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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.