heat and coat grates with oil. Grill pickle slices until slightly charred, about 5 minutes, then turn and grill for 3 minutes more. Remove from grill and let cool.

Step 4

Heat oil in medium saucepan over medium heat. Add shallot and cool 5 minutes, until tender. Stir in vinegar, mustard seeds and remaining honey and bring to simmer. Cook 5 minutes, remove from heat and stir in grilled pickles. Season with salt and let cool.

Step 5

Serve hot dogs in buns topped with bourbon mustard and grilled pickle relish.