The main content
NYC Dogs With Sabrett's-Style Onion Sauce + Sauerkraut

NYC Dogs With Sabrett's-Style Onion Sauce + Sauerkraut


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


Serves: 6 to 8

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.