Mini hot dog sausages are exactly what they sound like: small, cocktail-sized sausages that are perfect for parties, appetizers, or a fun weeknight dinner. They are made from the same seasoned pork and beef mixture as regular hot dogs but packed into tiny links. This recipe gives you juicy, snappy mini sausages that you can boil, grill, or pan-fry in minutes, and they pair beautifully with all your favorite condiments.
Ingredients
- 1 lb (450 g) mini hot dog sausages (cocktail sausages, about 24 pieces)
- 4 cups (960 ml) water (for boiling)
- 1 tbsp (15 ml) vegetable oil (if pan-frying)
- Optional: 1 tsp (5 g) smoked paprika, 1/2 tsp (1 g) garlic powder, 1/4 tsp (0.5 g) cayenne pepper (for a spice rub)
- For serving: mini hot dog buns, mustard, ketchup, relish, sauerkraut (optional)
Instructions
- If your mini sausages are tied together with string or connected in links, separate them gently with scissors or a knife, being careful not to tear the casings.
- Fill a medium saucepan with 4 cups (960 ml) water and bring it to a boil over high heat.
- Add the mini sausages to the boiling water. Reduce the heat to medium-low and simmer gently for 5–7 minutes, until they are heated through. Do not boil vigorously, as this can split the casings.
- If you prefer a charred or crispy exterior, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Drain the boiled sausages, then add them to the skillet and cook for 2–3 minutes, turning occasionally, until browned on all sides.
- If using the spice rub, toss the cooked sausages in the paprika, garlic powder, and cayenne while they are still warm.
- Serve immediately in mini buns with your favorite toppings, or on toothpicks with mustard for dipping.
Tips
- Substitutions: If you can’t find mini hot dog sausages, you can use regular hot dogs cut into 1-inch (2.5 cm) pieces. The cooking time will be slightly shorter—about 3–4 minutes for boiling.
- Storage: Cooked mini sausages can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months.
- Common mistake: Overcooking the sausages in boiling water can make them rubbery. Keep the simmer gentle and don’t leave them in the water longer than 7 minutes.
- Make ahead: You can boil the sausages a day in advance and reheat them in a skillet or microwave just before serving.
Serving Suggestions
Serve these mini hot dogs as a party appetizer with a platter of condiments: yellow mustard, ketchup, relish, and sauerkraut. For a heartier meal, tuck them into slider buns with a slice of cheddar and a drizzle of barbecue sauce. They also work well as a topping for mac and cheese, or skewered with pickles and olives for a retro appetizer.
Variations
- Spicy: Add 1 tbsp (15 ml) sriracha or chili crisp to the water while boiling, or toss the cooked sausages in a mixture of honey and hot sauce.
- Smoky: Use smoked mini sausages (like Lit’l Smokies) instead of plain hot dog links for a deeper flavor.
- Pigs in a blanket: Wrap each mini sausage in a strip of crescent roll dough and bake at 375°F (190°C) for 12–15 minutes, until golden brown.
- Hawaiian style: Glaze the sausages with a mixture of 1/4 cup (60 ml) teriyaki sauce and 2 tbsp (30 ml) pineapple juice, then broil for 2–3 minutes.
Storage and Reheating
Refrigerate leftover cooked mini sausages in a sealed container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place them in a skillet over medium heat with a splash of water, cover, and heat for 3–4 minutes, or microwave in 30-second intervals until hot. For longer storage, freeze the cooked sausages in a single layer on a baking sheet, then transfer to a freezer bag—they will keep for up to 3 months. Reheat from frozen in a skillet over medium heat for 5–7 minutes, or until heated through.
Frequently Asked Questions
1. Can I use regular hot dogs instead of mini ones? Yes, simply cut regular hot dogs into 1-inch (2.5 cm) pieces. Adjust cooking time to 3–4 minutes for boiling, as the smaller pieces heat faster.
2. Do I need to boil them before grilling? Boiling ensures the sausages are fully heated through and helps keep them juicy. If you’re grilling, you can skip boiling and cook them directly over medium heat for 5–7 minutes, turning frequently, until browned and heated to 165°F (74°C) as per USDA FSIS safe minimum for hot dogs (which are pre-cooked).
3. Can I make them ahead of time? Yes, you can boil them up to a day ahead and store them in the refrigerator. Reheat gently in a skillet or microwave before serving.
4. What’s the best way to keep them warm at a party? Place them in a slow cooker on the “warm� setting with a little water or broth to prevent drying out. They can stay warm for up to 2 hours.
5. Are mini hot dog sausages already cooked? Most commercial mini hot dogs are fully cooked and just need reheating. Check the package label; if they are raw, cook them to an internal temperature of 160°F (71°C) for ground meat, as per USDA FSIS.
6. Can I freeze uncooked mini sausages? Yes, if they are raw, freeze them in their original packaging for up to 2 months. Thaw in the refrigerator overnight before cooking.
Related
- Hot Dogs with Cheese in the Middle Recipe
- Hot Dog Origins: History and How to Make Them
- Nitrate-Free Hot Dogs: Easy Homemade Recipe
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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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