I boil my dawgs, then pour out the boiling water into a strainer filled with my kraut. Done
Yeah although they are just plain weird. The menu photo sows a dog with mac-n-cheese and Fruit Loops. NO. Both of the hot dog joints on Detroit are gone, Steve’s and the Greeks. Do you rem3mb34 Lums? That was s great place. There was also the Dawg Pound in Berea.Hot Dog Heaven in Amherst is nice.
I cannot stand saurkraut. For me, a hotdog should uave mustard, relish, ketchup, and onions.
And you may think this is weird, but try breaking up,some salt and vinegar chips and putting them on your hotdog. Surprisingly tasty.
You’ve just now reminded me that, given my love of the Reuben sandwich, I’ve enjoyed the occasional Reuben hot dog: sometimes with the sauerkraut hot, and sometimes with the sauerkraut cold…
sometimes with the sauerkraut nine days old?
I prefer the New York dirty water hot dog style, with mustard, kraut and that delectable onion sauce you find on the carts (since I can’t stand raw onions). It is slightly tomatoey, which negates the need for ketchup. When I do this at home, Boar’s Head brand hot dogs, mustard and kraut are a must. I prefer Sabrett hot dogs, but they are impossible to find on the west coast.
Hmmm, maaaaaaybee a bit of havarti cheese to contrast the sauer of the kraut? Yes? I might just have to try this.
Even if it’s a leftover loaded hotdog in a bun cold from the fridge I’d still eat it.
By the way, have I put in a plug yet for Bertmann’s Ballpark Mustard yet, in this thread? It’s Cleveland’s greatest culinary creation, and the perfect topping for any sausage-inna-bun.
No one here likes chunky salsa on their dog? or is THAT a no no like ketchup?
I’d accept well made fresh pico del gallo on ye olde sausage-inna-bun happily, but back to the OP, I’d absolutely want it crisp and cold to contrast.
Most (by no means all) salsas lean too heavily into the ‘spiced tomato sauce’ range, even chunky ones, so I wouldn’t want that myself, but I’m not part of the hard NO faction for any topping that makes an individual happy.
I haven’t had this is years, but tomato sauce, oregano and mozzarella on a hot dog replicates what I used to get from Orange Julius decades ago. Steam everything so the bun gets soggy and cheese melts!
There used to be a little barbecue joint in Atlanta called The Barbecue Kitchen. If you know Atlanta, it was in Brookhaven where Dresden dead ends to Peachtree. It was demolished to make way for the north/south MARTA line.
The made very good barbecue, cole slaw, and some on the best Brunswick stew I’ve ever tasted. They also sold hot dogs that you could have topped with Brunswick stew - a “Stew Dog.”
Those were the best hot dogs ever! If you were really adventurous you could get your dog topped with stew AND slaw.
Damn, they were good! Sure do miss that joint.
I like my sauerkraut mostly cool. . . Actually, I’ve never really considered it much. I’ll take it however it comes really. I’ve never sent back a hotdog due to the temperature of the sauerkraut. 
Where are all of my fellow Plain Eaters?
I like my hot dog in a nice soft bun with NOTHING on it!
Here I am. I can’t stand most of the usual toppings. I’d rather go hungry. Onions are good, but optional.
Thank goodness, I thought I’d been left here alone.
When I get a hot dog at the local convenience store, I put salsa and mayo on it. They add just the right amount of moisture to make their dry buns palatable 
That’s how I eat my pastrami sandwiches.
I usually just have mustard – of any kind – and chopped onions. But I was addicted to the chili dogs at the Orange Julius next to Tomnoddy Faire in Westwood Village when I was in high school and college. They used parmesan cheese on them, and they were great.