A quick Peruvian home-style hot dog: piping-hot sausage, a soft lightly toasted bun, shoestring potatoes, and the classic trio of sauces. It comes together in a single skillet, is assembled immediately, and hits the right balance of savory, creamy, tangy, and crunchy.
Heat a nonstick skillet over medium heat. Add the Frankfurt sausages and cook for 4 to 5 minutes, turning occasionally, until piping hot, lightly browned outside, and still intact.
Remove the sausages and split the hot dog buns without cutting all the way through. Place the cut sides against the same skillet for 30 to 45 seconds, just until warm and lightly toasted inside while remaining soft enough to close without cracking.
Place one hot sausage in each bun, scatter the shoestring potatoes over the top, and finish with thin lines of mayonnaise, ketchup
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