Best Grilled Link Hot Dogs With Homemade Pickle Relish Recipes

Chicago-Style Hot Dog with Homemade Relish image

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 natural casing all-beef franks
4 fresh hot dog buns
1 small white onion, finely chopped
8 jarred sport pickled peppers (or sub pickled hot peppers)
Homemade Bread and Butter Relish, for serving, recipe follows
Yellow mustard, for slathering
Hand Cut Fries with Celery Salt, for serving, recipe follows
1 cup bread and butter pickles, finely diced
1 tablespoon pickled cherry peppers, finely diced
1 teaspoon sugar
Vegetable oil
4 large russet potatoes, scrubbed
Celery salt, for sprinkling

Steps:

Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

Cheesy Hot Dogs with Pickle-Pepper Relish image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

1/4 cup apple cider vinegar
2 teaspoons sugar
1/4 teaspoon celery seeds
1/4 teaspoon yellow mustard seeds
1/2 cup finely chopped dill pickles
1/4 cup finely chopped pickled yellow pepper rings
2 tablespoons finely chopped pimientos
1 tablespoon finely chopped pickled jalapeno peppers
1 tablespoon finely chopped fresh chives
Kosher salt
4 hot dogs
4 top-split hot dog buns
2 tablespoons unsalted butter, melted
4 slices American cheese, quartered
Ketchup and mustard, for topping

Steps:

Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt.
Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes.
Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.

Grilled Hot Dogs image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 grilled hot dogs

Number Of Ingredients 4

Steps:

Preheat a grill to medium. Lightly oil the grill grates.
Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.