A juicy hot dog in a buttery brioche bun with a sausage wrapped in bacon, melty cheddar, tangy pickled onions, and a duo of barbecue sauce and mustard. Ideal for a quick bite, a stovetop party, or a cozy movie marathon at home. The pickled onions can be made ahead, so assembly takes just minutes.
Ingredients
For the hot dog (4 servings)
- 4 brioche hot dog buns
- 4 high-quality sausages
- 8 slices bacon
- 4.2 oz | 120 g cheddar, sliced or grated
- 4 tbsp | 60 ml barbecue sauce
- 2 tsp | 10 ml mustard
- 2 tbsp | 30 ml green onions, finely chopped
For the pickled onions
- 8.8 oz | 250 g yellow onion, thinly sliced into half-moons
- 3/4 cup | 200 ml water
- 3 tbsp + 1 tsp | 50 ml apple cider vinegar
- 1.4 oz | 40 g sugar
- 0.4 oz | 10 g salt
- 8 black peppercorns
- 1 bay leaf
- 1/2 tsp | 2 ml coriander seeds
Step-by-step recipe
- Prepare the onion brine: in a small saucepan, combine the water, sugar, salt, apple cider vinegar, peppercorns, bay leaf, and coriander seeds. Heat, stirring, until the sugar and salt dissolve completely.
- Pour the hot brine over the thinly sliced onion, let cool to room temperature, then leave for several hours or, even better, overnight in the refrigerator.
- Preheat the oven to 400°F | 200°C. Wrap the sausages tightly with the bacon slices.
- Brown the bacon-wrapped sausages in a dry skillet over medium heat, turning until golden on all sides.
- Split the buns lengthwise without cutting all the way through. Add cheddar and a hot bacon-wrapped sausage to each bun. Transfer to a baking sheet and bake for 5 minutes at 400°F | 200°C, until the cheese melts.
- Top with pickled onions to taste, drizzle with barbecue sauce and mustard, and finish with green onions. Serve immediately while the bun is warm and the cheese is still stretchy.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Make the pickled onions ahead of time: they keep well in the refrigerator for up to 7 days.
- No oven: after browning, top the sausage with cheese in the skillet, cover for 30–60 seconds to melt, then assemble the hot dog in a warmed bun.
- Choose your sauces: swap the mustard for chili sauce or add a little mayonnaise for a softer texture.
- Buns: brioche brings a rich, tender crumb, but classic hot dog buns work too, lightly toasted on a grill or skillet.
- Cheese: cheddar can be replaced with gouda, Edam, or any cheese that melts smoothly.
Nutrition facts (per serving)
| Nutrition | Amount |
|---|---|
| Calories | 640 kcal |
| Protein | 24 g |
| Fat | 38 g |
| Carbohydrates | 46 g |
| Fiber | 2 g |
| Sugar | 10 g |
| Sodium | 1800 mg |
FAQ
Can I replace cheddar with another cheese?
Yes, gouda, Edam, Monterey Jack, or any cheese that melts well and gives a soft, stretchy texture will work.
What can I use instead of brioche buns?
Use a classic hot dog bun, a French roll, or a toasted baguette — the key is to warm it gently so the cheese melts inside.
How can I make the hot dog lighter?
Choose a turkey sausage, use 1 slice of bacon instead of 2, reduce the cheese and barbecue sauce, and switch the bun to whole grain.