Instead of utilizing 1 larger hot dog, we will use 2 smaller ones that we will combine using the most recent bacon-binding technology to create a superior bacon dog. Serve this with some potato salad if you want, as I believe it to be the best hot dog side dish (apart from some potato chips).
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 4 (2 ounce) hot dogs
- 4 slices cold center-cut, thinly sliced bacon
- 2 large hot dog buns
- 2 tablespoons prepared yellow mustard, or to taste
- 2 tablespoons dill pickle relish, or to taste
- 2 teaspoons diced red onion, or to taste
- 2 tablespoons diced tomato, or to taste
Instructions
- Place 1 hot dog horizontally at the top edge of 1 bacon slice; roll once to secure. Place the second hot dog on the bacon, directly under the first hot dog, and wrap bacon twice at an angle. Tuck between the hot dogs. Tuck in second bacon slice where you left off and roll over remaining half of the hot dogs. Secure the end between the hot dogs. Repeat with remaining hot dogs and bacon slices.
- Heat a nonstick pan over medium heat and add bacon-wrapped hot dogs. Cook, turning as needed, until browned on all sides, about 10 minutes.
- Spread 1 tablespoon mustard over each bun. Add hot dogs. Top with dill pickle relish, red onion, and tomato.
- You can use 3 slices of bacon to wrap the hot dogs, but since you’ll get more overlapping, you’ll have to cook it a little longer.
- You can grill these instead, but I recommend using indirect heat because dripping bacon grease down on your hot coals can cause a big fire. Or, for a safer method, you can pan-fry them until halfway cooked through, let them cool, and transfer to the grill to finish browning.
- I used large hot dog buns that were sold as sausage rolls.
- Serve with my
- .
Nutrition Facts
| Calories | 607 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 16 g |
| Sodium | 2221 mg |
| Sugars | 7 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
These are good. The diced onion, tomato and dill relish with yellow mustard are the perfect toppings. We used brat buns but I would recommend using mini sub buns.
They were good, but time consuming. The bacon did not stay on very well. Wish I had used tooth picks.
I made these this weekend and they were amazing! I did them on the grill and definitely recommend going with the indirect heat. Did 4 minutes per side and 2 on each edge and they came out perfect. Used the brat buns. served potatoe salad in the side. Delicious. Thanks for another tasty recipe!
wow! who knew hot dogs could be elevated to another level and so simply. Bacon wrapping technique worked like a charm too. Had this with Amish potato salad and this was more than enough. I made 6 of these and we could only eat one each…. For tailgating I could see cooking these and then cutting in half and using small buns for a perfect sized food especially since most of the time you’ve got tons of other snacks alongside. Highly recommend.