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Author Notes: I have always found hot dogs and mustard to be a somewhat incomplete story. Ditto with hot dogs and sauerkraut. There we go -- I said it, and will probably burn on a culinary cross for the blasphemy. I like to complete my hot dogs with this relish -- not quite mustard, not quite chutney, not quite anything, just a bunch of plain old onions pretending to be sauerkraut in an attempt to connect the dots. If you happen to like it, please take me off the cross -- it’s mighty uncomfortable. - QueenSashy
Food52 Review: WHO: QueenSashy is a longtime Food52er with killer recipes up her sleeve.
WHAT: A hot dog gone to condiment heaven.
HOW: Make a “fake sauerkraut,” cook hot dogs, eat together. Open a beer.
WHY WE LOVE IT: QueenSashy’s fake sauerkraut is genius: It combines the bite of vinegar and mustard with the sweetness of slow-cooked onions. In other words, as far as condiments go, it leaves us wanting for nothing. Next time, we’re making extra: for burgers, sandwiches, and of course, for hot dogs round two. - The Editors
For the fake sauerkraut relish:
- 2 tablespoons vegetable oil
- 10 ounces red onions, thinly sliced
- 10 ounces yellow onions, thinly sliced
- 3 tablespoons turbinado or demerara sugar
- 1 tablespoon yellow mustard
- 1 tablespoon whole grain mustard
- 1/3 cup aged balsamic vinegar
- Salt and freshly ground white pepper
- In a medium skillet over medium heat, combine the oil and onions. Cook, stirring occasionally, until onions are softened, about 15 minutes. Add the sugar, mustards, a pinch of salt, and mix to combine.
- Add the vinegar. When the mixture is about to bubble, reduce the heat to medium-low, and cook for about 35 minutes, until the vinegar has reduced completely and the acidic fumes have evaporated. (Do not attempt to expedite cooking by increasing the heat -- you want the mixture gently steaming, otherwise the flavors will be off. If needed, add a tiny bit of water from time to time to prevent onions from drying.)
- Remove the relish from the heat, if needed adjust the salt, season with white pepper, and let it cool at room temperature before serving.
For the hot dogs:
- 6 whole-wheat hot dog buns
- 6 hot dogs
- Fake sauerkraut relish (see above)
- Ketchup (optional)
- Cook or grill your hot dog. This one is up to you.
- Open the buns on a work surface. Spoon the relish on the bottom half of the bun, top with the hot dog, top with ketchup if desired. Close the bun carefully. Have fun.
- Your Best Recipe with Mustard Contest Finalist!