Fingerlakes Hot Dogs

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These aren’t your average backyard hot dogs—these are Fingerlakes Hot Dogs, and they bring serious flavor to the table. Built on a sweet, tangy, sticky-saucy foundation made with ketchup, brown sugar, BBQ sauce, and a generous pour of Fingerlakes honey, this recipe is a local legend waiting to happen. We start with juicy Hoffman's German Franks (a regional favorite), nestled into buttered buns and piled high with toppings like sauerkraut, onions, pickles, and banana peppers for a crave-worthy combo of sweet, savory, and a little bit of bite. Whether you’re firing up the grill for a summer get-together or looking for a fun twist on comfort food, this dog’s got bark and bite.

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📌 Servings

6 SERVINGS

⏳ Prep Time:

5 MINUTES

⏰ Cook Time:

10 MINUTES

🛍️ Our Product:

HONEY

🍽️ Type:

MAIN DISH

For the sauce:

To assemble:

large hot dogs, in the Fingerlakes, we love Hoffman German Franks
large buns, in the Fingerlakes, we love Freihofer's New England Style Hot Dog Rolls
butter
white onions
sauerkraut
pickles
banana peppers

HONEY

To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat.
Let cool completely. it's best at room temperature, but you can chill it if you want.
When you are ready to cook the hot dogs, set your grill to medium heat.
Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don't forget to flip them halfway.
Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don't overdo it or the bun will turn stale.
Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm.