Coney Island Griddled Dog, Inspired by Nathan's Famous
An all-beef natural-casing frank cooked whole on a flat-top, gently first and hot at the end, for a blistered, snappy skin.
Inspired by Nathan's Famous. Not an official Nathan's recipe: Nathan's spice recipe is secret and nothing here claims to reproduce it.
Smithsonian Magazine, citing Nathan Handwerker's 1974 New York Times obituary, reports that Handwerker, a Polish immigrant, sliced rolls at Feltman's German Gardens, which sold hot dogs for a dime, and that in 1916 he and his wife, Ida, opened a small stand at Surf and Stillwell selling them for a nickel. The subway reached Coney Island in 1920 and brought the crowds.
Brownstoner reports that Ida contributed the recipe, with spices from her grandmother. Chowhound describes how the Coney Island stand cooks its dogs whole on a flat-top griddle: warm the dog slowly, then finish hot so the casing splits and crisps.
🇺🇸 This one is American
An all-beef natural-casing frank cooked whole on a flat-top, gently first and hot at the end, for a blistered, snappy skin.
🇦🇹 The original
In Vienna the same sausage comes in a pair, warmed in water below the boil, with mustard, horseradish and the roll on the side, not around it. See the Frankfurter Würstel with Mustard and a Roll recipe.
Why it works the kitchen science
Low then high heat
Warming the frank slowly heats the center before the outside overcooks, then a hot finish blisters the natural casing for the snap.
Cooked whole
Leaving the frank unsplit keeps its juices inside until you bite.
Step by step
- Step 1
Heat a cast-iron griddle or large skillet over medium-low heat for 3 minutes. Brush with the oil.
- Step 2
Add the franks whole (don't split or score them) and cook, rolling them every 2 minutes, about 8 minutes, until steaming hot (165°F for higher-risk eaters).
- Step 3
Turn the heat to medium-high. Keep rolling the franks until the skins blister and start to pop, 2 to 3 minutes.
- Step 4
Move the franks to a plate. Warm the buns on the cooler edge of the griddle, cut sides down, 1 minute.
- Step 5
Put each frank in a bun and add mustard and sauerkraut. Serve right away.
Coney Island Griddled Dog, Inspired by Nathan's Famous
Serves 4 (2 hot dogs each) · 8 hot dogs · 20 min total
Dogs and buns
- 8 all-beef natural casing franks (Nathan's Famous Natural Casing Beef Franks are sold in many supermarkets)
- 8 soft white hot dog buns
- 1 tsp vegetable oil
Toppings (your choice; Nathan's standard toppings are unconfirmed)
- Yellow or spicy brown mustard
- 1 cup sauerkraut, drained and warmed
- Optional: chopped raw onion
Method
- Heat a cast-iron griddle or large skillet over medium-low heat for 3 minutes. Brush with the oil.
- Add the franks whole (don't split or score them) and cook, rolling them every 2 minutes, about 8 minutes, until steaming hot (165°F for higher-risk eaters).
- Turn the heat to medium-high. Keep rolling the franks until the skins blister and start to pop, 2 to 3 minutes.
- Move the franks to a plate. Warm the buns on the cooler edge of the griddle, cut sides down, 1 minute.
- Put each frank in a bun and add mustard and sauerkraut. Serve right away.
Two-stage griddle method from Chowhound's description of the Nathan's flat-top (no times or temperatures given there). The times are our own. Chowhound. Ingredient list follows the source; the method is in our own words.
Tips
- Natural casing is the point here; skinless franks won't snap.
- Roll the franks often so they color evenly.
- Some fans like theirs well done, with a darker blister; Chowhound says the original stand let customers order medium or well done.
Every other hot dog style
Frankfurter Würstel with Mustard and a Roll
Two slim smoked sausages, warmed in hot water that never boils and served in a pair with sharp or sweet mustard, horseradish and a crusty roll on the side.
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New York Street Cart Hot Dog
An all-beef frank held in a hot "dirty water" bath, in a steamed bun with sweet red onion sauce, sauerkraut and mustard.
Detroit Coney Island Hot Dog
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