New York Street Vendor Dog
More hot dogs are eaten in New York than in any other city in the country (Los Angeles and Baltimore/Washington, D.C., come in at Nos. 2 and 3). The classic street vendor dog starts with a boiled Hebrew National or Nathan's all-beef kosher frank and call for the spicier deli mustard over tangier yellow mustard. New Yorkers like this dog with onion sauce and/or sauerkraut.
Makes 2 to 4 servings
4 Hebrew National or Nathan's all-beef natural casing kosher frankfurters
4 white hot dog buns
1 to 1 1/2 cups onion sauce (recipe below)
1 cup sauerkraut, warmed on stove or in microwave
Grill or boil hot dogs to desired doneness.
Steam hot dog buns in bamboo steamer or on hot grill for 60 seconds.
Add hot dogs, top with mustard on one side, onion sauce and sauerkraut on the other.
New York Onion Sauce
There is no right or wrong way to make onion sauce, just as there's no right or wrong way to dress your dog. I've adjusted several recipes to my liking but feel free to add your favorite spices to the mix.
Make 8 to 12 servings
2 large yellow or white onions, peeled and sliced 1/4-inch wide
1/2 cup plain spaghetti sauce (jarred is fine)
1/4 cup water
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon salt
Pinch of cinnamon
In a skillet, saute onions and garlic in olive oil over medium-low heat until soft, about 10 to 15 minutes.
Add spaghetti sauce and water. Stir in salt and cinnamon. Turn heat up to medium.
Simmer for 15 to 20 minutes, stirring frequently, until liquid has reduced by about half.
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