📝 About This Recipe
Born in the late-night street carts of the 1980s Pioneer Square scene, the Seattle Dog is a Pacific Northwest icon that defies hot dog conventions. The magic lies in the surprising contrast between the cool, velvety schmear of cream cheese and the savory, charred snap of a grilled polish sausage. Topped with a mountain of sweet caramelized onions and a hint of spicy jalapeños, this is the ultimate salty-sweet-creamy street food experience.
🥗 Ingredients
The Proteins and Buns
- 4 pieces Polish Sausages (large, high-quality beef or beef/pork blend with a natural casing)
- 4 pieces Brioche Hoagie Rolls (sturdy enough to hold heavy toppings)
- 8 ounces Cream Cheese (full-fat, softened to room temperature for easy spreading)
The Signature Onions
- 2 large Sweet Yellow Onions (thinly sliced into half-moons)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Vegetable Oil (to prevent butter from burning)
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Brown Sugar (to accelerate caramelization)
Toppings and Condiments
- 1 Fresh Jalapeño (thinly sliced into rounds)
- 2 tablespoons Yellow Mustard (classic stadium style)
- 1 tablespoon Sriracha (optional, for a modern Seattle twist)
- 2 pieces Scallions (finely chopped for garnish)
👨🍳 Instructions
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1
Place the cream cheese in a small bowl and whip it vigorously with a spoon or whisk until it is light, airy, and easily spreadable. Set aside at room temperature.
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2
Heat a large skillet over medium heat. Add the butter and vegetable oil. Once the butter is foaming, add the sliced onions and a pinch of salt.
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3
Sauté the onions for 15-20 minutes, stirring occasionally. If they start to stick, add a splash of water. Add the brown sugar halfway through to achieve a deep golden-brown color.
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4
While the onions cook, prepare the sausages. Use a sharp knife to butterfly the Polish sausages by slicing them lengthwise about 3/4 of the way through, so they open like a book.
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5
Preheat a grill or a separate cast-iron griddle to medium-high heat. Lightly oil the surface.
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6
Place the sausages cut-side down on the hot surface. Press down with a spatula to ensure maximum contact. Sear for 3-4 minutes until charred and crispy.
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7
Flip the sausages and cook for another 2-3 minutes on the rounded side until heated through and the casing is snapping.
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8
In the last 2 minutes of cooking, split your buns and place them face-down on the grill or griddle to toast until golden brown and warm.
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9
To assemble, take a warm bun and apply a very generous 'schmear' of cream cheese (about 2 tablespoons) to one or both inner sides of the bun.
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10
Nestle the hot, grilled sausage into the cream-cheese-lined bun. The heat from the meat will slightly melt the cheese, creating a rich sauce.
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11
Top the sausage with a large heap of the caramelized onions and a few slices of fresh jalapeño.
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12
Finish with a zigzag of yellow mustard and Sriracha, then garnish with chopped scallions. Serve immediately while hot.
💡 Chef's Tips
Always use room temperature cream cheese; cold cheese will tear your bun and won't melt properly against the hot sausage. Butterflying the sausage is the 'authentic' street-cart method as it creates more surface area for char and a flat base for toppings. If you find jalapeños too spicy, quick-pickle them in a bit of vinegar and sugar for 10 minutes before serving. Don't rush the onions; the deep, jammy sweetness is the necessary counterpoint to the salty meat and tangy cheese. For an extra Seattle touch, use a local craft beer to deglaze the onion pan.
🍽️ Serving Suggestions
Pair with a crisp Pacific Northwest IPA to cut through the richness of the cream cheese. Serve with a side of kettle-cooked potato chips for maximum crunch. A classic vinegar-based coleslaw provides a bright acidity that complements the dish. Finish the meal with a Rainier cherry tart or fresh local berries. Best enjoyed outdoors or as a late-night 'after-hours' snack.