Best 7 Homemade Hot Dog Recipes

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Homemade hot dogs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal, a party appetizer, or a fun weekend project. With so many different recipes and variations to choose from, there is sure to be a homemade hot dog recipe that everyone will love. Whether you prefer a classic all-beef hot dog, a spicy chorizo hot dog, or a vegetarian black bean hot dog, you are sure to find the perfect recipe to satisfy your cravings.

Here are our top 7 tried and tested recipes!

HOMEMADE HOT DOG



Homemade Hot Dog image

In response to a request for a hot dog without a year's worth of sodium, I found this recipe online. You add the sodium and none of the chemicals. Voila! A healthy hot dog!

Provided by Penny Stettinius

Categories     Lunch/Snacks

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 16

3 small hog casings (or feet sheep, casings 1-1/2-inch diameter)
1 lb lean pork, cubed
3/4 lb lean beef, cubed
1/4 lb pork fat, cubed
1/4 cup onion, very finely minced
1 small garlic clove, finely chopped
1 teaspoon coriander, finely ground
1/4 teaspoon dried marjoram
1/4 teaspoon ground mace
1/2 teaspoon ground mustard
1 teaspoon sweet paprika
1 teaspoon white pepper, freshly fine
1 egg white
1 1/2 teaspoons sugar
salt
1/4 cup milk

Steps:

  • Prepare the casings (see instructions below).
  • In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
  • Add the pepper, egg white, sugar, salt, and milk and mix thoroughly.
  • Grind the pork, beef, and fat cubes through the fine blade separately.
  • Mix together and grind again.
  • Mix the seasonings into the meat mixture with your hands.
  • This tends to be a sticky procedure, so wet your hands with cold water first.
  • Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more.
  • Stuff the casings and twist them off into six-inch links.
  • Parboil the links (without separating them) in gently simmering water for 20 minutes.
  • Place the franks in a bowl of ice water and chill thoroughly.
  • Remove, pat dry, and refrigerate.
  • Because they are precooked, they can be refrigerated for up to a week or they can be frozen.
  • Preparing the Casing.
  • Snip off about four feet of casing.
  • (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it.
  • Place it in a bowl of cool water and let it soak for about half an hour.
  • While you're waiting for the casing to soak, you can begin preparing the meat as detailed above.
  • After soaking, rinse the casing under cool running water.
  • Slip one end of the casing over the faucet nozzle.
  • Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully.
  • This procedure will flush out any salt in the casing and pinpoint any breaks.
  • Should you find a break, simply snip out a small section of the casing.
  • Place the casing in a bowl of water and add a splash of white vinegar.
  • A tablespoon of vinegar per cup of water is sufficient.
  • The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
  • Leave the casing in the water/vinegar solution until you are ready to use it.
  • Rinse it well and drain before stuffing.

CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH



Chicago-Style Hot Dog with Homemade Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 natural casing all-beef franks
4 fresh hot dog buns
1 small white onion, finely chopped
8 jarred sport pickled peppers (or sub pickled hot peppers)
Homemade Bread and Butter Relish, for serving, recipe follows
Yellow mustard, for slathering
Hand Cut Fries with Celery Salt, for serving, recipe follows
1 cup bread and butter pickles, finely diced
1 tablespoon pickled cherry peppers, finely diced
1 teaspoon sugar
Vegetable oil
4 large russet potatoes, scrubbed
Celery salt, for sprinkling

Steps:

  • Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
  • Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
  • Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
  • Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

HOMEMADE SLOPPY JOES OR HOT DOG CHILI



Homemade Sloppy Joes or Hot Dog Chili image

I never really liked store bought sloppy joes because of the onions. So when I was teenager I came up with my own version without them. Over the years I have fiddled with the recipe to make it even more delicious. My dad uses it as his hot dog chili. Each to their own.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 20m

Yield 8 sandwiches, 4 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1/2 cup ketchup (name brand preferably)
1 1/2 tablespoons A.1. Original Sauce
1/2 cup water
1 -1 1/2 teaspoon chili powder (depends on how spicy you want it)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
8 hamburger buns

Steps:

  • Brown the beef in a large frying pan, breaking it into tiny pieces.
  • Drain any excess fat then stir in the rest of the ingredients (except for the buns) with the beef. Simmer on medium heat until the mixture is thick, about 10 minutes.
  • Serve on hamburger buns or over hot dogs.

MOM'S HOMEMADE HOT DOG CHILI -OR- SLOPPY JOES!



Mom's Homemade Hot Dog Chili -Or- Sloppy Joes! image

My mom gave me this recipe after years of my begging for it! Awesome for Sloppy Joe's or as a fantastic finish to hot dogs!

Provided by TGirl

Categories     One Dish Meal

Time 10m

Yield 4-10 serving(s)

Number Of Ingredients 5

1 lb hamburger (ground chuck preferred)
1 cup ketchup
1 teaspoon vinegar
1 tablespoon chili powder
1/2 cup water

Steps:

  • Brown hamburger-drain fat.
  • add remaining ingredients to beef and simmer until heated through.
  • Serve over hot dogs, along with cole slaw and mustard for a traditional North Carolinian hot dog OR, you can serve on hamburger buns for a killer Sloppy Joe!
  • Serving size depends on which option you choose.
  • 10+ hot dog servings, or 4 moderate Sloppy Joes.
  • For cookouts and picnics, recipe can easily double!

Nutrition Facts : Calories 280.8, Fat 13.5, SaturatedFat 5, Cholesterol 76.1, Sodium 763.2, Carbohydrate 16.1, Fiber 0.8, Sugar 13.8, Protein 24.7

EASY GOOD HOMEMADE HOT DOG BUNS



Easy Good Homemade Hot Dog Buns image

WAY better than the mushy store-bought ones!!! Had that frozen bread dough in the freezer and thought...why not? Ha! They came out GREAT!! 1 loaf made 6 large buns, too!!! DH LOVED these! Guess I'm going to be making them "homemade" from now on! LOL! This "recipe" is more for the directions...not much to it, but GOOOOOD!

Provided by Wildflour

Categories     Breads

Time 40m

Yield 6 buns

Number Of Ingredients 3

1 loaf frozen bread dough, I used a cheap brand but you could use Rhodes
3 tablespoons melted butter, more if needed
poppy seed (optional)

Steps:

  • The night before, tightly wrap 1 frozen loaf bread dough in plastic wrap and refrigerate overnight.
  • Next morning, unwrap and cut loaf lengthwise down center.
  • Cut each long piece into 3 equal sections making 6 equal pieces total.
  • Pinch cut edges together so buns will eventually come out smooth, and roll into small ropes. *They should be about the size of a cooked hotdog.
  • Place on greased cookie sheet.
  • Brush with half the melted butter.
  • Cover lightly with plastic wrap, sealing the edges of the plastic wrap to the cookie sheet so that no air gets inside.
  • Let rise in warm place til doubled. (Mine took about 2 1/2 hours.).
  • Lightly brush each with rest of melted butter and sprinkle with poppy seeds if desired.
  • Bake in 350º oven for about 20 minutes til golden brown. You may want to turn your cookie sheet around half-way through baking for even browning of your buns.
  • Cool on wire rack for about 5-10 minutes.
  • Cut open with SHARP serrated knife.

MOM'S HOMEMADE SWEET HOT DOG RELISH



MOM'S HOMEMADE SWEET HOT DOG RELISH image

Title says hot dog relish, but we use it on anything and in alot of recipes for added flavor...it's like my 'secret' weapon! Use in potato or macaroni salad dressing, ham bbqs, sloppy joes, baked beans...yummmmm, gives just that extra layer of flavor but nobody seems to be able to figure what makes it that good! We make this...

Provided by Jan W

Categories     Other Sauces

Time 14h

Number Of Ingredients 14

************RELISH************
4 large onions
4 c ground cabbage
10 large green tomatoes
12 green bell peppers
6 sweet red bell peppers
1/2 c table salt
************SYRUP************
6 c granulated sugar
1 Tbsp celery seed
2 Tbsp mustard seeds
1-1/2 tsp turmeric, ground
4 c white vinegar
2 c water

Steps:

  • 1. Wash and cut vegetables in large chunks. Old method uses a hand grinder, but I do it now in my KA food processor. Grind all ingredients and place in a large stainless steel kettle. Add 1/2 cup table salt; cover and let stand overnight. Then, rinse well in strainer/colander. Return to kettle.
  • 2. Combine all syrup ingredients in glass or stainless steel bowl, then add to rinsed vegetables in kettle. Heat to almost boiling, then let simmer 3 minutes.
  • 3. Wash pint jars in hot, soapy water to sterilize. Boil lids & rings in hot water. Put relish into hot sterile jars, leave about 1" headspace and wipe rims well. Place lids and rings on, making sure they are tightly sealed. Set on rack or towels, let cool. As they seal, you will hear lids popping. Store in cool place.
  • 4. We always at least double this recipe, sometimes triple it if all vegetables are available. Can also put in quart jars, if desired.

BEST HOMEMADE HOT DOG BUNS-- IN AN HOUR! RECIPE - (4.3/5)



Best Homemade Hot Dog Buns-- In An Hour! Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 11

OPTIONAL:
1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cups all-purpose flour* (or bread flour)
1 (.25 ounce) package instant yeast (I used Fleischmann's Rapid Rise Yeast)
2 tablespoons white sugar
1 1/2 teaspoons salt
1 egg
1 egg, whisked
1 to 2 tablespoons poppy or sesame seeds

Steps:

  • In a small saucepan, heat milk, water and butter until very warm, 120°F (50°C). In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth-- 5-8 minutes. Divide dough into 10 to 12 equal pieces. Shape each piece into a 6x4-inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Tip: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the "proofing" of your dough. Place the rolls onto a parchment covered baking sheet (or greased). If you desire softer edges, place the rolls closely together. If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds. Cover with a clean tea towel, and let rise for 20 to 25 minutes. Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown. Once baked and cooled, these rolls freeze well. To reheat, wrap in foil and bake at 350°F for 5 to 10 minutes. Notes: You can easily adapt these as hamburger buns.

Tips:

  • Choose high-quality hot dogs: Look for hot dogs made with all-beef or a blend of beef and pork. Avoid hot dogs with high amounts of fillers or additives.
  • Cook hot dogs properly: Hot dogs can be cooked in a variety of ways, including grilling, boiling, or frying. Make sure to cook hot dogs to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
  • Use fresh toppings: Fresh toppings like chopped onions, shredded cheese, and diced tomatoes can greatly enhance the flavor of your hot dog. Try experimenting with different toppings to find your favorite combinations.
  • Make your own condiments: Instead of using store-bought condiments, try making your own. This allows you to control the ingredients and create unique flavors. There are many recipes available online for homemade ketchup, mustard, and relish.
  • Serve hot dogs with sides: Hot dogs can be served with a variety of sides, such as potato chips, coleslaw, or baked beans. This helps to create a more complete and satisfying meal.

Conclusion:

With its endless possibilities for customization, the hot dog is a versatile and delicious food that can be enjoyed by people of all ages. Whether you prefer a classic hot dog with mustard and ketchup or a more elaborate creation with gourmet toppings, there is a hot dog out there for everyone. So next time you're looking for a quick and easy meal, give one of these homemade hot dog recipes a try. You won't be disappointed.

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