There's nothing quite like biting into a New York style hot dog from a street cart. The snap of the casing, the soft bun, and that perfect blend of toppings. But you don't need a cart to enjoy one. You can make it right in your kitchen.
Advertisements1
This recipe is all about building layers of flavor. We'll simmer the hot dogs for extra juiciness, then give them a quick sear for that satisfying snap. The real magic is in the toppings: a creamy onion sauce and tangy sauerkraut. Together, they create that classic Big Apple taste.
Whether it's game day, a quick lunch, or a fun dinner, these hot dogs are a crowd-pleaser. And the best part? They're ready in just 15 minutes. Let's get started!
Why You'll Love This Recipe
About the Ingredients
4 all-beef hot dogs (about 1/4 lb each)
All-beef hot dogs give the best snap and flavor. Try to find ones with natural casing. Substitute with turkey or plant-based hot dogs if preferred.
4 hot dog buns (preferably New England style)
New England style buns have flat sides, perfect for toasting. Regular buns work too. Use brioche for a richer taste.
1 cup (240g) sauerkraut, drained
Sauerkraut adds a tangy crunch. Look for refrigerated sauerkraut for better texture. Substitute with pickled red cabbage for a twist.
1/2 cup (120g) yellow onion, finely chopped
Sweet onions like Vidalia work great. If you're short on time, use frozen chopped onions.
2 tablespoons (30g) unsalted butter
Butter helps the onions caramelize and adds richness. Use olive oil for a dairy-free version.
1/2 cup (120g) ketchup
Ketchup is a classic topping. Choose your favorite brand, or use a no-sugar-added version for a healthier twist.
2 tablespoons (30g) yellow mustard
Yellow mustard is traditional. Spicy brown mustard adds a kick if you like heat.
1/4 cup (60g) mayonnaise
Mayonnaise makes the sauce creamy. Use vegan mayo for a plant-based option.
1 tablespoon (15g) pickle relish (optional)
Pickle relish adds a sweet-tart crunch. Omit if you prefer a simpler dog.
Tips & Tricks
- Simmer the hot dogs in water for 5 minutes before searing. This plumps them up and ensures they're heated through without splitting.
- Toast the buns on a griddle or in a dry skillet. This adds a buttery crispness that holds up to the toppings.
- Drain the sauerkraut well and pat dry. Too much moisture will make the bun soggy.
Pro Tips
Step-by-Step Instructions
1. Simmer the Hot Dogs
In a large skillet or pot, bring 4 cups of water to a gentle simmer. Add the hot dogs and cook for 5 minutes. This ensures they're heated through and plump. Don't boil, or the casings may split.
2. Caramelize the Onions
While the hot dogs simmer, melt the butter in a separate skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until golden brown and soft, about 5-7 minutes. This brings out their natural sweetness.
3. Make the Sauce
In a small bowl, mix together the ketchup, mustard, mayonnaise, and pickle relish (if using). This creates a creamy, tangy sauce that's the signature of a NY dog. Set aside.
4. Sear the Hot Dogs
Remove the hot dogs from the water and pat dry. Increase the heat to medium-high and add the hot dogs to the skillet with the onions. Sear for 2-3 minutes per side, until nicely charred and heated through. The internal temperature should reach 165°F (74°C).
5. Toast the Buns
Place the buns cut-side down in the same skillet (or a clean one) over medium heat. Toast for 1-2 minutes until golden brown and crisp. This adds a nice texture and helps keep the bun from getting soggy.
6. Assemble the Hot Dogs
Place each hot dog in a toasted bun. Top with the caramelized onions, a generous spoonful of sauerkraut, and a drizzle of the sauce. Serve immediately.
Delicious Variations
Spicy Kick
Add sliced jalapeños or a drizzle of sriracha to the toppings.
Chicago-Style
Skip the sauce and top with relish, tomato slices, sport peppers, and a pickle spear.
Cheesy Delight
Melt cheddar or American cheese over the hot dog before adding toppings.
How to Store New York Style Hot Dog
Refrigerator
Store cooked hot dogs and toppings separately in airtight containers for up to 3 days.
Freezer
Freeze cooked hot dogs and buns separately for up to 1 month. Thaw overnight in the refrigerator.
Reheating
Reheat hot dogs in a skillet over medium heat until hot, or microwave for 30 seconds. Toast buns again for best texture.
Frequently Asked Questions
Q: What is a New York style hot dog?
A New York style hot dog is an all-beef hot dog served in a soft bun, topped with sauerkraut and a creamy onion sauce, often with mustard. It's a street food staple in New York City.
Q: What are the best hot dogs to use?
The best hot dogs are all-beef with natural casings, like Sabrett or Nathan's. They provide the signature snap when you bite into them.
Q: How do I prevent the buns from getting soggy?
Toast the buns first and drain the sauerkraut well. This creates a barrier and keeps the bun crisp.
Q: Can I make these ahead of time?
Yes, you can prepare the sauce and onions in advance. Cook the hot dogs and assemble just before serving for the best texture.
Now you can enjoy a taste of New York right at home. Try this recipe tonight, and don't forget to share your creation with friends and family. Happy simplifying!
New York Style Hot Dog
Juicy beef hot dogs in soft, steamed buns with tangy sauerkraut and creamy onion sauce. A street-cart classic made easy at home!
🧂 Ingredients
- 4 all-beef hot dogs (about 1/4 lb each)
- 4 hot dog buns (preferably New England style)
- 1 cup (240g) sauerkraut, drained
- 1/2 cup (120g) yellow onion, finely chopped
- 2 tablespoons (30g) unsalted butter
- 1/2 cup (120g) ketchup
- 2 tablespoons (30g) yellow mustard
- 1/4 cup (60g) mayonnaise
- 1 tablespoon (15g) pickle relish (optional)
📋 Instructions
- 1Simmer the Hot Dogs — In a large skillet or pot, bring 4 cups of water to a gentle simmer. Add the hot dogs and cook for 5 minutes. This ensures they're heated through and plump. Don't boil, or the casings may split.
- 2Caramelize the Onions — While the hot dogs simmer, melt the butter in a separate skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until golden brown and soft, about 5-7 minutes. This brings out their natural sweetness.
- 3Make the Sauce — In a small bowl, mix together the ketchup, mustard, mayonnaise, and pickle relish (if using). This creates a creamy, tangy sauce that's the signature of a NY dog. Set aside.
- 4Sear the Hot Dogs — Remove the hot dogs from the water and pat dry. Increase the heat to medium-high and add the hot dogs to the skillet with the onions. Sear for 2-3 minutes per side, until nicely charred and heated through. The internal temperature should reach 165°F (74°C).
- 5Toast the Buns — Place the buns cut-side down in the same skillet (or a clean one) over medium heat. Toast for 1-2 minutes until golden brown and crisp. This adds a nice texture and helps keep the bun from getting soggy.
- 6Assemble the Hot Dogs — Place each hot dog in a toasted bun. Top with the caramelized onions, a generous spoonful of sauerkraut, and a drizzle of the sauce. Serve immediately.
Maya writes about sustainable living and zero-waste swaps for busy households. She focuses on small, actionable changes that fit into real life, from kitchen composting to low-impact cleaning routines. Her articles are grounded in everyday practicality rather than theory.
