Triple Deluxe Dog inspired by Hot Dog Detective — Binging With Babish

Before becoming a serial killer and making hot dogs out of your victims, maybe try out our recipe for the Triple Deluxe Dog. It might just satisfy your… cravings.

Chili Dogs inspired by The Irishman — Binging With Babish

The Irishman, like many of Scorsese's sweeping epics, uses food to help build its rich cast of characters. Prison sauce for Henry Hill, steak for Jake La Motta, apple pie with yellow cheese for Travis Bickle - and most recently, chili dogs for Jimmy Hoffa.

Grilled Hot Dogs With Sauerkraut

Don't just throw your dogs on the fire! A two-stage cooking process ensures grilled hot dogs that are evenly cooked throughout on the inside and nicely browned and crisp outside.

Isotope Dogs inspired by The Simpsons — Binging With Babish

It's our seventh foray into the cuisine of Springfield (or rather, Albuquerque), and it's a refreshingly unique take on a ballpark classic: the hot dog. Do mesquite grilled onions, mango salsa, and jalapeño relish come together to make a wiener worth ending a hunger strike over? Let's find out!

Footlong Taco Dog inspired by Bob's Burgers — Binging With Babish

Extra long hot dog + taco shell + chili sauce + chunky queso… what could go wrong?

The Best Grilled Hot Dogs

It doesn't take much to grill a decent hot dog: Just put it on the grill until heated through. But making a truly great hot dog requires knowing a few key tricks. Here's the recipe.

Juicy Sweet or Hot Italian Sausage

The technique for making this homemade sausage guarantees you will have the requisite juicy, fatty, mildly bouncy texture that is the hallmark of a truly great Italian sausage everytime.

Buffalo Chicken Sausages

It took some convincing to get me to admit buffalo chicken sausage is a good idea, then a few tries to make them really awesome.

Orange and Leek Loukaniko (Greek Sausage)

Greek loukaniko with orange and leeks is a brightly flavored sausage that's perfect for summer grilling.

Sous Vide Sausages

Sausages have a reputation for being easy. They've got the right ratio of fat to meat built in, and even a convenient skin to ensure that all those juices stay inside. But there's a difference between "yeah, that's a good sausage" sausages and "holy crap, how did they fit an entire pig's worth of flavor and juices into this single five-inch tube" sausages. It's the latter we're after, and the latter that sous vide cooking can help produce.