Hot Dog Platter


Hot Dog Platter

Fire up the grill, and throw your favorite hot dogs and sausages on for an instant party. Grilling a variety of franks and setting out toppings is a fun way to feed a crowd. The possibilities are endless for a hot dog platter. Have fun playing around with classic toppings and new ones you’ve never considered.

  • Author: Krush Digital


  1. Jalapeno Popper Dogs Ingredients:
  2. 10 Schwab’s Franks
  3. 10 slices Bar-S Thick-Cut Bacon
  4. 1⁄4 cup Head Country Bar-B-Q Sauce
  5. Jalapeno cream cheese sauce:
  6. 1 (8-ounce) package cream cheese, softened
  7. 1 tablespoon mayonnaise
  8. 1⁄4 teaspoon Head Country All-Purpose Championship Seasoning
  9. 1 jalapeno, seeded and finely diced
  10. Thai-Riffic Dogs Ingredients:
  11. 1 tablespoon rice vinegar
  12. 1 tablespoon Sriracha red chili sauce
  13. 1⁄4 teaspoon sesame oil
  14. Pinch of sugar
  15. 1⁄2 cup Suan’s Scotch Bonnet Pepper Relish 1⁄3 cup finely diced carrots
  16. 1⁄2 cup diced cucumber
  17. 1⁄3 cup chopped cilantro
  18. Chopped roasted peanuts
  19. 1 package Bar-S Hot Dogs
  20. Peanut sauce:
  21. 2 tablespoons peanut butter
  22. 1 tablespoon soy sauce
  23. 2 teaspoons rice vinegar
  24. 2 teaspoons Sriracha red chili sauce
  25. Uptown Dog Ingredients:
  26. 5 Mountain View Meat Company Polish Sausage links
  27. 5 tablespoons Seikel’s Oklahoma Gold Old Style Mustard
  28. 4 tablespoons Hiland Salted Butter
  29. 1 (8-ounce) package J-M Sliced Mushrooms
  30. 1⁄4 teaspoon salt
  31. 1⁄4 teaspoon freshly ground pepper
  32. 1⁄2 cup Suan’s Scotch Bonnet Onion Preserves
  1. Jalapeno Popper Dogs Directions:
    Wrap hot dogs with bacon. Brush with Head Country sauce. Grill outdoors or in an indoor grill pan.
  2. Blend together cream cheese, mayo and Head Country seasoning until smooth. Stir in jalapeño.
  3. Spread buns with Jalapeno Cream Cheese Sauce. Fill buns with bacon-wrapped hotdogs.
  4. Thai-Riffic Dogs Directions:
    Combine rice vinegar, red chili sauce, sesame oil and sugar, and mix well. Taste and adjust seasonings, as needed. Add Suan’s Scotch Bonnet Pepper Relish, carrots, cucumber and cilantro. Set aside.
  5. To make peanut sauce: Combine all ingredients, mixing until smooth. Smooth out with more soy sauce or vinegar, if needed.
  6. Place hot dog or sausage in bun. Place vegetable mix on top. Drizzle with peanut sauce, chopped cilantro and roasted peanuts.
  7. Uptown Dog Directions:
    1. Grill polish sausages on an outdoor or indoor grill. Spread each of five buns with 1 tablespoon Seikel’s mustard.
  8. In a sauté pan, melt butter over medium heat. Add mushrooms, cooking until soft and reduced by half. Add salt and pepper, stirring to combine. Add Suan’s Scotch Bonnet Onion Preserves to mushrooms, stirring to combine.
  9. Top each polish sausage with the mushroom mixture.

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