Getting ready for the 4th of July! Please share with me what you plan to make that day!
If you have the time please share a recipe, if not just tell us what’s on the menu!
I normally don’t eat hot dogs, except on the 4TH OF JULY when I indulge in one—okay, maybe two—but not just any hot dog, Nate ‘n Al’s famous “special” hot dogs. These were named “Best Hot Dog” by Reader’s Digest. Hollywood director Nora Ephron told the New York Times if she could have one final meal, it would be “a Nate ‘n Al hot dog.” Same for me, only I would throw in an In ‘n Out burger too!
These hot dogs are my favorite hot dog ever! The best part of enjoying this hot dog is when you take your first bite and they snap releasing all the juicy goodness!
My personal favorite way to prepare them is to boil them in water until they are hot, juicy and plump and served in a steamed bun with Dijon mustard and sauerkraut New York style!
My husband and kids love them charred on the grill served with grilled buns. Any way you choose to have them, you are in for a treat. Nate ‘n Al “special” hot dogs are available for nationwide shipping from their website http://bit.ly/Mwgudm
- 1 quart sauerkraut
- 2 Tbsp. canola oil
- 1 large onion, peeled and sliced thin
- 1 Tbsp. tomato paste
- 1/2 cup water
- 12 Nat ‘n Al hot dogs or all-beef hot dogs
- 12 hot dog buns
- Ketchup, Dijon or yellow mustard and sliced Kosher pickles, for garnish
To make the sauerkraut:
Heat a saucepan on medium high heat for 30 seconds, add olive oil and onions and sauté for 8 to 10 minutes. Add tomato paste, stir and cook for 30 seconds, stirring constantly, then add 1/2 cup water. Pour the whole quart of sauerkraut along with their juice into the saucepan. Turn the heat to medium low and cook for 10 to 15 minutes.
Can be made up to 2 days before and stored in the refrigerator in and air tight container.
Make sure to serve the sauerkraut hot!
GRILLING NATE N AL SPECIALS!1
Heat an indoor or outdoor grill for 20 minutes. Score the hot dogs with a small, sharp knife by slicing 3 to 4 shallow slashes down the hot dog. Place on a hot grill for 8 to 10 minutes or until they are cooked through and are plump!
Serve with a helping of sauerkraut and your favorite condiments.
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