It’s been two years since my last visit to Seattle, which means two years 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.
When Sarsons recently asked me to create a street-food inspired recipe with a pickled element, I immediately wanted to recreate my own version of a really good street food dog, and so I did. My hot dogs are served with cream cheese, in true Seattle-style, caramelized onions and my twist – a quick pickled cabbage salad, which I often make to a Polish recipe known as Surówka. These are great for feeding a crowd. If you do try this recipe at home (and I rely hope you do!) try and get the best quality hot dogs that you can. Polish delis sell sausages called kabanosy, which are slightly smoky, or go for a good quality organic all-beef hot dog, which would be my second choice.
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.
What has been your best street food experience ever? I’d love to know!
Take a look at my Street Food Pinterest Board for more inspiration
With thanks to Sarsons for commissioning this recipe. Photo credit: Sarsons