American
New York-Style Hot Dog
A classic New York street-cart hot dog with an all-beef frank, warm sauerkraut, tangy onion sauce, and spicy brown mustard tucked into a soft steamed bun. It is savory, sharp, and comforting in the unmistakable city style.
Ingredients
- All-beef hot dogs2
- Hot dog buns2
- Sauerkraut, drained1 cup
- Yellow onion, finely sliced1 medium
- Neutral oil1 tablespoon
- Tomato paste1 tablespoon
- Ketchup2 tablespoons
- Water1/3 cup
- Apple cider vinegar1 tablespoon
- Brown sugar1 teaspoon
- Ground cinnamon1 pinch
- Cayenne pepper1 pinch
- Kosher salt1/4 teaspoon
- Spicy brown mustard2 tablespoons
Method
- Heat the oil in a small skillet over medium heat and add the sliced onion.
- Cook the onion for 6 to 8 minutes, stirring often, until softened but not deeply browned.
- Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Add the ketchup, water, vinegar, brown sugar, cinnamon, cayenne, and salt, then simmer for 8 to 10 minutes until the onion sauce is glossy and lightly thickened.
- Warm the sauerkraut in a small saucepan over low heat, stirring occasionally.
- Bring a shallow pan of water to a gentle simmer, add the hot dogs, and heat for 5 to 6 minutes until plump and hot.
- Steam the buns briefly over the hot dog water or wrap them in a damp towel and microwave for 15 to 20 seconds until soft.
- Place one hot dog in each warm bun.
- Top each hot dog with warm sauerkraut, a spoonful of onion sauce, and a stripe of spicy brown mustard.
- Serve immediately while the buns are soft and the toppings are warm.
Common questions
Can I substitute the all-beef hot dogs or buns if I only have what’s in the pantry?
Yes. Any good-quality beef, pork, or chicken hot dog works, though all-beef gives the most classic flavor. Use soft split-top buns, potato buns, or regular hot dog buns; lightly steaming them matters more than the exact brand.
How long does the onion sauce take, and can I make it ahead?
The sauce takes about 15 to 20 minutes total: 6 to 8 minutes for the onions, 1 minute for the tomato paste, then 8 to 10 minutes simmering. Make it up to 3 days ahead and rewarm gently.
What are the most common mistakes when making this style of hot dog?
Don’t brown the onions too much; they should be softened, not caramelized. Don’t skip warming the buns, or they’ll split and feel dry. Also avoid boiling the hot dogs hard, which can make them wrinkled or burst.
How should I store leftovers of the sauerkraut, onion sauce, and cooked hot dogs?
Store each component separately in airtight containers. Sauerkraut and onion sauce keep about 4 to 5 days in the fridge. Cooked hot dogs are best within 3 to 4 days. Reheat gently so the sausages don’t toughen.
What’s the best way to serve New York-style hot dogs for a crowd?
Keep the onion sauce and sauerkraut warm in small covered pans or a slow cooker on low. Hold the hot dogs in warm water, and steam buns in batches right before serving so everything stays hot and soft.