The Woman Who Wrote the Book on Hot Dogs

Often we wait for a special occasion to have people over. A holiday, a birthday, yada yada. But why not…just because? In Throw This Party!, we’re sharing easy-to-execute shindigs that give you a reason to get together any given Saturday (or hey, why not a Wednesday?). So go on and text the group chat. We’ll bring the beer.

Over the past two years, I’ve cooked more hot dogs than I can count. Okay, that’s not entirely true—I probably could count them, but I’m not sure I need to know that number. It all happened while writing The Hot Dog Cookbook, which features 50 recipes, ranging from a breakfast sandwich dog to a Taco Tuesday dog.

The Hot Dog Cookbook: 50 Recipes for the World's Best Food

Amazon

I’ve always chosen the hot dog over the burger. There’s just so much you can do with it: different styles of dogs, hyperlocal varieties of buns, endless toppings. The more I worked on the book, the more convinced I became that hot dogs are one of America’s most interesting foods. When I travel, I seek out hot dog stands. Writing the book turned a longtime love into a full-blown obsession.

I believe that pretty much everyone loves a hot dog—and has an opinion about them. That’s what makes franks such a great excuse to gather friends and throw a party. They’re nostalgic, low-lift, and a little messy in the way that all good parties are. There’s no pressure for perfection and no need for a tightly planned menu. Just good-quality ingredients, a hot grill (or skillet), and a table full of toppings.

A hot dog party lives or dies on one thing: letting people build their perfect dog. So instead of over-controlling it, set it up like a choose-your-own-adventure that you’ve curated with just enough structure to keep it from erupting into complete chaos. It’s interactive, flexible, and a total crowd-pleaser. And at the end of the day, that’s the goal: something easy, unfussy, and genuinely fun for everyone involved, including you.

Go big on dogs and buns

It’s easy, and welcoming, to offer a couple of hot dog options. Think about something classic and something with a bit of personality (now’s the time to try an artisanal dog), and don’t sleep on the veggie dog. You don’t want the veg-heads in the group to feel like an afterthought, so plan ahead and find out how many vegetarians are coming so that you can get them a just-as-delicious option to enjoy alongside everyone else.

Uncured Wieners (9-oz.)

Shcaller & Weber

Frankfurter (Three 12-oz. packs)

Olympia Provisions

For natural-casing dogs, I prefer Schaller & Weber all-beef or Olympia Provisions pork franks. They’re both snappy and long, so they hang over the edge of your bun, which means your first bite is always a hot dog, as it should be. As for the veggie option, I like Impossible dogs. They’re smoky and juicy and texturally remind me of a classic dog.

New England Split-Top Frankfurter Hot Dog Rolls (6-pack)

Walmart

Artisan Brioche Hot Dog Buns

Brooklyn Mills

Buns can literally make or break your bite, so be thoughtful in choosing something that will hold up to the dog and toppings. Each variety has its place. Brioche is flavorful and rich, so it pairs best with the boldest additions (like saucy chili or fried onions). A seeded bun adds aroma and texture, which can elevate simpler condiment stations, while split-top buns take well to grilling and boast an upright setup that helps contain toppings you fear might otherwise spill out. Potato buns absorb moisture well without falling apart, so definitely choose them if your guests are loading up on “one of everything please.”

People generally go for a second dog, so estimate your shopping list based on two per guest. Any leftover unopened packages can hang in the fridge for up to two weeks, or in the freezer for up to two months. You can always use extras the next day in a breakfast sandwich or on pizza. Have you tried hot dog salad before? I recommend giving it a go.

Get to grillin’

Hot dogs don’t take long to cook, no matter the method. These sausages are already cooked when you buy them, you’re just heating them through. Grilling is my personal favorite method, if you have space to be outside. Just set the dogs over indirect heat, turning as needed, until charred (about 3 minutes). And get those buns on the grill too! They’ll develop a toasty flavor and hold up better to the heaviest toppings. Cooking in big batches lets you serve almost everyone, including yourself, at once. Keep any extras warm at the back of the grill while everyone eats round one.

If you’re grill-less, go for a stovetop method in a cast-iron or stainless-steel skillet. Simply add a couple tablespoons of neutral oil to the pan over medium-high, then add the hot dogs and cook, turning them every so often, until they’re plump and charred, about 3 minutes. Keep extras warm in a 250° oven alongside your buns (toasting them on the stovetop for a crowd gets tedious).

If you can dream it, it can be a topping

Let’s get one thing straight: You don’t need 20 random condiments, garnishes, sauces, and pickles. Your toppings should feel intentional, with a point of view. I like to curate by category—hitting creamy, crunchy, spicy, and acidic—and offer fully loaded hot dog ideas guests can replicate or customize. And yes, you should obviously include the standard toppings (mustard, ketchup, onions, and relish) for the slightly less adventurous folks (purists?).

One of my favorites is the slaw dog from West Virginia—topped with coleslaw (don’t knock it till ya try it) and hot dog chili. Guests can go traditional and put both on their dog, or keep it vegetarian with just the slaw, or go rogue and make a chili-cheese dog. Maybe you want to bring cookout vibes to the party? Try Kansas City–style dogs topped with pulled pork (go homemade or outsource from a local BBQ joint) and bread-and-butter pickles (go for Vlasic or Mt. Olive).

I also always throw a bowl of potato chips or crispy shallots on the topping table as well. Crunch matters! My favorite part of eating a hot dog, aside from the dog itself, is texture.

The side show, a.k.a. even more toppings

Side dishes do more than round out the meal—they can also be toppings (see above re: coleslaw). You can keep it classic with potato salad or pasta salad, but a basic leafy green one helps to balance all that delicious sodium that the franks bring to the party, and I am not above adding some greens to the top of my dog. Corn, baked beans, even grilled veggies work. In Chicago and Cleveland, they’ve even been known to top their dogs with french fries.

Because hot dogs themselves don’t require any prep, you can use that precious time to assemble the toppings and sides and let your guests just bring themselves (and maybe a six-pack). Or if you want a potluck sitch, make specific assignments to ensure you get the right variety.

Buffet style is in

The setup should be simple. Paper plates FTW, preferably something compostable. Also napkins, and plenty of them. There’s no need to set the table when you’re doing dogs. And drinks should match the vibe: cold beer, canned cocktails, maybe a batched punch. Nothing too precious. And definitely water. You gotta stay hydrated for the next round, ya know?