John Myers
Ingredients for 6 servings:
- 6 sausages
- 6 hot dog buns
- 2 m.-sized onion(s)
- 1 tbsp sugar
- 100 g sauerkraut
- 1 tbsp oil
- 100 ml ketchup
- 50 ml water
- 8 dashes of Tabasco
- 2 pinches of salt
- 1 pinch(s) of pepper
- Mustard
- mayonnaise
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
close to the original
In a pan, fry the sliced onions in oil until translucent and soft, then caramelize briefly with the sugar. Then add the Tabasco, ketchup, and water. The sauce should have a consistency more liquid than ketchup, but not too watery. Season the sauce with salt and pepper and simmer, covered, for about 10 minutes over low heat to allow the onions to soften. Meanwhile, heat the sausages. Briefly heat a hot dog bun each, but do not toast them (I prefer 20 seconds in the microwave to keep them soft). Place the sausages in the hot dog bun, spread a little mustard, and a generous amount of onion sauce on top. Top with a fork, then top with some sauerkraut and mayonnaise. The recipe is based on the taste and content of a New York hot dog, like the ones you can find at the countless street vendors in Manhattan. This traditional version of the hot dog is typically topped with sweet, sour, and spicy onion sauce and sauerkraut. Cheese, fried onions, or pickles, on the other hand, have no place on a New York hot dog.
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