A weeknight supper that takes the light hot dog bun seriously, building a proper meal around toasted buns and thin, sharp pickled onions that wake everything up. Buy good sausages and you're halfway to dinner.

Serves 2. 25 minutes, 15 at the stove.

About 720 calories a serving, 49 g protein, 12 g carbohydrate, 53 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need 4 light hot dog buns, 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 medium onion, 4 links hot dog sausages, 1/2 cup white vinegar.

1. Slice 1 medium onion thin, toss with 1/2 cup white vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, and set aside to soften while you cook.
2. Heat 2 tablespoons oil in a skillet over medium-high heat. When it shimmers, lay 4 hot dog sausages in the pan and cook, turning once, until browned all over, about 8 minutes; they will be cooked through when the skin is taut and darkened.8 min
3. While the sausages cook, split open 4 light hot dog buns and lay them flat in a dry skillet over medium heat, pressing gently until they are golden and crisp, about 2 minutes each side.2 min
4. Nestle 1 sausage into each toasted bun and pile the pickled onions over the top, letting the brine run down into the bread.

Cook mode

Note Swap the hot dogs for grilled chicken thighs or beef patties if you prefer. Pickled onions keep in the fridge for three days. Serve with mustard, hot sauce, or fresh herbs if you have them, and a simple side salad or coleslaw.