We slice the hot dogs into 1/4 inch slices. We then saute them in a bit of olive oil until they caramelize and become foxy brown. Once one side is cooked we flip them and repeat the cooking. The results are wonderful with a rich thick crust on the hot dog with a tender meaty interior. The plan (happily achieved) was to capture the essence of bacon lardons with a hot dog. The execution of these hot dog "lardons" opens the door for possibilities for hot dogs and the dishes we use them with; first up: Frisee au "Lardons."