Ingredients:

  • 6 high-quality all-beef hot dogs
  • 6 brioche hot dog buns
  • 1 tablespoon olive oil
  • Fresh sage leaves (about 12)
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, thinly sliced
  • 2 Granny Smith apples, peeled, cored, and thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • Salt and freshly ground black pepper to taste
  • ½ cup whole berry cranberry sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey

Instructions:

  1. Prepare the Cranberry Mustard: In a small bowl, whisk together cranberry sauce, Dijon mustard, and honey. Set aside.
  2. Caramelize the Apples and Onions: Melt butter in a large skillet over medium heat. Add onion and cook until softened and lightly caramelized (about 8-10 minutes). Add apples, apple cider vinegar, and brown sugar. Cook, stirring occasionally, until apples are tender and the sauce has thickened (about 5-7 minutes). Season with salt and pepper to taste. Keep warm.
  3. Fry the Sage Leaves: Heat olive oil in a small saucepan over medium heat until shimmering. Fry sage leaves in batches until crispy (about 15-30 seconds per batch). Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt.
  4. Grill the Hot Dogs: Preheat grill to medium heat. Grill hot dogs until heated through and lightly charred (about 5-7 minutes), turning occasionally.
  5. Assemble the Hot Dogs: Lightly toast the hot dog buns on the grill or in a toaster. Spread cranberry mustard on the inside of each bun. Place a grilled hot dog in each bun. Top with the caramelized apple and onion mixture. Garnish with crispy fried sage leaves.
  6. Serve Immediately: Serve while hot and enjoy.