New York System Hot Wiener Sauce I Recipes

HOT WIENERS RHODE ISLAND STYLE

Steps:

• In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.
• In a medium sauce pot boil hot dogs with salt and steam buns.
• When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.

NEW YORK SYSTEM WEINER RECIPE

Steps:

• 1. Lightly brown half of the chopped onion in butter. Add hamburger and stir until the hamburger loosens into small pieces. Add rest of spices. Simmer on very low heat for at least 2 hours.
• 2. Now it's time to build the weiner. The sequence is important! 1.) Put cooked weiner in bun. 2.) Put mustard on weiner. 3.) Put sauce on mustard. 4.) Put raw chopped onions on mustard. 5.) Sprinkle celery salt on top of onions.
• 3. Hint: Throw your weiner buns in a microwave for five seconds to approximate that wonderful steam table sponginess.
• 4. NOTE: The most authentic weiner is that made by Little Rhody Brand Frankfurts of Johnston, Rhode Island, the company that supplies weiners to all of the New York System-style restaurants in the state. If these aren't available to you, experiment with whatever you can find in your local grocery store, but steer away from jumbo-sized franks and anything smoked or filled with cheese!

NEW YORK SYSTEM HOT WIENER SAUCE I

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
• Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.

RHODE ISLAND HOT WIENERS

Steps:

• In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef; cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes., In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired.

NEW YORK SYSTEM'S HOT WIENER SAUCE (COPYCAT)

Steps:

• Brown ground beef, drain grease.
• Add to kettle with remaining ingredients. Simmer all for 2 hours without covering.

TEXAS HOT WIENER SAUCE

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.

RHODE ISLAND HOT WIENER SAUCE #1

Steps:

• In a large frying pan, cook the ground beef and the chopped onion until tender.
• Add tomato sauce, chili powder, and Worcestershire sauce.
• Add cinnamon to taste.
• Serve on top of hotdogs with all the traditional fixings!
• Keeps 3-5 days in refrigerator.