NYC Pushcart Style Hot Dogs (Dirty Water Dogs)
New York pushcart style hot dogs made at home, boiled, steamed, or griddled and loaded up with homemade onion sauce and sauerkraut.
Ingredients
- 4 all-beef hot dogs natural casing, Sabrett, Nathans or Hebrew National recommended
- 4 hot dog buns
- Brown deli mustard
- Homemade sauerkraut store bought or see recipe
- New York pushcart onion sauce store bought or see recipe
For boiling / dirty water style:
- Water to cover
Instructions
- Get your water up to temperature. Fill a pot with enough water to cover the hot dogs. Heat to around 180 to 190 degrees F -- not a rolling boil, just a gentle simmer.
- Add the hot dogs and let them do their thing. Cook for 5 to 10 minutes. For the full dirty water dog experience, keep them on low heat for up to 20 to 30 minutes.
- Griddle / Grill Option: Heat your griddle or grill to medium high. Cook the hot dogs 4 to 5 minutes, rolling them so they brown on all sides. Top and serve the same way.
- Warm the buns while the dogs finish. Wrap them in a damp paper towel and microwave for about 30 seconds, or hold them over the pot of water for a minute.
- Build the dog. Place the hot dog in the bun, hit it with brown mustard, spoon on the onion sauce, and pile the sauerkraut on top.
Video
Notes
For the most authentic result, use natural casing all-beef hot dogs. Sabrett is the brand you will see on virtually every New York street cart.
The longer the hot dogs sit in the water, the more flavor the water picks up, which in turn adds more flavor back to the dogs. If you are feeding a crowd, keep them on the lowest setting possible and they will just get better over time.