NZ Woman's Weekly

New York-style hot dogs recipe

  • Servings

  • Courses


Here’s a cheeky idea to incorporate all the delicious flavours perfectly suited to hot dogs – tomato sauce, mustard, cheese and gherkins. They are substantial, satisfying and ready in 15 minutes. I’ve teamed mine with golden crumbed onion rings and a fresh hit of chopped parsley.

  • 8 long rolls
  • 2 cups grated tasty cheese
  • 2 tbsp American-style mustard
  • 2 tbsp tomato sauce
  • 2 chopped gherkins
  • 8 frankfurters or precooked sausages
  • 1 large onion
  • 1 cup flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 tsp Cajun spice
  • 2 cups oil
  • Fresh chopped parsley
  1. Preheat the oven to 180ºC. Cut a deep V or wedge in each roll. Combine the cheese, mustard, tomato sauce and gherkins, mixing well. Place a tablespoon or two in the base of each roll, add a frankfurter and top with another spoon of cheesy mix. Place the hot dogs on a tray lined with a sheet of baking paper and bake for 15 minutes until golden, melted and bubbling.
  2. For the onion rings, slice the onion into even rings and separate out. Place the flour, beaten eggs and breadcrumbs into separate bowls. Season the flour with the Cajun spice. Fill a small to medium saucepan with at least 1 inch of oil and place over a medium heat. Dip each onion ring into the flour, then the egg and lastly the breadcrumbs until evenly coated. Cook the rings for 1-2 minutes in the oil or until golden and cooked through. Drain on paper towels.
  3. Serve the baked hot dogs with the crispy onion rings and sprinkle with fresh chopped parsley.

Take a look at these Thai fish cake sliders recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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