📝 About This Recipe
Transport yourself to the bustling corners of Manhattan with this quintessential New York City street food staple. Featuring the iconic Sabrett all-beef natural casing frankfurter, this recipe centers on the legendary 'onion sauce'—a sweet, tangy, and slightly spicy tomato-based relish that defines the cart experience. The snap of the casing, the soft steamed bun, and the zing of spicy brown mustard create a nostalgic flavor profile that is truly the soul of the Big Apple.
🥗 Ingredients
The Hot Dogs
- 8 pieces Sabrett Natural Casing Beef Frankfurters (Look for the blue and yellow packaging)
- 6 cups Water (For 'dirty water' style simmering)
- 1 teaspoon Salt
The Legendary Onion Sauce
- 2 large Yellow Onions (Thinly sliced into half-moons)
- 2 tablespoons Vegetable Oil
- 2 tablespoons Tomato Paste
- 1/2 cup Ketchup
- 1 cup Water
- 1/4 teaspoon Cinnamon (The secret ingredient for street cart authenticity)
- 1/2 teaspoon Chili Powder
- 1 tablespoon Sugar
- 1 tablespoon White Vinegar
- 1 teaspoon Cornstarch (Mixed with a splash of water to create a slurry)
Assembly
- 8 pieces Top-Loading Hot Dog Buns (New England style or standard soft white buns)
- 1/4 cup Gulden's Spicy Brown Mustard (Accept no substitutes)
- 1 cup Sauerkraut (Drained and warmed)
👨🍳 Instructions
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1
Start the onion sauce by heating the vegetable oil in a medium saucepan over medium heat. Add the sliced onions and sauté for 8-10 minutes until they are soft and translucent, but not heavily browned.
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2
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly to develop a rich, savory base.
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3
Add the ketchup, 1 cup of water, sugar, chili powder, and the secret pinch of cinnamon. Stir well to combine all the flavors.
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4
Lower the heat to a simmer and cook the onion mixture for 15-20 minutes. The onions should become very tender and the sauce should reduce slightly.
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5
Whisk in the white vinegar and the cornstarch slurry. Simmer for another 2-3 minutes until the sauce is glossy and thick enough to coat the back of a spoon.
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6
While the sauce simmers, prepare the 'dirty water' for the dogs. Fill a large pot with 6 cups of water and a teaspoon of salt. Bring to a boil, then reduce to a very gentle simmer.
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7
Add the Sabrett frankfurters to the simmering water. Do not boil them aggressively, as this can cause the natural casings to burst. Let them poach for 5-7 minutes until plump and heated through.
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8
Warm your sauerkraut in a small pan over low heat with a splash of water or some of the hot dog poaching liquid to keep it moist.
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9
To steam the buns, place them in a steamer basket over the hot dog water for 30-60 seconds until they are soft and pillowy. Alternatively, wrap them in a damp paper towel and microwave for 15 seconds.
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10
Assembly time: Open a steamed bun and apply a generous swipe of Gulden's Spicy Brown Mustard down one side.
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11
Use tongs to place a hot Sabrett dog into the bun. You should feel the tension of the casing.
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12
Top the frankfurter with a spoonful of the warm sauerkraut followed by a heavy ladle of the signature red onion sauce.
💡 Chef's Tips
Use only natural casing frankfurters; the 'snap' when you bite is the hallmark of a real NY dog. Don't skip the cinnamon in the sauce—it provides that mysterious street-cart aroma that you can't quite place otherwise. Keep the hot dog water at a 'lazy' simmer; boiling too hard ruins the texture of the meat. If you can't find Sabrett, ensure you use an all-beef frank with a natural casing for the most authentic experience. The onion sauce actually tastes better the next day, so feel free to make a large batch in advance.
🍽️ Serving Suggestions
Serve with a side of classic crinkle-cut fries seasoned with salt and paprika. Pair with a cold Manhattan Special espresso soda or a black cherry soda for the full NYC experience. A side of crunchy kosher dill pickle spears is essential to cut through the richness of the sauce. For a true 'pushcart' meal, serve on a simple paper plate with plenty of napkins.