Dominican Hot Dog [Video+Recipe]

Ingredients

• 4hot dog sausages
• 30 ml (2 tablespoons)seasoning powder
• 10 ml (2 teaspoons), dividedsalt
• 4hot dog buns
• 100 g (about 1½ cups)shredded cabbage
• 60 ml (¼ cup)ketchup
• 60 ml (¼ cup)mayonnaise
• 60 ml (¼ cup)sweet relish
• 1 large bagpotato chips
• 60 ml (4 tablespoons)mustard (or squeezable cheese dip)

Instructions

1. 1

   Simmer the sausages

   Put the sausages in a medium pot and add enough water to cover them. Stir in the seasoning powder and, if it contains no salt, add 1½ teaspoons of the salt. Bring to a low simmer and cook for 15 minutes.

2. 2

   Warm the buns

   While the sausages simmer, cut the buns lengthways. Arrange them on a tray and warm them in a toaster oven or oven without toasting; keep warm until you assemble the hot dogs.

3. 3

   Blanch the cabbage

   Lift the sausages out of the pot and add the cabbage to the water. After 30 seconds, remove the cabbage and discard the liquid. Set the cabbage aside.

4. 4

   Crush the chips

   Take the crisps out of the bag and separate the broken pieces from the whole ones. Keep the whole crisps to serve on the side, and crush the broken pieces finely.

5. 5

   Dress the cabbage

   Mix the ketchup, mayonnaise and relish together. Pour the mixture over the cabbage and stir well. Taste it and add salt to taste if needed.

6. 6

   Assemble the hot dogs

   Put a sausage in each bun, followed by a quarter of the cabbage mixture and a quarter of the crushed crisps. Drizzle with mustard or cheese dip, then repeat with the remaining buns. Serve with the whole crisps on the side.

What is a Dominican hot dog?

Dominican hot dogs are a street-food-style spin on the familiar sausage in a bun, inspired by the loaded hot dogs sold from carritos. Their defining contrast is a soft bun and savoury sausage topped with creamy, tangy cabbage and crunchy crisps.

This version keeps the topping simple: the cabbage is briefly warmed, then coated in ketchup, mayonnaise and sweet relish. Crushed crisps bring a salty crunch, while mustard or cheese dip finishes each one.

Nutrition and macros by portion

The nutrition label shows one serving as written: 697 calories, 15g protein, 77g carbs, 39g fat.

The buns and crisps provide most of the carbohydrates, while mayonnaise and the crisps contribute much of the fat. The sausages provide protein, with smaller amounts from the buns and cabbage. For a more balanced plate, serve one hot dog with a generous side of fresh vegetables.

Season the sausages

Seasoning powder: Check whether yours already contains salt before adding any to the pot. The method calls for 1½ teaspoons of salt only if the powder is salt-free; the remaining salt can be added to the cabbage mixture to taste.

Gentle heat: Simmer the sausages for 15 minutes rather than boiling them vigorously. This gives the seasoning time to flavour the cooking water without splitting the sausages.

Keep the cabbage crisp

Brief blanch: The cabbage needs just 30 seconds in the hot water. It should soften slightly but keep some bite, so lift it out promptly and discard the liquid.

Even coating: Mix the ketchup, mayonnaise and relish before adding them to the cabbage. Stir thoroughly so the sweet, tangy dressing reaches the strands without leaving pools at the bottom.

Get the crunch right

Broken crisps: Crush the broken pieces into small bits to make a crunchy topping that sits neatly on the dressed cabbage. Keep the intact crisps separate for serving alongside.

Last-minute topping: Add the crushed crisps as you assemble the hot dogs. They stay crunchier when they are not left sitting in the moist cabbage mixture.

Warm the buns gently

Soft buns: Warm the cut buns in the oven or toaster oven without letting them toast. Keeping them soft makes them easier to fill and helps them hold the cabbage topping.

Coordinate the timing: Start warming the buns while the sausages simmer, as directed. Keep them warm until the sausages and cabbage are ready to assemble.

Serve while warm

These hot dogs are best assembled just before eating, while the sausages and buns are warm and the crisps are still crisp. Put the remaining whole crisps on the side for extra crunch.

A simple green salad or sliced fresh vegetables can balance the rich, creamy toppings. Serve any extra mustard or cheese dip separately.

Recipe notes & tips

• Check the seasoning powder label before adding the salt to the sausage water.
• Keep the sausages at a gentle simmer for the full 15 minutes.
• Remove the cabbage from the water after exactly 30 seconds so it retains some bite.
• Save the whole crisps before crushing the broken pieces.
• Warm the buns without toasting them, then keep them warm until assembly.
• Taste the dressed cabbage before adding more salt.

Variations

• Cheese dip: Use squeezable cheese dip instead of mustard for a creamy finish.
• Extra relish: Add a little more sweet relish to the cabbage dressing for a sweeter topping.
• More crunch: Crush some of the whole crisps just before serving and scatter them over the top.
• Milder dressing: Use less mustard at the table and let everyone add it to taste.
• Fresh side: Serve with sliced tomato or a simple green salad for a fresh contrast.

Common mistakes to avoid

• Salting without checking: Seasoning powder may already contain salt; check the label and add the salt as directed.
• Boiling hard: A vigorous boil can split the sausages; keep the water at a low simmer.
• Over-blanching cabbage: Leaving it in the water too long softens it too much; remove it after 30 seconds.
• Toasting the buns: Crisp buns can be harder to fill; warm them gently without browning.
• Crushing every crisp: Save the intact crisps for the side and crush only the broken pieces.
• Adding crisps too early: They lose their crunch in the dressing; sprinkle them on during assembly.

How to store

Store leftover sausages, cabbage mixture and crisps separately in covered containers in the fridge for up to 3 days. Reheat the sausages and cabbage until hot, warm fresh buns, then assemble with the crisps just before serving.

Frequently asked questions