New York Hot Dog Cart Hot Dog
These hot dogs are the classic snack that are available from street carts all across New York City. But you don’t have to travel to the Big Apple to enjoy this delicious dish—they’re easy to make at home and require no fancy techniques or equipment.
The hot dogs are nestled into a soft hot dog bun, topped with a homemade onion relish, sauerkraut, and brown mustard. They are boiled just like on the street cart, but you can also grill them or cook them on a skillet.
We included a recipe for a flavorful onion sauce, the secret ingredient to making a truly authentic New York hot dog. It’s a unique sweet and sour onion relish and it makes the iconic street-cart dog something special.
The secret to the New York Hot Dog being so delicious lies in the onion sauce, a sweet and tangy combination of sautéed onions, ketchup and cinnamon.
- 6 hot dogs (Times Right sells Behrmann Meat Jumbo and Natural Casing Hot Dogs)
- 6 hot dog buns
- spicy brown mustard, to taste
- 1 cup sauerkraut
- 2 tbsp vegetable oil
- 2 medium onions, sliced very thinly
- 1/8 tsp ground cinnamon
- 1/4 cup ketchup
- 1 cup water
- Heat oil in a medium saucepan over medium heat. Add onions and saute until soft. Stir in the cinnamon, chili powder and cayenne pepper and cook for 1 minute.
- Add ketchup and water and stir until well combined. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes.
- While the onion sauce is cooking, boil hot dogs for 5-6 minutes over medium-high heat.
- Put hot dogs in buns and top with sauerkraut, onion sauce and spicy brown mustard.
Boil the sauerkraut with added water to make it softer.