Spicy Firecracker Hot Dogs (Print View)
Charred sausages glazed in Sriracha-mayo, topped with cabbage, jalapeño and crispy shallots.
# What You Need:
→ Sausages & Buns
01 - 4 beef or pork hot dog sausages
02 - 4 hot dog buns
→ Spicy Firecracker Sauce
03 - 2 tablespoons Sriracha sauce
04 - 1 tablespoon mayonnaise
05 - 1 tablespoon ketchup
06 - 1 teaspoon honey
07 - 1/2 teaspoon garlic powder
→ Toppings
08 - 1/2 cup shredded cabbage or coleslaw mix
09 - 1 medium jalapeño, thinly sliced
10 - 1/4 cup fried onions or crispy shallots
11 - 1 green onion, thinly sliced
12 - 1 tablespoon chopped fresh cilantro (optional)
→ Extras
13 - Cooking oil or nonstick spray, for grilling
14 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Set a grill or grill pan over medium-high heat. Lightly coat the grates with oil or nonstick spray to prevent sticking.
02 - Place the hot dog sausages on the hot grill. Turn occasionally until heated through and lightly charred, about 5 to 7 minutes.
03 - While the sausages cook, lay the buns cut side down on the grill. Toast for 1 to 2 minutes until golden and lightly crisp around the edges.
04 - In a small mixing bowl, whisk together the Sriracha, mayonnaise, ketchup, honey, and garlic powder until smooth and well combined.
05 - Spread a generous layer of firecracker sauce inside each toasted bun. Nestle a grilled sausage into the bun, then pile on shredded cabbage, jalapeño slices, fried onions, green onions, and cilantro.
06 - Plate the assembled hot dogs and serve right away with extra sauce on the side. Season with salt and black pepper as desired.
# Expert Hints:
01 -
- The sauce alone is worth making, a sticky, fiery, slightly sweet condiment that you will want to put on everything from burgers to roasted vegetables.
- It transforms a humble package of hot dogs into something that feels deliberate and exciting rather than a lazy weeknight default.
02 -
- If you grill the buns too long they shatter when you bite into them, so watch closely because thirty seconds too long makes all the difference.
- Mixing the sauce ahead of time and letting it sit in the fridge for even twenty minutes deepens the flavor noticeably.
03 -
- Rotate the sausages frequently rather than letting one side char too deeply, since even browning keeps the texture consistent from end to end.
- A squeeze of lime over the finished dog right before serving adds a brightness that makes all the flavors pop in ways you will not expect.