Brazilian Street Cart Dog Recipes

Steps:

• Cook in boiling water or beer, 4 to 6 minutes.
• Onion Sauce
• Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add 2 thinly sliced onions and cook, stirring, until soft, about 8 minutes. Stir in 2 tablespoons honey and 1/2 teaspoon each ground cinnamon and chili powder; cook 1 minute. Add 1/2 cup water, 1/4 cup ketchup, 1 teaspoon hot sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Simmer until thickened, 10 to 15 minutes.
• Spicy Brown Mustard
• Sauerkraut

Steps:

• For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.
• For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
• For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

Steps:

• Spread a warm, soft hot dog bun with mustard. Place hot dog, relish, tomatoes, and onions on top. Top with sour cream.

Steps:

• Onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and saute until they are soft. Stir in the honey, cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce, salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes. Transfer the mixture to a bowl and let it cool to room temperature before serving. (Chef's Note: The sauce can be refrigerated, covered, for up to 2 days.)
• Assembly: Put the boiled hot dogs onto the buns. Spread the bottom half of each bun with some mustard and top each hot dog with the onion sauce or sauerkraut or both.

Steps:

• In a large saute pan, heat the oil over medium heat. Add the crushed red pepper, onions and green peppers and sweat until the onions are translucent, about 8 minutes. Add the beef, season with salt and pepper and cook, breaking it up with a spoon, until no longer pink, about 8 minutes. Add the garlic and continue to cook for 1 minute. Add the crushed tomatoes, hot dogs and 1/2 cup water and cook until the sauce thickens, about 15 minutes.
• For the hot dog build: On each fresh brat roll, place a hot dog, then some meat sauce, Parmesan, bacon bits, peas and shoestring potatoes. Top with a drizzle of yellow mustard.

Steps:

• Place ingredients in order given on a warm, soft hot dog bun. Use caution when eating -- knife and fork recommended!

Steps:

• First, make the onions. Heat the oil in a frying pan over a low-medium heat and cook the onions for 10-12 mins until golden and slightly charred in spots.
• Stir in the cinnamon, chilli powder, honey, mustard, ketchup, tomato purée, vinegar, Worcestershire sauce, 2-3 tbsp water and a pinch of salt. Simmer for 1-2 mins until the onions are saucy, adding a splash more water if they seem dry. Taste and add a little more chilli powder, mustard or a pinch of sugar, if you like. Keep the onions warm if you're serving straightaway or cool and chill. Will keep in an airtight container in the fridge for up to five days. Reheat over a low heat before serving, adding a splash of water to loosen as needed.
• Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium heat. Alternatively, bring a pan of water to a simmer. Cook the frankfurters for 15 mins on the barbecue or in a griddle pan until charred, or for 8 mins in a pan of simmering water. If using a barbecue, warm the buns over the coals, if you like. Spoon a little sauerkraut into each bun, top with a frankfurter and spoon over the onions. Drizzle over some extra mustard and ketchup.