Fancy Hot Dogs

I had to laugh when I first heard about this recipe from my friend Heidi H. In fact, at first blush the thought of it was not particularly appetizing. You take slices of hot dogs, sauté them in butter with onions, and add sour cream. That’s it. Serve it with pasta. But then I recognized the brilliance. This is just a stroganoff, made with hot dogs, or sausages, instead of strips of beef. Heidi’s mom Jill used to make these so-called “fancy hot dogs” for her growing up and now Heidi makes it for her family. The kids love it. If you want to make a more grown-up version, use a fine German bockwurst instead of hot dogs. Heidi thinks her mom made it because it’s so easy on the budget. Which it is, but it also tastes great and cooks up quickly. Perfect for a mid-week, get-it-on-the-table, family meal.

Fancy Hot Dogs Recipe

  • Yield: Serves 4.

You can use any kind of hot dog. Kosher hot dogs are good. If you want to take the recipe up a notch, try it with a mild bockwurst sausage. If you are serving this dish to young children, cut the hot dogs into smaller, bite-sized pieces, as hot dog rounds can be a choking hazard for young children.



  • 1 Tbsp butter (more if needed)
  • 6 standard sized hot dogs (plan 1-2 per person, or fewer if you are serving kids), sliced into 1/4-inch to 1/2-inch thick slices
  • 1 cup chopped yellow onion
  • 2/3 cup sour cream
  • 1/3 cup of water
  • 1 Tbsp chopped fresh parsley (optional)



1 Melt butter in a large skillet (cast iron works well for this purpose) on medium high heat. Add the chopped onions and sliced hot dogs. Cook, stirring occasionally, until the onions and the hot dogs are nicely browned, 5-10 minutes.


2 Add the sour cream and water, stir until creamy. Heat until steamy.

Serve with cooked egg noodles, elbow macaroni, or favorite pasta. Sprinkle with chopped fresh parsley.

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Showing 4 of 36 Comments

  • Stephanie

    You’re right – it doesn’t sound appetizing at first, but I’m intrigued. I don’t generally eat hot dogs because I try to avoid processed foods, but I have some mangalitsa sausage in the freezer that I might try this with. Or maybe I’ll dig out my old favorite comfort food, Hebrew National kosher dogs. Wow, I haven’t thought of those in years!

  • garricks

    If you’re serving this to smaller children, please cut the hot dogs in half lengthwise before slicing them. If you leave them in rounds, they can get stuck in little throats.

    Be safe!

  • Cooking with Michele

    One of my favorite meals as a kid was a pasta dish my mom would make by sauteing sliced hot dogs in a skillet, adding elbow macaroni and tomato soup, and simmering until done. Served with a bit of Parmesan (out of the can, of course) and we were in heaven!

  • amy

    First time commenting – and very appropriate for (the day after) Mother’s Day…when I was a kid, my mom (who was actually a very sophisticated cook and not someone you’d typically think of as cooking with hot dogs)used to make a quick dish for my siblings and I dubbed ‘Frankfurter Goulash.’ Her family was Hungarian and it was basically exactly what the name says: a stew with tomatoes, onions, garlic, potatoes, carrots, lots of paprika, etc. served over buttered egg noodles – like a super easy and inexpensive version of the classic. We loved it. I haven’t eaten – or even thought of it – in literally 30 years. Thanks for reminding me of that.

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