American

New York’s finest hot dog

Name: New York hot dog recipe
Yield: 6
Cuisine: /american
Ingredients: 6 beef hot dogs; 6 hot dog buns, split, but not all the way through; 150g sauerkraut; Spicy brown mustard or American yellow mustard, to serve; Tomato sauce, to serve (optional); 40.00 ml extra virgin olive oil; 2 large onions, sliced; 40.00 ml dark brown sugar; ½ tsp ground cinnamon; ½ tsp chilli powder; Pinch cayenne pepper (optional); 60ml tomato sauce

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New York’s finest hot dog p 95, Nov 24 — Alan Benson

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by Yasmin Newman

CHEF

May 02, 2025

“Hot dogs got their start in the 1860s, when German migrant Charles Feltman started slinging them in a pushcart on Coney Island, giving rise to an Americana favourite. A classic New York dog – affectionately known as ‘dirty water dogs’ for the salt- and fat-licked cart water they’re warmed in – is a relatively simple affair compared to other American city standards: an all-beef frankfurter in a soft warm bun with a handful of tangy kraut and spicy brown mustard. The defining addition, for many, are sauteed onions, deliciously heightened
with sweet ketchup and spices.” – Yasmin Newman. This is an edited extract from EAT NYC by Yasmin Newman, published by Smith Street Books, AUD$65.00. Photography by Alan Benson.

6 beef hot dogs
6 hot dog buns, split, but not all the way through
1 cup (150g) drained sauerkraut, warmed or at room temperature
Spicy brown mustard or American yellow mustard, to serve
Tomato sauce, to serve (optional)

Sweet spiced onions

2 tbs extra virgin olive oil
2 large onions, sliced
2 tbs dark brown sugar
½ tsp ground cinnamon
½ tsp chilli powder
Pinch cayenne pepper (optional)
¼ cup (60ml) tomato sauce

Method

1.

For the sweet spiced onions, heat the oil in a saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes, or until soft. Add remaining ingredients and ½ cup (125ml) water and stir to combine. Bring to a simmer and cook, stirring occasionally, for 10 minutes, or until liquid has thickened. Remove from heat and season with salt flakes and freshly ground black pepper.
2.

Meanwhile, bring a large saucepan of water to the boil. Add hot dogs, reduce the heat to medium and cook for 5 minutes, or until warmed through. Drain.
3.

Place the buns on their side, so the split is facing up. Slip the hot dogs in, then spoon the sauteed onion and sauerkraut over the top. Drizzle with your choice of mustard and/or tomato sauce to serve.