Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
Hotdogs….who wants a hotdog? You will want them over and over again once you try these little gems. This recipe for New York Style Hot Dogs is super simple to make and great for a simple lunch or dinner.
In this grown up version of a kids classic, we get to enjoy an elevated version of the dog with some cooked onions and kraut, which makes it good for you, right? Well, the onions and kraut are, anyway 🙂
I’ve only been to New York once, but you know I had to try a hotdog from a food cart and this recipe represents how I remember it tasting. To a New Yorker, I probably don’t have it right, but we all enjoy them in this house. I hope you enjoy them.
HELPFUL HINTS FOR NEW YORK STYLE HOT DOGS
I use the sauerkraut from Costco, or a bagged sauerkraut from the deli/cooler section.
I use the microwave to warm my hotdog buns, but only for 10 to 15 seconds, otherwise bread gets chewy in the microwave.
In my humble opinion, hotdogs are best grilled, but for this recipe they are best cooked in a pan on the stove. Simply heat a pan on medium-high heat add the hotdogs and half a cup to a full cup of water. How much water you use depends on how many you are cooking and how big the pan is. Cook until the water is gone and then continue cooking to toast each side just a little.
GROCERY LIST
- EVOO
- Yellow onions
- Kosher salt
- Freshly ground black pepper
- Kraut
- Cornstarch
- Tomato paste
- Ground cinnamon
- Allspice
- Balsamic vinegar
- Dijon mustard
- Brown sugar
- Worceshire sauce
- Hot sauce
- Hot dogs – I use Nathan’s beef
- Hot dog buns
- Dijon mustard
LINKS TO OTHER RECIPES
BEST EVER OVEN ROASTED BRUSSEL SPROUTS WITH BACON
SUPER EASY AIR FRYER BAKED POTATOES
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LINKS TO PRODUCTS USED
You’ll need a large pan for this recipe. I just got this pan and I am a little in love with it!!!
Also a sharp knife for slicing those onions. This is mine everyday knife. It’s a perfect fit for me.
Ingredients
- ONION MIXTURE
- 2 Tablespoons EVOO
- 3 Large sweet onions
- 1 teaspoon Kosher salt
- 10 grinds Freshly ground black pepper
- 16 ounces Sauerkraut rinsed and drained
- SAUCE
- 2 cups Water
- 2 teaspoons cornstarch
- 6 ounces Tomato paste
- 1 pinch Ground cinnamon
- 1 pinch Allspice
- 1 Tablespoon Balsamic vinegar
- 1 Tablespoon Dijon mustard
- 2 teaspoons Brown sugar
- 2 teaspoon Worcheshire sauce
- 2 teaspoons Frank's red hot sauce
- HOT DOGS
- Hog dogs I use Nathan's beef hot dogs
- Hot dog buns
- Dijon mustard
Instructions
- Peel onion and slice in half, then cut into thin slices. Set aside.
- Add all of the ingredients for the sauce to a bowl and whisk until well blended. Set aside.
- Heat a large pan on medium-high heat. Add EVOO and then add the sliced onions. Cook until onions are tender, stirring often.
- Add the sauerkraut
- Add the sauce mixture to the onions and bring to a boil. As soon as the mixture comes to a boil (you might have to turn the heat up a bit to get it to a boil), turn the heat down to low, cover the pan with a lid and cook for 20 to 30 minutes, stirring occasionally. Remove from heat.
- Add hotdogs to a pan and add a cup of water. Cook on medium-high heat until water disappears. Continue cooking until all sides are a little toasty. Keep a close eye on them at this point.
- Warm buns in a microwave.
- Add Dijon mustard to a bun, add the hotdog and top with the onion sauce.
- Top with a drizzle to Dijon, if desired.
- Viola!