It’s the fresh, colorful toppings and healthier buns that transform an American standard into gourmet hot dogs. I’ve even found organic versions of Amerca’s favorite condiments—a zesty yellow mustard and ketchup from a New Jersey farm—that you can offer to your guests at your next BBQ. Because you really care.

In thinking about the upgrade of the hot dog, fresh ingredients came to mind. The pickled red cabbage adds a nice crunch to its vinegar-y nature, in a bright pink hue that really shines. Suggestion: I like serving these gourmet dogs with a varitety of the toppings, then cutting them in half, so guests can have a few and experiment with different flavor combinations.

I included this recipe in Hobnob’s fab red and white 4th of July party. See more recipes for a fun barbecue at this link.

MAKES 24 DOGS OR 48 HALVES

PREPARE TOPPINGS

Quick Pickled Cabbage (recipe)
tomatoes, cut into rings
peppadew peppers, cut into strips
sprouts
2 small onions, sliced thinly
Annie’s Naturals organic yellow mustard
First Field Jersey ketchup

Place in bowls. Set up on a nice big tray, if you have one.

COOK THE HOT DOGS

12 D’artagnan duck hot dogs
12 D’artagnan uncured beef hot dogs
hot dog buns

Make light cuts on the diagonal around each dog. Either grill, or cook in a pan, turning as each side browns. Toast the buns, insert dog , and cut in half.

See more red & white recipes for a patriotic buffet in 04 July 4th Bash