When freezing anything that has a high moisture content, wet the items and lay them out on a sheet pan lined with a piece of foil or wax paper. Then place the whole pan in the freezer and wait an hour or so until frozen solid. Take the Individually Quick Frozen (IQF)items off of the pan and place into a plastic freezer baggy (squeeze out the air) and the items should be great for usage over 3 or so months with little change to texture or quality. This is a food industry trick for creating long-term storage solutions for large quantities of scaleable ingredients. I have done this successfully with small quantities of shrimp, scallops, sausages, diced jalepenos and similar veggies, etc. I see bad results with delicate cell items like onions, garlic, etc.
FYI – be aware that a hot dog is an emulsified meat product, so the possibility that the hot dog could "break" or lose it’s fatty succulence is always there.[:p]