Hot dogs
Simple, satisfying hot dogs — soft buns, juicy beef frankfurters, sweet caramelised onions and classic mustard and ketchup. Ready in 45 minutes.
Hot dogs are the epitome of grab-and-go comfort food — quick, crowd-pleasing and endlessly customisable. This recipe keeps things straightforward: good-quality beef frankfurters, soft toasted buns and sweet caramelised onions to lift every bite.
Make these for a family supper, a casual gathering or when you want something satisfying without faff. They’re quick to assemble, and the caramelised onions can be made ahead to save time on the day.
Ingredients
- 4 beef frankfurters
- 4 hot dog buns
- 1 brown onion — large
- 25 g unsalted butter
- 15 ml vegetable oil
- 40 ml yellow mustard
- 80 ml tomato ketchup
- 100 g gherkins
- sea salt — to taste
- black pepper — to taste
- 500 ml water
Equipment
- small saucepan with lid
- tongs
- spatula
Instructions
Prepare the onion: peel and thinly slice the brown onion. Heat a frying pan over low–medium heat and add the unsalted butter and vegetable oil. Once the butter has melted, add the sliced onion with a pinch of sea salt and cook slowly, stirring every 2–3 minutes, until deep golden and sweet — about 20–25 minutes.
Heat the frankfurters: pour the water into a small saucepan and bring to a gentle simmer over a medium hob. Add the beef frankfurters, reduce to a low simmer and heat for 5–6 minutes until piping hot through the centre. Do not boil vigorously — a rolling boil can split the skins.
Toast the buns: split each hot dog bun open (leave one side attached). Spread the cut sides lightly with unsalted butter, then toast butter-side down in a clean frying pan over medium heat until lightly golden — 1–2 minutes. Work in batches if necessary.
Prepare the gherkins: slice the gherkins into thin lengthways strips or rounds, whichever you prefer.
Assemble the hot dogs: place a heated beef frankfurter in each toasted bun. Spoon a generous helping of caramelised brown onion over each sausage, then drizzle with yellow mustard and tomato ketchup. Finish with a few gherkin slices and a grind of black pepper to taste. Serve immediately.
Tips
- Caramelised onions store well: keep in an airtight container in the fridge for up to 3 days and reheat gently.
- Don’t boil the sausages hard — a gentle simmer heats them through without splitting the skins, preserving juiciness.
- Butter the buns and toast cut-side down for maximum flavour and to stop the bun going soggy from sauces.
- If you prefer a smoky finish, finish sausages under a hot grill for 1–2 minutes instead of simmering.
- If serving a crowd, keep assembled sausages warm in a low oven (100°C fan/120°C conventional) covered with foil for up to 20 minutes.
Substitutions
beef frankfurters → pork or chicken sausages of similar size, or smoked sausages
Stays closehot dog buns → brioche buns
Noticeably differentunsalted butter → olive oil (same quantity) for dairy-free cooking
Stays closegherkins → pickled jalapeños for heat
Noticeably different
Nutrition
Per serving · estimated
- 422
- Calories
- 18 g
- Protein
- 38 g
- Carbs
- 22 g
- Fat
- 2 g
- Fibre
- 9 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I grill the sausages instead of simmering?
Yes — grilling gives a nice char. Cook under a hot grill for 4–6 minutes, turning halfway, until heated through and lightly charred.
How far ahead can I make the caramelised onions?
You can make them up to 3 days ahead. Cool, refrigerate in an airtight container, and reheat gently before serving.
How do I stop the buns getting soggy?
Toast the cut sides after buttering. The toasted surface repels sauce and keeps the bun pleasantly crisp for longer.
Can I use vegetarian sausages?
Yes — swap beef frankfurters for your favourite vegetarian or vegan sausages. Note the dietary profile will change accordingly.
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