RECIPE: New York Style Jumbo Hot Dogs

A delicious Americana hot dog recipe, rich in flavour.

INGREDIENTS:

3 medium brown onions
2 medium cloves garlic
8 beef sausages (or smoked beef Frankfurt)
1/4 cup or 3 Tbs quality tomato sauce
1/4 tsp chilli powder
1/4 tsp cinnamon
2 tsp smoked paprika
1 Tbs honey
1tsp chilli sauce (‘hot’ sauce), or to taste
4 foot-long hot dog rolls
sauerkraut, to taste
quality grated cheddar, to taste
fresh olive oil
quality salt
freshly ground black pepper

INSTRUCTIONS:

1. Halve and thinly slice the onion, peel and finely chop garlic. Heat 2 Tbs of the oil in a medium frypan over medium heat, add the onions and cook until soft and golden (approx. 8-10mins).

2. While the onions are cooking, untwist the skin connecting two of the sausages and gently squeeze the meat down from one of the sausages towards the other to create one long sausage. Re-twist the end to seal, then repeat with remaining sausages. Heat a large frypan or BBQ plate to medium-high, add a little oil followed by the sausages and cook, turning occasionally, until browned and cooked through [approx. 7-10 minutes]. Transfer to a warm plate until needed. Reserve the pan.

3. Once the onions are cooked, stir in the garlic followed by the chilli powder, cinnamon and smoked paprika and cook for 1 minute. Add the tomato sauce, honey, chilli sauce and around 2 Tbs of water. Bring to a simmer and allow the sauce to thicken to a coating consistency [approx. 1 minute]. Transfer to a bowl and season to taste with salt, pepper and extra chilli sauce if preferred.

4. Place the hot dogs in the buns and top with cheese, onion sauce, sauerkraut and spiced mustard to taste. Serve with a side of plain crisps and pickled gherkins (or dill pickles).

TIPS:

Using smaller rolls and sticking with regular sized sausages will yield 8 regular hotdogs from this same recipe.

I like to use smoked paprika in my onions if I’m using fresh beef sausages instead of the traditional smoked beef Frankfurts, which can be a little difficult to track down in Western Australia.

We love using a chilli sauce with a bit of bite with this, but feel free to omit if chilli heat isn’t your thing.

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