This is the main content.
Recipes
Seattle-Style Pigtail Hot Dogs and Pigtail Hot Dogs with Chicago-Style Salsa
8 servings
30 minutes total

Pigtail Hot Dogs with Chicago-Style Salsa

Ingredients

  • 8 bakery hot dog buns
  • ½ seedless cucumber
  • ¼ cup celery leaves
  • ½ cup diced fresh tomatoes
  • ¼ cup diced fresh red onions
  • ¼ cup sliced banana peppers
  • ¼ cup dill pickle relish
  • 2 tablespoons deli-style oil and vinegar dressing
  • 1 teaspoon jalapeño hot sauce
  • 8 jumbo hot dogs
  • 8 (12-inch) wooden skewers

Steps

    1. Preheat grill (or grill pan) on medium. Slice hot dog buns open from top (instead of side), leaving ¼-inch intact; set aside. Cut cucumber into quarters, then chop; tear celery leaves coarsely. Combine cucumbers, celery leaves, tomatoes, onions, banana peppers, pickle relish, dressing, and hot sauce until well blended; set salsa aside.
    2. Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral if desired. Grill hot dogs 4–6 minutes, turning occasionally, until 165°F.
    3. Place hot dogs in buns; top with salsa. Serve.

Seattle-Style Pigtail Hot Dogs

Ingredients

  • 8 Bakery hot dog buns
  • 1 medium sweet onion
  • ¼ cup balsamic vinaigrette
  • 8 (12-inch) wooden skewers
  • 8 jumbo hot dogs
  • 8 tablespoons whipped cream cheese
  • 5 tablespoons diced pickled jalapeño peppers
  • 5 tablespoons yellow mustard

Steps

    1. Preheat grill (or grill pan) on medium. Slice hot dog buns open from top, leaving ¼-inch intact; set aside. Cut onion into ½-inch-thick rounds and place in bowl with vinaigrette; marinate onions 5 minutes.
    2. Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral, if desired. Grill hot dogs and onions 4–6 minutes, turning occasionally, until hot dogs are 165°F and onions are tender. Chop onions into bite-size pieces.
    3. Spread 1 tablespoon cream cheese on inside of each hot dog bun. Place hot dogs in buns; top each evenly with onions, jalapeños, and mustard. Serve.

Serving Suggestions

  • Complete your meal with fresh salad blend, french fries, and apple pie for dessert.
  • Pigtail hot dogs are trendy and fun. The cuts in the hot dogs allow room for more toppings.

Pigtail Hot Dogs with Chicago-Style Salsa

Amount per ⅛ recipe serving: Calories 350, Total Fat 21g, Sat Fat 6g, Trans Fat 0.5g, Chol 40mg, Sodium 880mg, Total Carb 32g, Fiber 1g, Total Sugar 7g, (Incl. 5g Added Sugars), Protein 11g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 8%

Seattle-Style Pigtail Hot Dogs

Amount per ⅛ recipe serving: Calories 390, Total Fat 24g, Sat Fat 9g, Trans Fat 1g, Chol 50mg, Sodium 1080mg, Total Carb 31g, Fiber 1g, Total Sugar 8g, (Incl. 2g Added Sugars), Protein 11g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 6%