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Playing How To Make Rach's NYC Dogs With Sabrett's-Style Onion Sauce + Sauerkraut

Rach's New York-style hot dog will have you singing "take me out to the ball game." 

For more of Rach's recipes from this from this hot dog-a-rama episode episode, check out her Coney Dogs and Kosher Dogs.

 

Ingredients

For the Sabrett's-Style Onion Sauce (hot dog cart onions):
  • About 1 tablespoon olive oil
  • 2 red onions, halved and very thinly sliced
  • Salt
  • A pinch (about 1/16 teaspoon) ground smoked cinnamon, cinnamon and/or allspice 
  • 2 tablespoons tomato paste
  • 1 teaspoon cayenne pepper sauce (Rach's go-to is Frank's RedHot)
  • 2 tablespoons cider or wine vinegar
  • 1 tablespoon brown or Dijon mustard
  • 1 teaspoon corn starch, stirred into a splash of warm water 
For the dogs and to serve:
  • 1 bag or jar refrigerated sauerkraut
  • 1 teaspoon cumin seeds
  • 1 teaspoon caraway seeds
  • 6 to 8 kosher hot dogs
  • 6 to 8 hot dog rolls
  • Pickle relish
  • Finely chopped white onion
  • Mustard of choice, to pass

Yield

Serves: 6 to 8

Preparation

For the Sabrett's-Style Onion Sauce, heat olive oil, 1 turn of the pan, in medium skillet over medium heat, add onions and a fat pinch of salt to taste, soften 5 minutes, stirring occasionally, add allspice and/or cinnamon, stir 1 to 2 minutes more. Stir in tomato paste, hot sauce, vinegar, mustard and cornstarch slurry. Reduce heat to low and cook 45 minutes to 1 hour until onions are like a thick sauce but pourable with serving spoon.

Warm sauerkraut in small pot with cumin and caraway.  
 
Warm dogs through in simmering water bath 1 inch deep and crisp (optional) casings in cast iron pan or skillet.

Serve dogs on rolls with sauerkraut, cooked onions along each side, a little relish, chopped raw onion and a drizzle of mustard.