Pork
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[Photographs: J. Kenji Lopez-Alt]

Note: To warm hot dog buns, either place on a large plate, cover with paper towel, and microwave until hot (20 to 30 seconds), or toast in a dry skillet over medium-low heat, turning and flipping occasionally until warmed through and lightly toasted. One batch of Creamy Cole Slaw will produce enough slaw to top dogs and serve on the side.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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About This Recipe

Yield: Serves 4 to 8
Active time: 10 minutes
Total time: 10 minutes
This recipe appears in: Hot Slaw Dogs

Ingredients

  • 8 hot dogs, preferably natural casing
  • 8 warm hot dog buns (see note above)
  • mustard (optional)
  • 1 recipe Creamy Cole Slaw (see note above)

Procedures

  1. Place hot dogs in a skillet and top with warm water. Place over high heat and bring to a simmer. Let hot dogs simmer until lightly plumped, about 1 minute. Drain water and return skillet to heat. Cook, turning hot dogs occasionally, until lightly colored on each side, about 5 minutes total.

  2. Place cooked hot dogs in warmed buns. Top with mustard if desired. Top with cole slaw. Serve immediately with extra cole slaw on the side.