Skin-on Sabretts with Italian onions or kraut and mustard or a chili dog from Tommy’s in Carteret. Exit 12 NJTP. Also good is a Chicago dog in Chicago. Try mixing ketchup and curry powder and pouring on a sliced up frank. They used to call it a currywurst in Germany.
I’ve only known Sabrett with their skins on. Do skinless Sabretts exist? What sacrilege! They need to be well fried so the skin is crispy and eaten on a fresh, non-toasted hot dog bun with a thin line of French’s yellow mustard along the top of the dog. Exquisite, gourmet simplicity.