Mini Hot Dog Picard is a playful, bite-sized snack made from cocktail sausages wrapped in soft bread dough, sold frozen by the French brand Picard. This recipe recreates that same irresistible combination at home: a juicy mini frankfurter tucked into a sweet, pillowy bun that browns beautifully in the oven. It works because the dough is simple to make, the assembly is quick, and the result is perfect for parties, kids’ lunches, or a fun appetizer.
Ingredients
- 1 cup (240 ml) warm milk (110°F / 43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 2 tbsp (25 g) granulated sugar
- 3 tbsp (42 g) unsalted butter, melted and cooled
- 1 large egg, lightly beaten
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 tsp (5 g) fine salt
- 24 mini cocktail sausages (about 10 oz / 280 g), such as Lit’l Smokies or frankfurters cut into 2-inch pieces
- 1 egg yolk mixed with 1 tbsp (15 ml) water, for egg wash
- Optional: sesame seeds, poppy seeds, or coarse salt for topping
Instructions
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until frothy. If it doesn’t foam, your yeast may be dead—start over with fresh yeast.
- In a large mixing bowl, whisk together the flour, remaining 1 tablespoon sugar, and salt. Add the yeast mixture, melted butter, and beaten egg. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes. The dough should be soft and slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 12×8-inch rectangle. Using a sharp knife or pizza cutter, cut the dough into 24 strips, each about 1 inch wide and 4 inches long.
- Take one strip of dough and wrap it around a cocktail sausage, overlapping the ends slightly. Place the wrapped sausage seam-side down on the prepared baking sheet. Repeat with the remaining dough and sausages, spacing them about 1 inch apart.
- Cover the assembled mini hot dogs loosely with plastic wrap and let them rest for 15 minutes while the oven heats. This helps the dough relax and rise slightly.
- Brush each one with the egg wash and sprinkle with seeds or salt if using.
- Bake for 12–15 minutes, until the dough is golden brown and cooked through. The internal temperature of the sausage should reach 165°F (74°C) if using pre-cooked sausages; if using raw sausages, cook to a safe minimum of 160°F (71°C) per USDA FSIS guidelines. Check with an instant-read thermometer inserted into the sausage.
- Remove from the oven and let cool on the baking sheet for 5 minutes before serving warm.
Tips
- Use the right sausage: Mini cocktail sausages like Lit’l Smokies are ideal because they’re already cooked and the right size. If you use regular hot dogs, cut them into 2-inch pieces—they’ll be a bit larger but still work.
- Don’t over-knead: Over-kneading can make the dough tough. Stop when it feels smooth and springs back when poked.
- Keep the dough covered: While assembling, keep the rolled-out dough covered with a damp towel to prevent it from drying out.
- Make ahead: You can assemble the mini hot dogs and refrigerate them overnight before baking. Add 2–3 minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve these warm as a party appetizer with a side of ketchup, mustard, or a honey-mustard dip. They also make a fun lunchbox treat or a game-day snack. Pair with a simple green salad or roasted vegetables for a more complete meal.
Variations
- Cheesy: Tuck a small cube of cheddar or mozzarella next to the sausage before wrapping.
- Spicy: Add a thin slice of jalapeño or a dash of chili flakes inside the dough.
- Bacon-wrapped: Wrap a half-strip of bacon around the sausage before the dough, and bake a few minutes longer until the bacon is crisp.
- Sweet dough: Increase the sugar to 3 tablespoons (38 g) for a slightly sweeter, brioche-like dough.
Storage and Reheating
Store leftover mini hot dogs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave them for 20–30 seconds, but they will be less crispy. For longer storage, freeze the baked mini hot dogs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.
Frequently Asked Questions
Can I use store-bought pizza dough instead? Yes, you can substitute 1 pound (450 g) of store-bought pizza dough. It will be a bit less soft than this homemade version, but it saves time. Let the dough come to room temperature before rolling.
Can I make these gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend. The dough may be more delicate, so handle it gently and add a little extra flour if too sticky. Bake as directed.
Why did my dough not rise? The most common reasons are old yeast, milk that was too hot (over 120°F / 49°C) and killed the yeast, or a cool room. Always check the expiration date on your yeast and use a thermometer for the milk.
Can I use raw sausages instead of pre-cooked? Yes, but you must ensure they reach a safe minimum internal temperature of 160°F (71°C) for ground meat, per USDA FSIS. Since the dough bakes quickly, you may need to pre-cook raw sausages for a few minutes to ensure they’re done without burning the bread.
Can I freeze the unbaked mini hot dogs? Yes, assemble them, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Bake from frozen at 400°F (200°C) for 18–20 minutes, until golden and heated through.
What if I don’t have a thermometer? For pre-cooked sausages, they just need to be heated through—look for steaming and a hot center. For raw sausages, cut one open to check there’s no pinkness and the juices run clear.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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