Recreate the classic Coney Island hot dog right at home! Juicy natural casing beef franks are tucked into soft buns and topped with tangy sauerkraut, sweet onions, and a kick of spicy brown mustard. A timeless favorite that’s simple, delicious, and always a crowd‑pleaser.
Jump to:
🌭 The Ingredients
The original Coney Island hot dog starts with Feltman’s Natural Casing Beef Hot Dogs — a must for that authentic snap and flavor. Add sauerkraut, onions, and spicy brown mustard, and you’ve got a true taste of Coney Island at home.
A New York Legend
The history of the original Coney Island hot dog is as rich as its flavor. In 1867, CharlesFeltman — a baker and sausage maker — set out to create a snack for Coney Island beachgoers that didn’t require utensils. His solution was the first-ever hot dog, which he called “red hots,” sold straight from a pushcart. The idea was an instant hit, and Feltman quickly expanded his business into what became the largest restaurant in the world.
By the 1920s, one of his employees, Nathan Handwerker, branched out with his own hot dog stand. Charging just five cents per dog, he launched Nathan’s Famous, a brand that still thrives today. Decades later, descendants of Charles Feltman revived the original family brand, bringing back the classic Feltman’s frankfurter — the very same style of natural casing hot dog that started it all on the Coney Island boardwalk.
👩🏼🍳 How To Make the Original Coney Island Hot Dog
- Step 1: Griddle, grill, boil, or steam the natural-casing beef hot dogs until cooked through, about 5 minutes.
- Step 2: Steam the buns until soft, about 1 to 2 minutes.
- Step 3: Place the cooked hot dogs in the steamed buns.
- Step 4: Top with a generous layer of sauerkraut.
- Step 5: Next, top with chopped onions.
- Step 6: Finally, add a zig-zag layer of spicy brown mustard.
Expert Tip
There is not much historical information on what type of bun Feltman used. However, it was likely a top-sliced bun. Go with whatever looks best. Steaming is a must. You can set up a steamer with a pot filled with about 1 inch of water. Add a steamer basket and bring to a simmer. Add the buns and steam for 1 to 2 minutes.
🙋🏽♂️ Frequently Asked Questions
You’ll need natural casing beef frankfurters, sauerkraut, chopped onions, spicy brown mustard, and soft hot dog buns.
They can be griddled, simmered, grilled, or pan‑seared until heated through and the casing has that signature snap.
Yes! You can chop the onions and prepare the sauerkraut ahead of time. Just keep them refrigerated until you’re ready to assemble. Store-bought saurerkaruat is perfectly acceptable.
Place the hot frank in a bun, top with sauerkraut, onions, and a drizzle of spicy brown mustard, then serve immediately while warm.
🔥 Other Classic Cookout Recipes
Ready to make the best hot dog this side of, well, Coney Island? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Coney Island Hot Dog (The Original)
Video
Equipment
- Griddle, grill, pot, skillet
- Steamer See NOTES
Ingredients
- 8 beef frankfurters natural casing
- 8 hot dog buns
- 1 cup sauerkraut
- 1 cup onions chopped
- spicy brown mustard
Instructions
- Heat your griddle or grill to medium heat.
- Add the frankfurters over direct heat, and cook until cooked through and lightly browned all over.8 beef frankfurters
- Meanwhile, steam the buns for 1 to 2 minutes.8 hot dog buns
- Place the cooked frankfurters in the steamed buns. Add a layer of sauerkraut, then chopped onions, and a zig-zag of mustard. Serve at once!1 cup sauerkraut, 1 cup onions, spicy brown mustard
Leave a Reply