Prep 5 mins
Cook 20 mins
I'm from Seattle and everynight when all the bars are closing, party-goers flock to the multitude of hot dog stands lining the streets (affectionally called "street meat"). The most popular option is the tried and true Seattle Dog. It sounds like a wierd combination but it is oh so delicious! Some places also add sauteed cabbage if you want to give that a try.
- Heat the butter and oil in a skillet over medium-high heat. Add the onion and sugar, cook for 20 minutes or until onions are caramelized, stirring regularly. Season with salt and pepper to taste.
- As the onions are caramelizing, heat the cream cheese in a pot until soft and warm but not melted/cooked.
- Cook the hot dogs according to the package directions and toast the buns.
- Spread cream cheese on each warm bun. Top with a hot dog and onions.
These are really good!!! I thought it would be too much onion. However as it cooked down it was just fine. I was tempted to not cook them for the full 20 minutes... I did and I think that was worth it. I was glad to learn that these are authentic.
I was leery about the brown sugar and cream cheese but decided to go for it. Glad I did, I really enjoyed this. A keeper for sure. A nice break from a plain old hotdog. I used a smoked sausage instead of hotdog. First I boiled the sausage in a little water in a fry pan when the water was boiled out I slit the sausage in halve and fried it face down in its own juices just till slightly brown.
I enjoyed this using a veggie sausage and veggie bacon. I love the onions, not sure about the cream cheese. Nice for a change!