Mini Chicago Style Hot Dogs

Blues Hog

Category

Appetizers

Ready to bring a Windy City favorite to your next backyard bash or game-day spread? These Chicago-style mini hot dogs are a bite-sized nod to tradition—with one bold twist. We’ve swapped the classic mustard for our signature Honey Mustard BBQ Sauce, adding a sweet, tangy kick that takes this iconic snack to the next level.

Whether you're serving up a tray for friends or looking for a quick and delicious way to spotlight our sauce, these mini dogs are the perfect crowd-pleaser. No ketchup here—just pure, sauced-up Chicago flavor.

Ingredients

  • 1 package Cocktail Sausages
  • 1 can of refrigerated Crescent Rolls
  • ½ cup Blues Hog Honey Mustard
  • 3 tbsp French Onion Soup Mix
  • 2 tbsp Mayonnaise
  • 2 tbsp Poppy Seeds
  • 1 Egg
  • ⅓ cup diced Pickles
  • ⅓ cup diced Tomatoes
  • ⅓ cup Pepperoncini

Directions

  1. Preheat the oven to 350ºF and prepare a sheet pan with parchment paper or cooking spray.

  2. Open package of crescent rolls and cut into small triangles.

  3. Place 1 cocktail sausage on each triangle of crescent roll, wrapping it with either side of the roll.

  4. Coat the crescent rolls with egg wash and sprinkle with poppy seeds. Bake for 9 to 15 minutes or until crescent rolls are golden brown.

  5. In a separate bowl mix the mayonnaise, French onion soup mix, and Blues Hog Honey Mustard.

  6. Once the hot dogs come out of the oven, apply a dollop of the Honey Mustard mixture over each.

  7. Garnish each hot dog with diced tomato, pepperoncini, and diced pickles. Serve and Enjoy!