Fast food is harmful, and no one argues with this, but resisting the temptation to eat a delicious hot dog can sometimes be very difficult even for adherents of a healthy diet. For children, the hot dog seems to be one of the most delicious dishes created by mankind. There is only one way out: learn how to cook a hot dog at home. If you make it from quality products, then it will be much tastier and, most importantly, more useful than store-bought.

Cooking features

The classic hot dog is an oblong bun, cut lengthwise and stuffed with sausage, generously poured with ketchup. It seems that even a child can make such a “sandwich”, but in fact this is not so. A really tasty and even healthy hot dog will only be if you strictly follow the technology of its preparation and take into account several important points.

• The main ingredient of a hot dog is a sausage, and a lot depends on its quality. You should not take cheap sausages, preference should be given to those made according to GOST, which include meat and few additional additives. Smoked sausages will be the most delicious, but regular ones are healthier.
• Before you put the sausage in the bun, it must be cooked. The worst way to prepare it is boiling in water, the best way is grilling, the easiest way is heating in the microwave. You can fry in a grill pan without adding oil or use a special toaster.
• A bun for a hot dog is necessary lush, with a slightly sweetish neutral taste that does not interrupt the taste of the “filling”. To do this, you can use special hot dog buns, including mustard buns sprinkled with sesame seeds, or a French baguette cut in half. Healthy eaters can make a bran bun hot dog. The best, but troublesome option is to make a bun yourself from yeast dough.
• Before putting a sausage in a bun, it needs to be slightly dried in a pan, and then a deep cut is made, but not on the side, as many people think, but on top.
• All vegetables and greens that are placed in a hot dog must be dry. Juicy vegetables, such as tomatoes, are best served just before eating. Otherwise, the bun will get soggy and the hot dog will not taste good. For the same reason, the sauce is poured only on the sausage, trying not to get on the bun.

A large amount of greens, fresh vegetables will also help to make a hot dog useful - you should not feel sorry for them when making a hot dog at home. Then a hot dog will be equivalent to a lunch of sausage and vegetable salad with a large piece of bread.

hot dog bun recipe

Ingredients (for 10 buns):

• wheat flour - 0.5 kg;
• milk - 0.25 l;
• water - 0.25 l;
• butter - 50 g;
• sugar - 25 g;
• salt - 10 g;
• dry yeast - 4 g (or 12 g regular).

Cooking method:

• Boil water and cool to about 25-30 degrees. Heat milk to about the same temperature and mix with water.
• Pour the yeast mixture over, stir.
• After 5 minutes, add this mixture to 0.25 kg of wheat flour and mix well, put in a warm place.
• After half an hour, add the rest of the flour, melted butter, salt and sugar to the dough. Wait one and a half to two hours until the dough rises. All this time, every 30 minutes, knead it.
• Divide the dough into 10 parts and shape it into oblong buns.
• Let the dough “rest” for 15 minutes, then put the buns on a baking sheet covered with baking paper and send for 15 minutes in an oven preheated to 200 degrees.

After the buns have cooled, they can be used to make hot dogs or eat instead of bread.

American hot dog

• bun with sesame seeds - 5 pcs.;
• smoked sausages - 5 pcs.;
• radish - 100 g;
• fresh cucumber - 0.2 kg;
• lettuce leaves - 5 pcs.;
• ketchup - how much will go;
• mayonnaise - how much will go;
• mustard - how much will go.

Cooking method:

• Dry the buns, cut lengthwise, put a lettuce leaf in each.
• Put the sausages on the salad, having previously removed the protective film from them.
• Wrap each hot dog in paper towels and put them in the microwave.
• Turn it on for 1 minute if it contains one hot dog, and for 3-4 minutes if it cooks all five.
• Remove the buns from the microwave, unwrap and open slightly.
• Put the sliced ​​cucumbers and radishes into the bun along the edges of the sausage.
• Squeeze mustard onto the sausage with a thin strip, and mayonnaise and ketchup in a thicker zigzag layer.

There is a hot dog you need hot. This recipe is considered a classic.

Danish hot dog

• buns - 5 pcs.;
• Vienna sausages - 5 pcs.;
• pickled cucumbers - 0.2 kg;
• potato chips - 34–45 g;
• onions - 70–80 g;
• tomato - 0.2 kg;
• vegetable oil - 50 ml;
• ketchup - to taste;
• mustard - to taste;
• mayonnaise - to taste.

Cooking method:

• Chop the onion with a blender or grate, fry, then put on a baking sheet and dry for 5-10 minutes in the oven.
• Crush the chips to a state of powder, mix with the onion mass.
• Grill sausages.
• Cut the buns, make a deepening in the crumb, spread them with mayonnaise and put sausages there.
• Apply ketchup and mustard to the sausage.
• Put in the onion.
• Place sliced ​​tomatoes and cucumber on top.

Hot dogs made according to this original recipe are rare, so they are especially good for cooking at home.

Homemade hot dogs in 10 minutes: recipe with photo

Ingredients:

• 3 sausages;
• 3 buns;
• 6 tbsp. l. sauces for hot dogs;
• 6-8 sprigs of fresh herbs;
• 2 pickled cucumbers;
• 2 tbsp. l. vegetable oil.

Cooking method:

1. Free the freshest and most delicious sausages from the shell. Make a few diagonal cuts on each. Heat a little oil in a frying pan and fry the sausages until golden brown. They need to be periodically rolled over the pan and make sure that they do not burn.

Description of the flash game

Hot dogs at the stadium

Papa's Hot Doggeria

Grill, hamburgers, hot dogs - what else can you serve at Papa Louis Stadium? You've got a great place to grow your business, so don't be fooled. Take orders for hot dogs, cook them and sell other snacks - just to keep your customers happy.
The favorite pastime of modern children is computer games, so now there are quite a lot of them. Each game is suitable for a certain age and has an impact on the development of certain abilities. "Hot dogs in the stadium" is a game for children aimed at developing logic and quick thinking. It can be played together or with a computer opponent, so the child can always invite his friend to compete. The bottom line is that you are an employee of a fast food restaurant in a stadium. Visitors come to you and make their orders, for some time, you have to prepare them, but it is important to do everything quickly and efficiently. For hot dogs, you need to select the individual ingredients that the customer ordered. When the entire order is formed, you can call the client. It is important to do everything carefully so that each of your visitors is satisfied, this is your main task. You need to show yourself as a good specialist in order for your business to flourish and bring in a pleasant income. You can always play such an application on the official website for free. Therefore, feel free to invite your friends to visit you and go with them to the world of interesting business along with the Hot Dogs at the Stadium game. Prove to everyone, including the head of the stadium, Pape Louis, that you are an excellent responsible employee who can solve even the most difficult problems in your business.

Hot Dog:

• sausages;
• hot dog buns;
• 2 ripe peaches, peeled and chopped
• 2 pickled hot peppers, finely chopped;
• 1/2 cup finely chopped onion;
• 1/4 teaspoon celery seeds;
• salt.

Boise Dog

Hot Dog:

• potato;
• bacon;
• sausages;
• sour cream;
• finely chopped green onion.

Wrap potatoes in foil and bake. Meanwhile, fry the bacon, remove excess fat with a paper towel and chop. Cut the finished potatoes in half, knead the flesh a little with a fork, put the finished sausage in it, put a little sour cream on top and sprinkle with chopped bacon and green onions.

Boston Dog

Hot Dog:

• bacon;
• sausages;
• hot dog buns;
• Boston baked beans;
• 1 finely chopped onion.

Boston beans:

• 1 yellow onion, finely chopped;
• 1/2 cup molasses or honey
• 2 tablespoons brown mustard;
• 8 cups of water;
• 450 g of beans;
• 2 teaspoons of salt;
• 1 tablespoon brown sugar;
• 1 tablespoon apple cider vinegar.

You should end up with an impressive amount of cooked beans, but they last quite a while in the fridge, so you don't have to eat them all right away.

Preheat the oven to 150 degrees. Over medium heat, in a ceramic saucepan (or something like a duckling), fry the chopped bacon, then, when enough fat has already been melted, add the onion to the bacon and sauté it until golden brown. Then add mustard, molasses, water, beans and salt. Stir everything well, increase the heat, bring to a boil, cover with a lid and send to the oven until the beans are fully cooked.

Then you take the pan out of the oven, send it back to the stove and, over low heat, bring the remaining liquid in the dish to a syrup state. Then add brown sugar and vinegar. The beans are ready, they can be served with hot dogs.

Cincinnati Dog

Hot Dog:

• sausages;
• hot dog buns;
• cincinnati chili;
• 120 g grated cheddar cheese;
• 1 finely chopped onion.

Dry the buns, put ready-made sausages in them, add a little chili, onion and grated cheese.

Cincinnati Chile:

• 1 kg of ground beef;
• 4 cups of cold water;
• 2 finely chopped onions;
• 4 minced garlic cloves;
• 2 cups chopped tomatoes;
• 2 tablespoons of apple cider vinegar;
• 1 tablespoon Worcestershire sauce;
• 1/4 cup chili powder;
• 1 tablespoon unsweetened cocoa;
• 2 teaspoons of salt;
• 1 bay leaf;
• 1 teaspoon cayenne pepper;
• 1 teaspoon ground cinnamon;
• 1/4 teaspoon ground cloves.

Combine ground beef and water in a large heavy-bottomed pot, place over heat and bring to a boil, stirring constantly to prevent lumps from forming. Reduce heat and let simmer for 30 minutes. Then add all the remaining ingredients and leave the dish to simmer for three hours. Stir occasionally so that the contents do not stick to the bottom of the pan and burn. If suddenly the mass becomes too thick, add a little water.

That's it, now chili can be added not only to a hot dog, but also to pasta!

Columbia, SC Dog

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Hot Dog:

• sausages;
• hot dog buns;
• pimento cheese;
• yellow mustard;
• 1 small lettuce onion, finely chopped.

Pimento Cheese:

• 120 g grated sharp white cheddar cheese;
• 120 g grated sharp yellow cheddar cheese;
• 1/2 cup finely chopped pickled hot peppers;
• 1/2 cup mayonnaise;
• salt and pepper to taste.

Place all ingredients in one bowl and mix well. Season to taste with pepper and salt. Cover with cling film and refrigerate for at least 3 hours.

Denver Dog

Hot Dog:

• sausages;
• hot dog buns;
• green chili;
• 1/2 cup sour cream;
• 2 finely chopped hot peppers without seeds;
• 1 small red onion, finely chopped.

Green chili:

• 1 small onion, finely chopped;
• 1 teaspoon of ground cumin;
• 1 tablespoon flour;
• 2 cups chopped roasted or baked green chili peppers
• 1 teaspoon of salt.

In a large heavy-bottomed pan, heat the vegetable oil and add the onion to it (cook until soft). Then add garlic and cumin, mix everything well again and cook for half a minute. Add flour and stir vigorously for 1 minute. At the very end, add broth or water, pepper and salt. Bring to a boil and simmer for about 15 minutes more. The sauce should thicken.

Honolulu Dog

Hot Dog:

• sausages;
• hot dog buns;
• lemon mayonnaise;
• pineapple dressing;
• 1 carom, cut into thin pieces.

Lemon mayonnaise:

• 1/2 cup mayonnaise;
• zest of 1 lemon;
• 1 tablespoon freshly squeezed lemon juice;
• salt and pepper to taste.

Mix all ingredients in a small bowl and refrigerate.

Pineapple dressing:

• 1 tablespoon olive oil
• 1 small sweet onion, finely chopped;
• 2 cans of canned pineapple;
• 1 teaspoon of salt;
• 1/4 teaspoon black pepper;
• 1/4 cup apple cider vinegar;
• 2 teaspoons of mustard;
• finely grated zest of 1 lime;
• juice of 1 lime.

Heat the oil in a frying pan and add the onion. Cook it until soft for 7-8 minutes. Then add the crushed pineapple, salt and pepper and cook until the liquid has evaporated, about 15 minutes. Add mustard, lime zest and vinegar and cook for another 5 minutes. At the end, add lime juice and cook for another 5 minutes. Then remove from heat and let the seasoning cool. You can add a little salt, pepper or vinegar depending on your taste preferences.

Los Angeles Dog

Hot Dog:

• sausages;
• hot dog buns;
• sesame mayonnaise;
• red cabbage and leek slaw;
• 1 cup kimchi (you can choose pickled cabbage);
• 1 small white onion, thinly sliced.

In a dried bun smeared with sesame mayonnaise, spread the sausage, add red cabbage and kimchi salad on top, sprinkle thin onion rings and sesame seeds on top.

Red Cabbage and Green Onion Slow:

• 2 cups chopped red cabbage;
• 2 green onions, finely chopped;
• juice of 1/2 lime;
• salt and pepper to taste.

Mix cabbage with onion, add lime juice and pepper there and mix everything well.

Sesame mayonnaise:

• 3 tablespoons of dried sesame seeds;
• 1/2 cup mayonnaise.

Grind sesame seeds in a mortar and mix it with mayonnaise.

New Orleans Dog

Hot Dog:

• sausages;
• hot dog buns;
• Muffaletta Olive Salad.

Muffaletta Olive Salad:

• 1 cup olives stuffed with hot peppers;
• 1/2 cup pitted olives;
• 1/2 cup pickled vegetables (any)
• 2 large pepperoni;
• 2 tablespoons of capers;
• 1 minced garlic clove;
• juice of 1/2 lemon;
• salt and pepper to taste;
• 1 tablespoon finely chopped fresh parsley.

Put all the ingredients, except parsley, in a food processor and chop (large pieces should come across). Put the salad in a bowl and add the parsley, mix well.

new york city dog

Hot Dog:

• sausages;
• hot dog buns;
• mustard;
• sauerkraut.

Philadelphia Dog

Hot Dog:

• sausages;
• hot dog buns;
• mustard;
• pepper mixture.

Pepper Blend:

• 1/2 small green cabbage;
• 1/2 green pepper;
• 1/2 red pepper;
• 1 peeled carrot;
• 1/4 cup apple cider vinegar;
• 1/4 cup sugar;
• 1/2 teaspoon mustard seeds;
• 1/2 teaspoon celery seeds (optional)
• 1/2 teaspoon salt;
• 1/4 teaspoon black pepper.

Shred cabbage, peppers and carrots into thin strips, put in a bowl and mix everything well. In a small saucepan, combine sugar, salt, black pepper, vinegar and seeds, bring the mixture to a boil and cook until the sugar is completely dissolved.

Pour the hot mixture over the vegetables, mix them well, cover the bowl with cling film and refrigerate for 4 hours.

San Francisco Dog

Hot Dog:

• sausages;
• hot dog buns;
• 1/4 cup fresh mint;
• 1/4 cup fresh cilantro.

Dry the buns, grease them with mayonnaise, put sausages in, and lettuce on top of them. Garnish with a couple of fresh mint and basil leaves.

Mayonnaise with herbs:

• 1/2 cup mayonnaise;
• 1/4 cup finely chopped fresh herb mix (basil, mint, cilantro, parsley, chives, and tarragon)

Mix mayonnaise with herbs and send to the refrigerator to cool.

Salad:

• 4 radishes;
• 2 small cucumbers;
• 1 peeled carrot;
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar;
• salt and pepper to taste.

Finely chop all the vegetables and mix in a bowl, add salt, pepper, olive oil and vinegar and mix everything well again.

Tampa Dog

Hot Dog:

• sausages;
• hot dog buns;
• mustard;
• mayonnaise;
• ham;
• Swiss cheese;
• pickles.

Dry the hot dog buns, grease them with mayonnaise and mustard. Spread a layer of ham on top, then a layer of cheese, add the finished sausage and cover it with thin slices of pickled cucumbers.

Baltimore Dog

Hot Dog:

• sausages;
• hot dog buns;
• boiled sausage;
• spicy mustard;
• sauerkraut.

Fry the circles of boiled sausage and put them aside, trying to keep warm. Dry hot dog buns and boil or fry sausages. Put still warm circles of sausage and sausages on buns, add sauerkraut and a little spicy mustard on top.

Chicago Dog

Hot Dog:

• sausages;
• hot dog buns;
• 2 small ripe tomatoes, cut in half
• mustard;
• any spicy dressing;
• 1 small white onion, chopped;
• pickled cucumbers, cut into thin slices;
• pepper;
• salt with celery.

Dallas Dog

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Hot Dog:

• hot dog buns;
• sausages;
• 2 tablespoons of vegetable oil;
• 1 cup plus 2 tablespoons flour (separate);
• 1 ½ cups milk;
• salt and pepper to taste;
• 1/2 teaspoon cayenne pepper;
• 1 large egg;
• 3/4 cup kefir;
• 1 teaspoon baking powder
• vegetable oil for frying;
• 3 green onions, thinly sliced ​​diagonally

Heat the vegetable oil in a frying pan, add 2 tablespoons of flour and reduce the heat, stir the flour in the oil intensively for several minutes. Then add milk there and continue to stir vigorously, preventing the formation of lumps. Bring the sauce to a boil, add salt and pepper and simmer for five minutes until it thickens. Cover the pan with a lid to keep the sauce warm.

Mix flour with cayenne pepper in a separate bowl. In a small bowl, beat the egg with baking powder and kefir. Heat up more oil in a deep, heavy-bottomed skillet. Dredge the sausage in flour, then dip in the egg mixture, then coat again in flour and drop into the simmering oil. Pat the cooked sausage in batter with a paper towel to remove excess fat.

Put sausage in dried hot dog buns, pour milk sauce on top and sprinkle with green onions.

Detroit Dog

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Hot Dog:

• hot dog buns;
• sausages;
• sauce "Koni";
• mustard;
• 1 small onion finely chopped.

Sauce "Koni":

• 0.5 kg of ground beef;
• 3 glasses of water;
• 1 small chopped onion;
• 1 large minced garlic clove;
• 1 bay leaf;
• 1 tablespoon of paprika;
• 1 teaspoon curry;
• 1 teaspoon of salt;
• 1 teaspoon of ground cumin;

Mix the ground beef and water in a heavy bottomed saucepan and place on the stove. Bring the mixture to a boil, stirring constantly so that the minced meat breaks up into small pieces. Add all other ingredients to the boiling mixture and simmer over low heat for 50 minutes. Season the hot dog with ready-made sauce.

Kennebunkport Dog

Hot Dog:

• hot dog buns;
• sausages;
• 1/2 cup mayonnaise;
• juice of 1/2 lemon;
• freshly ground black pepper;
• 3 stalks of celery, finely chopped;
• softened butter;
• a handful of finely chopped celery leaves.

In a small bowl, mix mayonnaise with lemon juice and pepper well, add chopped celery there. Dry the hot dog buns and grease them with softened butter, fry the sausages, put them on the buns and top with salad.

Las Vegas Dog

Hot Dog:

• hot dog buns;
• sausages;
• 4 cups chopped chili peppers;
• grated cheddar cheese;
• guacamole;
• 1 small white onion, finely chopped;
• 1/3 cup chopped pickled hot peppers;
• mustard.

Dry the hot dog buns and fry the sausages. Arrange sausages on buns, top with chopped hot peppers and cheddar. Sprinkle all this on top with a couple of spoons of guacamole and chopped onions. The finishing touch is whole pickled peppers and quite a bit of mustard.

memphis dog

Hot Dog:

• sausages;
• hamburger buns;
• thinly sliced ​​pickled cucumbers;
• onion, cut into rings;
• mustard.

Miami Dog

Hot Dog:

• hot dog buns;
• sausages;
• ketchup;
• mustard;
• mayonnaise;
• 2 cups chopped fresh or canned pineapple
• potato chips.

Dry hot dog buns, spread sausages, pour ketchup, mustard and mayonnaise on top. Spread pineapple cut into small cubes on top and sprinkle with chips broken in half.

Pittsburgh Dog

Hot Dog:

• hot dog buns;
• sausages;
• provolone cheese;
• cole slow;
• fried potatoes.

Cole slow:

• 1/2 small cabbage;
• 1/2 cup sugar
• 2 teaspoons of salt;
• 1/2 teaspoon celery seeds;
• 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar;
• freshly ground black pepper.

Finely chop the cabbage, add salt, sugar and celery seeds to it, knead well with your hands and leave at least an hour in a colander to drain excess liquid. While the cabbage is resting, cut the potatoes into long slices and fry or take out the frozen french fries and fry in vegetable oil.

Send the finished cabbage to a clean bowl and add black pepper, vegetable oil and vinegar. Mix well and refrigerate for at least half an hour.

Dry the hot dog buns, put thin slices of cheese and sausage in them, and add some coleslaw and fried potatoes on top.

Portland Dog

Hot Dog:

• Indian naan (or pita) flatbreads;
• sausages;
• red pickled onion;
• pickles;
• sauerkraut;
• pickled hot peppers.

Pickled Red Onion:

• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar;
• 1/2 teaspoon salt.

Mix the onion, sugar and vinegar in a small bowl until the sugar is completely dissolved, cover with cling film on top and refrigerate overnight. Ready pickled onions can be stored in the refrigerator for a week.

Dry the cakes, put sauerkraut and cooked sausages on them, add chopped pickles, pickled onions and a couple of hot peppers on top.

Santa Fe Dog

Hot Dog:

• hot dog bun;
• sausages;
• red chili sauce;
• green chili sauce;
• shredded cheddar or Monterey Jack cheese
• 1 finely chopped onion.

Red Chili:

• 2 tablespoons of vegetable oil;
• 1 chopped medium onion;
• 2 minced garlic cloves;
• 3/4 cup ground red chili peppers (fresh)
• 4 glasses of water;
• 1 teaspoon dried oregano
• 1 teaspoon of salt.

Heat oil in a pan and add onion and garlic. Cook for about 8 minutes until soft. Add pepper and water there, stirring the mixture constantly. Then add oregano and salt, bring to a boil. Reduce the heat and simmer for about 25 minutes, or until the sauce begins to wrap around the spoon, that is, it thickens a little.

Green chili:

• 2 tablespoons of vegetable oil;
• 2 minced garlic cloves;
• 1 teaspoon of ground cumin;
• 1 tablespoon flour;
• 2 cups chopped roasted green chili peppers
• 2 cups chicken broth or water;
• 1 teaspoon of salt.

Heat oil in a pan, add onion and cook until soft, about 8 minutes. Then add the garlic and cumin and cook for another half minute. Add the flour to the onion and garlic and sauté the mixture for about a minute. Then add the green chillies, salt and stock or water, bring to a boil and simmer over medium heat for 15 minutes or until slightly thickened.

Dry hot dog buns, put ready-made sausages in them, season with red and green chili on top, sprinkle with grated cheese and onions on top.

Seattle Dog

Hot Dog:

• hot dog bun;
• sausages;
• 2 tablespoons olive oil
• cream cheese;
• mustard.

Heat the olive oil in a pan and fry the onion until golden brown. Dry hot dog buns, put cooked sausages in them, top with a tablespoon of cream cheese, fried onions and a little mustard.

San Antonio Dog

Hot Dog:

• tortilla;
• sausages;
• 2 tablespoons olive oil
• 1 large sweet onion;
• 1 red bell pepper;
• 1 green sweet pepper;
• salt and pepper to taste;
• 2 cups guacamole;
• 1/2 cup sour cream.

Heat the oil in a frying pan, fry the onion until soft and add chopped sweet peppers, salt and black pepper. Simmer until the pepper is soft. Spread guacamole and fried sausages on the tortilla, add a mixture of fried peppers and onions on top and season with a spoonful of sour cream.

Tucson Dog

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Hot Dog:

• hot dog buns;
• sausages;
• 1/2 cup sour cream;
• 1-2 tablespoons of milk or kefir;
• 2 tablespoons olive oil
• 1 large onion, thinly sliced;
• bacon;
• 4-8 fresh hot peppers (jalapenos)
• 2 cups warm beans;
• Pico de Gallo sauce.

Pico de Gallo:

• 2 large and ripe tomatoes without core, diced;
• 1/2 small white onion, finely chopped
• 1/4 cup chopped fresh cilantro;
• 1/2 or 1 fresh jalapeno, chopped
• salt to taste.

Mix together tomatoes, onions, cilantro and hot peppers, salt to taste and leave in the refrigerator for at least 30 minutes.

Mix sour cream and milk in a small bowl and set aside. Heat the olive oil in a frying pan and fry the onion until golden brown.

Wrap the sausages in bacon, secure with wooden toothpicks and send to the grill until crispy (or in the oven - it's more convenient). In parallel with sausages, bake peppers. Remove the skin from the cooked vegetables, remove the seeds and cut in half.

Put ready-made sausages into dried buns, add some beans and onions to them, and season with a spoon of Pico de Gallo and a mixture of milk and sour cream.

houston dog

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Hot Dog:

• hot dog buns;
• sausages;
• 1 glass of sour cream;
• 1 cup of chicharonnas or snacks for pork or beef beer (jerkies);
• spicy sauce.

Chicharrón is a pork dish, but is sometimes made with chicken or beef. The cooking process is very long and complicated, so we suggest replacing beef or pork jerky with a beer snack. But in order for it to be chewed normally in a hot dog, it will need to be divided into fibers or cut into thin strips.

Dry hot dog buns, put sausages in them, spread sour cream, beef jerky and hot sauce on top.

Grand Rapids Dog

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Hot Dog:

• hot dog buns;
• sausages;
• sauce "Koni";
• 1 large ripe tomato, center removed and chopped
• 1 small red onion, finely chopped;
• 4 small pickled or pickled cucumbers;
• 8 pickled hot peppers.

Sauce "Koni":

• 0.5 kg of ground beef;
• 3 glasses of water;
• 2 tablespoons tomato paste
• 1 chopped small onion;
• 1 minced large clove of garlic;
• 1 bay leaf;
• 2 tablespoons of chili powder;
• 1 tablespoon of paprika;
• 1 teaspoon curry powder;
• 1 teaspoon of salt;
• 1 teaspoon of ground cumin;
• 2 tablespoons of cornmeal.

Mix the ground beef and water in a heavy bottomed saucepan and place on the stove. Bring the mixture to a boil, stirring constantly so that the minced meat breaks up into small pieces. Add all other ingredients to the boiling mixture and simmer over low heat for 50 minutes.

Dry hot dog buns, put ready-made sausages in them, add Koni sauce on top, then sprinkle with chopped tomato and onion. The final touch is a couple of thin slices of pickled cucumbers and hot pickled peppers.

Minneapolis Dog

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Hot Dog:

• hot dog buns;
• sausages;
• 2 tablespoons olive oil
• 1 large chopped onion;
• cheddar cheese, cut into strips;
• mustard with grains.

Heat the olive oil and fry the onion in it until golden brown. Do not cut the hot dog buns completely in half, but cut and put a piece of cheese and a cooked sausage into it. Put the seasoned buns in a pan and dry on both sides so that the cheese melts. Top the hot dog with fried onions and mustard.

The most important and fundamental element of a hot dog is a sausage. If it's good, then everything else is just details. Therefore, it’s not just not worth saving on sausages - it’s better to look for them in advance and find the best of the best. Good options come across in Metro, large "Auchans" or "Crossroads". Also, of course, there are good sausages on the market. It is important to check with the seller or consultant in the store in which sausage casing: give preference to natural - it does not need to be removed before grilling them. Pay attention also to the shape: sausages that are too thick are not suitable, because they simply will not fit into a more or less standard hot dog bun.

How to cook sausages

If you are using raw minced meat sausages, they must be boiled first. In the restaurant, we do it in a vacuum at a low temperature - this way they turn out juicier and more tender. At home, you can put the sausages in a zip-lock bag and place them in a large pot of freshly boiled water. Cover with a lid and leave until the water cools down.

Before putting sausages in a bun, they need to be fried. I use a mixture of vegetable oil and butter and prefer to grill on a not too hot flat grill. At home, you can use a large cast-iron or Teflon pan. The main thing is not to heat it too much, otherwise the casing of the sausages will burst.

Hot dog buns

The best buns can't be bought in a store. You will have to bake them yourself. The perfect recipe I offer was one of the first I learned in the kitchen at Delicatessen when I came to work in the restaurant. At first, it may seem that it is not too simple: the dough must be proofed and molded in a strictly defined way. But the obvious bonus is that even an inexperienced baker can handle these rolls on the first try. You just need a little more time. Once, when I first came to the kitchen as an intern, my colleague, who was also a beginner, and I naively thought that we could cope with the task of baking 600 rolls in one evening. As a result, of course, the work dragged on terribly, and we finished only in the morning, but on the other hand, the last morning games were played almost automatically. Since then, I have been able to roll and roll the dough into hot dog buns very quickly.

Ready-made buns, especially if you still use those bought at the store, must be warmed up before you collect a hot dog with them: this can be done in the microwave, but it’s even more pleasant to lightly fry the bun from the sides on the grill or in a pan, lubricating it a little butter. So your hot dogs will have an appetizing tanned crust.

Victoria Boyarskaya

Recipe Development Chef at Delicatessen Restaurant.

Journalist by education. She worked as a radio correspondent, news editor, and then, quite unexpectedly for herself, she turned out to be the editor of the First. Second. Third” and started writing about food. As an editor and food writer, she traveled extensively and learned how to cook from chefs around the world.

Three years ago I decided to leave journalism and "finally get down to business." As a result, she turned out to be one of the first students of chef Ivan Shishkin and ended up in the Delicatessen kitchen. Participated in the launch and worked in the kitchen of the Gifts of Nature and Butterbro projects.

In 2014, together with Ivan Shishkin, she wrote the book “Edible inedible. Big book of giblets”, which was released by the publishing house “Eksmo”.

Almost all the fillings from the recipes I have proposed can be prepared in advance. Tomato sauce, onion jam, chutney, and some other preparations keep well in the refrigerator for several weeks. But the cheese sauce is better to make right before the arrival of guests and serve warm. In restaurants and at outdoor banquets, in order to keep the sauce warm for a long time, it is usually kept in a water bath. You can also build it at home - put a metal bowl on a saucepan with freshly boiled water and be sure to cover the entire structure with a tight lid. To organize a buffet at home and serve your hot dog toppings hot, you can also use homemade fondue pots, which are usually heated with a miniature burner or candle.

The buns can be cut ahead of time so you don't have to do this with each one individually. To get more stuffing inside, you can make two cuts at an angle to each other, as if cutting out part of the crumb from the roll. It is convenient to do this with a bread knife.

It is better to warm rolls and fry sausages under the order of your guests in small batches so that everything remains as fresh and hot as possible.

hot dog bun recipe

MIX IN A BOWL planetary mixer dry ingredients. Separately, combine eggs and water, melt the butter. Pour the egg and water mixture into the mixer bowl, mixing the dough with the hook attachment. Then carefully pour in the melted butter and knead the dough at low speed for 10 minutes.

COVER THE BOWL cling film and let the dough rise for about 20-30 minutes. Hang into pieces of 70 grams. So that the dough does not stick to your hands, they can be lubricated with vegetable oil.

FORM BUNS as follows: roll out a ball of dough into a long thin pancake, roll it up and put the resulting thin sausage on parchment. Thus, it is necessary to lay out all future rolls parallel to each other in one row, leaving a distance of 2.5–3 centimeters between them.

COVER THE PAN WITH FILM and leave to part in a warm place for 20 minutes. Preheat oven to 245 degrees. Before putting future buns in the oven, sprinkle their surface with water and sprinkle with sesame seeds. Bake seven to eight minutes. The finished buns will be closed with each other on the sides and form a single block. It will be easy to break them off for serving.

Ingredients for 14-15 pieces

Flour - 720 g

Sugar - 15 g

Dry fast yeast - 15 g

Salt - 15 g

Powdered milk - 40 g

Egg "Extra" - 1 pc.

Water - 360 ml

Butter - 40 g

Classic hot dog like in Delicatessen

cut the WARM BUN, Put a couple of tablespoons of vegetable relish and a hot sausage inside. To taste, add homemade tomato sauce and mustard, and sprinkle generously with crispy fried onions.

vegetable relish

Homemade tomato sauce

Crispy fried onion

vegetable relish

Cucumber, celery, sweet pepper, onion and chili cut into very small cubes, put in a bowl and sprinkle with salt. Let stand for 10-15 minutes, put on a sieve and lightly squeeze the juice.

Mix in a small saucepan vinegar with mustard and sugar, bring to a boil and wait until the sugar dissolves. Add vegetables and let the relish cook for 10 minutes. If it is not thick enough, dilute the starch in a couple of tablespoons of water, shake well with a fork so that there are no lumps, pour into boiling relish and mix. Cook relish with starch for another five to seven minutes until the desired thickness and cool.

Ready-made relish can be stored in the refrigerator for several weeks and can be used not only for hot dogs, but also, for example, for hot cheese sandwiches.

Ingredients

Long-fruited cucumber - 1 pc.

Celery - 2-3 stalks

Sweet pepper - 1 pc.,
remove cuttings and seeds

Onion - 1 large onion

Chili - 1/2 pod, seeds removed

Coarse sea salt - 1 tsp

White wine vinegar - 100 ml

Dijon mustard - 1 tsp

Sugar - 100 g

Starch - 1/2 tsp (of necessity)

Homemade tomato sauce

In a deep frying pan fry the onion in vegetable oil until light brown.

Without extinguishing the fire, pour the tomatoes in their own juice into the pan and mix the contents well. Add all spices and sugar, salt and pepper. Leave the sauce to simmer for 15-20 minutes over low heat until its volume is reduced by about a third.

Take out thyme sprigs. Punch with an immersion blender into a homogeneous paste and transfer to a ketchup bottle.

Ingredients

Onion - 1 pc.,
cut into small cubes

Vegetable oil - 3-4 tbsp. l.

Skinless tomatoes in own
Pomito juice - 500 g

Cane sugar - 1 tbsp. l.

Thyme - 3-4 sprigs

Dried oregano - 1 tsp

Ground cumin - 1/2 tsp

Ground coriander - 1/2 tsp

Crispy fried onion

Sliced ​​onion half rings three to four millimeters thick. Put in a deep bowl and pour milk so that it completely covers the onion. Leave for a couple of hours. During this time, the milk will draw out all the bitterness from the onion.

Throw the onion in a sieve, let the milk drain, transfer to paper towels and let dry well.

Heat up in a deep saucepan enough oil for deep frying (depending on the amount of onion). Put the onion in a bowl, cover with an impressive amount of flour. In small portions, transfer the onion to a sieve, shaking over the sink to remove excess flour and deep-fry until golden brown.

Take out with a big slotted spoon and spread in a thin layer on a baking sheet covered with several layers of paper towels. Allow the finished onion to dry well on towels. Store in a large bowl in a dark, dry place.

Hot dog with pork sausage, kimchi and cheese sauce

For every hot dog you will need 50-70 grams of Korean spicy kimchi cabbage. It must be squeezed out of the juice, finely chopped and lightly fried for 12 minutes in butter. Put the finished kimchi into a cut warm bun, place the pork sausage on top and generously pour over the hot Cheddar cheese sauce.

Pork sausage

Korean spicy cabbage kimchi - 50–70 g

Hot Cheddar Cheese Sauce

Hot Cheddar Cheese Sauce

In a small saucepan melt butter.

Add flour and fry it until light beige, constantly stirring with a whisk so that there are no lumps.

pour milk, Keep stirring the sauce with a whisk. Bring to a boil to thicken the sauce.

Salt, add grated cheese and mix thoroughly until the cheddar is completely melted. Serve hot.

Ingredients

Flour - 1 tbsp. l.

Milk - 150 ml

Butter - 1 tbsp. l.

Cheddar cheese - 100 g, grated

Salt to taste

Vegetarian hot dog with falafel, hummus
and fresh vegetable salad

Lubricate the cut with warm hummus bun, put salad on it and add falafel last.

Falafel can be made the day before, but it's best to deep-fry it right before the party starts. For one hot dog, you will need three to four balls (depending on size), a couple of tablespoons of hummus (which can be replaced with any other fairly thick sauce) and as much salad as will fit in a bun.

Falafel

Fresh vegetable salad

Falafel

Remove roots from cilantro and finely chop all the remaining parts, including the stems. Also finely chop all the parsley.

Put chickpeas in food processor, add the onion and herbs and chop in the “Pulse” mode so that the mass becomes completely homogeneous, but not mashed to a puree state. Canned chickpeas are convenient because they do not need to be pre-boiled or soaked, which speeds up the falafel cooking process at times.

Add all spices, yolk and lemon juice and scroll the mass again in the “Pulse” mode. Transfer to a bowl. If necessary, add two or three tablespoons of breadcrumbs so that the mass is sufficiently dense.

roll up balls about the size of a walnut, roll in breadcrumbs and refrigerate. You can fry the falafel after half an hour or leave it in the refrigerator overnight.

Before serving heat the deep-frying oil well in a deep saucepan, put four or five falafels there and fry until dark brown so that the balls are completely baked from the inside. Remove with a slotted spoon, place on a kitchen towel and allow the oil to drain completely.

Ingredients for 18 pieces

Canned chickpeas - 300g (1 can if drained completely)

Onion - 1 small onion, about 50 g, cut into very, very small cubes

Parsley - 3-4 sprigs, 25 g

Cilantro - 3-4 sprigs with roots, 25 g

Lemon juice - 2 tbsp. l.

Small breadcrumbs - 150–200 g

Egg yolk - 1 pc.

Ground cumin - 1 tsp with a slide

Ground turmeric - 1/2 tsp

Ground coriander - 1 tsp

White pepper - 1/3 tsp

Salt - 2/3 tsp

Deep-frying oil - 500 ml

Fresh vegetable salad

cut vegetables the thinnest straw possible.

Mix in a large bowl, season with oil and salt and pepper to taste.

Ingredients

White onion - 1 small onion

Sweet pepper - 1 pc.,
remove core and seeds

Cucumber - 1-2 pcs.

Chinese cabbage - 3-4 leaves

Olive oil for dressing

Salt, ground black pepper to taste

Hot dog with lamb sausage, salted lemon relish
and apple chutney

PUT IN A HOT BUN plenty of apple chutney, top with sausage and sprinkle with lemon and vegetable relish.

Salted lemons are one of my favorite ingredients that Ivan Shishkin, chef of Delicatessen, taught me how to cook. They're surprisingly versatile: they can be added to sauces, batters, and - as in this case - fresh vegetable relish to give it a bright fermented sour taste. For this hot dog, it would be very cool to find lamb sausages, but regular beef sausages can also be used.

Bun
Lamb sausage
apple chutney
Lemon Relish with Vegetables

How to make salted lemons at home

In the restaurant, for this recipe, we use fragrant Abkhazian lemons, which are sold on the market only in a certain season. That is why we procure them in large batches for future use, so that they last for a whole year. However, you can start the experiment with ordinary lemons - in this case, it is better to choose the most yellow ones, with thin skins.

Cut the lemons crosswise from the sides and pour in a teaspoon of coarse sea salt. Place tightly in a glass jar, cover with a cloth and leave at room temperature for a day. During this time, the lemons will give juice, soften and begin to slightly ferment. Then they need to be completely filled with vegetable oil without removing from the jar, close the lid and put in the refrigerator. It is better to try salted lemons not earlier than in a week.

Fresh relish with salted lemons

We mainly use only the peel of a salted lemon: its pulp is too saturated with salt and oil, so it is hardly edible, but the crust contains all the most valuable. It must be removed from the lemon and cut into tiny cubes two by two millimeters.

Also finely chopped cucumber and celery stalk.

Combine all vegetables and lemon peel, season with sugar, salt, pepper and mustard oil. Let the relish sit in the refrigerator for at least an hour.

Ingredients

Cucumber - 1 pc.

Salted lemon - 1 pc.

Celery - 1-2 stalks

Sugar - 1 tbsp. l.

Mustard oil - 4 tbsp. l. (can be replaced with bitter olive oil)

Salt, ground black pepper to taste

apple chutney

apple cubes put in a deep bowl, cover with cinnamon and paprika, mix and leave. Melt the butter in a deep saucepan, put the onion there and fry for about five minutes until it is completely softened, stirring constantly. Pour in the sugar and let it melt slightly, stirring constantly. Add apples to the pan, mix thoroughly and let them fry in caramel for 2-3 minutes.

Pour lemon juice, a glass of water, add spices and leave the chutney to cook until the apples are completely soft.

Add mango pickles to taste - they are quite spicy, so it is better to start with two tablespoons.

Ingredients

Onion - 1 piece, cut into cubes

2 Granny Smith apples, peeled and cut into small cubes

Ground cinnamon - 1 tsp

Sweet ground paprika - 1 tsp

Cane sugar - 3 tbsp. l.

Butter - 2 tsp

Juice of one lemon

Ground cumin - 1 tsp

Ground white pepper - 1/2 tsp

Salt to taste

Pataks mango pickles (available at Indian Spices) - 3-4 pcs.

Hot dog with sausage in curry sauce and french fries

cut the bun, remove part of the crumb and put the finished french fries in the bun. Place the sausage on top and pour generously with the sauce so that it soaks the potatoes and the bun.

To avoid the hassle of peeling and slicing potatoes, this hot dog can use frozen French fries, which should be deep-fried right before the party without first defrosting. Curry sauce can be prepared in advance and warmed up a couple of hours before the party starts, putting fried sausages in it. To make them even better saturated with sauce, the surface of the sausages can be cut in several places.

sausage

curry sauce

French fries

Curry sauce for sausages

fry sausages and cut along the entire length with a knife.

Mix ground spices and fry in a very hot dry frying pan for about 30 seconds, until their characteristic smell appears. Postpone. In a deep saucepan, fry the onion in vegetable oil until golden brown. Pour in soda and, stirring, wait until the onion begins to soften and turn very yellow, this will happen in five to seven seconds.

Add butter and let it melt completely.

Pour in the tomato paste, add spices and simmer everything together for one minute.

Add water and broth, bring to a boil and blend with an immersion blender until no onion or tomato pieces remain in the sauce.

Turn down the fire so that the sauce barely boils, put the sausages there and leave for a couple of hours so that they are completely saturated with curry.

For vegetable broth take a couple of onions, two or three stalks of celery, one large carrot. Cut all the vegetables into large pieces, onions into quarters and place on a baking sheet. Drizzle with vegetable oil and place in an oven heated to 200 degrees for 15 minutes or longer, until the vegetables are very brown. Put them in a saucepan, add a few sprigs of thyme, a couple of sage leaves, bay leaves, salt and peppercorns; pour 1.5 liters of water, cover with a lid and cook for 30-40 minutes over low heat. The finished broth can be strained, poured into small containers of 200-300 milliliters and frozen. One container of broth is enough to make a whole pot of soup or sauce.

Ingredients

Onion - 1 pc., cut into large cubes

Soda - a couple of pinches

Vegetable oil - 3-4 tbsp. l.

Butter - 2 tbsp. l.

Tomato paste - 150 g

Vegetable broth - 300 ml

Water - 150 ml

Madras curry (can be bought at Indian Spices madras curry, not spicy) 2 tbsp. l.

Ground cumin - 1 tbsp. l.

Ground coriander - 1 tsp

Hot dog with chicken sausage, onion jam and blue cheese

Cut a warm bun, put a sufficient amount of hot Blue cheese sauce inside. Place chicken sausage, a couple of spoons of onion jam and pieces of fresh pear on top. You can also decorate the hot dog with blue cheese crumbs.

chicken sausage

Blue cheese sauce

onion jam

onion jam

Heat oil in a large saucepan and fry the onion until light brown, stirring all the time. When all the onions are evenly browned, pour wine into a saucepan, add sugar and all other ingredients.

Turn down the fire to a minimum, so that the mass barely boils. Cook the jam over low heat for about 45 minutes, stirring, until it becomes completely homogeneous, dark brown, resembling thick jam in consistency.

Ingredients

Onion - 2 pcs. medium size, cut into thin quarter rings

Vegetable oil - 4 tbsp. l.

Cane sugar - 4 tbsp. l.

Red dry wine - 1 glass

Balsamic vinegar - 2-3 tbsp. l.

Sauce narsharab - 2 tbsp. l.

Salt - 1/2 tsp

Ground coriander - 1 tsp

Ground black pepper to taste

Hot Blue Cheese Sauce

Melt in a small saucepan butter.

Add flour and fry it to a light beige color, constantly stirring with a whisk so that there are no lumps.

pour milk without stopping stirring the sauce with a whisk. Pour in the Blue Cheese and mix thoroughly until the cheese is completely melted. Season with salt and pepper to taste. Serve hot.

Ingredients

Flour - 1 tbsp. l.

Milk - 150 ml

Butter - 1 tbsp. l.

Blue cheese (gorgonzola or any other type of blue cheese) - 100 g, broken into small pieces

Salt, ground pepper to taste

Photos: Mark Boyarsky

Hot dogs have long been on the list of the most popular fast food. And if earlier it was considered an ordinary street food, now you can enjoy it even in expensive establishments. But why pay more when the tastiest, thickest hot dog can be made at home?

If you eat this simple dish with pleasure, then you probably want to know how to make it as good as store-bought, and maybe even better. Let's take a closer look at what cooking methods exist.

Hot dog buns

Hot dog buns should be fluffy enough, with a slightly sweet flavor, but not too rich, so as not to overpower the taste of the filling itself.

Of course, you can buy ready-made products, but they do not always live up to expectations. In addition, it is not clear what they are made of.

To make buns you will need:

• 25 grams of sugar;
• 500 grams of flour;
• a glass of water and the same amount of milk;
• 50 grams of butter;
• h. l. salt;
• four grams of dry yeast.

Cooking process:

1. Heat milk and water to about 30 degrees and mix.
2. Pour the indicated amount of yeast into this mixture and leave for about five minutes. After this time, add 250 grams of flour and remove the dough in some warm place.
3. After about 30 minutes, add the remaining flour, sugar, salt and ghee, mix well. Let the dough brew for about two hours, while not forgetting to knead it every half hour.
4. From the resulting mass, form buns of a suitable shape and length. Put them on a baking sheet, leave for 15 minutes and then bake for 20 minutes at 200 degrees.

Sausages for cooking

Of course, homemade sausages for hot dogs would be the most delicious, but, unfortunately, the process of preparing them is quite long and laborious. It is much easier to buy them, but at the same time prepare them correctly.

• When choosing a product, be sure to pay attention to its freshness.
• Sausages can be specially designed for hot dogs or any other, but it is better to choose those that can be cooked on a grill or fire.
• If there was no fire or barbecue at hand, do not be upset. Sausages can simply be boiled, fried in a regular frying pan, or sent to the microwave for a few minutes if they are already smoked.

In principle, you can take any sausages you like. The main condition is that they must be of high quality, because this is the most important ingredient of the snack.

Homemade french hot dog

The French hot dog is much simpler than the American version. Try and cook it at home.

Required products:

• five buns;
• thin sausages or hunting sausages - five pieces;
• ketchup, mayonnaise and mustard to your taste.

Cooking process:

1. We warm the buns in the microwave, cut them lengthwise, completely remove the soft part and leave only the crust.
2. We mix mustard, ketchup and mayonnaise - we get the sauce.
3. We spread the selected sausage in a bun and cover it with sauce on top. Snacks can be served.

Cooking according to the American recipe

Required products:

• five buns;
• mustard, ketchup and mayonnaise to your taste;
• five fresh lettuce leaves;
• five smoked sausages;
• 100 grams of radish;
• 200 grams of cucumbers.

Cooking process:

1. Cut the buns lengthwise. Inside, put a leaf of fresh lettuce, and then a sausage.
2. Send all the blanks to warm in the microwave for a couple of minutes.
3. Cut the cucumber and radish into thin slices, place them on all sides of the sausage.
4. Squeeze the required amount of mayonnaise, ketchup and mustard on top of everything.

Danish hot dog

Required products:

• five Viennese sausages and the same number of buns;
• one bulb;
• two tablespoons of vegetable oil;
• ketchup, mustard, mayonnaise to your liking;
• two small tomatoes;
• 200 grams of pickled cucumbers;
• about 50 grams of chips.

Cooking process:

1. Chop the onion in any way and fry in a pan with vegetable oil until golden brown. After that, send it to a baking sheet and dry it there for five minutes.
2. To the onion, add chips, pre-crushed into crumbs.
3. Sausages must be heated or grilled, and then placed in cut buns.
4. Top them with your chosen sauces, then the onion mixture, tomato and cucumber slices.

A simple option in pita bread

A hot dog in pita bread is a fragrant snack that is considered more healthy than the classic version, and at the same time it is not much more complicated.

Required products:

• one tomato;
• fresh onion;
• lavash leaf;
• ketchup, mustard and mayonnaise to your liking;
• two sausages;
• 100 grams of Beijing cabbage.

Cooking process:

1. Any way we cook sausages. They can be heated, fried or grilled. Then set them aside to cool and take care of the pita bread.
2. The leaf can be used whole or divided into two portions if it is too large.
3. We coat one side with the selected sauces, then cover with a layer of finely chopped cabbage and put tomato slices. Lay sausages and finely chopped fresh green onions on top of vegetables.
4. We bend the edges of the pita bread on the sides and roll it up in the form of a roll.
5. Now it can be heated in the microwave / in a pan / in the oven, or put on the grill to make it more crispy.

With sauerkraut

Required products:

• two buns and the same number of sausages;
• 100 grams of sauerkraut;
• a spoonful of vegetable oil;
• ketchup, mustard and mayonnaise to your taste;
• one bulb;
• fresh greens.

Cooking process:

1. Finely chop the greens, mix with sauerkraut and chopped onion. Season vegetable mixture with vegetable oil.
2. Cut the buns lengthwise and put the prepared stuffing on one side.
3. Cook the sausages (boil or fry) and place them on top of the cabbage.
4. Top the hot dog with your choice of sauces and serve.