- 4 hot dogs
- 4 hot dog buns, split and lightly toasted
- Toppings: mustard, steamed or raw onions, relish, chili, shredded cheddar cheese or celery salt
How to make it
Fire the grill to medium heat. Place the hot dogs on the preheated grill.
Turn the hot dogs with a tongs or a turner, not with a fork, because puncturing the casing allows the flavorful juices to escape.
Keep turning every couple of minutes (for about 5 minutes), until the hot dogs look dark and have grill marks.
Once cooked, garnish hot dogs with these toppings of choice: mustard, steamed or raw onions, relish, chili, shredded cheddar cheese or celery salt. For a summer twist, top with fresh chopped tomatoes, basil and parsley.
Note: You can also cook your hot dogs instead of grilling them. Cooked sausage, like hot dogs, need only be hearted since it was cooked thoroughly during processing. This can be done in a variety of ways. To steam precooked hot dogs, bring a pan of water or beer to a boil. Remove the pan from heat and add sausage. Cover the pan and let it stand 10-15 minutes. It is not advisable to add hot dogs to vigorously boiling water because it may cause them to split. Hot Dogs also can be baked in casserole dish, microwaved in a wet paper towel, or pan-fried.
Want more hot dog ideas? Check out 6 Hot Dog Recipes (Plus: 2 Irresistible Dips).
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