There’s a lot more to dressing a hot dog than a squirt of ketchup or mustard. Across the country and around the world, cooks have turned the humble frank into a vessel for local flavors, piling on everything from spiced meat sauce and celery salt to jalapeños, avocado, and stretchy mozzarella cheese. Whether you like yours wrapped in bacon, overflowing with toppings, or deep-fried until gloriously crisp, these recipes make a strong case for bringing your franks beyond the basic backyard wiener.
Rhode Island Hot Wieners
This Rhode Island classic gets its signature flavor from a generous portion of warmly spiced meat sauce, a drizzle of yellow mustard, finely chopped white onion, and a sprinkling of celery salt in a preparation that locals refer to as “all the way.” Get the recipe >
Sonoran Dogs
These Arizona favorites are wrapped in bacon and pan-fried until crispy before being tucked into soft bolillo-style rolls and piled high with sautéed onions, onion, tomato, avocado, and a homemade jalapeño sauce. Get the recipe >
Danger Dogs
Often spotted being griddled outside major sporting events, this beloved Los Angeles street-food staple consists of bacon-wrapped franks topped with caramelized peppers and onions and charred jalapeños. This version comes from actor and L.A. restaurateur Danny Trejo. Get the recipe >
Cheesy Korean Corn Dogs
A staple of Korean street food, these corn dogs grew from the American hot dogs introduced to Korea through U.S. military members. Here, the dogs are paired with stretchy mozzarella, coated in a crisp panko batter, and fried until golden. A dusting of sugar and drizzles of ketchup and mustard make for a sweet and savory contrast. Get the recipe >
Smoky and slightly spiced, hot links are popular in the Southeastern U.S. and Texas, where they are often served at cookouts and alongside classic barbecue. In this preparation, they’re topped with a crunchy and tangy chow chow, a vinegary Southern relish of pickled vegetables. Get the recipe >
Choripán (Chorizo Sandwich)
While the question “Is a hot dog a sandwich?” might still be up in the air, there’s no debate about this Argentine street-food staple. Also popular in Chile, Uruguay, and parts of Brazil, the flame-kissed sausage sandwich with herby chimichurri hits every time. Get the recipe >
Maryland Hot Dog
You can pretty much add crabmeat and Old Bay to any dish and call it Maryland-style. So why not a hot dog? Grilled corn and a garnish of celery leaves provide freshness, while a topping of Old Bay-seasoned potato chips deliver plenty of crunch. Get the recipe >
Pineapple Salsa Hot Dog
Although it can be a polarizing topping for some (especially on pizza), here pineapple provides both a textural element and a sweet foil to the richness of the avocado in the salsa. Get the recipe >
Potato salad is one of the ultimate side dishes for large gatherings and cookouts, but it doesn’t need to be relegated to the edge of your plate. This preparation makes a case for using it as part of the main, letting its rich creaminess and cool temperature balance the smoky, savory frank. Get the recipe >
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