It’s been a few years since my last visit to Seattle, where my sister lives, which means too long since my first taste of a Seattle Dog – cream cheese adorned hot dogs sold by street vendors around Seattle. A little stand in Pioneer Square called ‘Dog in the Park’ sold me my best-ever Seattle Dog…in case you are ever visiting. The Seattle Dog is often made with a Polish hot dog sausage (bonus) and is usually served with cream cheese, onions, sauerkraut or cabbage and fried potatoes, oh, and mayo or chilli sauce. The cream cheese, in case you are wondering, is spread onto the inside of the toasted hot dog bun. They are not the easiest things to eat (pick up an extra large stash of napkins) but my goodness, as street food goes, they are really good.
A few little tips to make this recipe extra special: after boiling the hot dogs, split them and griddle them in a hot pan. Also, split the buns and griddle them, too to warm them up a little. You can make the Quick Pickled Cabbage Salad in advance – store in in a jar for up to three days in the fridge.
Cream Cheese Hot Dogs with Pickled Cabbage
A Seattle-style hot dog, with cream cheese and onions.
- 4 good quality hot dogs – all-beef, or Polish sausage preferable
- 4 hot dog buns
- 4 tbsp cream cheese
- 1 tbsp butter
- 1 medium white onion
- ½ head of white cabbage
- 1 medium carrot
- 1 tsp salt
- 1 tbsp pickling vinegar, I used Sarsons
- 1 tsp mild olive oil
- 2 tsp caster sugar
- Bring a pan of water to the boil. Reduce the heat to a simmer, place the hot dogs into the water and cook for 5 minutes. Remove from the water, place on a plate and keep to one side.
- In the meantime, finely chop the onions. Melt the butter in a frying pan and add the onions to the pan. Cook for ten minutes on the heat, stirring occasionally, and cook until caramelised.
- Very finely shred the cabbage and grate the carrot and tip into a large bowl. Sprinkle over the salt and mix well. Set to one side.
- Heat a separate frying pan. Split the hot dogs in half lengthways and place them into the frying pan, flat-side down. Gently fry the pre-cooked hot dogs until they are a little browned. Split the hot dog buns in half and gently toast them in the griddle pan, split side down for a few seconds.
- Drain some of the liquid away from the salted cabbage and pour in the Sarsons malt vinegar, olive oil and sugar. Mix well.
- To assemble the dogs, spread the cream cheese onto the inside of the toasted hot dog bun. Add the griddled hot dogs, sprinkle over some of the caramelised onions and top with the quick pickled cabbage salad.
What has been your best street food experience ever? I’d love to know!
With thanks to Sarsons for commissioning this recipe. Photo credit: Sarsons #ad