SAUCE: NORTH JERSEY TEXAS WEINER (HOT DOG) SAUCE RECIPE - (4.2/5)
Provided by Golfwidow7
Number Of Ingredients 12
Steps:
- Heat oil in skillet over medium high heat until shimmering. Add the beef and onion and cook until beef is no longer pink, about 5 minutes. Stir in tomato paste, chili powder, brown sugar and allspice, and cook until paste begins to darken about 2 minutes. Add chili sauce and water and bring to a boil. Reduce heat to medium-low and simmer until mixture is thickened. About 7 minutes. Transfer half of mixture to food processor and process until coarsely ground; return to skillet. Stir in hot sauce, Worcestershire and mustard. Serve.
NEW YORK SYSTEM'S HOT WIENER SAUCE (COPYCAT)
This is a hot dog sauce that if you've ever lived or been to RI and had a "New York Systems Hot Wiener" you know how good this is.
Provided by byZula
Categories Sauces
Time 2h15m
Yield 1 quart (about)
Number Of Ingredients 14
Steps:
- Brown ground beef, drain grease.
- Add to kettle with remaining ingredients. Simmer all for 2 hours without covering.
TEXAS HOT WIENER SAUCE
While living in the Mid-Hudson Valley of NY I fell in love with this style of hot dog, particularly the sauce. My wife was born there and she loved them as well. When we moved to Texas it was a surprise to find, 'There is no such thing as hot wiener sauce in Texas.' I did a lot of research and found the recipe is a closely guarded secret that I had to crack. After years of experimenting I finally created the same experience we only had back in NY. Serve on your favorite hot dog with brown mustard, diced onion, in a steamed hot dog bun. This sauce will be thin, it is supposed to be, it is not a 'chili dog' recipe. The sauce will thicken as it cools. It freezes well.
Provided by tdjtx
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 30
Number Of Ingredients 15
Steps:
- Stir water, ground hot dogs, vinegar, paprika, chili powder, sea salt, red pepper flakes, onion powder, oregano, cinnamon, white pepper, thyme, and black pepper together in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 45 minutes.
- Stir cornstarch with just enough cold water to dissolve completely; stream into the hot dog mixture while stirring. Continue to cook, stirring frequently, until the sauce has thickened slightly, about 15 minutes more. Adjust salt and pepper to taste before serving.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 2.7 g, Cholesterol 4 mg, Fat 2.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 149.4 mg, Sugar 0.3 g
NEW YORK SYSTEM HOT WIENER SAUCE II
This is a hot meat sauce that is put on hot dogs (wieners) here in Rhode Island. It's usually added after the mustard and chopped onions and topped with celery salt.
Provided by Lindsay
Categories Appetizers and Snacks Spicy
Time 45m
Yield 28
Number Of Ingredients 8
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in the onions and garlic. Cook and stir until onions are tender. Mix in tomato sauce, chili powder, beef bouillon, cumin and white sugar. Cover and reduce heat to simmer. Simmer 20 minutes before serving hot over frankfurters.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 2 g, Cholesterol 13.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 138.4 mg, Sugar 1.2 g
PANCHOS ARGENTINOS (ARGENTINE-STYLE HOT DOGS)
Panchos are Argentina's take on hot dogs-a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in favor of a fresh salsa criolla, which takes just minutes to make with easy-to-find ingredients. It tastes even better the longer it sits.
Provided by Gaby Melian
Categories Sausage Salsa Onion Peanut Free Bell Pepper Tomato Vinegar Lemon Mayonnaise Mustard Summer Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the Salsa:
- Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.
- Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.
- Make the Hot Dogs:
- Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.
- Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.
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