Snap Dogs with New York City Pushcart-style Red Onion Sauce

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Makes 8 Hot Dogs

Ingredients for the Onion Sauce:

• 2 tablespoons vegetable oil

• 2 medium onions (Sweet preferred)-chopped

• 1 teaspoon ground cinnamon

• 2 teaspoons smoked paprika

• 1/2 teaspoon all-spice

• 1/4 cup tomato ketchup

• 1/2 cup water

• 1/4 teaspoon cayenne pepper (optional)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 teaspoon corn starch

• 3 ounces beer

Ingredients for the Hot Dogs:

8 Snap Dog® Premium Beef Franks

8 Hot Dog Buns

Spicy Brown Mustard

Sauerkraut (optional)


Fill a saucepan with about 2 inches of water. Place on burner over medium heat. Add 8 Snap Dog® Premium Beef Franks and the beer, and bring to a gentle simmer.

Chop the onions into 1” strips.

Turn a stove burner to medium-high heat. Coat the bottom of a large skillet with vegetable oil (or similar) and place on burner. When the pan is hot, add the onions and stir occasionally until the onions get nice and brown and caramelized.

Add the ground cinnamon, smoked paprika, all-spice, salt, black pepper, and cayenne pepper (optional). Mix the spices with onions until they get all nice and happy together.

Add the ketchup and water and let simmer for 5-10 minutes.

To thicken the sauce: Mix corn starch with a few drops of cold water until it forms a loose paste. Stir the mixture into the onion sauce really well and remove from heat.

Place the hot dog buns in a toaster or oven to get a little toastiness going on the outside. Apply a layer of mustard on the inside of the bun. Remove the Snap Dog® Premium Beef Franks from the water and place inside each bun. Add a little sauerkraut (optional).

Top each hot dog with the NYC Pushcart-style Onion Sauce and enjoy!