Fenway Frank
Hot dog that is boiled then grilled, served on a split-top bun with mustard and relish; baked beans are sometimes added.
The Fenway Frank is the quintessential Boston ballpark hot dog, served at Fenway Park, home of the Boston Red Sox, since the early 1900s. Unlike many modern dogs, it’s boiled first and then lightly grilled, giving it a unique texture and flavor. Traditionally served in a simple split-top New England–style bun, the classic toppings are mustard and relish, though onions or ketchup sometimes sneak in. Purveyed by Kayem, a Boston-based meat company, the Fenway Frank is as much a piece of history as it is a snack. Fans consider it inseparable from the experience of watching a game at one of America’s most iconic ballparks. Its understated, no-frills style fits New England’s traditionalist sensibilities perfectly.
Authentic Recipe
Ingredients
- 4 Kayem Fenway Franks (Or high-quality beef/pork hot dogs)
- 4 Split-top hot dog buns (New England style)
- as needed Yellow mustard
- as needed Sweet pickle relish
- 1/4 cup Diced onions (Optional)
- 2 tablespoons Butter (For grilling buns)
Instructions
- Bring water to boil in large pot.
- Add Fenway Franks and reduce to simmer.
- Cook 6-8 minutes until internal temperature reaches 160°F.
- Heat grill or grill pan to medium heat.
- Remove hot dogs from water and place on grill perpendicular to grates for perfect grill marks.
- Grill 1-2 minutes per side, turning frequently until ends start to split and skin develops texture.
- Butter the cut sides of split-top buns and grill until golden brown.
- Place grilled Fenway Frank in toasted bun.
- Top with yellow mustard and sweet pickle relish.
- Optional: Add diced onions. Serve immediately while hot.
- This is the authentic Fenway Park experience - boiled then grilled for the perfect texture!
Related Styles (kinda)
4 similar styles
Bright red pork and beef sausage with natural casing, served steamed in a New England top-split bun, often with mustard and relish.
Grilled Polish sausage topped with grilled onions, yellow mustard, and sport peppers, originating from Chicago's Maxwell Street market.
The Kansas City Dog features a grilled hot dog topped with smoky barbecue sauce, pulled pork or burnt ends, and often coleslaw or pickles, all served on a hearty bun. It's a meat-lover's tribute to KC's rich barbecue legacy.
Cheese-stuffed, bacon-wrapped hot dog, often deep-fried or grilled, served with mustard, a style from Philadelphia, Pennsylvania.