New York Style Hot Dog
Experience the iconic taste of the Big Apple with these classic beef franks topped with savory onion sauce and tangy sauerkraut.
Ingredients
- •4 all-beef kosher hot dogs
- •4 high-quality soft hot dog buns
- •1 large yellow onion, finely diced
- •1 cup sauerkraut, drained
- •2 tablespoons tomato paste
- •1/2 cup water
- •1 teaspoon chili powder
- •1/4 teaspoon garlic powder
- •2 tablespoons neutral oil (such as canola or vegetable)
- •Yellow mustard for serving
Instructions
- 1
Heat the oil in a small skillet over medium heat and add the diced onions, cooking until soft and translucent, about 8 minutes.
- 2
Stir in the tomato paste, chili powder, and garlic powder, cooking for 2 minutes to toast the spices.
- 3
Add the water to the onion mixture, stir well, and simmer on low heat for 15 minutes until the sauce thickens into a rich, savory consistency.
- 4
While the sauce simmers, heat a separate grill pan or skillet over medium-high heat and sear the hot dogs until they are browned and heated through, about 5-7 minutes.
- 5
Briefly toast the hot dog buns in the same pan until golden brown.
- 6
Place each hot dog into a bun, top with a generous spoonful of the onion sauce, a portion of sauerkraut, and a drizzle of yellow mustard.
💡 Chef tips
- For the best texture, ensure your sauerkraut is thoroughly drained before topping the hot dog to prevent a soggy bun.
- You can prepare the onion sauce up to two days in advance; simply reheat it gently on the stove before serving.
- If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the onion sauce while it simmers.
✅ How it should turn out
The finished hot dog features a snap-perfect beef frank nestled in a warm bun, balanced by the deep, savory sweetness of the onion sauce and the sharp, acidic crunch of the sauerkraut.