Hot dogs

Choose a cooking method first, then a topping style. Most toppings, like slaws, relishes and quick pickled onions, come together while the dogs heat. Toasting the buns makes a big difference and takes a minute or two. Canned chili, jarred peppers and shredded cheese keep things fast when you want a loaded dog without much prep.

Common questions

How do you keep hot dog buns from getting soggy?

Toast or warm the buns before filling them, either cut side down on the grill or in a dry skillet for about a minute. Add a layer of cheese or a smear of mustard first, then put wet toppings like chili or relish on top of the hot dog instead of directly on the bread. Assemble right before eating.

Are hot dogs already cooked?

Most hot dogs sold in the US are fully cooked, but the USDA still recommends reheating them until steaming hot, especially for pregnant people, older adults and anyone with a weakened immune system, because of the risk of listeria. Fresh sausages like raw bratwurst are different and must be cooked to 160F, or 165F if made from poultry. Check the label.

What is the best way to cook hot dogs?

It depends on the texture you want. Grilling or pan-searing gives a charred, snappy outside, boiling or simmering keeps them plump and juicy, and an air fryer at about 400F crisps them in five or six minutes. Scoring the hot dogs with shallow cuts helps them brown evenly and keeps the casing from splitting.

What goes on a Chicago-style hot dog?

A Chicago dog is an all-beef frank on a poppy seed bun, topped with yellow mustard, bright green sweet relish, chopped white onion, tomato slices or wedges, a dill pickle spear, sport peppers and a dash of celery salt. Ketchup is traditionally left off. The hot dog is usually steamed or simmered rather than grilled.