Top Dog Hot Dog opened near the UC Berkeley campus in 1966 and has remained a student staple since then. Owner Dick Reimann (a New York native) knows that a good sausage is a meal in itself and doesn't need anything except a top-quality bun. We spiced up this New York-style frank with sauerkraut and the student favorite, Russian spicy mustard, a very spicy and slightly sweet mustard.
Recipe courtesy of Melissa Gaman
Top Dog Frankfurter
Total:
1 hr 15 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup dry mustard powder
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon dry white wine
  • 1 tablespoon apple cider vinegar
  • 1 1/4 teaspoon kosher salt
  • 1/4 teaspoon turmeric
  • Four 4-inch pieces soft, seeded French bread (about 1 pound), split
  • 1 tablespoon unsalted butter
  • 4 all beef kosher-style frankfurters or knockwurst (about 12 ounces)
  • 1 1/2 cups prepared sauerkraut, rinsed, drained and squeezed dry

Directions

In a small bowl whisk the mustard powder, sugar, wine, vinegar, salt and turmeric until smooth and thick. Adjust the consistency with up to 1 teaspoon warm water. It should be thick, but not pasty since it will tighten up a bit as it sits. Chill for at least one hour or up to 3 days to allow the flavors to meld. It should be very sharp and a bit sweet. 

Preheat the oven to 300 degrees F. 

Put the bread in the oven to warm while cooking the franks. Heat a large griddle or nonstick skillet over medium heat and add the butter. When melted, add the franks and cook, turning, until hot through and browned on the outside, about 5 minutes. 

To assemble, put a frank inside a warm piece of bread and drizzle with the sweet hot mustard to taste. Top with sauerkraut.

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