hot dog restaurants

New York Street Cart Dog

vegetable oil

onions,

honey

cinnamon

chili powder

ketchup

water

hot sauce

salt

black pepper

kosher

hot dog buns

Spicy brown mustard, as needed (recommended: Gulden's)

Onion Sauce

sauerkraut,

Onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and saute until they are soft. Stir in the honey, cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce, salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes. Transfer the mixture to a bowl and let it cool to room temperature before serving. (Chef's Note: The sauce can be refrigerated, covered, for up to 2 days.)

Assembly: Put the boiled hot dogs onto the buns. Spread the bottom half of each bun with some mustard and top each hot dog with the onion sauce or sauerkraut or both.

I made this last night and it was absolutely delicious and very easy to make.  I replaced one of the onions in the recipe with a sliced green pepper and cooked it with the onion. It was a wonderful addition to an already awesome tasting topping.

For the saurkraut, I made it the way I always make it:  Drain a small bag of saurkraut  then rinse under cold water.  In a frying pan on medium heat place the saurkraut with about 1/4 cup of water, about 1/4 cup of diced onion and about 1/4 cup of brown sugar. Cover and cook for about 10-15 minutes, stirring often and adding a little more water if needed to keep it moist. Remove the cover and do a taste test to see if it needs more brown sugar and add a little more water if necessary. Cover again and cook until it is a nice caramel/dark brown color, sitrring every so often, for about another 15 minutes. During the cooking process adjust the heat accordingly so as not to burn the saurkraut.

My husband and I loved all the flavor cominbations in this NY Street Cart Dog!!

This recipe was great...Only I decided to cut my hotdogs and half and kind of fry them because I like the crunch

This recipe it totally worth the time!  The toppings work so well together!  

Not for me. Was looking forward to the onion sauce but it was too much ketchup and the cinnamon was weird. 

This onion sauce does NOT belong with sauerkraut and hot dogs/sausage.  Its awful

All I can say is outstanding!  Had these for the Fourth with his sausage tacos and Cuban burgers.  Raves for all.  The onion sauce is absolutely terrific, even better today.  Followed the sauerkraut recipe from reviewer below...excellent.  Can't wait for leftovers tonight!!

I grew up in New York.  This recipe is as close as I have ever come to my favorite hot dog cart!  Love it and so does my entire family.  I make a quadrupel recipe because we put them on everything!  I am not much for spicy foods, so I don't put as much hot sauce as indicated.  It is perfect for me.

This onion sauce is da bomb!!!  I love it on hot dogs, hot links and burgers (beef, veggie and turkey!  Give it a try.  A rare find.

this is really tasty, easy to re-create with products on hand. I used red onions because I was out of white but it was still flawless.

https://www.foodnetwork.com/videos/new-york-street-cart-dog-0151155

No need to hit the streets of NYC for a hot dog when you can make your own!

Corn Dogs

peanut oil

yellow cornmeal

all-purpose flour

baking powder

baking soda

cayenne pepper

jalapeno

cream-style corn

onion

buttermilk

cornstarch,

beef

Special equipment: 8 sets chopsticks, not separated

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.

Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

I am officially a corn dog convert thanks to this recipe! We used Chicago's Vienna Beef hot dogs (awesome. The batter was easy to make. When fried up, the dogs were fluffy, light, and crispy with LOTS of flavor.  None of the doughy flavorless garbage you get at carnivals. Directions were easy &amp; perfect. The only change we made was to set our cooking timer for 3-4 mins instead of the 4-5 minutes suggested based on our fryer. Also, I like my food spicy, so I think next time, I may try a little extra jalapeno and a bit of cayenne. Note: as we finished off the last of the dogs, we had bits of batter that had fallen into the fryer.  I was straining these bits and putting them on the paper towel lined plate I had out.  Some of our guests were eating these. Next thing I knew, I was being asked to take the leftover batter and fry it up.  I complied - made some kind of spicy, VERY flavorful funnel cake-like things.  Fabulous


The initial version by the recipe was really thin, it fried to a thin mostly corn meal layer on the dogs. I went back and added another 1/2-3/4 cup of flour until it seemed like a fry batter consistency and it worked perfectly. It was actually quite similar to the ones I've gotten at fairs. I would definitely make it again with that simple modification. 

Things I learned -- cornstarch definitely helps the batter adhere, don't have your oil too hot, the batter recipe makes enough batter to batter a case of hot dogs, not just one package.  The coating is light and crispy, not at all cakey like carnival corn dogs.  That all said, I added a little flour at the end and dropped the batter by spoonfuls into hot oil and made hush puppies with the leftover batter.  All in all, a good, fun recipe to try.

My family and I thought these were absolutely fantastic. Even my picky eater. To those who had trouble keeping the batter on.... did you let the batter sit for at least 10 minutes before dipping the hot dog in? This gives it a chance to thicken up some. And only use a very thin layer of corn starch. Too much and the batter will slide off. Good Eats to all !!

Alton's right, once you have these corn dogs you will not want to go back to anything else.  My wife and I made these as a fun dinner with a new couple we had just met.  They loved it!! ...and then he started throwing everything he could find in the left over batter and cooking it.  We not only had corn dogs, but pickles, zucchini, and more.  Everything we tried made really good eats, and turned it into a fun evening.  Enjoy!

Do you really need a gallon of oil did I read that right

Best corndogs I've ever had! They beat fair corndogs by a mile!

Holy corn dogs! These were amazing. I left out the jalapeños because I had none. I used to get a hand-dipped corn dog and a fresh lemonade at a mobile stand (food truck) when I was kid. It was parked in front of Wal-Mart on Saturdays. I really never went into Wal-Mart but I always looked forward to the treat out front. These remind me of those. Now I just need to find some lemons and honey. I’ll be in business! 

These were delicious my only issue is they stuck to 
the fry basket any ideas why this happens?

https://www.foodnetwork.com/videos/perfect-corndogs-94147

Alton Brown shows you how to make the best corn dog in the world.

Perfect Corndogs

I've been working on this recipe for a while to come up with what I think is a great meat-free hot dog alternative, all made in just one pan. These dogs are so easy and packed with flavors such as smoked paprika, miso paste and sweet red pepper. Perfect stuffed into a bun and topped with your favorite condiments. Delicious! 

Smokey Dogs

olive oil

red onion, finely chopped

red bell pepper, finely chopped

garlic,

tomatoes

brown rice miso

smoked paprika

kidney beans, drained and rinsed

flour

ground flaxseed, optional (otherwise add 1 extra tablespoon flour)

balsamic vinegar

Vegan mayonnaise,

arugula

Ketchup,

Yellow mustard,

For the sausages: Heat 1 tablespoon of the oil in a medium-large saute pan over medium heat and saute the onions and peppers gently, about 1 minute. Stir in the garlic and cook until tender, about 3 minutes more. Stir in the herbs, tomatoes, miso and paprika and cook until the mixture is golden and caramelized, about 2 minutes. Add the beans and heat through, about 1 minute. Turn off the heat, then mix in the flour and flaxseed if using.

Using a potato masher, press the mixture together (you want to retain some of the texture as it adds bite when eating, so be mindful not to over-mash). Using clean hands, bring all the ingredients together firmly and shape into a large ball, then cut into 4 equal pieces. Roll each piece into a long sausage shape. I like to measure each sausage piece up against a hot dog bun to shape them to the perfect length to fit.

Chill in the fridge to allow the sausage to firm up before frying, at least 30 minutes.

Heat the remaining 2 tablespoons oil in a medium-large saute pan over medium heat, then fry the sausages, turning occasionally until crispy and browned, 8 to 10 minutes. Set aside.

For the caramelized onions: Heat the oil in a medium-large saute pan over medium heat, then add the onions and stir in the vinegar. Cook on a gently sizzling heat, stirring occasionally, until soft and caramelized, 8 to 10 minutes.

For assembly: Spread a layer of mayonnaise on the inside of each hot dog bun, then scatter some arugula over the mayonnaise. Add a sausage and spoon some of the caramelized onions over the top. Finish with a squeeze of ketchup and mustard to taste. Now your Smokey Dogs are ready to devour. 

Ultimate Stadium Corn Dogs

corn

juice jalapenos

Kosher salt

hot dogs

mustard,

Fill a large pot halfway with the oil. (You should have a least 4 inches of oil in the pot.) Bring the oil to 350 degrees F over medium to medium-high heat. Line a plate with a paper towel.

Meanwhile, in a large bowl, combine the corn muffin mix, milk, egg, pickled jalapeno juice and a pinch of salt and whisk until blended. If the batter is really thick, add a little more milk. (It should be the consistency of thick pancake batter.) Let rest for about 5 minutes.

Skewer each hot dog on a chopstick or skewer. Place the flour on a plate or sheet tray. Working in batches of three, dredge the hot dogs in the flour so they are completely coated, making sure to shake off any excess flour. Dip the hot dogs in the batter and turn to completely coat. Gently slide them into the oil and fry, rotating occasionally so they evenly brown, until golden brown all over, 4 to 6 minutes. Remove to the lined plate. Serve with mustard for dipping.

Venezuelan Hot Dogs

hot dog rolls, preferably potato

hot dogs, preferably pork

yellow onion

green cabbage

potato chips

Mayonnaise

Mustard

Ketchup

Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil. Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid. Cook until the hot dogs are heated through and the rolls are warm and soft, about 5 minutes. Be careful not to over steam the rolls as they can become soggy.

While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces.

Remove a roll from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips. Squirt on some mayonnaise, mustard, and ketchup and enjoy!

Is one of the best recipes I've ever seen

I am from Venezuela and let me tell you this recipe is very close to the real thing. We have such a variety as to how we make hot dogs, everyone that comes to my home looooove the way I make them. 

Not bad, but the only people that put ketchup on hot dogs are lunatics.

My husband thought I was crazy when I read this recipe to him and said I wanted to try it! After reading the other reviews he reluctantly agreed.  It is now his favorite dog of all time!! Neither of us can get enough of these things!

I have these nights when i must be hungry and dream about food. Not often but I do. Well I woke up wanting one of these hot dogs. Made them a few years ago for a picnic and loved them. I am a very healthy eater and only had them once but I have a craving for them right now. I have never had a hot dog like this one. I read the reviews and saw that someone used potato sticks. Might try that but afraid to stray from the original recipe. This is a must try recipe. You won't be sorry. The flavors are great together. Who would of thought of mayo on a dog. And then there is the crunch. My belly is singing right now. Gotta go to the store! Try these, you'll never go back to original blah!!!<br /><br /><br /><br />

thank you george,brought me back in time.

Being born and living a few years in Caracas, my dad would take me to a hot dog stand and get me a hot dog that included all the ingredients you just provided and till this day 20 something years later, I craved to return just to have a hot dog from Caracas, Venezuela! Thank you for sharing this recipe to everyone!

Took minimal time to make and loved the crunch from the chips. Flavorful, wonderfully messy, and very easy to make. 

https://www.foodnetwork.com/videos/venezuelan-hot-dogs-0137491

George tops these hot dogs with onion, cabbage and crushed potato chips.

Sunny's Bulgogi Dog

gochujang

creamed honey

rice wine vinegar

white sesame seeds

red chile flakes

scallions (green parts), julienned, then curled in ice water

carrot,

Olive oil,

top-split buns

Sunny Anderson makes a Bulgogi Hot Dog, as seen on Food Network's The Kitchen

For the glaze: In a small bowl, mix the gochujang, honey, a few grinds of black pepper and a pinch of salt, adding a splash of water if needed to loosen to a glaze consistency.

For the marinated veggies: In a bowl, toss together the rice wine vinegar, sesame seeds, chile flakes, scallions and carrots. Rest for 30 minutes at room temperature.

For the hot dogs and onions: In a grill pan on medium heat (or on the grates of a grill on high heat), add the onions and a drizzle of olive oil. Brush the onions with the glaze and cook, moving them around, until charred and golden, 5 to 8 minutes. Transfer to a cutting board and give them a rough chop. Cover with aluminum foil.

Add the hot dogs to the grill pan cut-side down and cook, flipping once, until heated through. On the flip, generously brush the cut side with the glaze. Remove from the grill and let rest with the onions under the foil.

Dry toast the buns on each side. Add the onions to the buns first, then the hot dogs and some of the marinated vegetables.

My Husband Loved Them.  Thank You!  I couldn't find gochughang sauce, so I used Korean Barbecue Sauce instead.  I followed the recipe for everything else. YUM!!

Wow, these dogs are amazing! The recipe is super easy and the sauce is delicious. My 17 yr old son used the leftover sauce on everything! And he has asked me to make them again. A home run in my book!<br />

Sunny's BK Currywurst Pull Apart Pigs in a Blanket

Nonstick cooking spray,

yellow curry powder

All-purpose flour,

puff pastry, thawed

Yellow curry powder,

cocktail franks

Sunny Anderson makes BK Currywurst Pull Apart Pigs in a Blanket, as seen on Food Network's The Kitchen

For the sauce: Use cooking spray to coat the inside of an 8-inch springform pan. Spray the outside of a 3 1/2- to 3 3/4-inch-diameter ramekin and place it in the center of the springform pan. Set aside.

Whisk together the ketchup, honey, curry powder and plenty of black pepper in a small saucepot. Bring to a simmer, then remove from the heat; set aside.

For the rolls: Lightly dust your work surface and a rolling pin with flour. Unroll the puff pastry and roll out to a 14-by-9-inch rectangle. Dust the top all over with the curry powder. Using one frank as a guide, cut the pastry into strips slightly smaller than the franks, about 1 1/4-by-2 1/4 inches. Roll each frank in a piece of pastry and pinch the seam to close it.

Starting with the outer circle and allowing some space between, place each pig in a blanket vertically in the prepared springform pan in two concentric circles. Chill for 30 minutes. Bake until the tops are golden, about 35 minutes, then cover loosely with foil and bake until the inner puff pastry is baked through, about 25 minutes more. Pour the sauce in the ramekin and serve.

This is really good and a cute idea.  The flavor is a nice change from the normal pigs in a blanket!  My only comment that I hope helps others is to make sure you do as Sunny advises and bake it uncovered ONLY until the tops begin to brown.  For me, that was probabaly between 25-28 minutes.  I took the 35 minutes literally and didn't check and the tops of the cocktail dogs were really burnt.  Had I been paying attention, I could have covered them much sooner.  My bad!

These taste fabulous! Absolutely love them! I must say fairly easy to make and amazing taste.

AMAZING!! Followed the recipe to the ‘T’ and they were the hit of the party! Thank you!

Love the flaky alternative to the traditional crescent roll covering and the sauce is delicious! Would be good on top of a meatloaf too <div>I’m thinking. </div>

Surprisingly delicious sauce! I have made these 4 times in 3 weeks—the sauce and hotdogs, that is. Seriously quick and easy!<br /><br />I’m sure the crescent roll approach is great. How could it not be? However, I’m always looking for alternatives for protein for breakfast. I scramble the diced curry flavored hotdogs into my eggs. I just use OM Turkey Select. The curry actually makes for a different flavor profile. Adding the sauce on the side turns it into a special treat. Tomato &amp; eggs always work together. Don’t skip the fresh ground pepper in the sauce. I use a curry powder that is mild and warm and wonderful—and from an average grocery store. <br /><br />Thanks Sunny! I NEVER would’ve thought of this on my own! 

This was such a huge hit and quickly gobbled up. The presentation is beautiful and the curry adds a warm flavor. Will definitely be making this again!

https://www.foodnetwork.com/videos/currywurst-pigs-in-a-blanket-7445084

Sunny Anderson puts a new twist on a classic cocktail party appetizer.

Currywurst Pigs-in-a-Blanket

Hot Dog Curly Fries

Bacon Ketchup Dip, recipe follows

Creamy Sauerkraut Dip, recipe follows

Chicago Dog Dip, recipe follows

bacon jam

mayonnaise

sauerkraut

Dijon mustard

garlic

yellow mustard

relish, preferably Chicago relish

celery salt

sport peppers, minced finely

Roma tomato, seeded and diced finely

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.

Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.

Mix the ketchup and jam together in a bowl and serve.

Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.

Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.

Buffalo Dog

chicken

bacon

hot dog buns,

Buffalo wings sauce, for topping

blue cheese

celery

Ranch dressing,

Katie Lee makes a Barkin' Buffalo Chicken Hot Dog, as seen on Food Network's The Kitchen

Wrap each hot dog in a slice of bacon. Use 2 toothpicks to secure at each end. Grill, turning occasionally, until the bacon is crispy, 6 to 7 minutes. 

Place each hot dog on a bun. Top with Buffalo sauce, blue cheese, celery and a drizzle of ranch.

So moist and delicious!! My family loved it !! Definitely a keeper! Thank you, Katie!!

Yummmmm! I’ve made these for lunch two weekends in a row. 

Eat well, eat more! I cut out the bun so I can have more dogs and veggies with less guilt. Chicago-style dogs are my favorites, with pickles, tomatoes, onions, mustard, and slaw on top; this salad reverses the order and piles the veggies up high underneath the dogs.

Chicago Dog Salad

vinegar, eyeball it

sugar

red onion, thinly sliced

romaine heart, shredded

vine ripe tomatoes, diced

large half sour or garlic pickles, chopped

Salt and pepper

pork

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

I was so excited to see this recipe and it did not disappoint!  I wanted the essence of the holiday without the carbs!  It captured the flavors completely!!!

Made this exactly as recipe stated.  This was truly excellent!  My entire family loved it.  Served hot dogs and brats over top and some hash brown potatoes on side.  Serious YUM!

Just finished!!! Absolutely delishious!!! Taste of Chicago right here in Ohio!!

I love this recipe. I live in a small midwest town where I cannot get all the food I always crave so this recipe is a life saver for me when I'm craving a delicious Chicago Style Hot Dog. I usually have everything on hand for it as well. The only addition I made was sprinkling poppy seed on the finished salad for presentation. Love it!

Top 26 hot dog restaurants recipes from across the web

The most viewed hot dog restaurants recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

New York Street Cart Dog

Corn Dogs

Smokey Dogs

Ultimate Stadium Corn Dogs

Venezuelan Hot Dogs

Sunny's Bulgogi Dog

Sunny's BK Currywurst Pull Apart Pi...

Hot Dog Curly Fries

Buffalo Dog

Chicago Dog Salad

Chicago Dogs

Best Hot Dogs

Carrot Hot Dogs

Barbecue Bean Chili Dogs

Grilled Triple-Decker Hot Dog Sandw...

Barbeque Bean Chili Dogs

Greek-Style Flamin' Cheese Dog

Sonoran Style Hot Dog

Online Round 2 Recipe - Cheesy Hot ...

Corndog Hotdish

Pretzel Dogs

Hot Dog Flowers

Oven Baked Corn Dogs

Hot Dog Burnt Ends

L.A. Street Dog

Top 26 hot dog restaurants recipes from across the web

The most viewed hot dog restaurants recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

New York Street Cart Dog

Corn Dogs

Smokey Dogs

Ultimate Stadium Corn Dogs

Venezuelan Hot Dogs

Sunny's Bulgogi Dog

Sunny's BK Currywurst Pull Apart Pi...

Hot Dog Curly Fries

Buffalo Dog

Chicago Dog Salad

Chicago Dogs

Best Hot Dogs

Carrot Hot Dogs

Barbecue Bean Chili Dogs

Grilled Triple-Decker Hot Dog Sandw...

Barbeque Bean Chili Dogs

Greek-Style Flamin' Cheese Dog

Sonoran Style Hot Dog

Online Round 2 Recipe - Cheesy Hot ...

Corndog Hotdish

Pretzel Dogs

Hot Dog Flowers

Oven Baked Corn Dogs

Hot Dog Burnt Ends

L.A. Street Dog

The most viewed hot dog restaurants recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine