Hot dog cart business is a lucrative business and a fun way to do. After deciding in putting up your hot dog cart business or hot dog snack house, you will need different hot dog recipes to sell that your customers will surely love especially children and teens. Here are some quick and easy hot dog recipes for your hot dog business.

hot dog recipes

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Quick and Easy Grilled Hot Dogs


4 hot dogs
4 hot dog buns, split and lightly toasted
Toppings: mustard, steamed or raw onions, relish, chili, shredded cheddar cheese or celery salt


1. Fire the grill to medium heat. Place the hot dogs on the preheated grill.

2. Turn the hot dogs with a tongs or a turner, not with a fork, because puncturing the casing allows the flavorful juices to escape.

3. Keep turning every couple of minutes (for about 5 minutes), until the hot dogs look dark and have grill marks.

4. Once cooked, garnish hot dogs with these toppings of choice: mustard, steamed or raw onions, relish, chili, shredded cheddar cheese or celery salt. For a summer twist, top with fresh chopped tomatoes, basil and parsley.

Note: You can also cook your hot dogs instead of grilling them. Cooked sausage, like hot dogs, need only be heated since it was cooked thoroughly during processing. This can be done in a variety of ways. To steam precooked hot dogs, bring a pan of water or beer to a boil. Remove the pan from heat and add sausage. Cover the pan and let it stand 10-15 minutes. It is not advisable to add hot dogs to vigorously boiling water because it may cause them to split. Hot Dogs also can be baked in casserole dish, microwaved in a wet paper towel, or pan-fried.

Sloppy Hot Dogs


1 pound ground beef
8 hot dogs
8 hot dog buns
1 (15 ounce) can sloppy joe sauce


1. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and reduce the heat to medium. Stir in the sloppy joe sauce, and bring to a simmer. Add the hot dogs, and cook until heated through.
2. Place hot dogs into buns and cover with the sloppy joe mixture. Eat with a fork, or use just a little bit of the sauce and eat like a regular hot dog.

All-Star Chili Hot Dogs Recipe


Chili Sauce
3/4 pound ground beef
1 cup chopped onion
1 8-ounce can tomato sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon brown sugar
8 hot dogs, cooked according to package directions
8 hot dog buns, split and lightly toasted
Cheddar cheese, shredded, optional


1. In a medium skillet, over medium heat, brown beef and onions, breaking up beef into small pieces. Drain fat from skillet. Reduce heat to low.

2. Stir in tomato, Worcestershire and hot pepper sauces, chili powder, salt and pepper and sugar. Simmer for about 10 to 12 minutes, stirring occasionally.

3. Place cooked hot dogs into toasted buns. Ladle 1/4 cup chili sauce over each hot dog. If desired, top with cheese.

Killer Bacon-Cheese Hot Dogs


8 slices bacon
8 all-beef hot dogs
8 hot dog buns
8 slices Swiss cheese
1/2 cup barbeque sauce, or amount to taste
1 small red onion, diced


1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
2. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
3. Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
4. To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

Chicago-Style Hot Dog


1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt


1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!

Seattle Cream Cheese Hot Dogs


1/4 cup butter
1 Walla Walla or other sweet onion, thinly sliced
1 (4 ounce) package cream cheese
4 hot dogs, or your favorite sausages
4 hot dog buns
brown mustard
sauerkraut (optional)


1. Preheat grill or grill pan for medium-high heat.
2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
3. Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
4. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.

Corn Hot Dog Muffins


2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half


1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Hot Dog Mustard Dip Recipe

½ cup yellow mustard
2 tablespoons Dijon mustard
2 teaspoons catsup
1 teaspoon hot sauce* (see Note)
1/2 teaspoon ground cayenne* (see Note)


1. Combine ingredients and cover. Chill at least 30 minutes before serving.
2. NOTE: For hotter flavor, double portions of hot sauce and cayenne.

Jalapeno Cheese Dip Recipe
Yields 6 cups


½ pound hot dogs, each cut in 4 pieces
1 28-ounce can crushed tomatoes
8 ounces sour cream
½ cup chopped green onions (green tops included)
¼ teaspoon red pepper sauce
¼ teaspoon black pepper
2 cups shredded Cheddar Jack cheese with jalapeno peppers (8 ounces)
Dippers: tortilla chips and scoops


1. Place hot dogs pieces in a food processor bowl fitted with the metal blade. Use a pulsing action to mince hot dogs.

2. In the slow cooker, stir together minced hot dogs, tomatoes, sour cream, onions, red pepper sauce and pepper. Cover and cook on the HIGH setting.

3. Cook for about 1½ hours or until the sauce is steaming.

4. Slowly add cheese, ½ cup at a time, stirring constantly to ensure cheese melts after each addition.

5. Reduce heat to LOW. Serve warm with tortilla chips or scoops.

Source: 1. The National Hot Dog and Sausage Council. 2.