Fancy Hot Dogs

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.

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 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.

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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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  • 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.

  • 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!

  • Glenda Booth

    I have been planning to try this since it was posted. Got to have some last night. REALLY liked it but would double the sauce!!

  • Randi

    We made this last night. I was skeptical but your recipes are always excellent so I thought we’d give it a try. My husband and my kids loved it. Thanks for a quick, easy and tasty meal!

  • Janet

    I made this for lunch today and honestly…I wasn’t impressed, just tasted like greasy hotdog over noodles and it was kinda disgusting seeing the sour cream mix together with the meat grease but that’s just my personal opinion. I’ll stick to mac-n-cheese with slices of hotdog over “fancy hotdogs” any day.

  • Rob O.

    A staple item that we loved when I was growing up was Mom’s untitled hot dog & baked beans dish.

    She’d lightly sauté sliced hot dogs and then toss in a can or two of pork & beans, along with a hefty dollop of ketchup or tomato paste. Sometimes she dressed this up by sautéing some diced onions with the hot dogs. The dish simmered on the stovetop while she prepped the accompanying item – this was ALWAYS served with fresh, hot, buttered cornbread.

    Maybe this sounds awfully trailer trashy – and I’m certain that this was a meal born out of very real economic restrictions as much as anything else – but we loved it!

    Hi Rob, I too remember this dish. Love sliced hot dogs with pork and beans! ~Elise

  • Brenda

    Made this recipe tonight – was quick, easy and delicious. My 3 year old daughter loved it. But, like one of the earlier comments said, PLEASE BE SURE to cut the hot dog slices in half for small children so they don’t choke.

  • Jane

    My mom used to make this for our family too – back in the 1950’s. Another version- slice the hotdogs and fry with sliced onions, mabe a bit of minced garlic and some thin sliced green pepper. Add ketchup and a little watter to make a nice sauce. Serve with mashed potatoes. Yummy!

  • Anna

    I have an easy baked cabbage and sliced smoked Polish sausage (kielbasa) recipe that works just as well with sliced franks (I buy old-fashioned humanely-raised uncured pork franks with real casings from Beelers). Franks/hot dogs have gotten a bad rap because they been cheapened so much with extenders, unhealthy additives, and industrial processing. Good traditional franks (not easy to find, though) shouldn’t be served only to kids.

  • Diane

    My mother made the Italian version, especially at the end of the month. Hotdogs were sliced lengthwise into eighths, fried and then simmered in her homemade spaghetti sauce. We loved them!

  • Heather

    Yum – will try this! My mother frequently made (and now I make) another “gourmet” hot dog dish. Based on the number of people you’re serving: several strips of bacon cooked, removed and crumbled/set aside, hotdogs and onions sauted in a bit of reserved bacon fat, chopped peeled and cooked potatoes added and browned together, bacon added back in and cider vinegar drizzled over the whole thing. Finsihed off with finely chopped parsley. This was one of our favorite “comfort food” meals growing up!

    Yum. That’s like a German potato salad with weiners thrown in. ~Elise

  • Lisa_S

    My mom had this recipe in a Women’s Club or PTA cookbook. It sounds terribly strange, but it is quite good. You can make it in about half an hour, but it dirties 3 pans. I like to slice the hot dogs very thinly so you get a bit in every bite. The cabbage won’t carry the salt of the dogs well so a bit of hot dog in every bite keeps you from adding more salt.

    1 (12 ounce) package hot dogs, sliced
    1 small head of cabbage, chopped chunky (any kind except Savory)
    1 green pepper, chopped chunky
    1 medium yellow onion, finely chopped
    1 tablespoon garlic, minced (3-4 fresh cloves)
    1 (6 ounce) can tomato paste
    1 tablespoon ground cumin
    1-2 teaspoon hot sauce (4-5 good shakes)
    2 cups cooked white rice
    2 cups cooked cabbage water
    1 tablespoon cooking oil (olive, canola, or vegetable)
    1/2 teaspoon black pepper (to taste)

    1. Chop the cabbage into bite-sized pieces and put it in a pot with water (nearly cover the cabbage with water) and boil 7 minutes or until cabbage is about el dente.
    2. Do not throw away the cabbage water!
    3. Cook the rice now too.
    4. Saute the onions, garlic, green pepper, and hot dogs in the cooking oil until the onions start to become transluscent and the hot dogs brown a bit.
    5. Add cumin, black pepper, and garlic and saute another 30 seconds.
    6. Add the tomato paste and 1 cup of the cabbage water.
    7. Add in the cooked cabbage and mix it up. It should be a little saucy, if it isn’t, add more of the cabbage water.
    8. Let this simmer 10-15 minutes.
    9. Add the tabasco sauce.
    10. Serve over hot rice.

    Thanks Lisa! ~Elise

  • 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!