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How to make fancy hot dog shapes, plus retro ways to stuff your franks from the ’70s

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Hot dogs cut in fancy shapes turn plain food into party fare

Putting on the dog: Fancy hot dog shapes & designs (1970)

by Maida Heatter

Hot dogs cut in fancy shapes turn plain food into party fare — and fun! Try putting the dog on such compatibles as macaroni and cheese, cabbage, or this creamy potato salad served with a tomato half filled with pickle relish, plus carrot curls, romaine leaves and black olives.

(Read from left to right, in a Z pattern)

Fancy hot dog shapes 1970s

Hot dog design 1: Diamond

Score the top of the hot dog deeply — about halfway through the dog, using a crosshatch design.

Hot dog design 2: Spikes

Cut the hot dog three-quarters of the way through, down the middle. Cross with vertical cuts, also only three-quarters of the way through the hot dog.

Hot dog design 3: Palm tree

Cut three slices through the board (all the way through the hot dog), leaving one inch on the end uncut.

Hot dog design 4: Zig-Zag

Cut through to the board down one side. Make cuts on the opposite side between the first ones.

Hot dog design 5: Spirals

Cut the hot dog in long quarters, making four separate strips.

Hot dog design 6: Snake

Cut through to the board on half of each side of the hot dog, leaving the opposite side uncut.


Fancy hot dog shapes: Step-by-step how-to hot dog diagrams

Step-by-step how-to hot dog shapes diagrams

Step-by-step how-to make hot dog shapes

MORE  13 ways to serve an old favorite: Hot dogs (1955)

More fun ways to enjoy hot dog shapes & stuffed franks

Cheese-stuffed hot dog

Slit each hot dog lengthwise, but don’t cut through. Insert bits of sharp cheddar cheese. Wrap in a strip of partially-cooked bacon and fasten with a toothpick. Grill slowly to allow bacon to cook and cheese to melt.

Horseshoe dog

Cut hot dogs at intervals of not quite 1/4 inch, and not all the way through. Cook. Fill the center with baked beans and serve with a buttered bun on the side.

Sauerkraut-filled franks (1961)

Dress up hot dogs with a creamy chive garnish. Moisten sauerkraut with sour cream to taste. Cut 10 deep slits across frankfurter without cutting all the way through. Grill about five minutes. Serve on toasted hamburger buns with kraut sprinkled with chopped chives.

Cheese-striped franks

8-10 hot dogs
4 slices cheese, cut into half-inch strips
3/4 cup chili sauce
8-10 hot dog buns, split and toasted

Split hot dogs lengthwise, but not clear through. Insert two strips of cheese in the pocket of each frank. Spoon one tablespoon of chili sauce between the cheese strips. Grill split side up for five minutes until cheese melts and becomes bubbly. Serve in a toasted bun.

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