SABRETT HOT DOG REVIEW RECIPES

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MANHATTAN- SABRETT-STYLE HOT DOG | JUST A PINCH RECIPES



Manhattan- Sabrett-style Hot Dog | Just A Pinch Recipes image

This recipe has been posted for play in CQ3 - New York. Found at website: http://amazingribs.com/recipes/hot_dogs_and_sausages/new_york_hot_dogs.html New Yorker's love hotdogs, offering different styles: Coney Island, Manhattan Sabrett, New Jersey - Italian Dogs or the famous New York Deli Dog, all are wonderful. Sabretts are a garlicky all-beef frank in natural casing, served with mustard and warm sauerkraut, and a rich orange colored sweet-tart onion sauce. This sauce when combined with the mustard and kraut creates the perfect balance for the dog.

Provided by Baby Kato @BabyKato

Categories     Other Main Dishes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 18

ONION SAUCE
- 1/2 cup water
- 1 teaspoon cornstarch or arrowroot
- 1 tablespoon tomato paste (see note below: may sub with ketchup or kansas city bbq sauce)
- 1 tablespoon inexpensive balsamic vinegar (optional)
- 1 teaspoon dijon-style mustard
- 1 teaspoon brown sugar
- 1/4 teaspoon hot pepper sauce
- 1 pinch of cinnamon
- 1 tablespoon olive oil
- 2 large red onions, well peeled and sliced thin
- 1/4 teapoon table salt
- 2 cloves of pressed or minced garlic
THE HOT DOG
- 4 all-beef frankfurters, preferably sabretts
- 4 buns
- sauerkraut from the refrigerator section, not the can
- spicy brown dijon-style mustard

Steps:

  • Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. Whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon.
  • Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.
  • Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.
  • While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, cook the franks, and prepare the buns. Once the buns are ready start piling your dog with sauerkraut, brown mustard and the onion sauce.
  • Note: 1. Red onions often have an extra layer of tough paper under the outer layer. Make sure you remove it. 2. If you want, you can substitute a 2 tablespoons of ketchup or a sweet tomato based Kansas City style barbecue sauce for the tomato paste.

MANHATTAN- SABRETT-STYLE HOT DOG | JUST A PINCH RECIPES



Manhattan- Sabrett-style Hot Dog | Just A Pinch Recipes image

This recipe has been posted for play in CQ3 - New York. Found at website: http://amazingribs.com/recipes/hot_dogs_and_sausages/new_york_hot_dogs.html New Yorker's love hotdogs, offering different styles: Coney Island, Manhattan Sabrett, New Jersey - Italian Dogs or the famous New York Deli Dog, all are wonderful. Sabretts are a garlicky all-beef frank in natural casing, served with mustard and warm sauerkraut, and a rich orange colored sweet-tart onion sauce. This sauce when combined with the mustard and kraut creates the perfect balance for the dog.

Provided by Baby Kato @BabyKato

Categories     Other Main Dishes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 18

ONION SAUCE
- 1/2 cup water
- 1 teaspoon cornstarch or arrowroot
- 1 tablespoon tomato paste (see note below: may sub with ketchup or kansas city bbq sauce)
- 1 tablespoon inexpensive balsamic vinegar (optional)
- 1 teaspoon dijon-style mustard
- 1 teaspoon brown sugar
- 1/4 teaspoon hot pepper sauce
- 1 pinch of cinnamon
- 1 tablespoon olive oil
- 2 large red onions, well peeled and sliced thin
- 1/4 teapoon table salt
- 2 cloves of pressed or minced garlic
THE HOT DOG
- 4 all-beef frankfurters, preferably sabretts
- 4 buns
- sauerkraut from the refrigerator section, not the can
- spicy brown dijon-style mustard

Steps:

  • Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. Whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon.
  • Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.
  • Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.
  • While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, cook the franks, and prepare the buns. Once the buns are ready start piling your dog with sauerkraut, brown mustard and the onion sauce.
  • Note: 1. Red onions often have an extra layer of tough paper under the outer layer. Make sure you remove it. 2. If you want, you can substitute a 2 tablespoons of ketchup or a sweet tomato based Kansas City style barbecue sauce for the tomato paste.

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MANHATTAN'S SABRETT'S HOT DOGS WITH THEIR ... - RECIPE ZAZZ
Aug 06, 2016 · 4 all-beef (5 to 6 ounce) hot dogs (frankfurters preferably Sabretts if available, Nathan's or other good quality hot dog) 4 hot dog (5.5 ounce) bread buns. 240 grams sauerkraut (from the refrigerator section, not the can, 1 cup is approximate) Spicy brown Dijon-style mustard.
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BEST BROOKLYN SABRETT HOT DOG SAUCE | JERSEY PORK ROLL
Jun 17, 2012 · 1/2 tablespoon salt. 1/2 tablespoon pepper. 1 tablespoon white sugar. 1 tablespoon chili powder. 1/2 teaspoon cayenne pepper. Crumble ground beef into a deep skillet and crumble while cooking. Add onion and garlic. Cook about half way or until onions are clear and drain fat if necessary. Add tomato paste, water, salt, pepper, sugar, and chili powder and cayenne pepper and cook till it starts to bubble.
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Start your review of Sabrett Skinless Beef Frankfurters - 24 CT! How would you rate this product? 35 reviews. ... The best hot dog!! Great taste when throwing them on the bbq! We always have to hAve this when we have a #backyardbash you can always find a great sale on them in stop and shop. ... Savory Pancake Recipes That Will Make You Drool.
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Apr 03, 2019 · Sabrett Skinless Beef Frankfurters 48 Oz ... I use to buy Sabrette hot dogs when I was a child in New York and they were longer and thinner and they had a better taste. These taste like any other hot dog I have tasted since I left New York. I am very disappointed. Read more.
From amazon.com
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EXAMINING THE NEW YORK WIENER & EXPOSING THE SABRETT ...
Jun 16, 2011 · 1) Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon. 2) Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out.
From huffpost.com
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SABRETT ONIONS IN SAUCE FOR HOT DOGS - COPYKAT RECIPES
Apr 14, 2020 · How to Make Sabrett’s Onions in Sauce. Chop and saute onions. Add water, tomato paste, corn syrup, cornstarch, and salt. Stir to combine. Bring the mixture to a boil then reduce the heat and simmer for 45 minutes. Add vinegar and simmer for an additional 30 to 45 minutes until the liquid is reduced and thickened.
From copykat.com
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SABRETT SKINLESS BEEF FRANKFURTERS - 8 CT REVIEWS 2021
Foodie Expert Level 4. 591 reviews. February 26th 2021, 4:12 pm. I love these hot dogs and that they are skinless. They taste great and fit in the bun well. I like when a hot dog can properly fit the bun. These taste great grilled and sliced in vegetarian beans. They are flavorful and can be fried and ate without bread or with eggs.
From influenster.com
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SABRETT BEEF HOT DOGS - ALL INFORMATION ABOUT HEALTHY ...
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From topsecretrecipes.com
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REAL NEW YORKERS PUT THESE ONIONS ON THEIR HOT DOGS
Jul 27, 2021 · In a measuring cup, stir together the water, ketchup, mustard, garlic powder, smoked paprika, and cinnamon. When the onions are ready, pour the mixture in the saute pan and stir well. Cover the pan, turn the heat to low, and cook for 25 minutes, stirring occasionally. Turn off the heat, remove the lid from the pan, and let the onions cool for a ...
From thetakeout.com
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HOT DOGS - SABRETT HOT DOGS
Sabrett® hot dogs are made with selected cuts of beef. All natural spices and special cures are added. No fillers or extenders are ever added to Sabrett® products. Sabrett® hot dogs are available in All Beef Natural Casing, Pork and Beef Natural Casing, All Beef Skinless, Hot and Spicy All Beef Skinless, Skinless All Beef Hot Sausage and now, Sabrett® All Natural Beef Frankfurters.
From sabrett.com
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Apr 15, 2020 - Sabrett Onions in Sauce for hot dogs has the perfect tang and tomato flavor. Get the easy copycat recipe to make this NY street food at home.
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Spicy Sweet Aleppo Hot Sauce - Hot Sauce for the connoisseur of good food. Our Gourmet Hot Sauce has Aleppo Peppers, Habanero Peppers, and other intense spices. A flavor that will take you back and bring you home. 10 oz bottle, Made in the USA, Gluten Free, 0 Calories. 10 Ounce (Pack of 1) 3.9 out of 5 stars. 21.
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