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
Sabrett all beef natural casing hot dogs
12-ounce bottle of Guinness Stout
hot dog buns (we like Martin's potato rolls)
for the onions
medium yellow onions, halved, sliced thin
tablespoons unsalted butter
teaspoon sriracha hot sauce, or to taste
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