Mini hot dogs are a party classic: bite-sized smoked sausages tucked into soft slider buns, often finished with a swipe of ketchup, mustard, or relish. They work because they deliver all the nostalgia of a ballpark frank in a two-bite package that stays warm in a slow cooker and disappears fast from a platter. Whether you need them for a game-day spread, a kid’s birthday party, or a retro appetizer table, this guide covers where to buy them ready-made, plus how to make your own from scratch if you prefer.
Ingredients
- 48 mini hot dogs (about 1.5 lb / 680 g), such as Lit’l Smokies or cocktail franks
- 24 slider buns or 48 mini buns (if using full-size slider buns, split and halve them)
- 1/4 cup (60 g) yellow mustard
- 1/4 cup (60 g) ketchup
- 1/2 cup (120 g) sweet pickle relish
- 1 small onion, finely diced (about 1/2 cup / 80 g), optional
- 1/4 cup (60 ml) water or beer, for steaming
Instructions
- If you bought mini hot dogs in a vacuum-sealed package, open and drain them. If they are frozen, thaw them in the refrigerator overnight or in a bowl of cold water for 30 minutes.
- Place the mini hot dogs in a large skillet or saucepan. Add the water or beer. Cover and heat over medium-low heat for 8–10 minutes, shaking the pan occasionally, until the hot dogs are plump and heated through. The internal temperature should reach 165°F (74°C) if you want to be precise, but since these are fully cooked, you mainly need them hot.
- While the hot dogs heat, warm the buns. If using slider buns, slice them in half horizontally. Wrap them in foil and place in a 350°F (175°C) oven for 5 minutes, or microwave them covered with a damp paper towel for 30 seconds.
- To assemble, place one mini hot dog in each bun. If you halved slider buns, you’ll have 48 mini buns from 24 sliders.
- Top with mustard, ketchup, relish, and diced onion if using. Serve immediately while warm.
Tips
- Buying ready-made: If you don’t want to assemble, many grocery stores sell pre-made mini hot dogs in the deli or party section. Look for trays of 24 or 48 in the refrigerated case near the rotisserie chickens. They’re often labeled “cocktail franks in buns� or “party franks.�
- Keep warm: For a party, transfer the assembled mini hot dogs to a slow cooker on the “warm� setting (about 170°F / 77°C). They’ll stay perfect for up to 2 hours. Add a little water to the bottom to prevent drying.
- Bun size: If you can’t find mini buns, use a regular hot dog bun and cut it into thirds crosswise. Each third makes a perfect little bun. Or use Hawaiian sweet rolls—they’re soft and slightly sweet, which pairs well with smoky franks.
- Don’t overcook: Mini hot dogs are fully cooked, so you’re just reheating. Boiling them for too long makes them split and turn rubbery. Gentle steaming is best.
Serving Suggestions
Serve mini hot dogs as an appetizer with a platter of dipping sauces: classic yellow mustard, spicy brown mustard, ketchup, and a creamy ranch or blue cheese dip. They also go well with other party bites like potato skins, deviled eggs, or a bowl of pretzel bites. For a game-day spread, pair them with coleslaw and baked beans on the side.
Variations
- Bacon-wrapped: Wrap each mini hot dog in a half-slice of bacon, secure with a toothpick, and bake at 400°F (200°C) for 15–20 minutes until bacon is crisp. Then place in buns.
- Pigs in a blanket: Skip the buns and wrap each hot dog in a strip of crescent roll dough. Bake according to the dough package (usually 375°F / 190°C for 12–15 minutes) until golden.
- Spicy version: Add a slice of pickled jalapeño or a drizzle of sriracha mayo on top. Use chorizo-style mini sausages if you can find them.
- Chicago-style: Top with yellow mustard, chopped white onion, a dill pickle spear (cut down), tomato slice, sport peppers, and a dash of celery salt.
Storage and Reheating
Assembled mini hot dogs are best eaten within 2 hours of assembly. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The buns will soften, but they’ll still taste good. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave on a plate covered with a damp paper towel for 30 seconds per batch. Reheat only what you plan to eat; do not reheat more than once. If you have leftover hot dogs and buns separately, store them in separate containers—the hot dogs keep for up to a week in the fridge, and the buns freeze well for up to a month.
Frequently Asked Questions
Can I buy mini hot dogs already assembled? Yes, many supermarkets sell party trays of mini hot dogs in buns, usually in the deli section. They’re often near the rotisserie chicken or party platters. You can also check wholesale clubs like Costco or Sam’s Club, which sell large trays during holiday seasons.
What brand of mini hot dogs is best? Lit’l Smokies (by Hillshire Farm) are the most common and widely liked. They’re juicy and have a good smoky flavor. If you want a more premium option, look for cocktail franks from a local butcher or a brand like Nathan’s, which makes a mini version. Avoid generic store brands if you want the classic taste.
Can I make mini hot dogs from scratch? Yes, you can make your own sausage mixture and stuff it into sheep casings, but that’s time-consuming. A simpler homemade version: buy good-quality hot dogs (like all-beef) and cut them into 1-inch pieces. Then steam them as described. They won’t be exactly like cocktail franks, but they’ll be close.
How many mini hot dogs should I plan per person? For an appetizer, plan on 3–4 per person. For a main course at a casual meal, plan on 6–8 per person. This recipe makes 48, which serves about 12 as an appetizer or 6–8 as a main.
Can I freeze mini hot dogs? Yes, uncooked mini hot dogs freeze well for up to 2 months. Thaw in the refrigerator overnight before reheating. Assembled mini hot dogs (with buns) do not freeze well because the buns become soggy.
Are mini hot dogs safe to serve cold? They are fully cooked, so they are technically safe to eat cold, but they taste much better warm. If you serve them cold, keep them refrigerated until serving and don’t leave them out for more than 2 hours total.
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