Entree: United States – Maine (New England) – Maine Red Snapper Hot Dogs

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 8 natural-casing red snapper hot dogs, approx. 2.5 oz (70 g) each, total ~1.25 lb (880 g)
- 8 split-top hot dog buns (New England-style)
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (56 g) unsalted butter, softened, for toasting buns
- 1/3 cup (80 ml) dill sweet relish
- 1/4 cup (60 ml) yellow mustard
- 1/4 cup (60 ml) spicy brown mustard (optional, for mixing)
- 4 cups (360 g) shredded green cabbage
- 1 medium carrot, shredded, about 2/3 cup (60 g)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) pure maple syrup
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 6 slices bacon, approx. 6 oz (170 g)
- 2 (15 oz / 425 g) cans navy or great northern beans, drained and rinsed
- 1 small yellow onion, finely chopped, about 6 oz (170 g)
- 1/2 cup (120 ml) ketchup
- 1/4 cup (60 ml) pure maple syrup
- 2 tbsp (30 ml) molasses
- 2 tbsp (30 g) packed brown sugar
- 1 tbsp (15 ml) spicy brown mustard
- 1/2 cup (120 ml) water
- Kosher salt and freshly ground black pepper, to taste

Instructions

Short Description:
Classic Maine red snapper hot dogs served in split-top (New England) buns with a simple cabbage slaw and warm maple-baked beans — a full main-course plate that highlights the natural-casing "snap."

Regional Notes:
This Maine version uses natural-casing "red snapper" hot dogs that give the characteristic snap when bitten and are served in split-top (New England-style) buns. The accompaniment of warm maple-sweetened baked beans and a crisp cabbage slaw reflects local New England flavor (maple and hearty legumes) and makes the dish a complete entree rather than a simple snack.

1. Make the slaw: In a medium bowl combine shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, 1 tbsp (15 ml) maple syrup, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss to coat and refrigerate while you prepare the rest.
2. Cook the beans: In a medium saucepan over medium heat, cook bacon until crisp, about 6–8 minutes. Remove bacon to a plate, reserving 1–2 tbsp (15–30 ml) bacon fat in the pan. Chop the cooled bacon and set aside.
3. Add chopped onion to the bacon fat and sauté until soft and translucent, about 5 minutes. Add ketchup, 1/4 cup (60 ml) maple syrup, molasses, brown sugar, 1 tbsp (15 ml) spicy brown mustard, and 1/2 cup (120 ml) water; stir to combine.
4. Add the drained beans and chopped bacon to the pan, bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally, until sauce is thickened. Season with salt and pepper to taste. Keep warm on low.
5. Prepare hot dogs and buns: Heat a large cast-iron skillet or grill over medium-high. Brush hot dogs lightly with 2 tbsp (30 ml) vegetable oil. Cook hot dogs, turning every 1–2 minutes, until the natural casing is browned and snaps loudly when bitten, about 6–8 minutes total.
6. While hot dogs cook, split buns top-to-bottom and butter the cut sides with softened butter. Toast buns butter-side down in a separate skillet or on the grill until golden and crisp, about 1–2 minutes.
7. Assemble: Spread a thin layer of yellow mustard (and spicy brown mustard if using) in each toasted bun. Place 2 hot dogs per bun if you prefer hearty portions (alternatively 1 per bun for lighter servings). Top with 1–2 tbsp (15–30 ml) dill sweet relish and a generous handful of cabbage slaw.
8. Plate: Serve two assembled red snapper hot dogs per person (or adjust to one per person) with a generous scoop of warm maple-baked beans and a small extra portion of slaw on the side.
9. Finish: Offer extra mustard, relish, and freshly ground black pepper at the table. Enjoy while the beans are warm and the hot dogs still have their characteristic snap.