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Mini Hot Dogs

Mini hot dogs are the perfect bite-sized snack for parties, game nights, and quick meals. These little treats feature cocktail franks or small sausages nestled in mini buns or wrapped in pastry dough. Whether served traditionally with mustard and ketchup or upgraded with gourmet toppings, they’re always a crowd-pleaser!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine American

Equipment

  • Baking sheet (for pigs in a blanket)
  • Parchment paper (to prevent sticking)
  • Small saucepan or grill (for cooking sausages)
  • Tongs (for handling hot sausages)
  • Pastry brush (for egg wash on pigs in a blanket)
  • Knife or pizza cutter (for cutting dough)
  • Small serving tray or platter (for presentation)

Ingredients
  

  • For Classic Mini Hot Dogs:
  • 12 mini sausages cocktail franks, Vienna sausages, or small hot dogs
  • 12 mini buns or slider rolls
  • 1 tablespoon butter optional, for toasting buns
  • Ketchup and mustard for serving
  • For Pigs in a Blanket:
  • 12 mini sausages
  • 1 can crescent roll dough
  • 1 egg for egg wash
  • Optional Toppings:
  • Relish chopped onions, or shredded cheese
  • Spicy aioli BBQ sauce, or honey mustard

Instructions
 

  • Classic Mini Hot Dogs:
  • Preheat oven or grill to 375°F (190°C).
  • Cook mini sausages by boiling, grilling, or pan-frying for 5-7 minutes until heated through.
  • Optional: Toast mini buns by spreading butter inside and lightly grilling or broiling them.
  • Place each sausage in a bun and add desired toppings.
  • Serve immediately with condiments.
  • Pigs in a Blanket:
  • Preheat oven to 375°F (190°C).
  • Cut crescent roll dough into strips and wrap each mini sausage.
  • Brush the wrapped sausages with egg wash for a golden finish.
  • Bake for 12-15 minutes until golden brown.
  • Serve warm with dipping sauces.

Notes

To keep mini hot dogs warm: Use a slow cooker on the "warm" setting or place them in a covered dish in a low-heat oven (200°F/90°C).
For extra crispy pigs in a blanket: Brush the dough with an egg wash before baking.
Make-ahead tip: Prepare wrapped sausages in advance, store them in the fridge, and bake just before serving.
Best dipping sauces: Mustard, ketchup, cheese sauce, BBQ sauce, or honey mustard.
Serving suggestion: Pair with fries, onion rings, or coleslaw for a complete snack platter.