Classic American Hot Dogs (Print View)

Soft buns with savory sausages topped with mustard, ketchup, relish, and onions for a quick, crowd-pleasing meal.

# What You’ll Need:

→ Sausages & Buns

01 - 4 frankfurter or hot dog sausages
02 - 4 long hot dog buns

→ Toppings

03 - 4 tablespoons yellow mustard
04 - 4 tablespoons ketchup
05 - 4 tablespoons sweet pickle relish
06 - 1 small onion, finely chopped

→ Optional Garnishes

07 - 1/4 cup shredded cheddar cheese
08 - 2 tablespoons sauerkraut
09 - 1 jalapeño, sliced

# How To Make It:

01 - Warm the sausages by grilling, pan-frying, or simmering in hot water for 5 to 7 minutes until thoroughly heated.
02 - Lightly toast the hot dog buns on the grill or in the oven for 1 to 2 minutes if desired.
03 - Place one heated sausage inside each bun.
04 - Top each assembled hot dog with yellow mustard, ketchup, sweet pickle relish, and finely chopped onion.
05 - Enhance with shredded cheddar cheese, sauerkraut, or sliced jalapeño if preferred.
06 - Serve immediately while warm for optimal enjoyment.

# Expert Suggestions:

01 -
  • It's ready in 20 minutes but tastes like you've been tending a grill all afternoon.
  • Everyone customizes theirs exactly how they want, so nobody's disappointed.
  • It works for casual weeknight dinners, backyard parties, or feeding a crowd with zero stress.
02 -
  • Never skip the toasting step if you want a bun that stays together and doesn't get soggy from toppings.
  • Cold sausages are a tragedy—take the extra minute to ensure they're heated through, as eating one cold is a completely different (and disappointing) experience.
  • The order of toppings isn't just tradition; it affects how flavors hit your palate, so don't overthink it, just follow the flow.
03 -
  • If your buns are day-old and a little tough, brushing them lightly with melted butter before toasting brings them back to life.
  • Keep your sausages and toppings warm but separate until assembly time—this prevents everything from getting cold or soggy before people get to eat.
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