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
Sauerkraut from the refrigerator section, not the can
Spicy brown Dijon-style mustard
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.
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.