HOME > Chowhound > Home Cooking >


Question #1 - What to do with hotdogs other than in a bun?

  • t

We have two full packages of hotdogs in the freezer from a party we had this summer. With just two of us - putting even four in buns leaves 6 - any suggestions - hopefully more healthy than the way my mother used to serve them (stuffed with cheddar cheese and a piece of bacon on top and then cooked in the oven!) - good but a heart-stopper!

  1. Click to Upload a photo (10 MB limit)
  1. Franks and beans! Cut up and served in a crock. Might even be South Beach friendly, unless there is too much sugar in the beans.

    3 Replies
    1. re: Ellen

      personally, I much prefer the term "beanie weanies"

      this is a staple when we go camping, either with baked beans or chili.


      1. re: withalonge

        So good with good kosher hot dogs and Bush's baked beans, it's delightful. Truly tasty. The bits of hot dog get so plump cooking in the bean juice. True redneck righteousness.

      2. re: Ellen

        And to keep it a bit healthier, instead of the traditional sweetened beans, try black beans flavored with cumin, black pepper and chile powder. Very nice with all sorts of tubular meat products.

      3. this may sound weird, but when i was little my mom would slice the dogs and heat it in a skillet and then add eggs and make scrambled eggs and hot dogs! it's actually pretty good! i haven't had it since i was little, but my mom still makes it!

        3 Replies
        1. re: emiloo

          We used to get salami and eggs, which I still see on deli menus. Hot dogs and eggs sounds good, too.

          1. re: emiloo

            This was going to be my suggestion, my dad made it for breakfast all the time when I was a kid and I still love it.

            1. re: emiloo

              I had breakfast at a local Guatemalan place, and ordered "huevos revueltos con salchichas," not knowing any words but "huevos" and "con." I didn't know exactly what to expect, but braced myself for a broadening experience. Nope, hot dogs and eggs. And it was good!

            2. "Weiners and kraut" was a staple of my semi-deprived childhood - just heated up together in a pan and served with boiled potatoes, butter on the side. Many years later, when we were visiting wife's relatives in France, I insisted that we have BOTH potatoes and choucroute with a supper of blood sausage. They'd never done such a thing - one or the other was the rule - but the meal was a success. And I thought, "Thanks, Mom."

              Must say that mashed potatoes are the better choice...

              1. I've been finding cut-up weiners in everything from Korean soup to curries. It's only been happening where I am in the last few years. Not sure why. They're surprisingly good in Vindaloo curry with shrimp and vegetables.

                1 Reply
                1. re: rudeboy

                  The Korean soup is called buddae jjige, and is a development from the Korean War and the aftermath. Many American military members would give excess foods like spam, hot dogs, and sausages to Korean families who lived near military bases. The Koreans would add these "surplus foods" to a soup or stew and so a new dish was born (buddae means military base roughly, and jjigae is soup or stew - so base soup).



                  1 Reply
                  1. re: REDCAT

                    Ah yes. Those bits of pineapple and chunks of green pepper. And that sauce!
                    I think I remember seeing that dish on a sub-way station floor once. Guess some one had 'spilled' it. LOL

                  2. The old Horn and Hardart Automats used to serve a hot dog resting in the best baked beans I've ever had. I can still summon up a menmory of the taste, even after 50 years.

                    1. I actually just saw an episode of Colameco's Food Show on PBS where he made two types of casseroles with hotdogs, which he claimed were southern style. One casserole had ground beef, a can of baked beans, bacon, and some other things added to it. The second casserole was basically Hotdogs, bourbon, brown sugar, ketcup, and crushed red pepper. I couldn't tell you if either of these are any good, but you can probably find the recipe online.

                      1 Reply
                      1. When I was younger, my mom used to slice up hotdogs and "fry" them up in a pan with soy sauce (maybe one 1/2 tablespoons) and sugar.

                        It tasted great.

                        2 Replies
                        1. re: Carlywood

                          We did something similar, but without the soy sauce and sugar. Just simply sliced up in disks and "fried" in a non stick pan and eaten with rice. Sometimes also served with a fried egg and rice for breakfast.

                          1. re: Kivarita

                            This - so good. When we moved to America and had friends sleep over during grade school, this was a complete revelation to them. When sliced thinly enough and cooked until crisp, it was like bacon.

                        2. Has to be kraut and weiners with some cornbread.

                          1. Here's a link to some hot dog tips.

                            Link: http://homecooking.about.com/library/...

                            1. Certainly not healthy but they are delicious cut up in mac & cheese, especially Kraft.

                              4 Replies
                              1. re: belle

                                This was the first thing I learned to cook and is still such a comfort food for me. Kraft is best, especially the "Thick and Creamy" box!

                                1. re: jessicheese

                                  Sorry - for me it's gotta be the old straight-noodle kind in the skinny box. Either that or really good made-from-scratch - I don't see the point of anything in between.

                                  But yeah - cut up weenies in it. Another cheap treat I introduced my wife to...

                                2. re: belle

                                  This was my first idea, too... mac and cheese with hot dogs or ground beef is fantastic.

                                  1. re: belle

                                    +1... growing up, this is what we had for dinner on Saturday nights when mom and dad went out and left us with a babysitter. It's actually pretty good with the whole-grain m&c, and that makes me feel a little less guilty. :)

                                  2. Like most other posters, I have childhood memories of eating hot dogs that were sliced into chunks and cooked with home fries with onions and green peppers.
                                    It was a great Saturday afternoon lunch while we were working in the yard.

                                    1. l

                                      The BACON BURRITO DOG.

                                      This is my favorite dog. I have made these at home using Nathan’s Natural Casing Hot Dogs. But it is not my idea. The first time I saw these was in Hollywood at Pink’s Hot Dogs. They are great. I add jalapeño to give the little burro some kick.

                                      BACON BURRITO DOG
                                      Big Flour Tortilla wrapped around 2 hot dogs,
                                      2 slices of cheese, 3 slices bacon
                                      Chili and onions

                                      Pink's Hot Dogs
                                      709 N. La Brea Blvd.
                                      L.A., CA 90038

                                      Nathan’s Famous

                                      1. My Hungarian mother used to make hot dog paprikash. It is still a comfort food favourite for me - on a rainy night in November, there's nothing better.

                                        Saute an onion in some veg. oil. You could add a chopped green or red pepper too, if you have it. Throw in a bunch of hot dogs cut into 1-inch chunks (maybe 6 or 8), a few potatoes (4-ish?) cut into chunks, and plenty of Hungarian paprika, salt and pepper. Stir around to coat everything, then add enough water to come about halfway up the side of the pan. Cover and cook until the potatoes are done. Fab and cheap.

                                        1. Oh yeah - one other thing. You can cut them into 1/2 -inch pieces and microwave them on a plate until hard and crunchy. They're great dog snacks.


                                          1. Oh how could I forget pigs in a blanket.hotdogs wrapped in cresent rolls and baked...makes me feel eight just to think about it.

                                            3 Replies
                                            1. re: lAURA

                                              For an even more decadent treat, use canned biscuits instead. Would not serve these to guests - well, SOME guests - but what fun. The proper condiment is the yellowest, most middle-American mustard you can find.

                                              1. re: Will Owen

                                                My vote is crescent rolls, but to duplicate the taste of my youth, first split the dogs partway through and stuff the crevice with cheese. I can taste them now!

                                                1. re: Barb in NC

                                                  this also works with a slighty flattened refridgerator biscuit...

                                            2. Corndogs

                                              1. Hot dogs are .... a sausage. Specifically, a finely ground smoked garlic sausage. Use them in almost any sausage-employing recipe for a change of pace.

                                                2 Replies
                                                1. re: Karl S.
                                                  check please

                                                  i've tried this recently and ruined a jambalaya, as a result. they're much different than sausages, in taste & texture. i would not suggest using them freely as you would a sausage.

                                                  1. re: check please

                                                    Well, putting a hot dog in to replace andouille would obviously produce something different. Many (not all) people might like it if you did not call it jambalaya; just like if I used frankfurters instead of chourico in my kale soup, I'd probably add more red pepper but would still not call it caldo verde, but it would still be yummy in its own way. My only point is that Americans can get very fussy about relegating many foods to an unnecessarily narrow list of uses.

                                                    Frankfurters, like most sausages, can be poached, pan-fried and grilled (though in Germany, tradition might oblige you to pair certain wursts with certain ways of cooking). So they can be used in a wide variety of ways. All the more if you have some skin-on types that are full of flavor.

                                                    As a student, I found the one meat I could afford and that did not perish quickly in the communal frig was hot dogs (specifically, the wonderful skin-on Hebrew National links I would get from my parent's butchers). I made those things last a looooong time, cooking them and slicing them razor thin on the bias to add to all sorts of dishes to give the impression of meat otherwise lacking. (How many variations on frozen mixed vegetables, shaped pasta and those dogs I could not begin to calculate....) 25 years later, it still works when I think of it from time to time.

                                                2. Halve them lengthwise, and use them to line a baking dish for mac & cheese. Save one to butterfly for on top of the dish.

                                                  You can add onions, pickles, or both to the mac.

                                                  1. Why the Crown Roast of Frankfurter of course :)

                                                    Link: http://www.free-recipes.co.uk/free-re...

                                                    1. Weiner soup. Saw it in a Japanese cooking magazine. I was working at a summer Japanese language immersion program and showed the photo to the head chef. She loved it and made it about once a week. The kids loved it too - huge hit.

                                                      chicken stock

                                                      Basically a chicken vegetable soup - but with chopped up weinies instead of chicken. Sounds strange but good stuff.

                                                      1. All those centuries of figuring out what combination of meats worked with what ingredients and methods of cooking have surely brought the art of sausages to a much better place than American hot dogs (kosher included). Many of the recipes mentioned below are take-offs from classics that were so much better with the real thing - bratwursts, bauernwursts, etcetc...

                                                        Sausages were always a way of using up the otherwise unusable meat and by-products, so it's not an issue of the quality of the content, as it is the factory processing, additives, lack of spices, etc...

                                                        Nevertheless, in the spirit of using up your trove of dogs, let me suggest making up some curry-ketchup - just mixing in some curry powder into ketchup - as strong or light as you like. At roadside stands and other stand-up eateries, Germans will take a grilled wurst and slice it up into chunks and serve it in a paper boat with a toothpick and a glop of curry-ketchup. Much better with rost-brats, but certainly another way to use the dogs up.

                                                        1. p

                                                          Heat franks for one minute on high in a microwave. Split in half lengthwise, place in an oven-proof casserole, place a scoop of garlic mashed potatoes on top and cover with shredded cheese. Place under the broiler until cheese is melted and bubbly. Enjoy!

                                                          2 Replies
                                                          1. re: pilotgirl210

                                                            One of my mom's favorite Better Homes & Gardens-sourced dishes was split weenies stuffed with regular mashed potatoes (garlic was still something only Foreigners ate) and topped with strips of pimento, heated in the oven until just crusty enough to REALLY taste like leftovers. Yummy yummy...

                                                            At least now you know why I'll eat damn near anything.

                                                            1. re: Will Owen

                                                              What time was that, Will, that you said dinner would be served?....tee hee. To be honest, we didn't use garlic mashed potatoes in my youth, either. They were usually left-over *spuds* from the previous night's dinner. But -- and don't you DARE tell anyone -- these days if I'm short on time I'll buy the Ore-Ida mashed garlic potato packets and darned if they aren't really, really good. A quick and easy side dish....especially if I'm cooking in my r.v. My dad, God rest his soul, owned a potato-processing plant and he would turn over in his grave if a) he caught me using dehydrated potatoes....and b) he caught me buying ANYTHING with an ORE-IDA label!!! We rarely had dessert at our house. Dad would just encourage guests to have a second helping of potatoes to *keep the market up*. lol

                                                          2. I see that this post has been dead for over a year. Well, here goes anyway.

                                                            How about for Hors De' Oeuvres. Theres the old teeny weinies in BBQ sauce, or my fav. "Red hot pennies" where you cut the dogs into pennie sized pieces and brown them lightly in a fry pan with in a very small amount of butter, then add a whole bottle of hot sauce and reduce till the sauce is a very thick paste then serve with toothpicks. Whoo Yeah.
                                                            Carefull now, know your heat limit, also that some sauces start out hotter than others, and could end up like paint remover.

                                                            1. Whenever my husband was forced to make dinner for the kids it would always be kraft dinner with weiners smothered in Heinz tomato soup. Has to be heinz not cambells. Kids loved it.

                                                              1. my aunt slices spicy sausages on the bias, nukes them for a few seconds on a paper towel and then wraps them in romaine lettuce leaves. pretty tasty actually. if your hot dogs are not flavorful enough, you might want to consider sprinkling some garlic salt and pepper on them before nuking.

                                                                1. just last night I wrapped them in pie crust dough and baked them until they were browned. The kids loved them.

                                                                  1. Cut them into disks and add them to split pea or lentil soup. Heat until they are puffy. Those soups always had cut up hotdogs in them when I was a kid.

                                                                    2 Replies
                                                                    1. re: susanl143

                                                                      I have to agree. My mum nearly always put sliced frankfurters into lentil soup. Although I haven't had it like that in years and am going to have to try and do it myself sometime soon as it was always a favourite.

                                                                      1. re: mitchenall

                                                                        My grandfather always made split pea soup with flanken, hot dogs, barley...I too keep meaning to try to recreate it. I might follow a recipe calling for all of the above ingredients from Mimi Sheraton's "From My Mother's Kitchen."

                                                                    2. I heard last weekend that cooking them up and then adding them to boiled or roasted potatoes, adding a little fresh herb and fried garlic or onion was good as well.

                                                                      1. Make hot-dog fried rice. Thinly slice hot dogs. Then saute a little onion, garlic and sliced mushroom until the onions are golden and the mushrooms are cooked. Add the hot dog slices, and once the hot dog slices are slightly crispy, add rice. Toss rice around until well heated or crispy, while seasoning with either fish sauce or "Maggi" sauce. Garnish with a small amount of sliced green onion.

                                                                        1. Sometimes I have the urge for a Pogo (Corn Dog or Pronto Pup if in U.S I believe) Not the healthiest but really delicious. Brings back memories of going to a chip(french fry) stand in North Eastern Canada and having a Pogo with a box of chips with tons of salt and vinegar... Yum..

                                                                          Here is a simple batter:

                                                                          Vegetable oil, for frying
                                                                          1 cup all-purpose flour, plus more for coating
                                                                          1 cup yellow cornmeal
                                                                          2 tablespoons sugar
                                                                          1 teaspoon baking powder
                                                                          1 large egg
                                                                          1/2 cup milk

                                                                          Mix until smooth with Mixer or by hand.

                                                                          Plop wooden stick into dog, then plop into batter. Fry @ 350 until golden.. 3-4 minutes.

                                                                          1. haven't tried it but recipie I got from a friend:

                                                                            Hotdogs & Mac

                                                                            Slice up 3 or 4 hotdogs in 1/4 inch pieces. Brown them in a skillet. Add 1 3/4 cups of water & 1/4 cup of milk, 1 pkg of mac & cheese. Stir all that in and let it come to a boil. Cover, reduce heat and let simmer for 5 to 7 minutes or until mac is tender. Add the cheese sauce & 2 tbsp of butter. Stir until well mixed and heated thru.

                                                                            2 Replies
                                                                            1. re: geminigirl

                                                                              If you have kids, you can make mac and cheese w/ shells. Then cut hotdogs lengthwise into 8 slivers, leaving about 2" at top whole. Use it as an octopus, with mustard as the eyes and mouth. Place on top and sprinkle w/ goldfish crackers. Works for a nautilus birthday theme.

                                                                              I've talked about having a giant-sized appetizer dinner making things like giant pigs in blanket (using bread dough), giant deviled egg (with an ostrich egg), etc.

                                                                              1. re: chowser

                                                                                Stumbled onto this ancient post while browsing for non-bun hotdog recipes ~ loving your 'giant appetizer' party idea!

                                                                                1. My husbands grandmother use to make "curled dogs". She would slice them lengthwise and put them in a pan & sautee. She would then add tomatoe sauce/puree and cook away. The dogs curl when cooking due to the way you slice them. (For kids you can make octo-dogs by slicing into 6 sections lengthwise 2/3 way up- when they curl they look like octopusi)...
                                                                                  They really aren't that bad.
                                                                                  Another fav of mine is pigs in a blanket. Roll dogs in crescent rolls and bake... I love my dogs this way. I have even added some condiments prior to baking... just spread onto rolls prior to rolling around dog.s

                                                                                  1. Forgot one more that I've posted in the past--heart attacks. Wrap w/ bacon, sprinkle w/ brown sugar, broil until bacon is done. Always a hit.

                                                                                    1. as others mentioned above, hot dogs and beans

                                                                                      I also have enjoyed on occasion:

                                                                                      hotdogs split in half lengthwise in a grilled cheese sandwich
                                                                                      sliced hotdogs in canned spaghetti
                                                                                      sliced hotdogs in mac-n-cheese

                                                                                      the hotdogs have to be either Best Kosher, or Hebrew National for me.

                                                                                      1. You all have made me remember hot dogs steamed on top of rice, Chinese style. Yes, just like lap cheong. I believe that was served with a fried egg on top.

                                                                                        1. Pizza topping - in Rome it's called "Wurster", I believe, but it's simply sliced up hot dogs for the most part.

                                                                                          One other idea - a mousse. I haven't seen this done with a hot dog per se, but I have tasted a mortadella mousse used as a crostini topping and dip. Not sure what else was in it (not much since the mortadella was really prominent) but it was really quite good. Imagine you could try same with hotdogs.

                                                                                          Maybe do a little Ferranesque experimentation... deconstruct a Chicago dog with some of the mousse, a corchinon, a dab of tomato paste served on a celery stick? (not sure how to handle the flourescent green relish though).

                                                                                          1. I haven't had a hot dog in years. However, I was a great fan of them as a kid. My mom would saute slivers of hot dog and julienned potato together and season them with salt and pepper. That was delicious. I would also eat hot dogs in Korean gim-bap (sushi rolls) in place of Spam at times. We also had them in oma-rice -- fried rice with hot dogs, potatoes, onions, peas, carrots and ketchup covered by an omelet.

                                                                                            1. Crescent dogs are the best. I don't use cheese because it gets everywhere. Brush a little beaten egg white on top and sprinkle with Lawry's seasoned salt. Maybe a few shreds of cheddar on top of that for texture but you don't really need it. Bake longer than the package says unless you like them doughy. I serve with a dipping sauce of equal parts Best Foods mayo, French's yellow mustard and Grey Poupon dijon mustard. (the grainy kind... I think it's called country style.

                                                                                              Serve with Trader Joe's Salt & Vinegar chips. Delish and comforting.

                                                                                              1. Quick saute diagonal cut dogs and asparagus; finish with sauce of reduced red wine, soy sauce, touch of honey, chili to taste.

                                                                                                1. I am disappointed to see that no one has mentioned the Twinkie wiener sandwich. According to UHF this is a hot dog inserted into a halved Twinkie and topped with easy cheese.
                                                                                                  Weird Al ate it dipped in milk.
                                                                                                  I have never been able to bring myself to try it.
                                                                                                  Another along those lines is the old weight Watcher Frankfurter Spectacular. If you chowhounds haven't seen these recipes and commentaries, I'd highly recommend it. I nearly cried I was laughing so hard the first time I looked at them

                                                                                                  1. When I was in college, my roommate used to make what she called Italian hot dogs. She'd sautee cubed potatoes and diced green bell peppers until the potatoes were golden brown, slice up the hot dogs and add them to the mix until cooked, and put the whole thing on Italian bread.

                                                                                                    1. If you have a sandwich maker it works better for this recipe.

                                                                                                      Poor mans pizza:

                                                                                                      bread, butter, sliced cheese, chopped up hotdog, pizza sauce.

                                                                                                      butter bread like you would for a grilled cheese.
                                                                                                      put a spoon of pizza sauce on the inside.
                                                                                                      spread around hot dogs.
                                                                                                      add cheese. (block cheese tastes better, but your call)
                                                                                                      cook in a sandwich maker to make little pockets for best results.
                                                                                                      cook until golden brown. depending on the machine might take a little longer.

                                                                                                      let sit for a min or so before you cut and eat. it will be VERY hot.

                                                                                                      use your fav condiment to dip in.
                                                                                                      My fav is ranch or ketchup.

                                                                                                      1. putting them in TJs diner style mac & cheese tonight, as a matter of fact!

                                                                                                        1. My son loves to go to one of his friends house because the dad always makes Fenway franks, wrapped in cheese and wrapped in pop-n-fresh crescent rolls and baked.Served with honey mustard and catsup.

                                                                                                          We just recently started experimenting making pretzels dogs but they are pretty meh. I need to get better at the pretzel part.

                                                                                                          1. probably disgusting to everyone but when i was young i'd fry them up and add some sugar and eat it with rice. :)

                                                                                                            1. Not sure why I'm bothering with an 8 year old thread but whatever. I don't get the problem here. Cut open the package from the freezer and cook however many you need at that meal. Although I don't see the issue with there being 6 extra hotdogs left over even if they were thawed in the fridge. They won't go bad in 24 hours and there is no rule that you can't have hotdogs more than once a week.

                                                                                                              1. My mom made a hot dog dish with rice and tomato-based sauce. We loved it growing up.
                                                                                                                The hot dogs are sliced into disks and the whole thing is a one pot meal. I do believe I'll be making it for my family in the next year or so.
                                                                                                                She calls it succatosh. I'd better get that recipe

                                                                                                                1 Reply
                                                                                                                1. re: rabaja

                                                                                                                  You could put them in a cassolete.

                                                                                                                2. I once ground a couple up in the food processor along with some onion and garlic, mixed in some bread crumbs, parmesan cheese, whatever spices I was in the mood for that day, a drizzle of olive oil, and used them as the stuffing for some baked tomatoes. Nothing I was planning to serve to company, but I was pleased enough with the result.

                                                                                                                  1. If, after 8 and a half years, you still have those leftover hot dogs, make Wienie Royal (or Royale, depending on who you talk to). I believe it's an invention of the WW2 Japanese internment camps. Cut two or three hot dogs on the bias, and julienne them. Slice a large onion. In a large skillet, melt a tablespoon or so of butter, and fry the onion and hot dog strips until the onions are translucent and the hot dog strips are starting to brown. Add a tablespoon or so of shoyu. Pour two or three beaten eggs over everything, and stir to combine. When the eggs are fully cooked, serve over hot rice.