Seattle-Style Pigtail Hot Dogs and Pigtail Hot Dogs with Chicago-Style Salsa

Pigtail Hot Dogs with Chicago-Style Salsa

Total Time

30 minutes

Serving Size

8

Ingredients

  • Seattle-Style Pigtail Hot Dogs
  • 8 Bakery hot dog buns (uncut)
  • 1 medium sweet onion
  • ¼ cup balsamic vinaigrette
  • 8 (12-inch) wooden skewers
  • 8 jumbo hot dogs
  • 8 tablespoons whipped cream cheese
  • 5 tablespoons diced jarred jalapeño peppers
  • 5 tablespoons yellow mustard
  • Pigtail Hot Dogs with Chicago-Style Salsa
  • 8 Bakery hot dog buns
  • ½ seedless cucumber
  • ¼ cup celery leaves
  • ½ cup diced fresh tomatoes
  • ¼ cup diced red onions
  • ¼ cup sliced banana peppers
  • ¼ cup dill pickle relish
  • 2 tablespoons deli-style oil and vinegar dressing
  • 1 teaspoon green pepper sauce
  • 8 jumbo hot dogs
  • 8 (12-inch) wooden skewers

Seattle-Style Pigtail Hot Dogs

  1. Preheat grill (or grill pan) on medium. Slice hot dog buns open from top (instead of side), leaving ¼ intact; set aside. Cut cucumber into quarters and chop; tear celery leaves coarsely. Combine with remaining ingredients (except hot dogs and skewers) until well blended.
  2. Spear each hot dog lengthwise through the center with a skewer. Beginning at the top of the skewer, hold the knife at a slight angle and cut all the way down to the skewer as you roll the dog away from you. Repeat between cuts for a tighter spiral (if desired). Grill hot dogs 4–6 minutes, turning occasionally, or until hot.
  3. Place hot dogs in buns; top with cucumber salsa. Serve.

Pigtail Hot Dogs with Chicago-Style Salsa

  1. Preheat grill (or grill pan) on medium. Slice hot dog buns open from top, leaving ¼ intact; set aside. Cut onion into ½ rounds and place in bowl with dressing; marinate onions 5 minutes.
  2. Spear each hot dog lengthwise through the center with a skewer. Beginning at the top of the skewer, hold the knife at a slight angle and cut all the way down to the skewer as you roll the hot dog away from you. Repeat between cuts for a tighter spiral (if desired). Grill hot dogs and onions 4–6 minutes, turning occasionally, until hot dogs are 165°F and onions are tender. Chop onions into bite-size pieces.
  3. Spread 1 tablespoon cream cheese on inside of each hot dog bun. Place hot dogs in buns; top each evenly with onions, jalapeños, and mustard. Serve.

Apron's advice

Complete your meal with fresh salad blend, French fries, and apple pie for dessert.

Pigtail hot dogs are trendy and fun. The cuts in the hot dogs allow room for more toppings.

Nutritional information

Seattle-Style Pigtail Hot Dogs

Amount per ⅛ recipe serving: Calories 390, Total Fat 24.00g, Sat Fat 9.00g, Trans Fat 1.00g, Chol 50mg, Sodium 1080mg, Total Carb 31g, Fiber 1.00g, Sugars 8g, Protein 11g, Calc 2%, Vit A 2%, Vit C 4%, Iron 10%

Pigtail Hot Dogs with Chicago-Style Salsa

Amount per ⅛ recipe serving: Calories 350, Total Fat 21.00g, Sat Fat 7.00g, Trans Fat 1.00g, Chol 40mg, Sodium 880mg, Total Carb 28g, Fiber 0.00g, Sugars 6g, Protein 11g, Calc 0%, Vit A 8%, Vit C 8%, Iron 10%