Classic Detroit Coney Dog

Method

1. Preheat a grill or skillet to medium-high heat.
2. Cook the hot dog for 3-4 minutes until browned.
3. Toast the poppy seed bun lightly.
4. Spread ketchup and mustard on the bottom bun half.
5. Add the cooked hot dog, then top with chili sauce and diced onions.
6. Place the top bun half and serve immediately.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.