Maple Wood Smoked Hot Dogs

Beef / Main Courses / Pork

Preparation Time:
Cooking Time:
Cooling Time:
4 portions
Metric Imperial



  • 1/2 cup home-made mayonnaise
  • 2 tbsp hot mustard
  • 2 cloves of garlic, minced
  • 2 tbsp maple vinegar
  • 2 cups kale, thinly sliced
  • 2 cups red cabbage, thinly sliced
  • 2 cups green cabbage, thinly sliced
  • 6 strips of bacon, cooked and crumbled
  • Salt and pepper


  • 4 French shallots, peeled and minced
  • 1 tbsp oil
  • 2 bay leaves
  • 1 tbsp coriander seeds, crushed
  • Salt and pepper
  • 4 tomatoes, cut into eighths
  • 1 clove of garlic, minced
  • 2 1/2 cups fresh blackcurrants or frozen cranberries
  • 1/2 cup maple syrup
  • 1/2 cup maple vinegar


  • 6 tbsp hot or prepared mustard, to your taste
  • 2 tbsp maple syrup


  • 8 artisan hot dog buns (a bit larger than regular buns)
  • 8 maple wood smoked sausages (or 8 plain Toulouse-style sausages, maple wood smoked on your barbecue*)



  1. Combine mayonnaise, mustard, garlic, and maple vinegar in a bowl. Add the kale, red cabbage, green cabbage, and bacon. Season with salt and pepper and mix well. Put in the fridge to marinate for 30 minutes.


  1. In a saucepan over low heat, sauté the French shallots in the oil.
  2. Once the shallots are sweating, add the bay leaves, then the coriander seeds (in cheesecloth or a tea infuser), and season with salt and pepper.
  3. Now add the tomatoes, garlic, and the blackcurrants or cranberries. Simmer for 5 minutes, then add the maple syrup and maple vinegar.
  4. Reduce over low heat for about 10 minutes. Remove the bay leaves and the cheesecloth or tea infuser with the coriander seeds, then adjust the seasoning. Purée the ketchup in a food processor or with a stick blender, or leave it chunky as is.


  1. Combine the mustard and maple syrup.


  1. Grill the sausages on the barbecue at 180° C – 200° C (350° F – 400° F). If using plain sausages, smoke them with maple wood chips*.
  2. Grill the buns, and serve your hot dogs with the three maple garnishes.


* Soak 1 cup of maple wood chips in water for 1 hour. Drain, then place into a small disposable aluminum dish. Cover with aluminum foil and seal tightly. Make a hole in the cover and put dish on the barbecue at high heat. When the barbecue is smoking vigorously, put the sausages on to cook.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Arnaud Marchand


Beef Recipes

Main Courses Recipes

Pork Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.