Hot dog

A frankfurter is the sausage; a hot dog usually means the sausage served in a split bun with toppings. The bun and toppings make it a complete dish rather than just a sausage.

Warm it gently in barely simmering water for about 5 minutes, or turn it in a lightly oiled frying pan over medium heat for 5–7 minutes. Avoid a hard boil or very high heat, which can split the skin before the centre is hot.

Wrap the bun in a clean, slightly damp kitchen towel and microwave it for about 10–15 seconds. For a toasted bun, cut it open and place it cut-side down in a dry frying pan for 1–2 minutes.

Mustard, chopped onion and relish are classic; sauerkraut adds a sharp, savoury contrast. For a chilli hot dog, spoon over warm chilli and finish with grated cheese; add the toppings just before serving so the bun does not turn soggy.

Yes. Grill it over medium heat, turning often, for about 5–8 minutes until browned and steaming hot throughout. Keep it away from fierce flames, which can char the outside while leaving the middle cool.

Refrigerate leftover cooked sausages and assembled hot dogs within 2 hours, keeping the sausages covered and the buns separate so they stay dry. Use refrigerated leftovers within 3–4 days and reheat the sausages until steaming hot.

A plant-based sausage works well in the same bun; cook it according to its packet directions, since products differ. Grilled halloumi or a thick grilled mushroom can also take mustard, onions and relish, though neither has the same sausage texture.

A corn dog is a sausage coated in cornmeal batter and fried on a stick, while a hot dog is usually served in a bun. Per 100 g, a corn dog has 250 kcal and 8.57 g protein; a hot dog has 278 kcal and 11 g protein.