Need a little fuel before you hit the city? This recipe will hit the spot & fill you up.—INGRAIN, Summer 2019
Makes 4 dogs
4 kosher all-beef franks
4 plain buns
Griddle onions (ingredients + recipe below)
Spicy brown mustard (Gulden’s)
SAUTÉ 4 kosher all-beef franks in the same skillet you used to make the Griddle Onions until golden brown in spots (do not wipe out the skillet).
DIVIDE Griddle Onions among 4 plain buns (warmed/ steamed) and nestle a hot dog in each.
Each dog with a generous amount of sauerkraut (room temperature) and plenty of spicy brown mustard and serve.
1 medium onion (white or brown)
Fat (butter, vegetable oil, bacon grease)
1 garlic clove
1 tablespoon tomato paste
1 tablespoon vinegar-based hot sauce (Frank’s RedHot)
1 medium onion (sliced) in a skillet over medium-high heat with your choice of fat (butter, vegetable oil, bacon grease) until beginning to brown. Add 1 garlic clove (minced) + 1 tablespoon tomato paste + 1 tablespoon vinegar-based hot sauce (Frank’s RedHot), or to taste.
1/3 cup water into the skillet, bring to a simmer, and cook over low- medium heat until sauce has reduced, about 10 minutes. Transfer to a bowl and cover to keep warm.
For more hot dog recommendations check out Encased You Were Wondering.