Christines Thick Hot Dog Meat Sauce Recipes

CHRISTINE'S THICK HOT DOG MEAT SAUCE

Steps:

• Cooking over medium heat brown the ground beef with the garlic cloves and dried minced onion.
• Do not drain.
• Once the ground beef has completely browned add the tomato sauce, mustard, ketchup, vinegar, worcestershire sauce, and brown sugar to the ground beef stirring till combined.
• Then stir in the paprika, cumin, chili powder, salt, cayenne pepper, black pepper, garlic powder, and onion powder stirring until combined.
• Continue cooking on medium heat until thick.

FIREHOUSE HOT DOG MEAT SAUCE.

Steps:

• In a large skillet very lightly brown the beef and onions.
• Break up Beef as fine as possible.
• Drain off grease.
• In a large saucepan combine all the remaining ingredients and cook over Medium-Low heat for about 10-15 minutes.
• Add Beef and Onions, stir.
• Simmer for about another 15 minutes. Sauce will thicken as it simmers. Enjoy, Kids love it :O).

MY HOT DOG SAUCE

Steps:

• Brown ground beef, then add onion and saute until tender.
• Add the rest of ingredients and simmer slowly for about 20 minutes.
• Serve on hot dogs.

HOT DOG SAUCE

Steps:

• In a large saucepan, bring water to a boil. Carefully crumble beef into water. Add onion. Boil until meat is no longer pink; drain. Add the tomato sauce, brown sugar, chili powder, salt and pepper. Simmer, uncovered, for 15 minutes or until heated through. Serve over hot dogs in buns.

TDIZ MEAT HOT SAUCE

Steps:

• Brown the beef and drain.
• If you are using whole spices/herbs, which I prefer for this, add all to a mortar and pestle them into a fine powder. If you are using ground spices/herbs, just mix them all together in a bowl and set aside. Note that you'll need more than the measurements listed above if you're using whole spices like allspice and cloves. In the end you want the ground quantities to roughly match the amounts listed in the ingredient list. None of these measurements is super critical. After you make this, you'll likely tweak the spices to suit your taste anyway.
• In the beef browning pan, make a roux by cooking the flour with either 1 tablespoon of the beef fat or butter. I've done it both ways, couldn't tell the difference.
• Add the roux to a 4qt saucepan over medium low heat. Dump the beef/water mix in there. Add the spice mixture, vinegar, and tomato paste and whisk until it's all blended.
• Bring to a simmer, stirring often. Then reduce the heat to low and let it simmer uncovered for an hour or two, stirring occasionally to keep the meat from settling to the bottom of the pan and burning.
• Finally, grind it up a bit right in the saucepan using a stick/immersion blender. You don't want to go too far with this and make a milkshake, we're just trying to break down some of the big chunks so that the result is like finely ground beef.