Crockpot New York Style Hot Dogs
Big Apple Treats
There’s something about a New York style hot dog piled high with buttery onions and sauerkraut that just feels nostalgic, and this slow cooker version couldn’t be easier. Whether you’re feeding a crowd for game day, a backyard cookout, or an easy weeknight dinner, these Crockpot New York Style Hot Dogs deliver big flavor with very little effort.
When I was growing up, my grandma would make my grandpa what she called a “hot dog meal.” She’d slice up fresh garden tomatoes and sweet onions then serve them alongside really good hot dogs from the neighborhood butcher.
I can still remember that each hot dog was individually wrapped in butcher paper. Now that I’m thinking about it, I should recreate that meal someday because I know it would bring back so many wonderful memories of her.
This recipe came from wanting something that could cook low and slow all day without heating up the house. I wanted it to still feel like a lighter summer dinner.
The buttery sweet onions and tangy sauerkraut become incredibly flavorful as they cook together. They turn an ordinary hot dog into something that tastes like it came from an old New York hot dog stand.
You can brown the hot dogs first for that perfect snap or let everything cook together in the slow cooker.
What Is A New York Hot Dog?
The New York style hot dog has been a street food favorite for generations. They were made famous by the bustling hot dog carts that line the sidewalks of New York City.
Traditionally, an all-beef hot dog is tucked into a soft bun and topped with a generous helping of sauerkraut and sweet onion sauce or slow-cooked onions, usually finished with a little spicy or grainy mustard.
It’s a simple combination, but the sweet onions, tangy sauerkraut, and savory hot dog create the iconic flavor that has made this style a classic for more than a century.
Use Any Sausage
One of the best things about this recipe is that the slow-cooked onion and sauerkraut mixture pairs well with just about any fully cooked sausage. Try it with Polish sausage (kielbasa), bratwurst, smoked sausage, cheddar bratwurst, jalapeño cheddar smoked sausage, or even a good garlic sausage.
You can brown or grill the sausage first for extra flavor then let it finish in the slow cooker. You can also simply serve it with the onion and sauerkraut mixture spooned over the top.
I se the Nathan’s Famous Hot Dogs because, to me, they have the flavor of a NYC hot dog. I also use these sometimes with my Chicago Style Hot Dog Topper.
How To Serve
If you’re looking to make this into a complete meal, I love serving these hot dogs with my Spring Potato Salad or my Classic Cucumber Salad. Both can be made ahead of time, which makes this the perfect low-effort summer dinner.
Add a bag of kettle chips, some fresh watermelon, or a bowl of sliced tomatoes and you’ve got the kind of meal that feels like summer without spending all day in the kitchen.
Layers Of Flavor
I like to let the onions and sauerkraut cook down for most of the day before adding the hot dogs. During the last couple of hours, I nestle the hot dogs right on top of the onion mixture so they gently steam through.
Next, give everything a stir during the final 30 minutes so the hot dogs can soak up all that buttery, tangy flavor. If you prefer a hot dog with a little more snap, you can grill or brown them first and simply spoon the onion and sauerkraut mixture over the top when serving.
Crockpot New York Style Hot Dogs Recipe
Bring the flavors of a classic New York street cart home with these easy Crockpot New York Style Hot Dogs. Sweet buttery onions, tangy sauerkraut, and savory seasonings slow cook together to create the perfect topping for juicy all-beef hot dogs.
Ingredients
- 2 packages Nathan's Hot Dogs (16 hot dogs total)
- 1 (16 ounce) jar sauerkraut, drained if very wet
- 3 very large sweet Vidalia onions, thinly sliced
- 8 tablespoons butter
- 1/4 cup brown sugar
- 2 teaspoons caraway seeds
- 2 tablespoons grainy Dijon mustard
- 1 to 2 teaspoons celery salt (adjust to taste)
- 2 teaspoons celery seed
- 1 tablespoon beef bouillon
- Hot dog buns, for serving
Instructions
Slow Cooker Instructions
- Add the sliced onions, sauerkraut, butter, brown sugar, caraway seeds, Dijon mustard, celery salt, celery seed, and beef bouillon to a slow cooker. Stir everything together until well combined.
- Cover and cook on LOW for 6 to 8 hours, stirring once or twice if you're home.
- For the best texture and flavor, brown the hot dogs in a skillet or grill them until lightly charred. Nestle them into the onion and sauerkraut mixture during the last 2 hours of cooking so they stay nice and snappy.
- If you'll be away from home all day, you can place the hot dogs on top of the onion mixture at the beginning of cooking. Try not to stir them into the mixture, as they'll become softer the longer they cook.
- Serve each hot dog on a bun with a generous scoop of the buttery onion and sauerkraut mixture.
Oven Method
- Preheat the oven to 325°F.
- In a large Dutch oven or a covered 9 x 13-inch baking dish, combine the onions, sauerkraut, butter, brown sugar, caraway seeds, Dijon mustard, celery salt, celery seed, and beef bouillon.
- Cover tightly with a lid or foil and bake for 2 1/2 to 3 hours, stirring once or twice, until the onions are very tender and sweet.
- Brown or grill the hot dogs separately and stir them into the onion mixture for the final 20 to 30 minutes of baking, or simply serve the hot dogs topped with the onion and sauerkraut mixture.
Tips
- Nathan's hot dogs give this recipe that classic New York hot dog stand flavor, but any good-quality all-beef hot dog will work.
- If you prefer a firmer, snappier hot dog, always cook them separately and top them with the slow-cooked onions and sauerkraut just before serving.
- These onions and sauerkraut are also incredible on bratwurst, Polish sausage, smoked sausage, or even piled onto a grilled burger.