Gourmet Hot Dogs
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Perfect for summer grilling, 4th of July, or “Build Your Own Hot Dog” party, gourmet hot dogs are always a hit at any gathering. This quick guide has all you need from gourmet toppings, sausage tips to easy summer sides like slaw and salads.
It’s a simple street food brought to a whole new level by using good-quality ingredients and various delicious toppings that are not only mustard and ketchup.
This depends on your preference. Here are some tasty options: beer brats, frankfurters or wieners. Pork or beef sausages. I always choose those with a high percentage of meat, about 80 percent.
Buns
- Classic hot dog buns – Soft, fluffy, and perfect for easy eating. A timeless choice that always works.
- French-style baguette – Sturdy, crusty, and adds that extra gourmet touch. Great for heartier toppings.
- Homemade buns – For a personal touch and unbeatable freshness. If you have the time, they’re worth the effort.
Hot dog toppings
The toppings are, without a doubt, the best part of gourmet-style hot dogs. There are many options, so you can choose anything you like.
- Pickled onions
- Sauerkraut – Have you tried making sauerkraut at home? It’s so easy
- Pico de Gallo or your favorite salsa
- Sweet pickle relish
- Jalapenos or other fresh chili peppers
- Fresh cilantro
- Spring onion
- Crumbled feta
- Caramelized onion
- Shredded cheese
- Bacon
And for sauces? Of course, ketchup and mustard work great. But try adding garlic aioli – it pairs so well with grilled sausages of any kind!
What are the best sides for hot dogs?
Grilled hot dogs are perfect for a 4th of July party or any summer gathering. To make them more filling or provide more food options, you can serve them alongside grilled vegetables or salads. My favorites are black bean and corn salad and strawberry salad with dressing.
Another great choice to go with grilled foods is coleslaw. I make a lighter homemade slaw that does contain only a little mayonnaise, but this can be adjusted to your liking.
Complete your summer grilling menu with these recipes:
Grilled chicken thighs are one of our most popular summer recipes. And no wonder. They taste so good.
Romaine salad is a simple side that’s ready in no time and goes with just about anything.
And chicken burgers? We love these. You can use beef instead of chicken if that’s what you prefer.
For the foodie-travelers: Hot dogs in Europe – What can you expect?
Belgium – Rolls cut in half lengthwise, topped with extra tiny potato fries. You will find these in small kiosks on the street.
Czechia and Slovakia – Special rolls called “rohliky” are used. Their tip is cut off on one end. The vendors use a special machine with heating bars onto which they stick the rolls. This is to heat the rolls and to make a dent in them. Once a hole is made in a roll, it is (usually) filled with a squeeze of ketchup or mustard and a hot frankfurter is pushed in.
Hot dogs in Estonia are sold in kiosks or petrol stations. Again, a frankfurter or other sausage is shoved in a long, hot dog-style roll.
Portuguese hot dogs are like the Belgian ones. These too, come with tiny potato fries.
Gourmet Hot Dogs Recipe
Ingredients
- 2 tablespoons butter (30 grams)
- 1 large onion (white or yellow)
- 2 teaspoons granulated sugar
- 4 bacon slices
- ½ cup cheddar cheese (grated, 60 grams, or to taste)
- ketchup
- parsley (a handful of fresh flat-leaf parsley)
- 2 medium tomatoes
- 2 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
- 4 hot dog sausages (good-quality, see note 1)
- 4 hot dog buns (of your choice, see note 2)
Instructions
- Caramelized onion: Cut onion in half and slice thinly. Melt butter in a skillet, add onion and sauté on medium heat for 10 minutes, stirring occasionally. Add sugar and mix well. Caramelize for a further 5-10 minutes or until the onion is nice and brown.
- Bacon: Cook on a baking sheet in the oven at 400 Fahrenheit/200 Celsius for 10-12 minutes, or until crispy. Use a slice in each bun or cut it up once cooled down. I like to cut it up. Or, use a griddle or skillet to cook it.
- Parsley salsa: Finely chop rinsed parsley. Rinse tomatoes and cut them into tiny pieces. In a small bowl, mix parsley, tomatoes and olive oil. Add salt and pepper to your taste. Set aside.
- Hot dog sausages: Prepare each sausage by cutting lines across one side, then in the opposite direction to create diamond shapes. You can do this on the opposite/bottom side too, but I don’t think it is necessary.
- Cook them on your grill or in a skillet on medium heat with little oil, until nicely browned.
- Assemble: Fill each bun with cheese, parsley salsa, frankfurters and bacon. Top with caramelized onion and grated cheese. Finish it off with ketchup!
Notes
- It’s best to use hot dogs, frankfurters or sausages of good quality. Aim for high meat content, 80% or more, if possible.
- Buns – Use classic hot dog buns, French baguette or homemade buns.
- Cook time is 20 minutes. It takes about 20 minutes to caramelize the onion, 10-12 minutes to cook bacon in a preheated oven and about 5-7 minutes to cook the hot dogs in a skillet. The last two things can be done while waiting for the onion to cook. However, the toppings can also be made ahead of time and refrigerated until ready to use.
mm this is totally up my alley! These gourmet hot dogs remind me of my Iceland trip, where apparently one of Iceland’s specialties is a hot dog. I waited in line for 45 minutes in Reykjavik for their famous hot dog — it was made from lamb meat and had fried onions and sweet mustard.
Wow! Good to know! I will definitely try it if I ever get to Iceland – even though I don’t like lamb but never seen lamb hot dogs anywhere!