Total Time
30 Mins
Yield
Makes 8 servings

Take hot dog toppings beyond traditional sauerkraut and mustard by dressing with sweet-hot pickles, shredded red cabbage and a creamy topping made of mayo, whole grain mustard, and hot chili sauce.

How to Make It

Step 1

Preheat grill to 350° to 400° (medium-high) heat.

Step 2

Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.

Step 3

Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.

Step 4

Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.

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