RE: Texas weiner sauce
I've never found any where I live now like I had back east at the Texas Weiner joint but have made my own that I like as well or better. While on a trip back east I went to the place and had a couple to refresh my memory. This was not a heavy ground meat or tomato sauce but rust colored tangy topping.
What I did was boil down some pork & beef bones to make a strong stock then added some garlic and a coarse ground medium hot asian red pepper (the kind I find in asian markets used to make kimchee), maybe some paprika for more color and enough salt to taste. The I start thickening with corn or arrowroot startch until I reach the desired consistency. The finely minced onions should hold the sauce on top yet the sauce should be loose enough to ooze through. The surface area of the onions provide the ability of the sauce to cling to all the onion pieces and the sauce loose enough to reach the hot dog, the plate and ultimately your fingers.
I have made these numerous times, all with great success to those I have tried them on. Still haven't written down the recipe but I can wing it pretty good. Hope this helps.