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New York-style hot dog Recipe

American · Main course · 20 min total

A classic New York-style hot dog features an all-beef frank steamed to juicy perfection, nestled in a soft bun, and topped with tangy sauerkraut, spicy brown mustard, and a drizzle of sweet onion sauce.

Ingredients

• 4 all-beef hot dogs (e.g., Nathan's or Sabrett)
• 4 soft hot dog buns (preferably top-split)
• 1 cup sauerkraut, drained
• 2 tablespoons spicy brown mustard
• 1/4 cup sweet onion sauce (or ketchup mixed with a pinch of sugar and onion powder)
• 1 tablespoon butter, softened (optional, for toasting buns)

Instructions

1. Bring a pot of water to a gentle simmer. Add hot dogs and cook for 5-7 minutes until heated through and plump. Alternatively, steam them in a steamer basket over simmering water.
2. While hot dogs cook, warm the sauerkraut in a small saucepan over low heat.
3. Optional: Split buns and spread cut sides with butter. Toast in a skillet over medium heat until golden.
4. Place each hot dog in a bun. Top with a generous spoonful of sauerkraut, a drizzle of sweet onion sauce, and a stripe of spicy brown mustard.
5. Serve immediately.

Tips

• Use top-split buns for authenticity; they toast better and hold the toppings.
• Sweet onion sauce can be found in specialty stores or made by simmering ketchup with grated onion, sugar, and a splash of vinegar.
• Keep hot dogs warm in the simmering water while preparing buns and toppings.

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