Hot Wieners Rhode Island Style Recipes

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 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!

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.

VEGAN NY SYSTEM HOT WIENERS

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 veggie crumbles, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes, adding more water if pan gets dry.
• Bring water in sauce pot to a boil, add slat, remove from heat and throw in the veggie dogs for 3-4 minutes.
• Serve dogs in steamed buns, topped with "meat" sauce, mustard, minced onion and a shake or two of celery salt.

RHODE ISLAND HOT WIENERS

Steps:

• Chop the onions. Set half aside for the sauce, and reserve the other half for topping the wieners at the end.
• Combine the seasonings: smoked paprika, chili powder, onion, powder, garlic powder, cayenne pepper, brown sugar and celery salt.
• Saute the onions and brown the meat: in a deep skillet or dutch oven, heat the peanut oil over medium heat. Saute the onions for 1-2 minutes and then add the ground beef and seasonings. Once the meat is no longer pink, reduce heat, cover and simmer on low for 30-45 minutes. You can lift the lid to check on the beef mixture every so often. Add a little peanut oil if the meat mixture starts to get dry.
• Grill the hotdogs and steam the buns. Brush a griddle or cast pan with a small amount of peanut oil and brown the wieners on all sides. Don't worry if the wieners split. Steam the hotdog buns for 7-10 minutes using a basket steamer. Buns will be soft and very hot!
• Assemble the wieners! Allow buns to cool to the touch, place the wieners in the buns and generously top each of the wieners with the meat sauce, dijon mustard, raw chopped onions and a sprinkle of celery salt.

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.