Classic American Hot Dog

God bless America 🇺🇸

We all know Americans absolutely know their way around a hot dog, so who am I to mess with a classic?

There’s just something I bloomin’ love about this kind of American cuisine. It’s dirty, messy, carb-heavy and whenever I’m out and see a hot dog on the menu, it just calls to me. So, whilst I’ve got the BBQ going (you can find new BBQ recipes over on my YouTube channel), I thought it was only fair I didn’t gatekeep my favourite dogs.

I’ve recently shared a few other hot dog recipes, but I must admit… this might just be my favourite. I think it’s claimed the top spot.

Break this American hot dog down for me…

Within some classic hot dog rolls, we’ve got wonderfully meaty and delicious beef hot dogs (like your frankfurter-style ones), gherkins, ketchup, American mustard and sauerkraut. It’s not overly complicated and it’s a real crowd pleaser. Plus, if you haven’t experienced sauerkraut, now is your chance.

Now, I know sauerkraut can divide a room a bit. Some people hear “fermented cabbage” and immediately back away slowly. Stay with me, bab. When it’s piled onto a hot dog with tangy mustard and sweet ketchup, it just works. It gives a lil zing. 

BBQ season is open

These are also such a handy meal to have ready to go when you’ve got people coming round. They’re super quick, affordable and everyone can customise them. The toppings you can also keep in the stock cupboard ready to go. The frankfurters in jars are ideal for this. 

If you’re feeding kids, keep it classic with ketchup. If your friends are a bit more adventurous, get the crispy onions out and add extra pickles, because why not?

Could you include any extra toppings?

If you’re all about the toppings and this isn’t enough for you, you could definitely layer on top the following (but it may not be as structurally sound):

• Cheese
• Crispy onions / shallots
• Caramelised onions
• Different pickle varieties
• Jalapeños
• Crispy bacon
• BBQ sauce if that already isn’t enough sauce for you

A little hot dog history…

So if you were wondering why I’ve included sauerkraut in an American hot dog recipe, it’s because the frankfurter has German roots. German immigrants brought sausages over to America in the 1800s, where they became massively popular. The Americans then did what they do best and ran with it, creating all the ones we love to inhale today.

For example, you’ve got Chicago dogs loaded with tomatoes, peppers and that neon green relish, New York dogs topped with onions and mustard, and chilli dogs absolutely smothered in beef chilli and cheese. I could quite happily eat my way around every single state in the name of “research.” Mabye I should do that…

Is there a step-by-step tutorial?

Oh bab, you’re in luck. If you want to see exactly how this all comes together and prefer more of a visual aid, you can watch the full step-by-step video over on my YouTube channel. I go to town on not one, but THREE different hot dog recipes.

Will this become a new go-to BBQ recipe in the Poppy Cooks household? I’d say that’s a very enthusiastic yes. It’s quick, it’s nostalgic, it’s messy in all the right ways, and it’s proof that sometimes the simplest recipes are the best ones. But make sure you have a bib ready.