Seattle-Style HOT DOG
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A grilled Polish sausage or hot dog in a bun with cream cheese, sautéed onions, jalapeños, cabbage, and sriracha.
Ingredients
- oil for sautéing
- white onions finely chopped
- jalapeños sliced
- cabbage chopped
- classic bun
- Polish sausage or hot dog
- cream cheese room temperature
- sriracha
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 113 mg
- Iron: 1.94 mg
- Magnesium: 22.1 mg
- Phosphorus: 83.1 mg
- Potassium: 224 mg
- Zinc: 0.55 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- classic bun
- Polish sausage or hot dog
- sriracha
Prepare
- oil, for sautéing
- white onions, finely chopped
- Slice jalapeños
- Chop cabbage
- Bring cream cheese to room temperature
Let's Cook
-
Step 1.
Warm a splash of oil in a skillet over medium heat. Add finely chopped white onions, sliced jalapeños, and chopped cabbage. Cook, stirring occasionally, until the vegetables begin to soften and brown, about 10 minutes.
-
Step 2.
While the vegetables cook, slice a Polish sausage or hot dog in half lengthwise. Grill the split sausage using the Flattop Method (or pan-fry in a skillet) until browned and heated through.
-
Step 3.
Spread room-temperature cream cheese generously on the inside of a classic hot dog bun. Place the grilled sausage on top of the cream cheese.
-
Step 4.
Top the sausage with a handful of the cooked onion-jalapeño-cabbage mixture. Add a few drops of sriracha to taste. Serve immediately.