Classic American Hot Dog

Ingredients

• 4 beef frankfurters (good quality — German deli or halal butcher)
• 4 soft hot dog buns
• 2 tbsp American mustard
• 2 tbsp ketchup
• 1 small onion, finely diced
• 100g sauerkraut, drained
• 1 tbsp butter

Optional toppings:

• Pickle relish
• Crispy fried onions
• Hot sauce
• Sport peppers

Method

1. Score the frankfurters — make 3-4 shallow diagonal cuts along each one, about ⅔ of the way through. This lets them curl and char without bursting.
2. Heat a griddle or large frying pan to medium-high. Add the butter and let it foam.
3. Add the frankfurters and cook 5-6 minutes, turning frequently. The scored edges should char and crisp.
4. Toast the buns cut-side down on the griddle for 1-2 minutes until golden.
5. Tuck each frankfurter into a bun. The frank should be longer than the bun — that’s the look.
6. Top with mustard and ketchup in stripes down the length. Pile sauerkraut along one side, scatter diced onion down the other.

Tips

• Score the franks — this is non-negotiable for the proper curl. Without scoring they just sit there like sausages.
• Don’t boil them — boiling leaches the flavour and makes the casing rubbery. Pan-fry or grill only.
• Soft buns matter — crusty rolls don’t work. Hot dog buns should give when you squeeze them.
• Build a toppings bar — set everything out and let people build their own. Goes down well at a BBQ.
• Sauerkraut can be rinsed if it’s too sharp. Pat dry after rinsing.