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🌭 My next level hot dog, not your ordinary steamer
I’ve always loved pimped-out hot dogs. Not the classic Sunday night steamer in front of the TV, but the next level hot dog that’s completely out of the ordinary. Indulgent, generous, loaded with way more things than necessary, just for the pleasure of biting into something that overwhelms you. This is the result of my obsession with raclette gratiné hot dogs: jumbo beef sausages perfectly grilled, raclette cheese flowing over the bun, Vidalia onions gently caramelized in the pan for 10 minutes, and the final stroke of genius. Crushed BBQ Ringolos chips on top for crunch and depth of flavor. When people taste this, they’re happy, they cry with joy, and they call their parents to share the good news.
🧀 Two tricks to nail your best gratiné hot dogs
First trick: do NOT overcook your sausages. 4 to 5 minutes on the BBQ at medium power while turning regularly, that’s exactly what you need to get beautiful grill marks without drying out the meat. Overcooked sausage = ordinary hot dog. Go for meaty jumbo beef sausages. A neighborhood butcher or classic commercial brands (Lafleur, Maple Leaf) do the job. Second trick: watch the cheese under the oven broiler like a hawk. You want cheese that flows, not cheese that burns. Two minutes max, and keep an eye on it because it goes quickly from perfect to burnt. If you prefer to do everything on the BBQ, you can also place the cheese on the hot sausages still on the grill, close the lid for 2 to 3 minutes. The cheese melts perfectly too.
🍻 The garage party and summer cottage essential
My best raclette gratiné hot dogs are exactly the kind of entertaining recipe that transforms a garage party into a legendary feast. Perfect for a summer BBQ, a hockey game night, a comforting Friday evening, or a weekend at the cottage with friends. Five minutes of prep, twenty minutes of cooking, and you have a completely next level hot dog that makes everyone say “wow” from the first bite. Serve this with a huge cold fresh beer, it’s mandatory, and loosen your belt, because it’s filling. This is the ultimate indulgent comfort combo that we embrace without guilt.
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🌭 Jumbo beef sausages, not regular hot dogs
The difference between an average gratinéed hot-dog and the best gratinéed hot-dog with raclette starts with the sausage. Aim for JUMBO beef sausages. A neighbourhood butcher or classic commercial brands (Lafleur, Maple Leaf) do the job perfectly. The jumbo size means more meat per bite and holds up better against all the toppings.
🧀 Griffon raclette à la bière or any raclette
I use Griffon Raclette à la Bière from Fritz Kaiser because it’s an excellent beer-infused cheese that melts perfectly, but any quality raclette cheese does the job. A beer-infused raclette gives the best result. Its slightly bitter side balances the richness of the melted cheese. You’ll find it in any large grocery store at the cheese counter.
🍟 BBQ Ringolos crushed by hand for TEXTURE
This is my unique stroke of genius. BBQ Ringolos add a flavorful crunch that brings a whole new layer of flavor. Crush them by hand to get a beautiful uneven texture. Not powder, not whole chips, pieces that crunch under the tooth. BBQ Doritos work in a pinch, but Ringolos are really optimal for the hot-dog format.
🧅 Vidalia onions caramelized gently
Vidalia onions are naturally sweeter than regular yellow onions, which gives an incomparable caramelization. If it’s not the season or you can’t find them, regular yellow or white onions do the job. The golden rule: LOW heat for 10 to 12 minutes while stirring. If you see them starting to brown, lower the heat further. We want to caramelize, not fry.
🌡️ Watch the cheese under the broiler like a hawk
Two minutes max under the broiler and keep an eye on it. You want melted cheese, not burnt cheese. It goes from perfect to burnt fast. Pull the tray out as soon as the cheese starts bubbling and lightly browning on top.
🔥 Alternative: do everything on the BBQ
If you don’t feel like turning on the oven, you can melt the cheese directly on the BBQ. Place the cheese on the hot sausages still on the grill (with the bun underneath if you want to warm it), close the lid for 2 to 3 minutes on medium power. The cheese melts just as perfectly, and you save dishes.
🎁 Optional twists to customize
Want to push it even further? Add crispy bacon, commercial fried onions on top for double crunch, or chipotle hot sauce. Everything is allowed here. This is exactly the kind of recipe where the word “excessive” doesn’t exist.
✅ What to serve with my best gratinéed hot-dogs with raclette?
These hot-dogs are already over-the-top on their own, but for a complete garage party or summer BBQ, pair them with my best potato salad with bacon or my creamy coleslaw with pancetta for the fresh side that balances the richness. If you push the raclette evening further, add my meat submarines with raclette cheese or my flank steak grilled cheese with raclette cheese for a legendary melted cheese buffet.
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Ingredients
- 1 large Vidalia onion, cut into quarters, then sliced very thinly
- Olive oil
- 4 jumbo beef hot dog sausages
- 4 hot dog buns
- 8 slices (250 g) beer raclette cheese, such as Raclette Griffon by Fritz Kaiser
- ⅓ cup (80 ml) BBQ Ringolos chips, crushed by hand
- Condiments, to taste
- Salt and freshly ground pepper
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Preparation
- In a non-stick pan heated over low heat, add the onion and about 2 tablespoons of olive oil. Season with salt and pepper and mix. Let caramelize gently for 10 to 12 minutes, stirring. Add more oil as needed during cooking. The onions should not brown. Lower the heat if they do. Transfer to a bowl and set aside.
- Preheat the barbecue to maximum power, then reduce to medium. Oil the grill.
- Place the sausages on the barbecue grill and cook for 4 to 5 minutes, turning regularly, until well grilled.
- Place 2 cheese slices on each sausage while still on the grill, close the barbecue lid and let melt for 2 to 3 minutes.
- Meanwhile, grill the buns to your liking directly on the grill.
- Place the cheesy sausages in the buns. Top with caramelized onions, crushed Ringolos and condiments to taste. Serve with a huge ice-cold beer and unbuckle your belt… it’s urgent!
Yes, any quality raclette cheese does the job. A beer raclette (classic Swiss or Quebec) gives the best result because its slightly bitter side balances the richness of the melted cheese. If you can’t find any, a classic Swiss raclette works very well too. Avoid cheeses that are too firm (sharp cheddar) that don’t melt the same way.
Absolutely. If you don’t feel like turning on the oven, melt the cheese directly on the BBQ. Place the cheese on the hot sausages still on the grill, close the BBQ lid for 2 to 3 minutes at medium power. The cheese melts perfectly, and you save on dishes. Ideal for a cottage BBQ where you want to do everything outside.
BBQ Ringolos have a perfect texture for this recipe. Crunchy but not too hard, super flavorful, and the BBQ profile pairs beautifully with the beer raclette and caramelized Vidalia onions. BBQ Doritos work in a pinch, but Ringolos are really optimal. Crush them by hand to get a nice irregular texture. Not a powder, not whole chips.
The secret: do NOT overcook them. 4 to 5 minutes on the BBQ at medium power while turning regularly, that’s exactly what you need. You’re looking for beautiful grill marks and a well-browned exterior, not a thoroughly cooked sausage that would have lost all its juices. Jumbo beef sausages hold up better to cooking than regular hot dogs, but the principle remains the same.
For a complete garage party or summer BBQ, pair my gratinéed hot-dogs with raclette with my best potato salad with bacon or my creamy coleslaw with pancetta for the fresh side. To push the raclette evening, add my meat submarines with raclette cheese or my flank steak grilled cheese with raclette cheese.
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