I'm not a hot dog lover but must admit this recipe is very tempting (reason for 4 stars). Worthy of a sportive event or summer family gathering. Will come back to let you know how it went.
Sweet Heat Hot Dogs
Photo: Jennifer Davick; Styling: Allison R. Banks
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.
Yield: Makes 8 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Total:
30 Minutes
Ingredients
- 3/4 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 green onion, minced
- 2 tablespoons Asian sriracha hot chili sauce
- 8 hot dogs
- 8 hot dog buns, toasted
- 1 cup chopped sweet-hot pickles
- 2 cups shredded red cabbage
Preparation
- 1. Preheat grill to 350° to 400° (medium-high) heat.
- 2. Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.
- 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.
- Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.
Sweet Heat Hot Dogs Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Pork
- COOKING METHOD: Grill
- PUBLICATION: Southern Living
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