Vienna mini hot dogs are small, smoky sausages that are a classic appetizer or party snack. They are typically simmered in a flavorful sauce or served with dipping sauces, making them a versatile and easy dish for gatherings. This recipe creates a deliciously glazed version that is both savory and slightly sweet, perfect for feeding a crowd.
Ingredients
- 2 packages (12 oz / 340 g each) mini Vienna sausages (about 40-48 sausages)
- 1 cup (235 ml) ketchup
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (50 g) brown sugar, packed
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (5 ml) liquid smoke (optional)
- 1/2 teaspoon (2.5 g) garlic powder
- 1/4 teaspoon (1.25 g) onion powder
- Pinch of cayenne pepper (optional, for heat)
Instructions
- Drain the Vienna sausages and set them aside. If you prefer a less shiny texture, you can rinse them briefly under cold water and pat them dry.
- In a medium saucepan or skillet, combine the ketchup, water, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, liquid smoke (if using), garlic powder, onion powder, and cayenne (if using). Whisk until the sugar is mostly dissolved.
- Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the drained Vienna sausages to the saucepan, stirring to coat them evenly with the sauce.
- Reduce the heat to low and let the sausages simmer in the sauce for 10-15 minutes, stirring occasionally, until they are heated through and have absorbed some of the sauce. The internal temperature of the sausages should reach 165°F (74°C) as a safe minimum, though they are fully cooked already.
- Serve warm directly from the saucepan, or transfer to a slow cooker set to “warm� for serving.
Tips
- Substitutions: If you don’t have apple cider vinegar, use white vinegar or lemon juice. For a gluten-free version, use gluten-free Worcestershire sauce. You can also swap the brown sugar for honey or maple syrup, but reduce the water slightly.
- Make ahead: The sauce can be made up to 3 days in advance and stored in the refrigerator. When ready to serve, reheat the sauce, add the sausages, and simmer until hot.
- Common mistake: Do not boil the sausages vigorously, as they can split and become tough. Keep the heat low and simmer gently.
- Flavor boost: For a more complex flavor, sauté a finely chopped small onion and 1 clove of garlic in a little oil before adding the sauce ingredients.
Serving Suggestions
Serve these mini hot dogs in a chafing dish or a slow cooker with toothpicks for easy grabbing. They are perfect alongside other party appetizers like meatballs, sliders, or a cheese board. For a heartier option, offer small slider buns or cocktail rolls so guests can make their own mini hot dog sandwiches.
Variations
- Classic BBQ: Replace the ketchup and vinegar with 1 cup (235 ml) of your favorite BBQ sauce and reduce the water to 1/4 cup (60 ml).
- Sweet and Sour: Add 1/2 cup (120 ml) of pineapple juice and 1/4 cup (60 ml) of sweet chili sauce to the base sauce, and reduce the water to 1/4 cup (60 ml).
- Spicy: Add 1-2 minced jalapeños or 1 teaspoon (5 ml) of hot sauce to the sauce for a kick.
- Smoky Bacon: Wrap each sausage in a half slice of bacon and secure with a toothpick. Bake at 375°F (190°C) for 20-25 minutes, then toss in the sauce.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the sausages and sauce in a saucepan over medium-low heat, stirring occasionally, until heated through (165°F / 74°C). You can also reheat them in a microwave-safe dish for 2-3 minutes, stirring halfway. For longer storage, freeze the cooked sausages in the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular-sized hot dogs instead of mini ones? Yes, simply slice them into 1-inch pieces before adding to the sauce. Adjust the cooking time slightly, as larger pieces may take a few more minutes to heat through.
Are Vienna sausages already cooked? Yes, they are fully cooked and ready to eat. The simmering step is to heat them and infuse them with the sauce flavor.
Can I make this in a slow cooker? Absolutely. Combine the sauce ingredients in the slow cooker, stir in the sausages, and cook on low for 2-3 hours, or on high for 1-2 hours, until hot.
What if I don’t have Worcestershire sauce? You can substitute with soy sauce or a splash of balsamic vinegar, though the flavor will be slightly different.
Can I use a different type of sausage? Yes, smoked cocktail sausages or little smokies work well. You can also use chopped kielbasa or smoked turkey sausage.
How long can I keep them warm in a slow cooker? You can keep them on the “warm� setting for up to 2 hours. After that, they may become too soft and the sauce may reduce too much.
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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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