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Author Notes: Step off any train in NYC, walk maybe a block, and chances are you'll see a dirty water hot dog cart - quintessential street food, in my opinion.
You'll need a dog that's got some snap - I'd go with a Sabrett. Toppings are totally up to the individual, but here's a spicy onion that is super easy to throw together.
Thanks go to gingeroot and hardlikearmour for helping me name this bad boy. —mrslarkin
for the hot dogs
- 8 Sabrett all beef natural casing hot dogs
- 1 12-ounce bottle of Guinness Stout
- sauerkraut (optional)
- 8 hot dog buns (we like Martin's potato rolls)
for the onions
- 2 medium yellow onions, halved, sliced thin
- 2 tablespoons unsalted butter
- 4 tablespoons ketchup
- 1 teaspoon sriracha hot sauce, or to taste
- 2 teaspoons sugar
- pinch of salt
- Slowly pour the beer into a medium sized saucepan. Fill the empty bottle with tap water and pour into pot. You should have about an inch or so of liquid. Bring to a boil over medium heat. Take care, as the beer will foam up. Reduce heat if needed.
- When the liquid boils, place the dogs in the pot. Reduce heat to a simmer and cook for 15 minutes with the lid on. Check to see that your liquid is simmering, and not bubbling furiously.
- While the hot dogs are cooking, place onions and remaining ingredients in a microwavable vessel. Microwave on high power for 3 minutes. Stir. Continue cooking for several more minutes, until onions are soft. Check for salt and spice.
- Alternatively, cook your onions on the stove top in a separate pot over medium-low heat until soft. Make sure not to brown the onions.
- Heat your sauerkraut.
- It's time to build your dirty dogs. Nestle one dog in a bun and top with sauerkraut and onions. Dig in. Sometimes it's okay to feel a little dirty.
- This recipe was entered in the contest for Your Best Recipe with Beer
- This recipe was entered in the contest for Your Best Street Food