Hot Dog Avenue in Sauk City, Wisconsin, is a beloved local eatery known for its creative takes on the classic American hot dog. This recipe captures the spirit of their most popular offerings: a juicy, grilled hot dog nestled in a soft bun and topped with a signature blend of savory chili, melted cheese, and crisp onions. It’s a satisfying, messy, and utterly delicious meal that brings the taste of a small-town favorite right to your own kitchen.
Ingredients
- 4 all-beef hot dogs
- 4 hot dog buns
- 1 tablespoon (15 ml) vegetable oil
- 1/2 cup (75 g) finely diced yellow onion
- 1/2 cup (120 g) canned chili (no beans), or homemade chili
- 1/2 cup (60 g) shredded cheddar cheese
- 1/4 cup (60 ml) yellow mustard
- 1/4 cup (60 ml) ketchup
- 1/4 cup (40 g) finely chopped white onion (for topping)
- Optional: pickled jalapeño slices, for heat
Instructions
- Preheat a grill or grill pan over medium heat. If using a grill pan, lightly oil it with the vegetable oil.
- Grill the hot dogs for 5–7 minutes, turning occasionally, until they are nicely charred and heated through. The internal temperature should reach 165°F (74°C) as a safe minimum, according to USDA FSIS guidelines.
- While the hot dogs cook, warm the canned chili in a small saucepan over low heat, stirring occasionally.
- Lightly toast the hot dog buns on the grill for 1–2 minutes, until golden and warm. Set aside.
- Place each cooked hot dog into a toasted bun. Spoon about 2 tablespoons of warm chili over each hot dog.
- Sprinkle with shredded cheddar cheese, then top with chopped white onion and a drizzle of mustard and ketchup, if desired.
- Serve immediately while hot and melty.
Tips
- Substitutions: If you don’t have canned chili, use leftover homemade chili or even a hearty meat sauce. For a vegetarian version, use plant-based hot dogs and a meatless chili.
- Storage: Cooked hot dogs are best enjoyed fresh. If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 3 days.
- Common Mistake: Don’t overcook the hot dogs on high heat, as they can split and dry out. Medium heat gives you a nice char without drying the interior.
- Make Ahead: You can prep the chopped onions and shred the cheese a day ahead to save time. Just keep them refrigerated in separate containers.
Serving Suggestions
Serve these loaded hot dogs with classic sides like potato salad, coleslaw, or a simple green salad. They also pair well with crispy french fries, onion rings, or a cold beer for adults. For a fun gathering, set up a topping bar so everyone can customize their own.
Variations
- Chicago-Style: Skip the chili and cheese, and top with yellow mustard, chopped onions, tomato slices, a dill pickle spear, sport peppers, and a dash of celery salt.
- Bacon-Wrapped: Wrap each hot dog in a slice of bacon before grilling. Cook until the bacon is crispy, about 8–10 minutes, then proceed with the toppings.
- Spicy Kick: Add sliced jalapeños, a drizzle of sriracha, or a sprinkle of crushed red pepper flakes to the finished hot dog.
- Cheese Sauce: Instead of shredded cheese, make a quick cheese sauce by melting 1 cup (120 g) of cheddar with 1/4 cup (60 ml) of milk in a saucepan over low heat until smooth.
Storage and Reheating
If you have leftover assembled hot dogs, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a microwave-safe plate and microwave for 30–45 seconds, or until heated through. For best results, reheat the hot dogs and buns separately in a toaster oven at 350°F (175°C) for 5–7 minutes, then add fresh toppings. Chili can be stored separately for up to 4 days and reheated on the stovetop.
Frequently Asked Questions
Can I use a different type of sausage?
Yes, you can substitute bratwurst, kielbasa, or even smoked sausages. Adjust the grilling time accordingly, and ensure they reach the safe minimum internal temperature of 165°F (74°C).
What if I don’t have a grill?
You can cook the hot dogs in a skillet over medium heat with a little oil, or boil them for 3–4 minutes. For a charred effect, use a broiler for 2–3 minutes per side.
Can I make this ahead for a party?
Yes, you can prepare all the components in advance. Grill the hot dogs and store them in a slow cooker on warm with a little water to keep them moist. Keep the chili warm in a separate pot, and set out the toppings in bowls.
Is there a vegetarian option?
Absolutely. Use plant-based hot dogs and a vegetarian chili. Cook the plant-based hot dogs according to the package instructions, and everything else remains the same.
How do I keep the buns from getting soggy?
Toast the buns well, and avoid adding too much chili. You can also spread a thin layer of mustard or ketchup on the bun first, which acts as a barrier.
Can I freeze the chili?
Yes, chili freezes well. Store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
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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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