New York Style Hot Dog With Onion Sauce Recipe
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Make your own New York style hot dog at home, featuring an all-beef frank wrapped with a snappy natural casing, cooked on a flatiron griddle, dressed with spicy brown mustard, sauerkraut, and griddled onion sauce.
Serve with: a tropic fruit drink like that found at New York's Gray's Papaya or Papaya King.
Course: , , ,
Dinner
Lunch
Main Course
Sauces and Condiments
Cuisine:
American
Makes:
Servings: hot dogs
Takes:
Ingredients
- ½ cup water
- 1 teaspoon cornstarch or arrowroot
- 1 tablespoon tomato paste
- 1 tablespoon inexpensive balsamic vinegar
- 1 teaspoon Dijon-style mustard
- 1 teaspoon brown sugar
- ¼ teaspoon hot pepper sauce
- 1 pinch of cinnamon
- 1 tablespoon olive oil
- 2 large red onions, peeled thoroughly and sliced thin
- ½ teaspoon Morton Coarse Kosher Salt
- 2 garlic cloves
- 4 all-beef frankfurters, preferably Sabretts
- 4 buns
- Sauerkraut from the refrigerator section, not the can
- Spicy brown Dijon-style mustard
Notes:
About the onions. Red onions often have an extra layer of tough paper under the outer layer. Make sure you remove it.
About the tomato paste. If you want, you can substitute a 2 tablespoons of ketchup or a sweet tomato based Kansas City style barbecue sauce for the tomato paste.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon. Also mince or press the garlic.
- Cook. Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.
- Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.
- While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, cook the franks, and prepare the buns.
- Serve. Lovingly place the frank on the bun, squirt on the mustard, add the onions, and then the kraut. Hum quietly, I'll take Manhattan...