Hot dogs always bring a smile — that little nostalgic tune pops into my head whenever I eat or write about them. We make hot dogs often at home, and it’s surprising I hadn’t shared a hot dog recipe here until now. To make up for it, here’s a slightly elevated version: apple, fennel and cheddar hot dogs that are simple to assemble but a little more interesting than the usual toppings.

This isn’t the typical hot dog slathered in chili or piled with pickles. It’s a straightforward, slightly fancy take that pairs savory beef franks with a crisp, lightly dressed apple and fennel slaw and sharp cheddar.

While attending a food conference in April — despite unexpectedly chilly California weather — I discovered Fork in the Road. They supplied meat for the event, and I quickly appreciated the quality. After the conference, the company kindly sent some products for our family to try. My husband and our meat-loving daughter were happy recipients.

The Fork in the Road beef hot dogs are larger and more flavorful than many grocery-store franks. The company also offers traceability for each package so you can review the farms and processing steps behind your meat for added transparency and peace of mind.

Disclosure: I was not compensated for this post but did receive meat to sample. All opinions are my own.

ENJOY ~ Meagan

Below is a clear, easy-to-follow recipe for Apple, Fennel and Cheddar Hot Dogs. It makes about five servings and comes together quickly — roughly 15 minutes total time.

Apple, fennel and cheese hot dogs

Yield:
5 hot dogs

Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Ingredients

• 1 Granny Smith apple, thinly sliced
• 1/3 cup chopped fennel
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon agave nectar
• 1/2 teaspoon extra virgin olive oil
• 5 hot dog buns
• 5 beef hot dogs
• 1/3 cup shredded cheddar cheese
• 1/2 cup arugula leaves

Instructions

1. In a small bowl, combine the apple slices, chopped fennel, lemon juice, salt, agave nectar and olive oil. Stir until everything is evenly coated. Cover and chill until ready to use.
2. Heat a griddle or skillet over medium heat. Add the beef hot dogs and brown, turning occasionally, about 2–3 minutes per side until warmed through and lightly toasted.
3. Briefly broil or toast the hot dog buns for about 30–45 seconds, watching carefully so they don’t burn.
4. Place each heated hot dog in a bun. Sprinkle shredded cheddar over the hot dogs while they’re warm so the cheese softens slightly. Spoon a couple of spoonfuls of the apple and fennel mixture over the cheese, then top with a few arugula leaves. Serve immediately.

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