Description
This Mini Hot Dog Board is the ultimate easy summer meal board! Loaded with grilled mini hot dogs, crunchy chips, fresh fruit and veggies, and all the best toppings, it’s a fun and festive spread for cookouts, pool days, game nights, and casual family dinners.
Ingredients
- 16 Lit’l Smokies or mini smoked sausages
- 16 King’s Hawaiian rolls
- 1/2 cup mustard
- 1/2 cup ketchup
- 1/2 cup relish
- 1/2 cup diced white onion
- 1/2 cup shredded cheese
- 1/2 cup sliced pickled jalapeños, drained
- 2–3 cups sour cream and onion ruffled potato chips
- 2–3 cups barbecue ruffled potato chips
- 1 cup baby carrots
- 2 mini cucumbers, sliced
- 6 strawberries, halved
- 12 mini seedless watermelon wedges
- 1 cup chili without beans
Instructions
- Grill the Lit’l Smokies until heated through and keep warm.
- Line a rectangle serving board with checkered parchment paper liners.
- Place small jars of mustard, ketchup, relish, onion, cheese, and jalapeños down the center of the board.
- Add the sour cream and onion potato chips to the upper left corner and the barbecue potato chips to the lower right corner.
- Arrange the baby carrots on the right side of the board and the sliced mini cucumbers on the left side.
- Add the strawberry halves near the bottom of the board and watermelon wedges to the upper right corner.
- Warm the chili in a small bowl and place on the lower left side of the board.
- Slice the King’s Hawaiian rolls down the center and trim the edges slightly to create a mini hot dog bun shape. Insert a grilled sausage into each roll.
- Add the mini hot dogs to the open spaces on the sides of the board and serve warm.