Dirty Water Hot Dog
An all-beef hot dog simmered in a cart's seasoned water bath, tucked into a soft bun with mustard, sauerkraut and onion sauce.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Saucepan
- •Small skillet for onion sauce
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 21
- carbs
- 26
- protein
- 13
- calories
- 340
Instructions
- 1
Heat the oil in a skillet over medium heat. Cook the diced onion until soft and see-through, about 8 minutes.
- 2
Stir in the ketchup, tomato paste, brown sugar, chili powder, and 1/4 cup water. Simmer 10 minutes until shiny and thick.
- 3
Fill a saucepan with water. Heat it until tiny bubbles appear, but do not let it boil rapidly.
- 4
Slide the hot dogs into the water. Cook for 8–10 minutes until plump and heated through.
- 5
Toast or steam the buns lightly.
- 6
Place a hot dog inside each bun.
- 7
Top with mustard, sauerkraut, and a generous spoonful of the warm onion sauce.
- 8
Wrap in foil or paper and serve right away.
Chef's tips
Keep the water at a gentle simmer. A rapid boil will split the hot dog skin and dry out the meat.
Storage
Refrigerate uncooked hot dogs per package instructions; onion sauce keeps refrigerated up to a week.
Reheating
Reheat by simmering gently in water for a few minutes; avoid microwaving, which can make the casing rubbery.
Common mistakes to avoid
- •Boiling the hot dogs too hard, which splits the skin and lets the juices escape.
- •Using a flimsy bun that falls apart under the heavy toppings.
- •Skipping the onion sauce, which gives the hot dog its classic street-cart flavor.
Serving suggestions
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