Grilled Link Hot Dogs With Homemade Pickle Relish Recipes

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GRILLED HOT DOGS WITH SWEET-HOT RELISH



Grilled Hot Dogs with Sweet-Hot Relish image

Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 55m

Number Of Ingredients 8

1/2 cup julienned cornichons, plus 1 tablespoon pickling liquid
1/2 cup thinly sliced sweet onion, such as Vidalia
6 tablespoons thinly sliced sweet-hot red peppers, such as Peppadew
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 baguettes, ends trimmed
6 hot dogs (preferably nitrate-free)
Safflower oil, for grill

Steps:

  • Combine cornichons and liquid, onion, and peppers. Let relish sit 30 minutes, or refrigerate up to 2 hours.
  • Stir together mayonnaise and mustard, and refrigerate if not using immediately.
  • Slice baguettes horizontally but not all the way through so they open like a book (or a hot dog bun). Cut each baguette into pieces the same length as hot dogs.
  • Heat grill to medium-high, and brush grates with oil. Grill bread, cut side down, until just lightly charred, 1 to 2 minutes, then wrap in foil to keep warm. Grill hot dogs until lightly charred on all sides and warmed through, 5 to 6 minutes.
  • Spread inside of bread with mayonnaise mixture, and place a hot dog in each. Spoon relish over top.

CHICAGO-STYLE HOT DOGS



Chicago-Style Hot Dogs image

Often described as "dragged through the garden" - referring to all of the vegetable toppings - this hot dog is a joy to eat in honor of the Windy City. A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt. This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns? Just sprinkle a pinch of loose poppy seeds over regular hot dog buns slathered in melted butter. No neon-green sweet relish? Stir a drop or two of green food coloring into regular sweet relish. If you can't find Chicago-style sport peppers, then sliced pepperoncini works in a pinch. Don't skip the celery salt; its herbal lightness makes these dogs shine.

Provided by Eric Kim

Categories     sausages, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons unsalted butter
4 split poppy seed hot dog buns
4 all-beef hot dogs, preferably bun-length
Yellow mustard
1/4 cup sweet pickle relish
1 small white onion, small-diced
1 small tomato, halved and thickly sliced lengthwise
4 dill pickle spears
4 to 8 sport peppers
Celery salt

Steps:

  • In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
  • Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
  • Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.

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