Fancy Hot Dogs

BudgetComfort FoodLow CarbHot Dog

Hot dog slices sautéed in butter with onions, with a sour cream sauce. Served with pasta.

Photography Credit: Elise Bauer

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

  • 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.


  • 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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Fancy Hot Dogs

Showing 4 of 19 Comments / Reviews

  • Autumn

    I JUST made this recipe today and thought it was good but could be better. i was thinking maybe next time instead of just using sour cream, add milk and cream cheese also to enhance the flavor.

  • Emilie

    My 4 year old is so picky, and lately I’ve been trying new recipes almost every night. I enjoy cooking, but time spent on a meal that only gets complaints is discouraging! This recipe? “I love this! Mmm… This is my favorite!” He ate his whole dinner. Thanks for an easy, toddler-pleasing meal!

  • B.A.


  • 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.

  • 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

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