Recipes from: Becky Mercuri. Great American Hot Dog Book, The: Recipes and Side Dishes from Across America (Kindle Location 1169). Kindle Edition.

The Original Nathan's Famous Hot Dog

Ingredients:

Nathan's Famous all-beef hot dogs, grilled

Hot dog buns, steamed

Nathan's original deli style mustard

Sauerkraut

1.  Place the grilled hot dogs in steamed buns and top with mustard and sauerkraut.  Serve immediately

Sauerkraut for Hot Dogs

Ingredients:

1 (2 lb.) packaged refrigerated sauerkraut, such as Silver Floss

1/2 cup butter

 2 medium onions, chopped

1 (14 ounce) can beef broth

1 cup white wine, such as Chablis, divided

1.  Preheat oven to 350 degrees.

2.  In a colander, rinse the sauerkraut under running water and drain well.

3. In a deep frying pan melt butter over low heat.  Add onions and sauté, stirring occasionally, for20 to 25 minutes or until soft and translucent.

4.  Add sauerkraut and mix well.  Stir in beef broth and, over medium-high heat, bring to a boil.  Remove from heat and stir in 1/2 cup of wine.

5.  Pour sauerkraut mixture into a 13 x 9 inch non-reactive baking dish and cover tightly with foil.  Bake for 1 hour.

6.  Remove sauerkraut from oven, stir in the remaining wine, reseal with foil, and return to the oven for 1 hour longer, or until sauerkraut is golden and most of the liquid has evaporated.  Yield: 4 cups

Pushcart Pups

Ingredients:

All beef hot dogs , boiled or grilled

Hot dog buns, steamed

Plain yellow mustard

Sauerkraut, (see above recipe)

New York Hot Dog Onion Sauce (see recipe below)

1.  Grill or griddle hot dogs and place in steamed buns.

2.  Top with mustard,  add sauerkraut and top with New York Hot Dog Onion Sauce.  Serve immediately.

New York Hot Dog Onion Sauce

Ingredients:

1 & 1/2 teaspoons olive oil

4 large onions, sliced and chopped

1 (11.5 ounce) can V8 juice

1/2 cup water

1 tablespoon tomato paste

1 & 1/2 teaspoons sweet Hungarian paprika

1 teaspoon corn syrup

1/2 teaspoon cornstarch

1/4 teaspoon salt

1/2 teaspoon crushed red pepper flakes, or  more to taste

3 tablespoons cider vinegar, or more to taste

1.  In a medium sauce pot, heat olive oil over medium heat and add onions.  Cook uncovered, for 10 minutes, stirring frequently.

2.  Turn heat to low and sauté onions, stirring frequently, for 30 minutes or until onions are softened and translucent, but not browned.

3.  Add remaining ingredients and cook over low heat, uncovered and stirring frequently, for 1 & 1/2 to 2 hours, or until mixture thickens and onions are very tender.

4.  Taste and adjust seasoning, adding more crushed red pepper and vinegar as desired.  Yields: about 2 & 1/2 cups.

North Country Michigans

Ingredients:

Hot dogs, grilled or griddled

Hot dog buns, steamed or toasted

Michigan Sauce (see recipe below)

Yellow mustard

Chopped onion

1.  Place hot dogs in buns.

2.  Top with Michigan Sauce, mustard, and onion.  Serve immediately.

Michigan Sauce

Ingredients:

1 tablespoon vegetable oil

1 medium onion, chopped

2 tablespoons cider vinegar

2 tablespoons light brown sugar

1/4 cup freshly squeezed lemon juice

1 & 1/2 teaspoons yellow mustard

3 tablespoons Worcestershire sauce

Salt and pepper, to taste

1 cup ketchup

1 pound 80/20 ground beef

1.  in a medium frying pan, heat the oil and sauté the onion over medium heat until it softens.

2.  Add all the remaining ingredients except the ground beef, stir well, and heat.

3.  Crumble the ground beef into the mixture, stirring well to break up the meat.  Simmer over low heat for 30 to 40 minutes, or until mixture thickens.  Yields: about 2 cups.

Alabama Coney-style Hot Dogs

Ingredients:

Hot dogs, grilled or griddles

Hot dog buns, steamed

Yellow mustard

Chopped onion

Coleslaw or sauerkraut

Alabama Coney Sauce (see recipe below)

1.  Place hot dogs in buns and top with mustard, onion, coleslaw or sauerkraut, and Alabama Coney Sauce.  Serve Immediately.

Alabama Coney Sauce

Ingredients:

1 pound 80/20 ground beef

1 medium onion, chopped

2 tablespoons yellow mustard

3 tablespoons cider vinegar, or more to taste

1 tablespoon sugar

1/2 cup water

1 % 1/2 teaspoons Worcestershire sauce

1/4 teaspoon celery seed

1 teaspoons Fran's Red Hot Sauce

1/2 cup tomato sauce

1 cup ketchup

1.  In a medium frying pan over medium-high heat, brown the beef with the onion.  As the mixture browns, break up the beef with a fork.

2.  Pour off fat and add all remaining ingredients, mixing well.

3.  Simmer over low heat, partially covered and stirring frequently for 1 hour, or until mixture thickens.

4.  If desired, add an additional tablespoon of cider vinegar the last 15 minutes cooking.  Yield: about 3 cups.

Chicago-style Hot Dog

Ingredients:

Hot Dogs, grilled or griddled

Poppy seed hot dog buns, steamed

Yellow mustard

Bright green sweet pickle relish

Chopped onion

2 fresh tomato wedges or slices per dog

2 sport peppers per dog

Pickle spears, 1 per dog

Celery salt

1.  Place hot dogs in buns and top with mustard, relish, onion, pickle spear, tomato, and sport peppers.

2.  Sprinkle lightly with celery salt and serve immediately.

Cincinnati Coney Dogs

Ingredients:

Hot dogs, grilled or griddles

Hot dog buns, steamed

Cincinnati Chili (see recipe below)

Yellow mustard

Chopped onions

Grated cheddar cheese

1.  Place hot dogs in buns and top with Cincinnati Chili, mustard, onions, and cheese.

2.  Serve immediately.

Cincinnati Chili

Ingredients:

2 pounds 80/20 ground beef

3 cups cold water

2 large onions, finely chopped

2 teaspoons garlic powder

1 ounce unsweetened baking chocolate, coarsely chopped

1/4 cup chili powder

1 & 1/2 teaspoons ground allspice

1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1/4 teaspoon ground cloves

1 & 1/2 teaspoons salt

 2 bay leaves

1 (6 ounce) can tomato paste

1 tablespoon red wine vinegar

1.  In a large, 6 qt. Dutch oven or pot, combine ground beef with water and stir it well with a slotted spoon to break up the meat.  The mixture will be quiet thick; do not add any additional water.

2.  Add additional ingredients and stir well.  Place pot over high heat and bring to a boil.

3.  Lower heat, cover, and cook for 1 hour and 40 minutes, stirring every 15 minutes.

4.  Remove cover, remove bay leaves, and cook for 20 minutes longer or until the mixture is very thick.  Yield: about 7 cups.

Brats with Garlic onions

Ingredients:

2 bratwurst, grilled or griddled

2 crusty French-style rolls, toasted

Grilled Onions with Garlic (see recipe below)

Horseradish (optional)

Brown German-style mustard (optional)

1.  Place cooked bratwurst in the toasted rolls.  Top with the Grilled Onions and Garlic.

2.  Add horseradish and / or mustard if desired.  Serves 2.

Grilled Onions with Garlic

Ingredients:

1 tablespoon vegetable oil

2 large onions, thinly sliced

1 tablespoon butter

2 large cloves garlic, finely chopped

1.  In a medium frying pan, heat the oil, add the onions and slowly sauté over medium-low heat until soft, about 20 minutes.

2.  Add the butter and sauté 10 minutes more, or until onions are well browned.  Add garlic the last minute of cooking.

Rippers with Cabbage and Carrot Mustard Slaw - Yields 3 cups

Cabbage and Carrot Mustard Slaw

Ingredients:

1 pound cabbage, finely grated

1/3 cup minced green bell pepper

1/2 cup finely grated onion

1/4 cup finely grated carrot

1 teaspoon celery seed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons freshly squeezed lemon juice

1/2 cup plain yellow mustard

1/3 cup sugar

1 tablespoon cider vinegar

1 tablespoon Frank's Red Hot Sauce

1.  In a medium mixing bowl, combine all ingredients and mix well.  Cover and refrigerate at least 1 hour before serving.

Ripper Hot Dog

Ingredients:

Canola Oil, for deep-frying

All beef franks

Hot dog buns, steamed or toasted

Cabbage and Carrot Mustard Slaw

1.  In a heavy, deep pot, heat he canola oil to 350 degrees F.

2.  Cook the hot dogs, a few at a time, until the skin rips open up the side.

3.  Place hot dogs in the buns, top with Cabbage and Carrot Mustard Slaw, and serve immediately.