Best Manhattan Sabrett Style Hot Dog Recipes

New York Street Cart Dog image

Provided by Bobby Flay

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
2 medium onions, cut into 1/4-inch slices
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 cup ketchup
1/2 cup water
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
8 kosher hot dogs, boiled (recommended: Best's)
8 hot dog buns
Spicy brown mustard, as needed (recommended: Gulden's)
Onion Sauce
Cooked sauerkraut, as needed

Steps:

Onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and saute until they are soft. Stir in the honey, cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce, salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes. Transfer the mixture to a bowl and let it cool to room temperature before serving. (Chef's Note: The sauce can be refrigerated, covered, for up to 2 days.)
Assembly: Put the boiled hot dogs onto the buns. Spread the bottom half of each bun with some mustard and top each hot dog with the onion sauce or sauerkraut or both.

Manhattan- Sabrett-style Hot Dog image

Provided by Baby Kato

Time 1h10m

Number Of Ingredients 18

ONION SAUCE
1/2 cup water
1 teaspoon cornstarch or arrowroot
1 tablespoon tomato paste (see note below: may sub with ketchup or kansas city bbq sauce)
1 tablespoon inexpensive balsamic vinegar (optional)
1 teaspoon dijon-style mustard
1 teaspoon brown sugar
1/4 teaspoon hot pepper sauce
1 pinch of cinnamon
1 tablespoon olive oil
2 large red onions, well peeled and sliced thin
1/4 teapoon table salt
2 cloves of pressed or minced garlic
THE HOT DOG
4 all-beef frankfurters, preferably sabretts
4 buns
sauerkraut from the refrigerator section, not the can
spicy brown dijon-style mustard

Steps:

1. Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. Whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon.
2. Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.
3. Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.
4. While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, cook the franks, and prepare the buns. Once the buns are ready start piling your dog with sauerkraut, brown mustard and the onion sauce.
5. Note: 1. Red onions often have an extra layer of tough paper under the outer layer. Make sure you remove it. 2. If you want, you can substitute a 2 tablespoons of ketchup or a sweet tomato based Kansas City style barbecue sauce for the tomato paste.