Rating: 4.5 stars 4.4
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We are building a better bacon dog by using 2 smaller hot dogs instead of 1 larger one, which we will merge together using the latest bacon-binding technology. Other than some potato chips, I think potato salad is the ultimate hot dog side dish, so go ahead and serve this up with some.


Read the full recipe after the video.

Recipe Summary

15 mins
10 mins
25 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place 1 hot dog horizontally at the top edge of 1 bacon slice; roll once to secure. Place the second hot dog on the bacon, directly under the first hot dog, and wrap bacon twice at an angle. Tuck between the hot dogs. Tuck in second bacon slice where you left off and roll over remaining half of the hot dogs. Secure the end between the hot dogs. Repeat with remaining hot dogs and bacon slices.

  • Heat a nonstick pan over medium heat and add bacon-wrapped hot dogs. Cook, turning as needed, until browned on all sides, about 10 minutes.

  • Spread 1 tablespoon mustard over each bun. Add hot dogs. Top with dill pickle relish, red onion, and tomato.

Chef's Notes:

You can use 3 slices of bacon to wrap the hot dogs, but since you'll get more overlapping, you'll have to cook it a little longer.

You can grill these instead, but I recommend using indirect heat because dripping bacon grease down on your hot coals can cause a big fire. Or, for a safer method, you can pan-fry them until halfway cooked through, let them cool, and transfer to the grill to finish browning.

I used large hot dog buns that were sold as sausage rolls.

Serve with my Perfect Potato Salad.

Nutrition Facts

607 calories; protein 24.4g; carbohydrates 28g; fat 43.6g; cholesterol 79.9mg; sodium 2221.4mg. Full Nutrition