NY Hot Dog

This is not so much a recipe than a homage to the New York Hot Dog sold on carts on the streets of the Big Apple. I remember well when I bought my first one. The flavour combination of the beef sausage topped with onion relish, sauerkraut, and mustard nestled into a soft hot dog bun was streetfood heaven.  
My reference to the famous Hot Dog is a variation of the ingredients but not the composition. All the elements I bought from the supermarket, the local butcher. The sauerkraut was homemade by a friend. So all I had to do was to prepare.

Movie still from "Shoeshine Boy", 1947 | © The Museum of the City of New York/SK Film Archive, LLC

 

Ingredients | Serves 4
4 Pre-baked small Baguettes or Hot Dog buns
4
 Thin long beef sausages
1
 Onion
8 Tbsp Sauerkraut, homemade or bought
  Dijon mustard or of your choice
  Oil and sugar

 

Preparation

  1. Cook the Sauerkraut in a saucepan until tender. If you buy precooked Sauerkraut simply warm it.

  2. Half the onion and slice it thinly. In a skillet, sprinkle the onions with a pinch of sugar and fry them on medium heat until they are soft and browned.

  3. Cut the buns in half and bake them in the oven according to the packet instructions. I prefer Baguettes because they are crunchier.

  4. The original Hot Dogs are boiled but I prefer the sausage fried over medium heat until nicely browned.

    Serve | Spoon the Sauerkraut onto the open Baguettes, lay the sausage on it and top with onions and some mustard.