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

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

Preparation

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. 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...