NYC Dogs With Sabrett's-Style Onion Sauce + Sauerkraut | Rachael Ray
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.
- 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
- 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
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.