Hot Dog Bar
Ingredients
- 20 hot dogs
- 20 hot dog buns
- 1 cup ketchup
- 1 cup yellow mustard
- 1 cup relish
- 1 cup diced onion
- 2 cups warm chili optional, use leftover chili
- 2 cups shredded cheddar
- 1 cup sauerkraut
- 1 4-ounce jar sliced jalapenos
Instructions
- Grill or boil the hot dogs for 8 to 10 minutes, turning occasionally, until plump and heated through in the center.
- Toast the buns lightly on the grill or under the broiler for 1 to 2 minutes, watching closely so they do not burn.
- Keep the hot dogs warm in a slow cooker on low or wrapped in foil until ready to serve.
- Arrange the ketchup, mustard, relish, onion, chili, cheese, sauerkraut and jalapenos in small bowls along the serving table.
- Set the buns in a basket or lined tray next to the hot dogs.
- Let each guest place a hot dog in a bun first, then move down the line choosing their own toppings.
- Replenish the toppings bowls as they empty, since the chili and cheese tend to go first.
Good to Know
Simmer the optional chili topping a day ahead using the Big Pot of Chili recipe and reheat it in the slow cooker alongside the hot dogs.