New York Hot Dog

You can’t even imagine how many hot dog variations are there. Of course, the basis is always the same – roll and sausage, but I’ve lost count on the variations of fillings.

Today I’d like to talk about classic New York hot dog, where we have a special onion sauce except a roll and sausage. It is sweet and juicy and it cooks almost as onion confiture, but with some exceptions.

It’s customary to add sauerkraut to the hot dog beside the onion sauce. This time I haven’t use it, but that shouldn’t stop you. Try to cook both with it and without and then decide which one you liked better.

Love sausages? Try to cook smoked sausages on pellet grill by Jeri recipe.

What You Need to Cook New York Hot Dog

INGREDIENTS:

Onion sauce:

• 120 ml (8,1 tbsp) of water
• 1 tsp of corn starch
• 1 tbsp of tomato paste
• 1 tbsp of balsamic vinegar
• 1 tsp of mustard
• 1 tsp of sugar
• A few drops of Tabasco
• A pinch of grounded cinnamon
• 2 large red onions
• 2 cloves of garlic
• Salt, pepper

A hot dog (4 servings):

• 4 sausages
• 4 rolls
• 4 tbsp of sauerkraut
• Ketchup, mustard for serving

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make New York Hot Dog: Step-by-Step Instructions🔪

STEP 1. SLICE THE ONION AND PREPARE THE REST OF INGREDIENTS FOR THE SAUCE

The sauce that cooks for 1 hour is a bit beyond the understanding of fast food. But, firstly, it totally worth it, and secondly, you can always cook more than you need and use it throughout the week. It can be easily stored in the fridge.

Firstly, prepare the liquid mix for the sauce. In the glass or deep bowl mix 120 ml (8,1 tbsp) of water, 1 tsp of corn starch, 1 tbsp of tomato paste (can be replaced with good-quality ketchup), 1 tsp of sweet mustard (or medium hot), 1 tsp of sugar, 1 tbsp of balsamic vinegar (if you don’t have one – use apple or any wine), a few drops of Tabasco and a pinch of ground cinnamon.

Finely mix everything to melt the starch and combine the rest of the ingredients.
2 onions slice into thin half-rings. Finely chop 2 cloves of garlic.

Warm up the large frying pan on the medium fire, add 1 tbsp of vegetable oil, and lay the onion out into one layer. Add salt on top, it will accelerate the evaporation.

Fry, stirring all the time until the onion is mild and fried on the edges. Then add garlic and fry for another minute, also constantly stirring.

It’s important not to over fry the onion, otherwise, there would be an unpleasant bitterness in the taste.

Add prepared liquid mix, finely mix everything, cover, lower the fire, and leave stewing For 1 hour. Check from time to time if there is some liquid left in the frying pan, or you’re risking to burn everything. If you see that liquid is evaporating too fast – move it to the smaller burner and add some water.

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STEP 2. FRY THE SAUSAGES AND MAKE THE HOT DOGS

Using a grill pan or electric grill fry 4 sausages for 1-2 minutes from both sides. If you don’t have a grill, use a regular frying pan. 4 rolls cut in half lengthwise, but don’t slice till the end. Fry them on the same pan/grill according to one of these instructions. By the way, in the USA they usually cut the roll from the top side, not from the side as we do.

Choose any sausages you like. But, mind the composition and do not save on that.

Put the sausage into the roll, spread 1-2 tbsp of onion sauce evenly on top. If you want a real authentic New York hot dog, add for about 1 tbsp of sauerkraut.

Serve with sweet mustard and ketchup, so everybody could add whatever they want.

On my own behalf, I want to add: don’t rush to add sauces, taste at first. There’s enough sourness in the onion sauce (vinegar, tomato paste, mustard), so you can easily overdo with supplements.