You don’t have to wait for the State Fair to have these amazing sausage dogs that combine juicy Polish sausage links and soft buns and all your favorite toppings! These sausage dogs are a quick and tasty way to get your fair food fix!
My sausage dogs are your favorite state fair food, made right at home!
Everyone knows state fairs aren’t just amazing because of the fun rides and games, but because of the incredible food! State fairs are always the best place to find pizza, funnel cakes, roasted corn, and my favorite, sausage dogs!
Sausage dogs are a fair food staple here in Minnesota, made with juicy, flavorful Polish sausage served in a fluffy, toasted bun and topped with your favorite condiments.
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I particularly love sautéed peppers and onions on my sausage dogs, but the possibilities are endless!
❤️ Why I Love This Recipe
A Quick Meal! Sausage dogs are so easy and can be whipped up in about 15 minutes total!
Great for Kids! Kids and adults alike will love these tasty sausages loaded with their favorite condiments!
Perfect for Warm Weather! Anything that can be eaten sans plates and utensils are great all year round - but they're always best enjoyed outside when the weather warms up!
🥘 Ingredients
These sausage dogs use Polish sausage links. I prefer using smoked, cooked kielbasa links because they make dinner so much easier!
- 1 tablespoon Olive Oil – We’ll use this to sauté our sausage links until the sausages are fully cooked. Use olive oil or whatever oil you happen to have on hand.
- 8 Polish Sausage Links – You can use raw or smoked kielbasa or another type of Polish sausage. You can even use bratwursts for a similar result!
- 8 Hotdog Buns – I prefer potato buns because they’re super soft but hold up to the sausage well!
Optional Toppings
- Condiments – Serve these dogs with ketchup, mustard, BBQ sauce, relish, or any of your favorite sauces! All of these are perfect when you're wondering what to put on a sausage dog!
- Peppers & Onions – Sautéed bell peppers and onions are always a favorite with sausage! (See Note)
- Chili & Cheese – Love a chili cheese dog? Me too! Serve the sausage dogs with a layer of hotdog chili sauce and as much shredded cheddar cheese as your heart desires. I like a bit of fresh onion and bacon bits on these too!
- Sauerkraut & Mustard – Polish sausage pairs perfectly with a topping of tangy sauerkraut and spicy brown mustard!
🔪 Instructions
My super easy-to-make sausage dogs only have 3 steps and don’t use any special equipment. All you really need is a skillet, and the rest is optional!
- Sauté sausage links. To start, in a large skillet or frying pan, heat 1 tablespoon of olive oil over medium heat. Add 8 Polish sausage links and pan fry, turning occasionally, until the sausages are fully warmed through, about 5 to 10 minutes (or more if using raw sausages).
- Keep sausages warm. Once the sausages are heated through, turn the heat to low and cover the skillet with a lid. Keep the sausages warm in the pan until ready to serve.
- Serve with condiments. When you’re ready to serve the sausage dogs, place each sausage in a hot dog bun and top with sautéed bell peppers and onions and/or your favorite condiments, if desired.
These state fair-ready sausage dogs are perfect served for lunch or dinner on their own or with French fries, tater tots, or my Southern coleslaw! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Sauté the peppers on their own or with the sausages! For extra-flavorful sausages, start the sliced bell peppers and onions with ½ tablespoon of olive oil and sauté until they begin to get tender, about 5 minutes. Then, add the sausages and finish cooking together.
- If desired, toast the buns before serving! I recommend toasting your hotdog buns in a skillet with butter for a few minutes or in your oven until lightly golden brown.
- Cook your Polish sausages to an internal temperature of 160°F (71°C) before serving.
- Check the temperature of only one sausage so that the casing stays intact on your remaining sausages.
🥡 Storing & Reheating
Store the sausage dogs in an airtight container or wrapped with foil for up to 3 to 5 days!
To freeze the sausage dogs, wrap them in plastic cling film or foil then store in an airtight, freezer-safe container or heavy-duty freezer storage bag for up to 3 months. Allow the sausage dogs to defrost in your refrigerator overnight when ready to eat.
Reheating Sausage Dogs
You can easily reheat your sausage dogs right in your oven! Preheat your oven to 350°F (175°C)and then place the sausage dogs in a baking dish and cover them with a sheet of aluminum foil.
Reheat for 10 to 15 minutes, until the sausages are completely warmed through.
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📖 Recipe Card
Sausage Dogs
Ingredients
- 1 tablespoon olive oil
- 8 Polish sausage links
- 8 hotdog buns
Optional Toppings
- Condiments (ketchup, mustard, etc.) (optional. for topping)
- peppers and onions (optional, for topping)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sausages and fry them until they are cooked through, about 5-10 minutes.
- Once the sausages are heated through, turn the heat to low and cover the skillet with a lid to keep the sausages warm until ready to eat.
- Place each sausage in a hotdog bun and top with roasted bell peppers & onions and/or condiments, if desired.
Notes
- Sauté the peppers on their own or with the sausages! For extra-flavorful sausages, start the sliced bell peppers and onions with ½ tablespoon of olive oil and sauté until they begin to get tender, about 5 minutes. Then, add the sausages and finish cooking together.
- If desired, toast the buns before serving! I recommend toasting your hotdog buns in a skillet with butter for a few minutes or in your oven until lightly golden brown.
- Cook your Polish sausages to an internal temperature of 160°F (71°C) before serving.
- Check the temperature of only one sausage so that the casing stays intact on your remaining sausages.
- Store leftover sausage dogs in an airtight container in the fridge for up to 3-5 days, or frozen in a freezer storage container for up to 3 months.
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