This is my new favorite hotdog. The toasted bun with the mustard cooked into the hotdog and the ketchup sauce with the white onion on top just works perfectly. And trust me, you’re going to try to find other thing to put this sauce on.
This recipe really makes any amount you want so there isn’t a set amount of hotdogs to get. The sauce recipe with make about 2 cups.
- All Beef Hotdogs or Polish Dogs
- Hotdog Buns
- Butter (to toast hotdog buns)
- 1 White Onion (diced)
- Yellow or Spicy Brown Mustard
- 3/4 cup of .ketchup
- 3/4 Brown Sugar
- 2 Tablespoons BBQ Sauce
- 1/4 Cup Honey
- 1 Apple Cider Vinegar
- 1 1/2 Worcestershire Sauce
- 1/2 Onion Powder
- Dash - black pepper
1. To make the sauce add ketchup, brown sugar, BBQ sauce, honey, cider vinegar, Worcestershire sauce, onion powder, and black pepper together in a microwave safe bowl. Microwave in 1 minute increments until the sugar is dissolved. Let it cool and pour into a plastic squeeze bottle.
2. Set your griddle to medium heat.
3. Use a sharp knife to make crisscross cuts in the hot dogs about a quarter of the way through. Do this on two sides of the hotdogs. This increases the surface area of the hotdogs and will let them get more covered in the mustard.
4. Cook the hotdogs for about 3 minutes a side. While they are still on the griddle, squeeze about two tablespoons of mustard onto each hotdog. Let them cook on the griddle for another minute or two.
5. Butter the hotdog buns and toast them on the griddle until they are golden brown.
6. Place the hot dog in the bun and top with the ketchup sauce and diced white onions.