New York Dogs

New York Dog Onion Sauce

• 2T vegetable oil
• 2 medium onions, cut into 1/4″ slices
• 1/2 tsp ground cinnamon
• 1/4 c ketchup
• 1 tsp Frank’s Hot Sauce (or 1/2 tsp chili powder)
• 1/4 tsp pepper
• 1/2 c water

Heat oil in a medium saucepan over medium heat.  Add onions, sprinkle with a little salt, and cook until soft and slightly browned.  Stir in the cinnamon, ketchup, hot sauce, pepper, and water, and bring to a simmer.  Cook until most of the liquid has been absorbed – less than 10 minutes.  Transfer to a bowl and let cool.  Refrigerate if not using immediately, but bring back to room temperature before serving.

New York Dog

• 4 hot dogs (we like Nathan’s)
• raw sauerkraut (good probiotic)
• brown mustard
• New York Dog Onion Sauce
• Hot dog buns

Add water to a medium cast-iron skillet until it rises about 1/2 inch up the sides.

Place the skillet over medium-high heat and cook until the water begins to boil.

Add the dogs to the pan along with 1 tablespoon of butter. Turn the dogs frequently until the water has boiled off and the dogs are plump and beginning to brown.

Remove the dogs from the pan and place the cut side of the buns in the pan just long enough to heat a little and absorb a little juice.  Then slather half the bun with the mustard and the onion sauce; add the dog and then the sauerkraut.  Top with the other half of the bun – and enjoy.