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
Serves: 8
Ingredients
for the hot dogs
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8
Sabrett all beef natural casing hot dogs
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1
12-ounce bottle of Guinness Stout
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sauerkraut (optional)
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8
hot dog buns (we like Martin’s potato rolls)
for the onions
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2
medium yellow onions, halved, sliced thin
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2
tablespoons unsalted butter
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4
tablespoons ketchup
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1
teaspoon sriracha hot sauce, or to taste
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2
teaspoons sugar
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pinch of salt
Directions
- 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.
/dfb1f6ea-8b93-4ace-9b59-7847b30f0085--dog_014.JPG "The Naughty Dog 2")
