Spicy Firecracker Hot Dogs (Printable version)
Fiery grilled hot dogs topped with spicy Sriracha sauce, crispy vegetables, and zesty seasonings for an explosive flavor kick.
# 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 black pepper to taste
# How To:
01 - Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
02 - Place the hot dog sausages on the grill and cook, turning occasionally with tongs, until heated through and lightly charred, about 5 to 7 minutes.
03 - While the sausages cook, place the buns cut side down on the grill. Toast for 1 to 2 minutes until lightly crisp and golden 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. Place a grilled sausage in each bun and top with shredded cabbage, jalapeño slices, fried onions, green onions, and cilantro.
06 - Serve immediately while hot. Offer extra sauce on the side for dipping if desired.
# Expert Advice:
01 -
- The firecracker sauce is that perfect sweet and spicy combination that makes everything it touches addictive.
- It comes together in twenty five minutes, which means you can satisfy a serious craving almost instantly.
- The crunchy cabbage and fried onion topping creates a texture contrast that will ruin plain hot dogs for you forever.
02 -
- If you toast the buns too early they cool down and lose that crunch, so always time them right before assembly.
- Mixing the sauce ahead of time and letting it sit in the fridge for an hour deepens the flavor considerably.
03 -
- Rotate the sausages every minute instead of letting them sit on one side, because even charring looks better and tastes smokier.
- Taste the sauce before assembling and adjust the sriracha up or down, since heat tolerance varies wildly from person to person.