Fancy Hot Dogs

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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 kids and now Heidi makes it for her family. Her 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

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  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • 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.

Ingredients

  • 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)

Method

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.

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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.

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

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Fancy Hot Dogs

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Showing 4 of 36 Comments

  • Quinetta Johnson

    Just made this tonight for dinner. Like many others, I was skeptical, but because of hard times, it’s all I had until the next day. Of course, a recipe is just a suggestion, you tweak it to your satisfaction. After doing so, it was good. Rather than 1/3 cup of just water, I did water and milk. And the sour cream, I didn’t measure, just put in what I thought was enough. I also used a bit of salt and pepper to taste. The turkey dogs were good, but I think next time, I’ll use sausage.

  • Joy Morris

    I’m totally going to try this with veggie dogs. I’ll probably add a bit of worcester sauce and beef bouillon to “beef” up the flavor.

  • Reese

    Just made this tonight with kosher beef hot dogs and light sour cream. Serving with rice and brussels sprouts on the side — perfect for cold weather and kids! :-)

  • Stacy

    I just made this last night using Garlic Sausage instead of hot dogs, and I added mushrooms to it as well. It was amazing! Even my one year old loved it. I put a little bit more sour cream, because I love sour cream, and put about a 1/2 tsp of Dill into the sour cream as well. Amazing!

  • Devin

    I’m a bit late to comment on this, but just wanted to say that I made (as my hubby called it) a “veggied-up” version of this a couple nights ago. It was delicious!

    I added mushrooms and green peppers to the onion and hotdog mixture. I also wilted in some baby spinach after the sour cream and water were added.

    I love all of your recipes and can’t wait to try more!

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