Description
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.
Ingredients
- 6 cups water
- ½ pound all-beef hot dogs, ground
- ¼ cup white vinegar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon sea salt, or more to taste
- 1 teaspoon red pepper flakes
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground white pepper
- ¼ teaspoon dried thyme leaves
- 2 grinds freshly ground black pepper, or more to taste
- ½ cup cornstarch
- ¼ cup cold water, or as needed
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 30