Seattle’s signature sausage is a thing of simple, savory beauty: a bun loaded with griddled onions, cream cheese, and a juicy sausage. Our version of the Seattle dog gives this Emerald City classic a little extra zip by folding in another local icon—craft beer. Our Classic Roasted Chicken Sausage is topped with buttery grilled onions and IPA-steeped sauerkraut. Meanwhile, the cream cheese gets an everything bagel-seasoning upgrade before it’s schmeared on a toasted bun. The result is a cool, tangy take on one of America’s most overlooked street foods.
Pro tip: We opted to oven roast the sausage to help prevent slippage when you bite down, but you can also air fry it to achieve a similar crispiness in a shorter time.
SERVING MULTIPLIER:
1X
2X
3X
4X
Ingredients
Seattle Dogs
4 Classic Roasted Chicken Sausages, split lengthwise ¾ of the way through so they open like books
4 split-top hot dog rolls, lightly steamed or toasted to warm
Griddled Onions
1 large red onion, thinly sliced with the grain into ¼-inch half-moons
1 tablespoon unsalted butter
½ cup water
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
IPA Sauerkraut
½ cup drained sauerkraut
⅓ cup IPA, poured and left to flatten for at least 30 minutes
4 ½ teaspoon whole grain mustard
¼ teaspoon red pepper flakes
Everything Cream Cheese
¼ cup whipped cream cheese, at room temperature
1 tablespoon everything bagel seasoning
Instructions
Prep Time: 10 min | Cook Time: 15 min | Servings: 1
1
Cook the sausages: Heat the oven to 425°F. Place the split Classic Chicken Sausages, cut side down, on a lightly greased baking sheet or cast-iron skillet. Roast until they’re browned on the bottom and crisp on top, about 13 minutes.
2
Griddle those onions: While the sausages cook, heat a non-stick sauté pan over medium-high heat until lightly smoking. Add onions, then butter (this will prevent the butter from burning). Sauté until tender and browning on the edges, about 6 minutes. Add water and cook until evaporated, about 5 minutes more. Finish with salt and pepper, remove from heat, and let cool slightly.
3
Prep the sauerkraut: Place sauerkraut, IPA, mustard, and red pepper flakes in a small saucepan and bring to a boil. Cook until the liquid is reduced by half, about 3 minutes. Remove from heat.
4
Plus up the cream cheese: Mix whipped cream cheese and everything bagel seasoning together, then spread 1 T. inside each roll.
5
Assemble the dogs: Place the sausages in the rolls, split side up. Tuck a tablespoon of caramelized onions inside the split sausage and top with a heaping spoon of sauerkraut.
