New York-Style Hot Dog with Mustard and Sweet-Tart Onions
A classic street-style hot dog with a juicy frankfurter, tangy mustard, and sweet-tart caramelized onions in a tomato-based sauce. Crisp pickled cabbage adds crunch and acidity.
- Time
- 20 min
- Serving
- 587 kcal
- Ingredients
- ≈ $1.76
- Protein
- 19 g
Ingredients
- 1 Frankfurterspack 400 g ≈ $3.50 90 g
- 2 Burger bunspack 4 pcs ≈ $2.00 1 pcs
- 3 Mustard 15 g
- 4 Onions≈ $1.60 per kg 80 g
- 5 Tomato pastepack 140 g ≈ $1.00 15 g
- 6 Vinegar 9% 6 ml
- 7 Sugar 6 g
- 8 Sauerkrautpack 500 g ≈ $3.00 40 g
- 9 Sunflower oil 8 ml
- 10 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the onion4 into thin half-moons.
Heat the oil and sauté the onions4 for 5 minutes until softened.
Add tomato5 paste, vinegar, sugar, salt, and 40 ml water.
Simmer 8–10 minutes until the onions4 are tender and the sauce thickens.
Parboil the frankfurter1 in boiling water for 4–5 minutes or pan-fry until browned.
Split the bun and toast on a dry skillet for 1 minute.
Place the frankfurter1 in the bun, top with onions4, mustard, and pickled cabbage.
Tips
- Why it works
- Cook the onion for 5 minutes until soft so it doesn't stay raw and make the sausage bitter. If you overcook it, it burns and turns bitter.
- Substitutions
- Instead of sauerkraut, use pickles (40 g), but reduce the salt in the sauce by a pinch. Instead of tomato paste, use ketchup (15 g), but the sauce will be thinner.
- Common mistakes
- If the sausage stays raw inside, pierce it with a knife: if clear liquid runs out, cook it longer.
- Storing and reheating
- Keeps for 2 days. Reheat in the microwave for 30 seconds with the plate covered. It's better to eat the bun fresh.
- Serve with
- Serve with fries or corn chips to scoop up the sauce. Handy for picnics or a quick dinner.
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