My name is Amy, and I’m a hot dog snob.  I love hot dogs, but I have standards and just any ole hot dog won’t cut it.

Boiled vs. Grilled vs. Baked

Since I was a kid, I have NEVER liked “boiled” hot dogs.  There was something about a weinie swimming around in its own bath water that grossed me out. I love how grilling and baking firms, seares, chars the meat.

Pork vs. Beef vs. Chicken/Turkey

To each his own, and while the kids don’t seem to care, my preference of hot dog will always be an all-beef hot dog.  Yes, I’ve eaten hot dogs made of pork, chicken, turkey, and a blend of who knows what, but to me, beef just tastes better.  They taste spicier, I love how they snap and pop when you bite into them.

Buns

This is where I’m flexible.  I’ve had grocery store buns, bagel buns, pretzel buns, potato buns, and everything in between.  My only requirement is that the bun matches the hot dog and the toppings.  What do I mean by “match”?  Simple…make sure that the bun is appropriate to the amount of toppings and make sure that the bun flavor compliments the topping flavors.

Toppings

Toppings is what will separate an ordinary hot dog from a gourmet hot dog, and this is where people get stuck.  So many times, we get stuck in what we like is all we eat.  As kids, we were programmed that hot dogs have ketchup and mustard, maybe relish, and sometimes onion.  As adults, we still believe that and even though we grown to love chili and sauerkraut, we struggle to get really creative at home.  There are restaurants making phenomenally unique and creative hot dogs and business is booming, so why aren’t we doing the same at home?

The Solution

Yes, I love hot dogs with chili, onions, mustard, and shredded cheese on a poppy seed bun, but I’m not stuck in that rut.

I’ve learned to “theme” hot dogs.  If you like pizza, create a pizza dog.  If you like southwestern-style food, top your hot dog with salsa, guacamole, corn, and grilled peppers & onions.  If you like a Reuben, split your dog, grill it with pastrami, sauerkraut, thousand island dressing, and onions.  The possibilities are endless.

I’ve learned to think outside of the bun.  Split a hot dog, grill it, and serve it between toasted Cuban bread.  Dip a hot dog in pancake batter, fry it, and drizzle it with syrup. Spiral it canned breadstick dough, put it on a stick, bake it, and dip it in whatever your heart desires. Roll it in a cheese lined tortilla, grill it, and who wouldn’t love a hot dog quesadilla. Flatten out a piece of sandwich bread, roll it around the hotdog, secure it with a toothpick, and grill it in a buttered skillet. Wrap it in pastry dough and bake it.  We’re a bread-centric society, choose a new one and use it.

Sauerkraut Stuffed Hot Dogs Wrapped in Puff Pastry
aka Hot Dog Wellington

Ingredients
1 thawed sheet of puff pastry
1 c. good quality sauerkraut–drained
1/4 c. Dijon mustard
1 medium onion
1 TBSP butter
1 TBSP olive oil
6 hot dogs (I prefer all-beef hot dogs)
1 egg + a little water to make an egg wash
Sesame Seeds
Sea Salt

Directions
Preheat oven to 425 degrees and line a cookie sheet with parchment paper.

On a floured surface, roll out pastry sheet until it’s an inch larger on all sides.  Cut the pastry dough in half across the long side.

Then, cut each half into thirds and set aside.

In a skillet over medium heat, caramelize onions in butter and olive oil.  When onions are lightly browned and super soft, remove from heat and drain on a paper towel to remove any access oil.

Brush each pastry rectangle with mustard, leaving a small margin for egg wash.  Spoon a line of sauerkraut and caramelized onions on each pastry rectangle. Place a hot dog on top of sauerkraut and onions.  Brush the margin of each rectangle with egg wash. Carefully, pull the sides together and press to seal. Pull the ends to the center and press to seal.  Place pastry sealed hot dogs, seam side down, onto a parchment lined cookie sheet. Brush tops with egg, sprinkle with sesame seeds and/or sea salt, and gently cut 2 slits across each hot dog packet to allow steam to escape.

Bake at 425 degrees for 15-25 minutes or until golden brown and puffed.  Remove from heat, cut in half, and serve.

Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

• Cheesy Pretzel Dogs by A Mind “Full” Mom
• Jalapeno Popper Hot Dogs by Life Tastes Good
• Queso Kielbasa Dogs by Daily Dish Recipes

Meaty Dogs

• Bacon Wrapped Hot Dogs with Fruit Salsa by That Skinny Chick Can Bake
• BBQ Hot Dogs by Home Sweet Homestead
• Hot Dog & Hamburger Cowboy Beans by Soulfully Made

Regional Dogs

• All American Hot Dog by The Freshman Cook
• Banh Mi Hot Dog by Cricket’s Confections
• Buffalo Hot Dogs by The Crumby Kitchen
• Copy Cat Detroit Coney Dogs by A Day in the Life on the Farm
• Hawaiian Hot Dog by Palatable Pastime
• Matcha Ochazuke Hot Dog Rice by NinjaBaker.com
• Memphis Hot Dog by Bottom Left of the Mitten
• Philly Mushroom Swiss Dog (Low Carb) by My Life Cookbook
• Sauerkraut Stuffed Dogs by Gourmet Everyday
• South of the Border Hot Dogs by My Blissful Mess

Tex Mex Dogs

• Chili Cheese Dog Baked Potatoes by Food Lust People Love
• Burrito Dogs by Our Good Life
• Hot Dog with Chili Sauce by Recipes Food and Cooking
• Taco Hot Dog is Nacho Regular Dog by Sunday Supper Movement
• Hot Dog Breakfast Tacos by Pies and Plots

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