Hot Dogs with Fake Sauerkraut Relish

By • March 9, 2014 • 16 Comments

48 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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.
A&M

Serves 6

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
  1. 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.
  2. 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.)
  3. 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)
  1. Cook or grill your hot dog. This one is up to you.
  2. 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.
Jump to Comments (16)

Comments (16) Questions (0)

Default-small
Default-small
Stringio

5 months ago Jim Maslanka

In Chicago, ketchup on a hot dog is verboten. Stick with the sauerkraut relish with the yellow and whole grain mustard.

Default-small

6 months ago Richard Sherrington

I'd be interested in the kind of Balsamic vinegar you use. When I add mine everything turns a dark brown and stays that way. Doesn't look at all like the photo you show.

Moi_1

6 months ago QueenSashy

QueenSashy is a trusted home cook.

I usually use entry level balsamic vinegars for this dish, the ones you would use to make balsamic reduction for example, and stay away from the expensive ones. Could it be the reason? I made the dish in the photo with “De Nigris Bio Balsamic Vinegar of Modena”, I also used “Trader Joe’s Gold Quality Balsamic Vinegar of Modena” in the past. Red onions also contribute quite a bit to the purplish-red hues in the dish. That could be another thing…

My_one_good_photo_cropped

7 months ago zoemetro uk

I love mustard on most everything--Dijon, English, whole grain--mmmmm...mustard. However, as of late, I have become extremely fond of yellow mustard in its big-yellow-"sqeezy" bottle. I love your idea of using it with carmelized onions!! I made this last night to accompany grilled ribeye and baked potato. It was a hit will all of our guests. Thank you!!!!

Moi_1

7 months ago QueenSashy

QueenSashy is a trusted home cook.

Grilled ribeye -- it must have been delicious! I am so glad the relish worked out, and thank you very much for letting me know.

Junechamp

7 months ago ChefJune

June is a trusted source on General Cooking.

I have to tell you, QueenSashy -- If it weren't my recipe against yours, I'd be voting for this. I love the idea of the fake sauerkraut. I'll be making it soon.

Moi_1

7 months ago QueenSashy

QueenSashy is a trusted home cook.

Ha, ha, ha! Thank you ChefJune! Your mussels too are on my must make list.

Photo-1

7 months ago Meatballs&Milkshakes

Congrats! Can't wait for the warm weather here to make these on the grill!

Moi_1

7 months ago QueenSashy

QueenSashy is a trusted home cook.

Thanks - grilled are totally my favorite too!

Dsc_0122.nef-1

7 months ago Panfusine

Congratulations on the Finalist pick QueenSashy, The relish sounds divine!

Moi_1

7 months ago QueenSashy

QueenSashy is a trusted home cook.

Panfusine, thank you...

Default-small

7 months ago Pegeen

Pegeen is a trusted home cook.

QueenSashy, can't wait to make! Love onions, love mustard. Thank you.

Moi_1

7 months ago QueenSashy

QueenSashy is a trusted home cook.

Hi Pegeen, thanks a lot! Cheers.

Img_0001

7 months ago Kukla

Congrats QueenSashy on being one of the Finalists!
Good Luck!

Moi_1

7 months ago QueenSashy

QueenSashy is a trusted home cook.

Thank you Kukla!

Img_2444

8 months ago o.lechow

that sounds AWESOME + I love your photo too!