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Photo: Jennifer Davick; Styling: Allison R. Banks Photo by: Photo: Jennifer Davick; Styling: Allison R. Banks

Sweet Heat Hot Dogs

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.

Southern Living FEBRUARY 2011

  • Yield: Makes 8 servings
  • Total: 30 Minutes


  • 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


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.


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Sweet Heat Hot Dogs Recipe