Begin by preheating your grill to medium to high heat. Clean the grates and lightly oil them with a cloth dipped in vegetable oil to prevent sticking. Let it heat for 10 to 15 minutes while you prepare the other ingredients.

Place a small pan over medium heat and add 1 tablespoon of oil. Sauté the chopped onions for about 5 to 6 minutes until golden and soft. Season lightly with salt and set aside for topping.

Place the hot dog sausages on the grill, turning every 1 to 2 minutes to ensure even cooking. Grill for about 7 to 8 minutes until they have a crisp exterior and slight char marks. Avoid piercing them to retain juices.

Lightly brush the inside of each bun with butter. Place them cut side down on the grill for about 1 minute, or until lightly golden and warm. Remove promptly to avoid burning.

If using sauerkraut, warm it briefly in a small saucepan over low heat or wrap it in foil and place it on the grill for 5 minutes while sausages cook. This brings out flavour and prevents it from cooling the hot dog.

Place a grilled sausage into each toasted bun. Spoon sautéed onions on top, followed by relish or chopped pickles. If using ketchup or mustard, apply in thin lines for a classic finish.

Top with sauerkraut if desired, or sprinkle finely chopped onions for crunch. Some prefer a dash of celery salt or jalapeño slices for an extra kick. The toppings should complement, not overwhelm.

Serve the hot dogs hot, straight off the grill. Present with crisps, coleslaw or baked beans for a traditional feel. Encourage guests to build their own with extra toppings laid out on the side.

Once cooled, brush the grill grates again to remove any remaining sausage fat or bun residue. Keeping your grill clean preserves flavour for future meals.

For an authentic touch, serve with chilled root beer or lemonade. A side of corn on the cob or potato salad adds to the all-American experience. Let guests customise further with regional condiments like chilli, cheese or sport peppers.