Hot Dogs with Fake Sauerkraut Relish

March  9, 2014
3 Ratings
Photo by James Ransom
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

Test Kitchen Notes

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

  • 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
  • For the hot dogs:
  • 6 whole-wheat hot dog buns
  • 6 hot dogs
  • Fake sauerkraut relish (see above)
  • Ketchup (optional)
In This Recipe
  1. For the fake sauerkraut relish:
  2. 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.
  3. 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.)
  4. Remove the relish from the heat, if needed adjust the salt, season with white pepper, and let it cool at room temperature before serving.
  1. For the hot dogs:
  2. Cook or grill your hot dog. This one is up to you.
  3. 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.

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Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.