The best New York hot dog

Ingredients for 4 servings:

• ½ cup water
• 1 tsp cornstarch
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp brown sugar
• ¼ tsp Tabasco, red or green
• 1 pinch of cinnamon
• 1 tbsp olive oil
• 2 large red onions, cut into thin strips
• ¼ tsp salt
• 2 garlic cloves
• 4 rolls (hot dog rolls)
• 4 beef sausages (Frankfurter)
• 1 small can of sauerkraut
• 1 jar Dijon mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Hot dog with onion sauce and sauerkraut

For the sauce, whisk the water and cornstarch in a bowl until no lumps remain. Then add the tomato paste, balsamic vinegar, mustard, brown sugar, Tabasco, and cinnamon and whisk to combine. Heat the oil in a large pan over medium heat. Finely slice the onions and add them to the pan with a pinch of salt. Sauté the onions until the edges begin to brown. Add the garlic and sauté for another minute. Then add the sauce and seasonings. Reduce the heat to low and simmer for one hour, checking frequently to ensure nothing is burning and the water isn’t evaporating. Add a little water if necessary. The final result should be thick but not pasty. Taste after one hour and adjust seasoning with salt, etc. if necessary. While the onion sauce is simmering, warm the sauerkraut. If desired, add a bay leaf to the sauerkraut. Fry the beef sausages in a pan in hot oil over medium heat. Briefly warm the hot dog buns on the toaster’s bun warmer. They shouldn’t get crispy. Place a beef sausage in each bun. Then spread the sausage with Dijon mustard. Spread the onion sauce over the sausages and finally add the sauerkraut.