Here's everything worth knowing about frankfurters (hot dogs) and how to pick it, what it is, how to store it, and what to use instead, plus 83 recipes to cook tonight.

What is frankfurters (hot dogs)?

A frankfurter is a cooked, cured emulsified sausage, the same thing most people call a hot dog or a wiener. The meat is ground to a smooth paste, seasoned and stuffed into a casing.

It is then smoked and fully cooked at the plant, so what you buy is ready to eat and only needs heating.

That smooth, springy texture is the whole signature. There are no chunks, just a uniform bite that snaps if the dog has a natural casing. The flavor is mild, salty and lightly smoky, built to carry whatever bun and toppings you pile on.

Hot dogs come in a few meat styles. All-beef has the cleanest, most savory flavor and the firmest snap; beef-and-pork blends are softer and a little sweeter; and there are chicken and turkey versions that run leaner and milder.

How to Cook Hot Dogs

Since the dog is already cooked, every method just heats it through and adds character. The three everyday ones are boiling, grilling and pan-frying.

None of them takes more than a few minutes.

Boiling, or really a gentle simmer, is the fastest and most forgiving. Drop dogs into water just below a boil for about 5 minutes until plump and hot. Keep it gentle, since a hard rolling boil can split the casing and wash out flavor.

Grilling is the favorite for good reason. Cook over medium heat, turning often, for 5 to 7 minutes until the skin blisters and chars in spots, which is where Memorial Day Hot Dogs earn their keep.

Pan-frying does much the same on the stovetop, browning the dog in a little fat for a crisp edge.

Hot dogs are also a cheap, fast protein to cook into other dishes. Sliced into coins, they bulk out Frankfurter Macaroni Bake, Char's Hot Dog Hash and Crockpot Little Smokies, melting right into beans, stews and casseroles where their smoky salt seasons the whole pot.

Buns, Toppings and Common Mistakes

The bun matters more than people admit. A soft, slightly steamed bun cushions the dog, while a split-top bun toasted in butter, the New England style behind a Texas Tommy, adds crunch and richness.

Toppings are where regions go to war. Mustard, ketchup, relish and chopped onion are the baseline, while chili and shredded cheese turn it into a chili dog. Sauerkraut, pickle spears and sport peppers each have their loyal camps.

The common mistake is cooking on heat that is too high. A blistering grill or a hard boil splits the casing, dries the inside and leaks out the juice, so steady medium heat beats blasting it.

The other slip is overcooking. A hot dog only needs to be steaming hot through the center; leave it on too long and it shrivels, wrinkles and turns tough.

Substitutes

The easiest swaps are other emulsified sausages. Knockwurst is a fatter, garlicky cousin, bockwurst is paler and milder, and a smoked Polish kielbasa or a saveloy slots into most hot dog dishes with more spice and a bigger bite.

For a meatless version, plant-based dogs have come a long way and grill and boil like the real thing, though they brown less and can dry out faster. Cook them a touch gentler.

In a casserole or a pot of beans where the dog is diced, smoked Vienna sausages or sliced smoked sausage stand in cleanly. Any cooked, smoky sausage covers that role.

Buying and Storage

Read the label for the meat blend and look for ones without a long list of fillers. Natural-casing dogs cost more but deliver the snap that skinless ones lack. If you want all beef, the package has to say so, since plain franks are usually a blend.

An unopened package keeps in the fridge up to its use-by date, generally about two weeks. Once you open it, use the dogs within a week and keep them tightly wrapped, because the cut surface dries and picks up fridge odors.

Hot dogs freeze well for one to two months with little loss in quality. Wrap them airtight, thaw in the fridge overnight, and they cook just like fresh.

Nutrition

Quick facts

Where to find frankfurters (hot dogs): Frankfurters (hot dogs) is usually found in the meats section or aisle of the grocery store or supermarket.

Food group: Frankfurters (hot dogs) is a member of the Sausages and Luncheon Meats US Department of Agriculture nutritional food group.

In Chinese

法兰克福（热狗）

British (UK) term

bangers

en français

saucisse

en español

salchicha

How much does frankfurters (hot dogs) weigh?

Amount	Weight
1 frankfurter	45 grams

Related

Sausages and Luncheon Meats

Recipes using frankfurters (hot dogs)

There are 83 recipes that contain this ingredient.

All 83 recipes

More frankfurters (hot dogs) recipes

• Corn Dogs
• Crescents Dogs
• Crockpot Little Smokies
• Filled Frankfurters
• Frank & Vegetable Casserole
• Frankfurter Casserole(Hot Dog or Hotdog)
• Frankfurter Macaroni Bake
• Franks & Mac
• Franks & Potatoes
• Hot Dog Provencale
• Lentil Soup with Franankfurters
• Lentil Soup with Frankfurters
• Old-Fashioned Corn Dogs
• Sauerkraut Soup
• Stovetop Beans & Franfurter