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10 Classic and Creative Hot Dog Toppings Recipes

Sweet and sour peppers hot dog is one of the toppings ideas featured on this page.

Sweet and sour peppers hot dog is one of the toppings ideas featured on this page.

Different Ways to Serve and Eat Hot Dogs

Hot dogs—as fast food items—are often automatically associated with sports stadiums, movie theatres, or even street vendors. Are they, however, so readily considered something to be prepared in the family home? Probably not to anything like the same extent. The fact is that the same hot dogs so widely bought ready to eat are available to buy in grocery stores and supermarkets in either glass jars or cans, and there are two definite advantages of buying them this way and heating them up in your own kitchen. The first is that they are a lot less expensive, and the second is that—however wide your normal choice of toppings, dressings or accompaniments—in your own home, there are literally no limits.

The aim of this page is to provide 10 ways of serving hot dogs at home. The best news, though, is that these are but a tiny fraction of the possibilities. The individual accompaniments are interchangeable, and it is hoped, above all, that these ideas serve to help inspire you to come up with your own original and tasty ideas to delight your family and friends.

Hot dog and onion slices are added to some salted cold water

Hot dog and onion slices are added to some salted cold water

How to Reheat Hot Dogs

Some hot dog serving suggestions (including some of the ones featured on this page) will show different ways of reheating the dogs but this is an incredibly easy way to do it, especially when you wish to reserve the brine from the can or jar for continued storage as you are not reheating all the dogs at the same time.

Pour plenty of cold water in to a big pot. Add half a small sliced onion and the dog(s) which is/are to be heated. Put the pot on a fairly high heat until the water just begins to simmer and no more. Be sure not to let the water boil. Turn off the heat and leave for three or four minutes, just to ensure the dog(s) are heated all the way through.

Lift the dog(s) one at a time with cooking tongs and serve as desired, with or without the onions as a serving companion.

Note: unless otherwise stated in the recipe, all the dogs featured below will have been reheated using this method.

Onion strands soften and separate as hot dog gently heats

Onion strands soften and separate as hot dog gently heats

A plain hot dog with onions, ketchup and mustard

A plain hot dog with onions, ketchup and mustard

A Hot Dog in Its Basic Form (With One Notable Difference)

This method of serving a hot dog will look familiar to most people—with one possible exception. The dog is topped with onion, ketchup and mustard as they so often are but the difference is that a sub roll is used instead of a traditional hot dog bun/roll. Sub rolls will often not only be healthier than traditional hot dog rolls (which sometimes have very high salt and sugar content), they are usually more substantial, thus more satisfying. When they are as fresh as these ones, they are also likely to be tastier and texturally superior. Most of the serving ideas on this page use sub rolls. Why not give the idea a try?

If your sub rolls do happen to be a day old and not as fresh as they once were, simply cut them open and put them in to your oven on its lowest setting for two or three minutes. This will return them to their former glory.

A bacon wrapped and deep fried hot dog with egg mayo for a mighty and hearty breakfast

A bacon wrapped and deep fried hot dog with egg mayo for a mighty and hearty breakfast

The Big Breakfast Dog With Bacon and Egg

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: One serving

Ingredients

  • 2 large eggs
  • 1 dog
  • 3 or 4 slices of bacon, as required (UK readers: use streaky bacon, smoked or unsmoked)
  • 1 sub roll
  • Little bit of mayo
  • White pepper
  • Chopped chives to garnish

Instructions

  1. Put the eggs in to a pot of cold water and bring the water to a gentle simmer for about seven or eight minutes.
  2. While the eggs are cooking, carefully wrap the hot dog evenly with the bacon and secure with cocktail sticks or toothpicks. Bring your deep frier or a deep pan of oil up to a medium to high heat.
  3. Take the pot with the eggs to the sink and run cold water in it while you carefully lower the dog in to the hot oil.
  4. Crack the shells on the eggs, peel and add to a bowl along with the mayo and some white pepper. Mash with the back of a fork.
  5. The dog should take about five minutes to deep fry, after which time it should be lifted to a plate covered with kitchen paper to drain.
  6. Very carefully, remove the cocktail sticks from the dog by twisting as you pull. Don't simply pull or you risk pulling the bacon off and/or damaging the dog.
  7. Lift the dog in to the cut open sub roll, spoon on the egg mayo and garnish with the chopped chives.
Spicy red kidney bean chilli hot dog

Spicy red kidney bean chilli hot dog

Spicy Bean Chilli Dog

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: One serving

Ingredients

  • 1 hot dog
  • 1 sub roll
  • 1 red cherry pepper, seeded and finely chopped
  • 1 green chilli pepper, seeded and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 teaspoon freshly chopped corander/cilantro, plus a little extra to garnish
  • Salt and pepper
  • Olive oil for frying
  • 1 tablespoon canned chopped tomatoes in tomato juice
  • 1 tablespoon canned red kidney beans, rinsed

Instructions

  1. Pour about a tablespoon of olive oil in to a saucepan and gently heat. Add the chillies and garlic and fry off for a minute or so, stirring with a wooden spoon. Season with salt and pepper.
  2. Pour in the tomatoes and add the kidney beans. Stir well and bring to a simmer for about five minutes—stirring frequently—until a thick sauce is formed.
  3. Stir in most of the coriander at the very last minute, remembering to reserve some to garnish.
  4. Lay the hot dog in the cut open sub roll, carefully spoon on the sauce and garnish with the last of the coriander/cilantro.
A glass jar of hot dogs can be stored as is in the fridge

A glass jar of hot dogs can be stored as is in the fridge

How to Store Unused Hot Dogs

If you buy your hot dogs in a glass jar like the one above, you can continue to store them in the jar and in the fridge for two or three days. If, however, you buy them in a can, you will have to find an alternative storage method. One great item for storing hot dogs is a plastic dish designed for storing bacon like the one below. Again, two or three days maximum in the fridge.

Sauteed cabbage, onion and garlic replace the more traditional topping that is sauerkraut on this hot dog

Sauteed cabbage, onion and garlic replace the more traditional topping that is sauerkraut on this hot dog

Hot Dog With Sauteed Cabbage, Onion and Garlic

Prep time: 5 mins

Cook time: 10 min

Ready in: 15 min

Yields: One serving

Ingredients

  • 1 hot dog
  • 1 sub roll
  • 2 crisp cabbage leaves, tough central veins removed, shredded
  • ½ small white onion, sliced
  • 1 clove of garlic, peeled and finely chopped
  • Vegetable oil for frying
  • Salt and pepper

Instructions

  1. Pour about a tablespoon of oil in to a non-stick frying pan and bring to a moderate heat.
  2. Add the cabbage, onion and garlic. Season with salt and pepper.
  3. Stir fry for a few minutes on a medium heat until the cabbage and onion have softened.
  4. Lay the hot dog in the sub roll and spoon on the cabbage and onion mix to serve.
Mac and cheese topped dog with crispy cheese and breadcrumb coating and ketchup

Mac and cheese topped dog with crispy cheese and breadcrumb coating and ketchup

Crispy Mac and Cheese Dog With Ketchup

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: Two servings

Ingredients

  • 2 hot dogs
  • 2 sub rolls
  • 2 tablespoons dried elbow macaroni
  • Salt
  • 1 ounce/¼ stick butter
  • 1 teaspoon plain/all purpose flour
  • 4 fluid ounces/½ cup milk
  • ¼ teaspoon grated nutmeg
  • 3 tablespoons grated cheddar cheese
  • 2 tablespoons fresh breadcrumbs
  • Tomato ketchup

Instructions

  1. The macaroni firstly has to be cooked. Bring a deep pot of heavily salted water to a rolling boil, add the macaroni, wait a minute and stir. Simmer for a total of eight minutes before draining well through a colander at your sink.
  2. In a small saucepan, gently heat the milk until it just begins to simmer and no more before pouring it temporarily in to a heatproof jug.
  3. In the same saucepan, gently melt the butter and add the flour. Stir constantly with a wooden spoon and cook on a low heat for a couple of minutes.
  4. Pour the milk slowly in to the roux - stirring all the time - and keep stirring for about a minute until a thick, smooth sauce is formed.
  5. Add one tablespoon of the cheese only and the nutmeg to the sauce and stir until the cheese is completely melted.
  6. Stir through the macaroni and allow thirty seconds or so for it to reheat.
  7. Sit the hot dogs in the cut open subs and divide the macaroni evenly between the two servings.
  8. Mix the remaining cheese and the breadcrumbs before scattering over the mac and cheese.
  9. Carefully lift your filled rolls on to a grilling tray and place under a hot grill/broiler until the cheesy topping is melted and the breadcrumbs crispy.
  10. Lift to serving plates with a large spatula and finish off with tomato ketchup.
Hot dog wrapped and cooked in puff pastry on a bed of baked beans in tomato sauce

Hot dog wrapped and cooked in puff pastry on a bed of baked beans in tomato sauce

Sausage Roll Dog With Baked Beans in Tomato Sauce

This is unquestionably the most unusual dog idea featured thus far. It is not served in a roll but is instead encased in puff pastry and served on a bed of baked beans in tomato sauce, requiring it be eaten with a knife and fork. Alternatively, you could bake the dog on a skewer and dip it in the beans. (If cooking with a skewer, be sure to soak the skewer in cold water for ten minutes beforehand to prevent it burning and possibly catching fire in the oven)

Prep time: 15 min

Cook time: 25 min

Ready in: 40 min

Yields: One serving

Ingredients

  • 1 dog
  • 2 ounces premade puff pastry
  • 1 egg, beaten in a bowl
  • Little bit of vegetable oil for greasing baking tray (do not use butter - it will burn in the oven and burn/blacken the underside of the pastry)
  • 8 ounce can baked beans in tomato sauce
  • ½ teaspoon dried oregano

Instructions

  1. Put your oven on to preheat to 450F/220C.
  2. Roll the puff pastry out on a floured surface to a thickness of about 1/8th of an inch in an approximate square, wide enough to contain the hot dog.
  3. Brush the pastry lightly with beaten egg and sit the cold dog on the pastry near one edge (refer to the pictures above for extra clarity) and trim that the pastry is the width of the dog.
  4. Carefully roll the dog in the pastry, ensuring you get no air bubbles. The egg will help the pastry stick to the dog.
  5. When the dog has rolled a full revolution, go a little bit further to have an overlap of around a ¼ inch. Trim off any excess pastry.
  6. Lightly oil a baking sheet and sit the pastry wrapped dog on it, overlapping pastry piece on the bottom. Press down very gently just to flatten the bottom of the pastry slightly and prevent the dog rolling around in the oven.
  7. Score two or three air vents lightly on top of the pastry and glaze with more beaten egg.
  8. Put the baking tray in to the oven for approximately twenty to twenty-five minutes until the pastry is beautifully risen and golden.
  9. Take the dog from the oven and rest for five minutes on a wire rack.
  10. While the dog is resting, pour the beans in to a saucepan and add the oregano. Heat gently, stirring occasionally with a wooden spoon.
  11. Arrange the beans as a bed on a serving plate and sit the sausage roll dog on top.
Hot dog with rich and spicy bhuna sauce served in a naan bread

Hot dog with rich and spicy bhuna sauce served in a naan bread

Spicy Bhuna Hot Dog in Naan Bread

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yiedls: One serving