Spicy Firecracker Hot Dogs (Printable)
Fiery, saucy hot dogs with crunchy slaw, jalapeño and crispy shallots—quick to grill and perfect for gatherings.
# What You'll 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 Make:
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, 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.
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 - Serve immediately while hot. Offer extra firecracker sauce on the side for dipping.
# Expert Tips:
01 -
- That sauce is downright addictive, sweet and garlicky with a slow burn that keeps you going back for another bite.
- The crunch from fried onions and fresh cabbage against the juicy charred sausage is pure texture heaven.
02 -
- If you dress the buns too early the sauce soaks through and everything falls apart in your hands.
- Toasting the buns is the step people skip and regret, do not skip it.
03 -
- Let the sauce sit for ten minutes before serving so the garlic powder hydrates and the flavors marry properly.
- Pat your sausages dry with a paper towel before grilling for a much better char.