On a bun, eh? Whoo, look at Mr. Fancy-Pants!
For me, mustard’s a minimum requirement. I’ll take some shredded cheese. Sauerkraut possibly, but I prefer that on bratwurst.
Mustard (any will do, but I prefer Gulden’s), Sriracha sauce and dill relish on mine. Sans Sriracha if I get it out as I doubt most places will have it. Cheese is occasionally a good addition, but usually not.
Ketchup and sweet relish are disgusting on a hotdog. I hate savory food with sweet additions, though, so it may be a personal distaste. (Don’t even think about getting fruit near my hotdog)
(Darn it… Now I want hotdogs.)
Hello. My name is Suburban Plankton, and I like ketchup on my hotdogs.
If I make them at home, I go relatively simple: either one of or all of either mustard, ketchup, and chopped onions.
The greatest hotdogs, however, are the ones off the carts in downtown LA. Bacon wrapped, topped with mustard, ketchup, and fried peppers and onions. Nom.
Well, if the only cooking it’s undergone is boiling, then I want no part of it, firstly. But, if a grill has been involved, I like a nice bit of mustard and ketchup and a scoop of relish. Simple and classic. But I’m not averse either to chili dogs or other more loaded down versions. For brats, I love love love a strong mustard and sauerkraut.
Hot dog, bun. Period. If I’m feeling randy, perhaps some onions.
Ketchup, onions & cheese, Chilli & cheese, WV Style (hot dog chili & slaw)
I live in NYC. The gold standard for me is a Sabrett’ s sausage with a VERY thin bead of Goulden’s Spicy Brown.
Yes. The " dirty water dog ".
Michigan sauce, raw onions, and mustard. Which means you can only get a hot dog the right way if you’re within twenty miles of Plattsburgh, NY.
It’s comfort food. I never said I had taste. 
All I see here are a lot of people that haven’t had a Puka Dog yet.
If I’m at a restaurant, yellow mustard (think Plochman’s) and chopped onions.
At home, I usually eat cheese stuffed ones (split it down the middle, fold up a slice of american cheese into strips, stuff it in the hot dog, attach the sides to each other with toothpicks and then fry it until the cheese is melty).
Or I boil them and then pile a whole bunch of Kraft Deluxe Mac and Cheese (or Velveeta Shells and Cheese) on top of them.
“Michigan sauce?” What the fuck?
I’m a little-of-everything kind of guy, by which I mean everything that actually goes on a hot dog. A Chicago-style dog, though, is just a hand-held salad with a little bit of sausage in it.
If I can only have one topping, though, as mentioned in the other thread, it’s Bertman Ballpark Mustard.
I like my dogs bunless. The only point of the bun is to hold other toppings, but really, I just want some ranch to dip it in.
I’m an Oscar Myers kid as well. Sometimes I want to pay 8 bucks for a couple of fancy dogs from the place down the road, and sometimes, I need to eat something that barely qualifies as food, but tastes like childhood happiness.
Are you asking why they call it Michigan sauce when nobody in Michigan eats it?
That’s a mystery.
Brown mustard is required. Chili, onions, relish, or cheese may be added according to mood. Occasionally I’ll have a Texas Tommy: wrapped in bacon and topped with melted cheese.
When I ate meat, I loved coney dogs with American cheese, Chicago style minus relish and pickle, New Jersey’s Italian hot dogs, dogs with sauerkraut and mustard. At home I typically would do just yellow mustard, maybe some cheese. I think I went through a ketchup phase for a few months as a child, but got over that pretty quickly.
Veggie dogs are actually pretty decent – standard hot dog taste doesn’t seem to really rely on meat – but I’ve never seen them at a hot dog stand, so no Coneys or anything for me. So I just make them at home with yellow mustard, chopped white onion, and sometimes shredded sharp cheddar. I might try a little sriracha on mine next time… I use the stuff all the time, but it never crossed my mind to put some on a hot dog.
Hi Suburban Plankton! ::waves I will admit to being out of yellow mustard and trying mayo on hotdogs. It was OK but too much like a bologna sandwich.