Entree: United States – New England — Connecticut – Connecticut-Style Hot Dog

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 15 min

Total 35 min

Ingredients

- 4 all-beef hot dogs, approx. 3 oz (85 g) each
- 4 New England-style split-top hot dog buns
- 2 tbsp (30 g) unsalted butter, softened
- 1/4 cup (60 ml) yellow mustard, plus extra for serving
- 1 cup (240 g) sauerkraut, well drained
- 1/2 cup (120 g) sweet pickle relish
- Vegetable oil for deep-frying, about 6 cups (1.4 L) (or use grill method below)
- 2 tbsp (30 ml) neutral oil (for grilling, if not deep-frying)
- Salt and black pepper to taste
- Optional: pinch celery salt for serving

Quick Tangy Cabbage Slaw (side to complete the entree)
- 4 cups (360 g) shredded green cabbage
- 1 medium carrot, shredded, about 2 oz (60 g)
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) granulated sugar
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/8 tsp (0.5 g) ground black pepper

Instructions

Short Description:
A classic Connecticut hot dog: all-beef franks either deep-fried or grilled, served in New England split-top buns and topped with mustard, sauerkraut, and sweet relish, with a quick tangy cabbage slaw on the side to make it a complete meal.

Regional Notes:
This Connecticut-style hot dog highlights the region's split-top (New England) bun and the local preference for mustard, sauerkraut, and sweet relish. Many Connecticut stands deep-fry their franks for a crisp exterior, while others grill—both methods are authentic to the state.

1. Make the slaw: In a medium bowl combine shredded cabbage and carrot. Whisk apple cider vinegar, mayonnaise, sugar, 1/4 tsp salt, and pepper in a small bowl, then toss with the cabbage mixture. Chill while you prepare the dogs so flavors meld.
2. Prepare buns: Spread softened butter inside each split-top bun and set aside on a plate.
3. Choose cooking method:
   - Deep-fry method: Pour vegetable oil into a heavy pot to a depth that will fully submerge the franks (about 6 cups). Heat oil to 350°F (175°C). Pat hot dogs dry with paper towels. Fry 2–3 at a time for 2–3 minutes, turning if needed, until skins are crisp and browned. Remove to a wire rack or paper towel–lined tray to drain.
   - Grill/pan method: Preheat a grill to medium-high or a skillet over medium-high heat. Lightly brush hot dogs with 2 tbsp (30 ml) neutral oil. Grill or sear, turning occasionally, about 6–8 minutes until nicely charred and heated through.
4. Toast buns: Place buttered buns cut-side down on a hot skillet or grill for 30–60 seconds until golden and lightly crisp; watch closely to avoid burning.
5. Assemble: Place one hot dog in each toasted split-top bun. Add about 1 tbsp (15 ml) yellow mustard per dog (or to taste), then 1/4 cup (60 g) sauerkraut, and 2 tbsp (30 g) sweet pickle relish. Sprinkle a light pinch of celery salt if using.
6. Serve: Plate each hot dog with a generous scoop (about 1 cup/90 g) of the tangy cabbage slaw on the side to provide a vegetable component and complete the entree. Offer extra mustard, relish, and napkins.
7. Leftovers/storage: Store slaw in an airtight container in the refrigerator up to 3 days. Keep cooked hot dogs and buns refrigerated separately and reheat franks briefly in a skillet or oven; assemble just before serving.