New York street cart hot dogs
Simmered franks in soft buns with a sweet, tangy red onion sauce and spicy brown mustard, just like the carts. Sauerkraut on top if you want it.
- Prep
- 4 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 720 kcal
Ingredients
Method
Put a pot of water on to boil, covered. Heat the oil in a skillet over medium-high heat, add the onions with a pinch of salt and cook, stirring, until soft and just starting to color.
Stir in the tomato paste and chili powder for 30 seconds, then add the sugar, vinegar and water. Simmer, stirring, until the onions are silky and coated in a glossy red sauce.
Meanwhile, drop the heat under the water to a gentle simmer, add the franks and heat until hot through. If using sauerkraut, warm it in the microwave for a minute.
Season the onion sauce with salt and pepper. Warm the buns briefly in the microwave or over the pot so they stay soft.
Tuck a frank into each bun, add a line of spicy brown mustard and a big spoonful of onion sauce, then sauerkraut if you like.
Tips
- Slice the onions thin so they collapse into a jammy sauce quickly.
- The onion sauce keeps a week in the fridge and is great on burgers.
- Cart-style means soft, untoasted buns, so warm them gently rather than grilling.
