This copycat J Dawgs Hot Dogs recipe completely upends the traditional mustard-and-relish routine by smothering deeply scored beef links in a warm, glossy, caramelized reduction. As the meat hits the heat, those cuts pull wide open to catch a sticky blend of honey, brown sugar, and apple cider vinegar, giving you an amazing contrast of salty, crisp edges and rich depth!
Ingredients
4 all-beef hot dogs
4 hot dog buns preferably bakery-style or brioche
For the Special Sauce:
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon yellow mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
Pinch of garlic powder
Method
In a small saucepan over medium-low heat, combine ketchup, brown sugar, honey, apple cider vinegar, mustard, Worcestershire sauce, onion powder, and garlic powder. Stir until smooth and gently simmer for 3–5 minutes, until slightly thickened and glossy. Remove from heat and set aside.
Cook the hot dogs using your preferred method—grill, stovetop skillet, or simmer in water—until heated through and lightly browned if desired.
Warm the buns until soft and lightly toasted if you like a bit of texture.
Place each hot dog in a bun and generously spoon the warm sauce over the top. Serve immediately while hot.