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
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1 package Classic Roasted Chicken Sausages, butterflied
4 split-top hot dog rolls, lightly steamed or toasted to warm
1 large red onion, thinly sliced with the grain into ¼-inch half-moons
1 tablespoon unsalted butter
0.5 cup water
0.25 teaspoon kosher salt
0.25 teaspoon ground black pepper
0.5 cup drained sauerkraut
0.33 cup IPA, poured and left to flatten for at least 30 minutes
1.5 tablespoons whole grain mustard
0.25 teaspoon red pepper flakes
0.25 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.
