New York-Style Hot Dog with Mustard and Sweet-Tart Onions

1. 1 Frankfurterspack 400 g ≈ $3.50 90 g
2. 2 Burger bunspack 4 pcs ≈ $2.00 1 pcs
3. 3 Mustard 15 g
4. 4 Onions≈ $1.60 per kg 80 g
5. 5 Tomato pastepack 140 g ≈ $1.00 15 g
6. 6 Vinegar 9% 6 ml
7. 7 Sugar 6 g
8. 8 Sauerkrautpack 500 g ≈ $3.00 40 g
9. 9 Sunflower oil 8 ml
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the onion⁴ into thin half-moons.

2. Heat the oil and sauté the onions⁴ for 5 minutes until softened.

3. Add tomato⁵ paste, vinegar, sugar, salt, and 40 ml water.

4. Simmer 8–10 minutes until the onions⁴ are tender and the sauce thickens.

5. Parboil the frankfurter¹ in boiling water for 4–5 minutes or pan-fry until browned.

6. Split the bun and toast on a dry skillet for 1 minute.

7. Place the frankfurter¹ in the bun, top with onions⁴, mustard, and pickled cabbage.