Hot Dog Sauce recipe from Texas Lunch

quote:

Originally posted by Philohio

tdj,
I too am a displaced kingston native. We have sauce delivered to us when relatives visit and enjoy are once a year trip back to kingston. Our kids became hooked on the sauce even though they have never set foot in any of the dinners. Your recipe is dead on...in fact we made it the center piece of our new years meal. Thanks for your efforts to duplicate the sauce!

Thanks Philohio, I'm glad you and your family enjoyed the sauce. Where are you living now. By your login name I would guess Ohio? If so see if you can find a "Skyline Chili" restaurant, it's not Dallas Hot Wieners but it is really good.

quote:

Originally posted by Doug Sims

Tried your Recipe tdj_tx, but I reduced the recipe by 50%, so as not to make too big a batch.
Just in case.
I was surprised, that it thickened up as well as it did, considering the amount of water.

Of course, I have never had a Texas Hot before, so not sure what to expect. I followed the recipe to a T, accept the reduction in batch size.It turned out very well.

It was surprisingly, very tasty.

Here is a pot of ready to eat, Texas Hot Sauce.


I even diced the onions, very small, and used regular yellow mustard.
The recipe is a keeper but I believe it can be improved on to give it a little more flavor and body.
Have you tried beef stock or chicken stock in place of water?

Finished product.
Mmmm! Gotta go eat.

Hey Doug, nice. I glad you enjoyed the sauce, and are experimenting. I haven't tried to swap out the water for stock, the original sauce that I reverse engineered called for water. I am thinking of making a change to the next batch I make, I'm going to add celery seeds. One tip for you, I'd grid the hotdogs a little more finer, for the sauce, next time.

tdj, I was a little apprehensive about the amount of water, myself.
Surprisingly, as it cooks down it thickens up and yes, they tasted as good as they looked.
I woofed down all three of them. The recipe is a easy one, accept maybe grinding the dogs.
It is a keeper.
I will play around with the water or stock to see what affect that has on the finished product.
But you did good. Thanks for the recipe and the suggestions.

tdj,
yes ohio, just outside akron. skyline is a few miles away, never been there, but will try based on your comments. now i need to find good ny pizza other than sbarros.
yes all, the sauce is a bit thin, but the onions help keep the sauce in place! and it tastes good on french fries too.

I'm just amazed at how much attention Dallas Hot Weiners et al get on this board! I can still remember the way they tasted. I grew up in Hurley, went to KHS. I remember the first time I went to Dallas Hot Weiners with a girlfriend after taking the SATs at J. Watson Bailey junior high. Fun to see they are still there. Next time I vist, I have to stop in and get a couple! I remember going to Texas lunch on Albany Ave too, when it was operating under that name.
Thanks for sharing the recipies all!

quote:

Originally posted by Philohio

tdj,
yes ohio, just outside akron. skyline is a few miles away, never been there, but will try based on your comments. now i need to find good ny pizza other than sbarros.
yes all, the sauce is a bit thin, but the onions help keep the sauce in place! and it tastes good on french fries too.

Hey philohio, definitely checkout skyline, go for the 5 way. I think they do have "chili dogs". Can't help you on the pizza, but I know what you mean. We are lucky where I live in central Texas, we have a pizza joint called Saccones. The family is from Jersey and they make the best pizza in the area.

tdj,
funny you mention that. we found a pizza place in downtown cleveland around the corner from jacobs field and quicken arena, they make ny style pizza....and yes, the owners are from long island. its a bit of a ride for us, but we always make it a stop before a game.
Vincenza's Pizza & Pasta its better than ny.

quote:

Originally posted by tdj_tx

Take it easy man, I had to feed the family. My wife came home and smelled the sauce, and was very happy. I was editing some video of the making, to be posted later. Here is the recipe.

Texas Hot Wiener Sauce
by Tom Jones 2007

8 cups water
8 oz ground hotdogs (I prefer all beef)
1/2 cup cornstarch (dissolved in a little cold water)
1 tbls paprika
1 tbls chili powder
1/4 cup white vinegar
1 tsp sea or kosher salt
1/2 tsp onion powder
1/4 tsp white pepper
1/2 tsp oregano
1/2 tsp cinnamon
1 tsp crushed red pepper flakes
a few grinds of fresh black pepper

Bring everything to a boil, except the cornstarch.
Let simmer for 30 minutes, then slowly add the cornstarch mixture, stirring constantly. Bring back to a boil, and keep stirring.
Taste along the way, adjusting the salt or pepper as you like it.
Serve on your favorite hotdog, with brown mustard, diced onion, in a steamed hotdog 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.

Ok, took a package of sauce out of the freezer for dinner tonight.
I thought I'd make an addition, I added a couple of dashes of celery salt. Well, it does add a nice flavor. We won't know until later tonight, bun, hotdog, mustard, onions, they all add the whole flavor.
I think celery salt is used a lot in Chicago style dogs, let's see what adding it to Texas Hot Wiener sauce will do ;-)

Dear tdj_tx,

Ya can't imagine how grateful I am to have come across this post. I grew up in Buffalo NY, and remember as a child and young man eating at a place called Frank's Texas Red Hots - The hot dogs were fantastic. They had this woderful sauce which, I knew through a friend, was made up of ground up hot dogs. For the longest time (I mean at least 10 years now) I've tried to find the recipe as well as replicate it - No Luck! Well, today my search has finally ended. The recipe you posted is it!!!
After seeing the post, I knew this had to be it. I went to the kitchen, and Eureka!! Damn, I'm so happy! A big thanks for posting. I'm sure there are alot of other people happy to be able to "go back home" by visiting this recipe. Again, a great big thanks

quote:

Originally posted by mr.smartbum

Dear tdj_tx,

Ya can't imagine how grateful I am to have come across this post. I grew up in Buffalo NY, and remember as a child and young man eating at a place called Frank's Texas Red Hots - The hot dogs were fantastic. They had this woderful sauce which, I knew through a friend, was made up of ground up hot dogs. For the longest time (I mean at least 10 years now) I've tried to find the recipe as well as replicate it - No Luck! Well, today my search has finally ended. The recipe you posted is it!!!
After seeing the post, I knew this had to be it. I went to the kitchen, and Eureka!! Damn, I'm so happy! A big thanks for posting. I'm sure there are alot of other people happy to be able to "go back home" by visiting this recipe. Again, a great big thanks

Hey, thanks I'm glad you liked it. This is the reason I posted it, I tried for years to figure this recipe out. Once I perfected it I knew others would enjoy it as well. Did you do any tweaking or adjusting to the recipe? I also posted a video on youtube, if you haven't seen it
http://www.youtube.com/watch?v=LlLpxHzJg-4

Good to see another PJ person here!! The Texas Lunch there was a frequent eating place for me especially when it was in its' old locaton closer to the underpass during the 60's. Since I don't live near there anymore I have tried and succeeded in making my own version which I find equally good. No meat in mine except for a strong pork/beef broth salted to taste and with onion and garlic powder. For color and some texture I use a deep red coarse ground asian pepper instead of paprika. Thicken a bit with corn or arrowroot starch and assemble like "The Greek" did it.

quote:

Originally posted by Three x a lady

When I was growing up in Port Jervis, NY there was a place called Texas Lunch, which is still there, that had the most wonderful sauce that you put on hot dogs. I can not locate what the sauce is or how it was made, but it was the best ever. Does anyone know what this recipe is?

Tom,

I received a copy of your recipe a few years ago and while it is very good, it wasn't quite the same as the restaurant I visited often when I lived in New York. In my quest to determine the ingredients I had a sample of the sauce analyzed by a master chef and he determined the following:

<Master Chef Notes>
The list of spices used in this sample sauce recipe are....

Beef particles
Grease from food preparation
Onion Dehydrated - Ground
* Ginger Root - Ground
* Bay Powder - Fragmented Leaf Powder
* Celery Seed ( or similar ) - Ground Fine
* Black Pepper - Coarse Grind
* Turmeric - Ground
* Nutmeg - Ground
* Coriander - Powder
* Cloves - Powder
* Fenugree -Powder
* Red Peppers (probably shredded)
* Cumin flakes (probably shredded)
** Citric Acid

* These spices are all found in McCormicks Curry seasoning
** The local restaurant sells Sunny D'Light

The spices are probably a mild curry mix available through a Greek grocer with the above ingredients. This is probably a good starting point.

The sauce probably is made from leftovers in the kitchen with spices and a thickening agent is used (probably flour). It appears to be more gravy like than chili. So the guess is it starts out as a roux of equal parts of leftover grease from the hamburgers and hot dog preparations and flour. Once the roux has cooked to a light brown, the the spices are added and the roux is allowed to absorbed the flavors for two to three minutes before water and OJ are added.

There appears to be more cloves than what is found in the typical curry mixes.
</Master Chef Notes>


I checked local grocers (not Greek) in the area and discovered that all of these ingredients are found in McCormicks Curry mix. The citric acid probably comes from orange juice or in the case of this particular restaurant, Sunny D'Light.

If I were to guess the recipe goes something like this:

Prepare a light to medium brown Roux using the following:
1/2 Cup of lard (restaurant uses grease drippings with beef particles from food preparation)
1/2 Cup of flour

When Roux is at the desired color, remove from heat and add the following seasonings:
2-3 TSP of Curry powder
1-2 TSP of Cloves powder

Allow the Roux to absorb the seasoning's flavors for 2-4 minutes then add the liquids and hot dogs grounds
4-6 Grilled hot dogs (processed with a food processor or finely chopped as the restaurant probably uses leftover dogs)
8 Cups of water
1/2 Cup of Sunny D'Light or OJ

Return to heat and bring to near boiling and keep stirring so the mixture does not stick to the bottom of the pan and until the consistency of a light gravy is achieved. Taste along the way, adjusting the seasoning, salt or pepper as you like it.

quote:

Originally posted by jtdawg

Tom,

I received a copy of your recipe a few years ago and while it is very good, it wasn't quite the same as the restaurant I visited often when I lived in New York. In my quest to determine the ingredients I had a sample of the sauce analyzed by a master chef and he determined the following:

<Master Chef Notes>
The list of spices used in this sample sauce recipe are....

Beef particles
Grease from food preparation
Onion Dehydrated - Ground
* Ginger Root - Ground
* Bay Powder - Fragmented Leaf Powder
* Celery Seed ( or similar ) - Ground Fine
* Black Pepper - Coarse Grind
* Turmeric - Ground
* Nutmeg - Ground
* Coriander - Powder
* Cloves - Powder
* Fenugree -Powder
* Red Peppers (probably shredded)
* Cumin flakes (probably shredded)
** Citric Acid

* These spices are all found in McCormicks Curry seasoning
** The local restaurant sells Sunny D'Light

The spices are probably a mild curry mix available through a Greek grocer with the above ingredients. This is probably a good starting point.

The sauce probably is made from leftovers in the kitchen with spices and a thickening agent is used (probably flour). It appears to be more gravy like than chili. So the guess is it starts out as a roux of equal parts of leftover grease from the hamburgers and hot dog preparations and flour. Once the roux has cooked to a light brown, the the spices are added and the roux is allowed to absorbed the flavors for two to three minutes before water and OJ are added.

There appears to be more cloves than what is found in the typical curry mixes.
</Master Chef Notes>


I checked local grocers (not Greek) in the area and discovered that all of these ingredients are found in McCormicks Curry mix. The citric acid probably comes from orange juice or in the case of this particular restaurant, Sunny D'Light.

If I were to guess the recipe goes something like this:

Prepare a light to medium brown Roux using the following:
1/2 Cup of lard (restaurant uses grease drippings with beef particles from food preparation)
1/2 Cup of flour

When Roux is at the desired color, remove from heat and add the following seasonings:
2-3 TSP of Curry powder
1-2 TSP of Cloves powder

Allow the Roux to absorb the seasoning's flavors for 2-4 minutes then add the liquids and hot dogs grounds
4-6 Grilled hot dogs (processed with a food processor or finely chopped as the restaurant probably uses leftover dogs)
8 Cups of water
1/2 Cup of Sunny D'Light or OJ

Return to heat and bring to near boiling and keep stirring so the mixture does not stick to the bottom of the pan and until the consistency of a light gravy is achieved. Taste along the way, adjusting the seasoning, salt or pepper as you like it.

spam spam spam, oh yea, and more spam

I don't understand your spam comments. What makes you think I am spamming the board, is it because I used brand labels or that I might know a master chef in a city of over 6 million people? Sorry to say that even if I was a Juice or Spice salesman, I don't believe it would make me rich using brand names in my post.

JFYI, I went to the restarant to spy because the master chef said that most mom & pops restaurants don't hide the incredients they use in their food preparation. Sure enough there was OJ (SD for Tom) in the cooler. The spices were not on display so I don't know what they use, so I had to search local grocers to see what they might sell and this is where I found the curry with the same incredients. Still I don't know if they are in the same portions that the restaurant uses. While an electron microscope can help you determine a particular spice and it's texture, its hard to count the items on a slide to determine portions.

I am fairly sure the restaurant gets most of their food products from Sysco Foods (opps more Spam so I must work for Sysco) judging by the number of Sysco empty boxes lying around, so if someone works for Sysco and was to pull one of the orders we would all know what type of hamburger, weiners, buns, etc. many of these joints use.

quote:

Originally posted by tdj_tx

quote:

Originally posted by jtdawg

Tom,

I received a copy of your recipe a few years ago and while it is very good, it wasn't quite the same as the restaurant I visited often when I lived in New York. In my quest to determine the ingredients I had a sample of the sauce analyzed by a master chef and he determined the following:

<Master Chef Notes>
The list of spices used in this sample sauce recipe are....

Beef particles
Grease from food preparation
Onion Dehydrated - Ground
* Ginger Root - Ground
* Bay Powder - Fragmented Leaf Powder
* Celery Seed ( or similar ) - Ground Fine
* Black Pepper - Coarse Grind
* Turmeric - Ground
* Nutmeg - Ground
* Coriander - Powder
* Cloves - Powder
* Fenugree -Powder
* Red Peppers (probably shredded)
* Cumin flakes (probably shredded)
** Citric Acid

* These spices are all found in McCormicks Curry seasoning
** The local restaurant sells Sunny D'Light

The spices are probably a mild curry mix available through a Greek grocer with the above ingredients. This is probably a good starting point.

The sauce probably is made from leftovers in the kitchen with spices and a thickening agent is used (probably flour). It appears to be more gravy like than chili. So the guess is it starts out as a roux of equal parts of leftover grease from the hamburgers and hot dog preparations and flour. Once the roux has cooked to a light brown, the the spices are added and the roux is allowed to absorbed the flavors for two to three minutes before water and OJ are added.

There appears to be more cloves than what is found in the typical curry mixes.
</Master Chef Notes>


I checked local grocers (not Greek) in the area and discovered that all of these ingredients are found in McCormicks Curry mix. The citric acid probably comes from orange juice or in the case of this particular restaurant, Sunny D'Light.

If I were to guess the recipe goes something like this:

Prepare a light to medium brown Roux using the following:
1/2 Cup of lard (restaurant uses grease drippings with beef particles from food preparation)
1/2 Cup of flour

When Roux is at the desired color, remove from heat and add the following seasonings:
2-3 TSP of Curry powder
1-2 TSP of Cloves powder

Allow the Roux to absorb the seasoning's flavors for 2-4 minutes then add the liquids and hot dogs grounds
4-6 Grilled hot dogs (processed with a food processor or finely chopped as the restaurant probably uses leftover dogs)
8 Cups of water
1/2 Cup of Sunny D'Light or OJ

Return to heat and bring to near boiling and keep stirring so the mixture does not stick to the bottom of the pan and until the consistency of a light gravy is achieved. Taste along the way, adjusting the seasoning, salt or pepper as you like it.

spam spam spam, oh yea, and more spam

quote:

Originally posted by jtdawg

I don't understand your spam comments. What makes you think I am spamming the board, is it because I used brand labels or that I might know a master chef in a city of over 6 million people? Sorry to say that even if I was a Juice or Spice salesman, I don't believe it would make me rich using brand names in my post.

JFYI, I went to the restarant to spy because the master chef said that most mom & pops restaurants don't hide the incredients they use in their food preparation. Sure enough there was OJ (SD for Tom) in the cooler. The spices were not on display so I don't know what they use, so I had to search local grocers to see what they might sell and this is where I found the curry with the same incredients. Still I don't know if they are in the same portions that the restaurant uses. While an electron microscope can help you determine a particular spice and it's texture, its hard to count the items on a slide to determine portions.

I am fairly sure the restaurant gets most of their food products from Sysco Foods (opps more Spam so I must work for Sysco) judging by the number of Sysco empty boxes lying around, so if someone works for Sysco and was to pull one of the orders we would all know what type of hamburger, weiners, buns, etc. many of these joints use.

quote:

Originally posted by tdj_tx

quote:

Originally posted by jtdawg

Tom,

I received a copy of your recipe a few years ago and while it is very good, it wasn't quite the same as the restaurant I visited often when I lived in New York. In my quest to determine the ingredients I had a sample of the sauce analyzed by a master chef and he determined the following:

<Master Chef Notes>
The list of spices used in this sample sauce recipe are....

Beef particles
Grease from food preparation
Onion Dehydrated - Ground
* Ginger Root - Ground
* Bay Powder - Fragmented Leaf Powder
* Celery Seed ( or similar ) - Ground Fine
* Black Pepper - Coarse Grind
* Turmeric - Ground
* Nutmeg - Ground
* Coriander - Powder
* Cloves - Powder
* Fenugree -Powder
* Red Peppers (probably shredded)
* Cumin flakes (probably shredded)
** Citric Acid

* These spices are all found in McCormicks Curry seasoning
** The local restaurant sells Sunny D'Light

The spices are probably a mild curry mix available through a Greek grocer with the above ingredients. This is probably a good starting point.

The sauce probably is made from leftovers in the kitchen with spices and a thickening agent is used (probably flour). It appears to be more gravy like than chili. So the guess is it starts out as a roux of equal parts of leftover grease from the hamburgers and hot dog preparations and flour. Once the roux has cooked to a light brown, the the spices are added and the roux is allowed to absorbed the flavors for two to three minutes before water and OJ are added.

There appears to be more cloves than what is found in the typical curry mixes.
</Master Chef Notes>


I checked local grocers (not Greek) in the area and discovered that all of these ingredients are found in McCormicks Curry mix. The citric acid probably comes from orange juice or in the case of this particular restaurant, Sunny D'Light.

If I were to guess the recipe goes something like this:

Prepare a light to medium brown Roux using the following:
1/2 Cup of lard (restaurant uses grease drippings with beef particles from food preparation)
1/2 Cup of flour

When Roux is at the desired color, remove from heat and add the following seasonings:
2-3 TSP of Curry powder
1-2 TSP of Cloves powder

Allow the Roux to absorb the seasoning's flavors for 2-4 minutes then add the liquids and hot dogs grounds
4-6 Grilled hot dogs (processed with a food processor or finely chopped as the restaurant probably uses leftover dogs)
8 Cups of water
1/2 Cup of Sunny D'Light or OJ

Return to heat and bring to near boiling and keep stirring so the mixture does not stick to the bottom of the pan and until the consistency of a light gravy is achieved. Taste along the way, adjusting the seasoning, salt or pepper as you like it.

spam spam spam, oh yea, and more spam

I'm sorry but it just looked like spam to me. First off, this was your first post on this forum, second you did mention specific brand names, and third you started off by saying that you "received my recipe a few years ago". I'm sorry if I offended you, I have seen some really good spammers. Maybe I'll take you up on your roux method, I'm not certain about using curry powder though. I use curry a lot and I've never tasted a texas hot weiner that remotely had a taste of curry.

jtdawg, there wasn't any comments in your last post, just the quote from mine.

Tom,

No problem as you probably don't remember my email request. I'm sure you received many of them over the years. I think I saw one of your posts on one of the rec.food groups in 2001 or 2002 and I sent you an email at your business email. You were kind enough to send me your recipe back then and I have enjoyed it over the years. Like me, I believe you're still in search of that one elusive incredient or method to master your recipe, but I believe that each hot dog stand has their own unique twist making them special to those who grow up in that area.

The particular hot dog sauce I am trying to duplicate is AJs Texas Hots in Western NY. When I compared the flavors to yours they were similar but not quite the same. Thus I've spent much effort to reproduce it and while close, very close I have not quite mastered the portions.

I saw a post on the net where someone suggested the following recipe was given to him. This recipes uses a lot of lard and also contains curry but no thickening agent. The master chef who analyzed AJs sauce sample said it has a lot of flour (possibly cornstarch, but he said most likely flour to keep the cost down) in the recipe so he assumed it was a roux base sauce. He also told me there was no evidence of cinnamon or mustard. The surprising incredient (to me at least) was the citric acid. He suggested that I might never be able match the flavors in small portions as the restaurant makes a large pot every morning and the flavors blend differently in larger lots. Lastly, he said it looked like the grease came from the grill as it had beef particles and hot dog bits in it which also might be a result of grinding up the leftovers from the day before.

Greek Sauce Recipe (Author Unknown)
=======================================
3 1/2 Lbs. of Lard
6 Lbs. Ground Chuck, needs to be ground twice or run through food processor.
2 Lbs. Finely Chopped Onion
2 TBLS. each Cinnamon, Curry, Whole Cloves and Salt.
2 TBLS. Celery Seed
3 TBLS. Chili Powder
1 TBLS. Paprika
6 Quarts Water

Brown Onions and Chopped Meat with Lard. After Twenty Minutes add spices and water. Bring to boil and allow to thicken, simmer for at least two hours.

If anyone makes either of these recipes, be sure to add a stripe of mustard to a steamed roll (or microwave a roll with a wet paper towel over it for 8-10 seconds) and add the sauce and minced white onions on top.

I have over 100 different variations saved on my computer and no I haven't tried them all. I have them for educational records as I attempt to make a copy of AJs.

Tom, thanks for your recipe.

Sorry, I must have double clicked the cursor pad on my laptop. I deleted it since there was no reply attached.

quote:

Originally posted by tdj_tx

jtdawg, there wasn't any comments in your last post, just the quote from mine.

quote:

Originally posted by tdj_tx

Hi, I just found this forum, this thread is pretty old, hope it's not dead. It is so funny I found this forum. I'm getting ready to make a batch of real "Texas hot wiener sauce". I lived in Kingston, NY
for 13 years, my wife was born there. We live in Texas now, and no one here has ever heard of Texas hot wiener sauce. It seems like an upstate NY thing. I used to eat at Texas Lunch in Kingston all the time, I worked for IBM right next door. My favorite hot wiener joint was Dallas Hot Wieners in uptown Kingston, I would order five of those things and eat every one of them. One of my best friends family once owned a deli there, they had a top secret recipe for hot wiener sauce, he would never give it to me. He did let me in on the main secret ingredient, ground hotdogs. I was visiting Kingston several years ago and was able to get my hands on a jar of sauce one of the local families sold at Adam's market. The ingredients were listed on the jar. I simply "reverse engineered" it using the ground hotdogs as the key ingredient. After years of tweaking I have the sauce we all know and love. My wife begs me to make this from time to time, so I make up a batch and freeze cups of it, then vacuum seal them. They freeze well. I'm searching for my hand written cookbook right now. If there is any interest in the recipe I'll post it here. It is so good I almost started selling the recipe on ebay for $1, after doing some research I came to the conclusion, not to many people even know what this sauce is.

I hope that's the one I've been trying to duplicate! I grew up in Newburgh and knew every hot dog place from Catskill to the Jersey border. We moved from Ulster County to Florida almost ten years ago and I've been experimenting and failing to succeed that long, Lol. I used to eat 7 at a sitting at Dallas Hots on North Front Street. I called them last summer and their Dad retired and they still sell the sauce but won't ship it for liability reasons. You're right, it's not a chilli dog or tomato based sauce. I remember it as being a light golden with tiny pink and red specks in it and if your reverse engineered recipe is it I owe you. I'm going to make some right now and you don't know how happy you have made this "old" man from Ulster County. Thanks!

I was born in and grew up in Kingston....now living in Florida. I haven't found any hot wieners down here with a sauce like we had up there. I tried Tom's recipe for the Dallas Hot Weiner sauce that is posted in this forum and it is pretty much spot on! In fact, I just had some last night for supper and today for lunch from a batch I froze. I think it's the chili and cinnamon that is the main flavor and smell of the sauce. Another great hot wiener and sauce is from Mickey's Igloo in Kingston.

I had a somewhat unsettling experience at Dallas Hot Wieners on N. Front Street two days ago. It was 12:30 - noon- and I was the only customer sitting at the counter for the 20 minutes I was there. There was a steady stream of takeouts, and a couple of elderly ladies were sitting in one of the booths... but this was lunch hour???

The sauce and the hot dog were everything I expected; nothing has changed, the place is as good as ever. Where was the lunch crowd??

Cheers, John

quote:

Originally posted by tdj_tx


Texas Hot Wiener Sauce
by Tom Jones 2007

8 cups water
8 oz ground hotdogs (I prefer all beef)
1/2 cup cornstarch (dissolved in a little cold water)
1 tbls paprika
1 tbls chili powder
1/4 cup white vinegar
1 tsp sea or kosher salt
1/2 tsp onion powder
1/4 tsp white pepper
1/2 tsp oregano
1/2 tsp cinnamon
1 tsp crushed red pepper flakes
a few grinds of fresh black pepper

Bring everything to a boil, except the cornstarch.
Let simmer for 30 minutes, then slowly add the cornstarch mixture, stirring constantly. Bring back to a boil, and keep stirring.
Taste along the way, adjusting the salt or pepper as you like it.
Serve on your favorite hotdog, with brown mustard, diced onion, in a steamed hotdog 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.

Tdj,

O.K., I cut your recipe in half just to try last night and I ended up eating four of them. I used my wife's electric Rival hand chopper thing that you stick into sauces etc. while cooking that purees everything in a flash and I may have chopped the weiners too fine but it tasted great.
I doubled the Cayenne just because I was always asking the older Greek lady who sometimes waited tables at Dallas Hot Wieners to make my dogs hotter, Lol. During my many years of experimenting on these I also used to throw in a whole habernero chopped up but our company could never eat it that hot so that idea is out the window.
Our son, his girlfriend and our 8 year old grand daughter are coming over for dinner today and guess what we're having tonight? Lol. Yes, they've been my guinea pigs for almost ten years and although I was close on my last recipe attempt I had too many extra spices in it like cloves as I had been getting carried away.
Next time I'm going to try using white vadalia onions and have some friends and neighbors over to try them too.
I have been searching the Internet all along for this recipe and it's funny I just found this forum when I Googled "use rue or corn starch in hot dog sauce".
1,503 miles was just too far to travel to get some Dallas Hot Wieners with gasoline at nearly $4 a gallon!
Thanks again for posting.
Ted

quote:

Originally posted by xperimenter

quote:

Originally posted by tdj_tx


Texas Hot Wiener Sauce
by Tom Jones 2007

8 cups water
8 oz ground hotdogs (I prefer all beef)
1/2 cup cornstarch (dissolved in a little cold water)
1 tbls paprika
1 tbls chili powder
1/4 cup white vinegar
1 tsp sea or kosher salt
1/2 tsp onion powder
1/4 tsp white pepper
1/2 tsp oregano
1/2 tsp cinnamon
1 tsp crushed red pepper flakes
a few grinds of fresh black pepper

Bring everything to a boil, except the cornstarch.
Let simmer for 30 minutes, then slowly add the cornstarch mixture, stirring constantly. Bring back to a boil, and keep stirring.
Taste along the way, adjusting the salt or pepper as you like it.
Serve on your favorite hotdog, with brown mustard, diced onion, in a steamed hotdog 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.

Tdj,

O.K., I cut your recipe in half just to try last night and I ended up eating four of them. I used my wife's electric Rival hand chopper thing that you stick into sauces etc. while cooking that purees everything in a flash and I may have chopped the weiners too fine but it tasted great.
I doubled the Cayenne just because I was always asking the older Greek lady who sometimes waited tables at Dallas Hot Wieners to make my dogs hotter, Lol. During my many years of experimenting on these I also used to throw in a whole habernero chopped up but our company could never eat it that hot so that idea is out the window.
Our son, his girlfriend and our 8 year old grand daughter are coming over for dinner today and guess what we're having tonight? Lol. Yes, they've been my guinea pigs for almost ten years and although I was close on my last recipe attempt I had too many extra spices in it like cloves as I had been getting carried away.
Next time I'm going to try using white vadalia onions and have some friends and neighbors over to try them too.
I have been searching the Internet all along for this recipe and it's funny I just found this forum when I Googled "use rue or corn starch in hot dog sauce".
1,503 miles was just too far to travel to get some Dallas Hot Wieners with gasoline at nearly $4 a gallon!
Thanks again for posting.
Ted

I'm glad you liked it, we are having hot wieners tonight for dinner!
It freezes well, you just need to add a little extra water while warming it up. I've been experimenting with this sauce and a variation of the "New Jersey Italian Hotdog", with really good results. I fry up some diced potatoes and onions, in bacon grease. Stack two Boars Head natural casing beef franks in a sub roll, spicy brown mustard, potatoes and onions, and top with hot wiener sauce. Yum, Yum, Yum!

I froze some of Tdj's sauce in those little cupcake trays,then dumped them into a ziplock.
Now I can take out whatever amount I need with no waste.

Talking about waste.....
I tried using some ground beef in place of ground wieners.
Scratch one batch to the garbage can.

quote:

Originally posted by DougS

I froze some of Tdj's sauce in those little cupcake trays,then dumped them into a ziplock.
Now I can take out whatever amount I need with no waste.

Talking about waste.....
I tried using some ground beef in place of ground wieners.
Scratch one batch to the garbage can.

Yea, the ground wieners do make a difference. You have to remember they do contain a lot of spices that really rounds out the flavor of the sauce. I do the same freezing thing, I put them in little containers with lids then freeze and put in a ziplock bag. Just the right amount for 7 or 8 "Texas Hot Wieners" .

Since the question has been raised about the difference between a "Coney" and a "Texas hot", I thought a reprise of this thread would be in order. Tom's recipe for Texas hots - the real thing- is dated 11/19/07.

Cheers, John

quote:

Originally posted by tdj_tx

quote:

Originally posted by John A

tdj_tx,

Tried your hot dog sauce recipe with a couple of modifications. I used four cups of water and five two ounce hot dogs in place of four. I normally like to fry the dogs and lightly toast the buns. This time I boiled the dogs and steamed the buns in order to see how close the finished product would be to those at Dallas Hot Weiners in Kingston, NY. Some spicey brown mustard, chopped onions, your sauce, and I thought I was in Kingston. Very good recipe, thank you.

Glad you liked it John A! Great pics too, looks just like the ones I used to get in Kingston. I also loved how the waitresses would holler the orders to the cooks, and the cook would line the buns up his arm. I'm going to have to thaw some sauce out and have me some hot wieners tonight.

tdj_tx,
I'm making your Sauce Recipe as we speak! ( With some modifications, of course)! The Whole house smells great! I used 2 cans of Beef Broth and 1 can of Vegetable Broth + water to make a total of 8 cups of liquid. I used one package, 12 oz, of Hebrew National Beef Franks and added about a 1/2 cup of finely chopped onion. I didn't deviate on the seasonings except the Paprika. I didn't have any. I haven't added the Cornstarch yet, but it looks awful soupy.It Tastes great!!!Have you ever used Masa Herena as a thickener? I hope the Cornstarch does the job. Gotta go do the Cornstarch. Pray for me!!

I'm back! Did the Cornstarch thing, boiled and stirred for 10 minutes. It's still on the soupy side but I can see it's going to work and it tastes great! It's been years since I lived back East but the aroma of this sauce brought it all back to Me. I've been so used to the thicker, meatier Chili Sauces of the Southwest that I almost forgot what the real deal Back East Texas Sauce tasted like. Guess what's on the menu tonite!!! I think I'm going to try a combo sauce next time by using this recipe and adding some finely chopped ground beef to the pot and see what that tastes like. Texas Lunch Affectionaidos will probably jump in their covered wagons and come out here and hunt me down like a dog!

quote:

Originally posted by Foodbme

quote:

Originally posted by tdj_tx

quote:

Originally posted by John A

tdj_tx,

Tried your hot dog sauce recipe with a couple of modifications. I used four cups of water and five two ounce hot dogs in place of four. I normally like to fry the dogs and lightly toast the buns. This time I boiled the dogs and steamed the buns in order to see how close the finished product would be to those at Dallas Hot Weiners in Kingston, NY. Some spicey brown mustard, chopped onions, your sauce, and I thought I was in Kingston. Very good recipe, thank you.

Glad you liked it John A! Great pics too, looks just like the ones I used to get in Kingston. I also loved how the waitresses would holler the orders to the cooks, and the cook would line the buns up his arm. I'm going to have to thaw some sauce out and have me some hot wieners tonight.

tdj_tx,
I'm making your Sauce Recipe as we speak! ( With some modifications, of course)! The Whole house smells great! I uses 2 cans of Beef Broth and 1 can of Vegetable Broth + water to make a total of 8 cups of liquid. I used one package, 12 oz, of Hebrew National Beef Franks and added about a 1/2 cup of finely chopped onion. I didn't deviate on the seasonings except the Paprika. I didn't have any. I haven't added the Cornstarch yet, but it looks awful soupy.It Tastes great!!!Have you ever used Masa Herena as a thickener? I hope the Cornstarch does the job. Gotta go do the Cornstarch. Pray for me!!

I'm back! Did the Cornstarch thing, boiled and stirred for 10 minutes. It's still on the soupy side but I can see it's going to work and it tastes great! It's been years since I lived back East but the aroma of this sauce brought it all back to Me. I've been used to the thicker, meatier Chili Sauces of the Southwest that I almost forgot what the real deal Back East Texas Sauce tasted like. Guess what's on the menu tonite!!! Ic think I'm going to try a combo sauce next time by using this recipe and adding some finely chopped ground beef to the pot and see what that tastes like. Texas Lunch Affectionaidos will probably jump in their covered wagons and come out here and hunt me down like a dog!

Why not make a light roux and add it to thicken it?...Russ

quote:

Originally posted by Russ Jackson

quote:

Originally posted by Foodbme

quote:

Originally posted by tdj_tx

quote:

Originally posted by John A

tdj_tx,

Tried your hot dog sauce recipe with a couple of modifications. I used four cups of water and five two ounce hot dogs in place of four. I normally like to fry the dogs and lightly toast the buns. This time I boiled the dogs and steamed the buns in order to see how close the finished product would be to those at Dallas Hot Weiners in Kingston, NY. Some spicey brown mustard, chopped onions, your sauce, and I thought I was in Kingston. Very good recipe, thank you.

Glad you liked it John A! Great pics too, looks just like the ones I used to get in Kingston. I also loved how the waitresses would holler the orders to the cooks, and the cook would line the buns up his arm. I'm going to have to thaw some sauce out and have me some hot wieners tonight.

tdj_tx,
I'm making your Sauce Recipe as we speak! ( With some modifications, of course)! The Whole house smells great! I uses 2 cans of Beef Broth and 1 can of Vegetable Broth + water to make a total of 8 cups of liquid. I used one package, 12 oz, of Hebrew National Beef Franks and added about a 1/2 cup of finely chopped onion. I didn't deviate on the seasonings except the Paprika. I didn't have any. I haven't added the Cornstarch yet, but it looks awful soupy.It Tastes great!!!Have you ever used Masa Herena as a thickener? I hope the Cornstarch does the job. Gotta go do the Cornstarch. Pray for me!!

I'm back! Did the Cornstarch thing, boiled and stirred for 10 minutes. It's still on the soupy side but I can see it's going to work and it tastes great! It's been years since I lived back East but the aroma of this sauce brought it all back to Me. I've been used to the thicker, meatier Chili Sauces of the Southwest that I almost forgot what the real deal Back East Texas Sauce tasted like. Guess what's on the menu tonite!!! Ic think I'm going to try a combo sauce next time by using this recipe and adding some finely chopped ground beef to the pot and see what that tastes like. Texas Lunch Affectionaidos will probably jump in their covered wagons and come out here and hunt me down like a dog!

Why not make a light roux and add it to thicken it?...Russ

Russ,
If I did that, would we call it a "Cajun-Texas Lunch-Chili, East-Southwest Combo Hot Dog, Hold the Beans, Sauce"??

quote:

tdj_tx,
I'm making your Sauce Recipe as we speak! ( With some modifications, of course)! The Whole house smells great! I used 2 cans of Beef Broth and 1 can of Vegetable Broth + water to make a total of 8 cups of liquid. I used one package, 12 oz, of Hebrew National Beef Franks and added about a 1/2 cup of finely chopped onion. I didn't deviate on the seasonings except the Paprika. I didn't have any. I haven't added the Cornstarch yet, but it looks awful soupy.It Tastes great!!!Have you ever used Masa Herena as a thickener? I hope the Cornstarch does the job. Gotta go do the Cornstarch. Pray for me!!

I'm back! Did the Cornstarch thing, boiled and stirred for 10 minutes. It's still on the soupy side but I can see it's going to work and it tastes great! It's been years since I lived back East but the aroma of this sauce brought it all back to Me. I've been so used to the thicker, meatier Chili Sauces of the Southwest that I almost forgot what the real deal Back East Texas Sauce tasted like. Guess what's on the menu tonite!!! I think I'm going to try a combo sauce next time by using this recipe and adding some finely chopped ground beef to the pot and see what that tastes like. Texas Lunch Affectionaidos will probably jump in their covered wagons and come out here and hunt me down like a dog!

Hey thanks for giving it a try, it does smell great. The broths you use would add to the flavor but the original hotdog joints wouldn't use them, costs to much. Did you watch the video I uploaded to youtube? It shows just what it should look like after adding the corn starch. You do have to bring the sauce to a boil after adding it. I usually just keep adding it until the desired thickness is achieved.

quote:

Originally posted by tdj_tx

quote:

tdj_tx,
I'm making your Sauce Recipe as we speak! ( With some modifications, of course)! The Whole house smells great! I used 2 cans of Beef Broth and 1 can of Vegetable Broth + water to make a total of 8 cups of liquid. I used one package, 12 oz, of Hebrew National Beef Franks and added about a 1/2 cup of finely chopped onion. I didn't deviate on the seasonings except the Paprika. I didn't have any. I haven't added the Cornstarch yet, but it looks awful soupy.It Tastes great!!!Have you ever used Masa Herena as a thickener? I hope the Cornstarch does the job. Gotta go do the Cornstarch. Pray for me!!

I'm back! Did the Cornstarch thing, boiled and stirred for 10 minutes. It's still on the soupy side but I can see it's going to work and it tastes great! It's been years since I lived back East but the aroma of this sauce brought it all back to Me. I've been so used to the thicker, meatier Chili Sauces of the Southwest that I almost forgot what the real deal Back East Texas Sauce tasted like. Guess what's on the menu tonite!!! I think I'm going to try a combo sauce next time by using this recipe and adding some finely chopped ground beef to the pot and see what that tastes like. Texas Lunch Affectionaidos will probably jump in their covered wagons and come out here and hunt me down like a dog!

Hey thanks for giving it a try, it does smell great. The broths you use would add to the flavor but the original hotdog joints wouldn't use them, costs to much. Did you watch the video I uploaded to youtube? It shows just what it should look like after adding the corn starch. You do have to bring the sauce to a boil after adding it. I usually just keep adding it until the desired thickness is achieved.

I just took 1/2 the batch over to my son's house and he went crazy! This is a similiar sauce that he would get in Hoover AL, (Suburb of Birmingham) at Gus's Hot Dogs when he lived there!. He was thrilled!

quote:

Originally posted by jtdawg

I don't understand your spam comments. What makes you think I am spamming the board, is it because I used brand labels or that I might know a master chef in a city of over 6 million people? Sorry to say that even if I was a Juice or Spice salesman, I don't believe it would make me rich using brand names in my post.

JFYI, I went to the restarant to spy because the master chef said that most mom & pops restaurants don't hide the incredients they use in their food preparation. Sure enough there was OJ (SD for Tom) in the cooler. The spices were not on display so I don't know what they use, so I had to search local grocers to see what they might sell and this is where I found the curry with the same incredients. Still I don't know if they are in the same portions that the restaurant uses. While an electron microscope can help you determine a particular spice and it's texture, its hard to count the items on a slide to determine portions.

I am fairly sure the restaurant gets most of their food products from Sysco Foods (opps more Spam so I must work for Sysco) judging by the number of Sysco empty boxes lying around, so if someone works for Sysco and was to pull one of the orders we would all know what type of hamburger, weiners, buns, etc. many of these joints use.

quote:

Originally posted by tdj_tx

quote:

Originally posted by jtdawg

Tom,

I received a copy of your recipe a few years ago and while it is very good, it wasn't quite the same as the restaurant I visited often when I lived in New York. In my quest to determine the ingredients I had a sample of the sauce analyzed by a master chef and he determined the following:

<Master Chef Notes>
The list of spices used in this sample sauce recipe are....

Beef particles
Grease from food preparation
Onion Dehydrated - Ground
* Ginger Root - Ground
* Bay Powder - Fragmented Leaf Powder
* Celery Seed ( or similar ) - Ground Fine
* Black Pepper - Coarse Grind
* Turmeric - Ground
* Nutmeg - Ground
* Coriander - Powder
* Cloves - Powder
* Fenugree -Powder
* Red Peppers (probably shredded)
* Cumin flakes (probably shredded)
** Citric Acid

* These spices are all found in McCormicks Curry seasoning
** The local restaurant sells Sunny D'Light

The spices are probably a mild curry mix available through a Greek grocer with the above ingredients. This is probably a good starting point.

The sauce probably is made from leftovers in the kitchen with spices and a thickening agent is used (probably flour). It appears to be more gravy like than chili. So the guess is it starts out as a roux of equal parts of leftover grease from the hamburgers and hot dog preparations and flour. Once the roux has cooked to a light brown, the the spices are added and the roux is allowed to absorbed the flavors for two to three minutes before water and OJ are added.

There appears to be more cloves than what is found in the typical curry mixes.
</Master Chef Notes>


I checked local grocers (not Greek) in the area and discovered that all of these ingredients are found in McCormicks Curry mix. The citric acid probably comes from orange juice or in the case of this particular restaurant, Sunny D'Light.

If I were to guess the recipe goes something like this:

Prepare a light to medium brown Roux using the following:
1/2 Cup of lard (restaurant uses grease drippings with beef particles from food preparation)
1/2 Cup of flour

When Roux is at the desired color, remove from heat and add the following seasonings:
2-3 TSP of Curry powder
1-2 TSP of Cloves powder

Allow the Roux to absorb the seasoning's flavors for 2-4 minutes then add the liquids and hot dogs grounds
4-6 Grilled hot dogs (processed with a food processor or finely chopped as the restaurant probably uses leftover dogs)
8 Cups of water
1/2 Cup of Sunny D'Light or OJ

Return to heat and bring to near boiling and keep stirring so the mixture does not stick to the bottom of the pan and until the consistency of a light gravy is achieved. Taste along the way, adjusting the seasoning, salt or pepper as you like it.

spam spam spam, oh yea, and more spam

Jtdawg,

Get a Life! If you want to do a scientific analysis, get a job at the FDA!

quote:

Originally posted by Foodbme

Jtdawg,

Get a Life! If you want to do a scientific analysis, get a job at the FDA!

We settled this so it's not a big deal. All we can do is make the "Hot Wiener sauce", enjoy, and pass it on.

My husband grew up in Port Jervis, NY, and we always visit the Texas Lunch when we're there. I have tried duplicating their great hot dog sauce with no success. I'm going to try the sauce with ground hot dogs even though it sounds a little gruesome. Thanks! Also, we always go to Len and Joe's in Port Jervis for pizza. It's our first stop. The pizza is humble but wonderful.

quote:

Originally posted by Va South Gal

My husband grew up in Port Jervis, NY, and we always visit the Texas Lunch when we're there. I have tried duplicating their great hot dog sauce with no success. I'm going to try the sauce with ground hot dogs even though it sounds a little gruesome. Thanks! Also, we always go to Len and Joe's in Port Jervis for pizza. It's our first stop. The pizza is humble but wonderful.

Oh the ground hot dogs really make the sauce, it's not gruesome at all. Here's a link to the youtube video I posted that will give folks a better idea of what to expect. I included this earlier in this thread, but that was a while ago. http://www.youtube.com/watch?v=LlLpxHzJg-4

quote:

Originally posted by tdj_tx

quote:

Originally posted by Va South Gal

My husband grew up in Port Jervis, NY, and we always visit the Texas Lunch when we're there. I have tried duplicating their great hot dog sauce with no success. I'm going to try the sauce with ground hot dogs even though it sounds a little gruesome. Thanks! Also, we always go to Len and Joe's in Port Jervis for pizza. It's our first stop. The pizza is humble but wonderful.

Oh the ground hot dogs really make the sauce, it's not gruesome at all. Here's a link to the youtube video I posted that will give folks a better idea of what to expect. I included this earlier in this thread, but that was a while ago. http://www.youtube.com/watch?v=LlLpxHzJg-4

tdj_tx:

I'm going to have to give this a try, even though I have never had the "original". What national-brand hot dogs do you recommend, both for the sauce and the hot dog on which it is placed?

quote:

Originally posted by MiamiDon

Oh the ground hot dogs really make the sauce, it's not gruesome at all. Here's a link to the youtube video I posted that will give folks a better idea of what to expect. I included this earlier in this thread, but that was a while ago. http://www.youtube.com/watch?v=LlLpxHzJg-4

tdj_tx:

I'm going to have to give this a try, even though I have never had the "original". What national-brand hot dogs do you recommend, both for the sauce and the hot dog on which it is placed?

That's probably more of a personal preference. I like Hebrew National, but I've been using a new uncured, all natural brand called "Bistro".
There really isn't any problem with Oscar Meyer, matter of fact that's what Dallas Hot Wiener's used. As a rule of thumb, I wouldn't put any hot dog in the sauce that I wouldn't eat by itself.

quote:

Originally posted by tdj_tx

quote:

Originally posted by MiamiDon

Oh the ground hot dogs really make the sauce, it's not gruesome at all. Here's a link to the youtube video I posted that will give folks a better idea of what to expect. I included this earlier in this thread, but that was a while ago. http://www.youtube.com/watch?v=LlLpxHzJg-4

quote:

tdj_tx:

I'm going to have to give this a try, even though I have never had the "original". What national-brand hot dogs do you recommend, both for the sauce and the hot dog on which it is placed?

That's probably more of a personal preference. I like Hebrew National, but I've been using a new uncured, all natural brand called "Bistro".
There really isn't any problem with Oscar Meyer, matter of fact that's what Dallas Hot Wiener's used. As a rule of thumb, I wouldn't put any hot dog in the sauce that I wouldn't eat by itself.

sorry, messed up the formatting.

Serving Suggestion for Hot Dog Sauce Recipe from Texas Lunch:

Bowl of TX Lunch:
Split a large, good quality bun and put it in a Shallow Oblong Bowl or Dish 
Boil 2-3 good quality Beef Franks, I use Hebrew National
Remove franks from water and split length-wise. Put on the bun.
Spoon on a generous quantity of tdj_tx Recipe Hot Dog Sauce
Add Chopped Onion (your desired thickness)
Cover with shredded cheese, I use cheddar
Microwave for 1 minute or until cheese melts and everything is good and warm
Use knife & fork and go at it! Serve with a very cold beer!

I also lived in Kingston, Ny for 45 yrs. and have loved the sauce from Dallas Hot Weiners. I now live in Arizona and there is nothing like it out here. I am going to try the receipe for the sauce this weekend. I hope it is close. I always new the 2 secret ingredients were ground hotdogs and cinnimon so I know this should be in the ballpark. A while back there were some picture posted from Dallas Hot Weiner shop and I know guy who was eating the hotdog in the last picture. (Bill, email me)

quote:

Originally posted by docgolf

I also lived in Kingston, Ny for 45 yrs. and have loved the sauce from Dallas Hot Weiners. I now live in Arizona and there is nothing like it out here. I am going to try the receipe for the sauce this weekend. I hope it is close. I always new the 2 secret ingredients were ground hotdogs and cinnimon so I know this should be in the ballpark. A while back there were some picture posted from Dallas Hot Weiner shop and I know guy who was eating the hotdog in the last picture. (Bill, email me)

Docgolf,
We're neighbors, I live in Gilbert AZ. I've made several versions of this sauce. You can catch my recipes on here or I can email them directly to you. Welcome to Roadfood1 It's a fun forum!

quote:

Originally posted by tdj_tx

quote:

Originally posted by tdj_tx

quote:

Originally posted by MiamiDon

Oh the ground hot dogs really make the sauce, it's not gruesome at all. Here's a link to the youtube video I posted that will give folks a better idea of what to expect. I included this earlier in this thread, but that was a while ago. http://www.youtube.com/watch?v=LlLpxHzJg-4

quote:

tdj_tx:

I'm going to have to give this a try, even though I have never had the "original". What national-brand hot dogs do you recommend, both for the sauce and the hot dog on which it is placed?

That's probably more of a personal preference. I like Hebrew National, but I've been using a new uncured, all natural brand called "Bistro".
There really isn't any problem with Oscar Meyer, matter of fact that's what Dallas Hot Wiener's used. As a rule of thumb, I wouldn't put any hot dog in the sauce that I wouldn't eat by itself.

sorry, messed up the formatting.

I'm making your sauce tonight. I grew up in Kingston and know the owners quite well and have been bugging them to let me in on the recipe for years. They originally used Tobins hotdog. I am now living in AZ so if this is close to the original maybe I'll bring some back with me to NY the next time I go back. Thanks for the recipe!

Not meaning to bump up an old thread but I grew up in Port Jervis, NY and now live in Pittsburgh, PA.  I haven't had these hot dogs in years and i'm real grateful for this recipe.  I just made a batch and it was spot on! Thanks!

Wh1teruss1an


Not meaning to bump up an old thread but I grew up in Port Jervis, NY and now live in Pittsburgh, PA.  I haven't had these hot dogs in years and i'm real grateful for this recipe.  I just made a batch and it was spot on! Thanks!

Glad you made the sauce and liked it. Many people don't know what a Texas Hot Wiener is, those who do really appreciate this recipe. BTW it freezes well, I place about a half a cup in small containers and pop them in the freezer. You have to add just a little water to the sauce as you're bringing it back up to boil.

tdj_tx

Glad you made the sauce and liked it. Many people don't know what a Texas Hot Wiener is, those who do really appreciate this recipe. BTW it freezes well, I place about a half a cup in small containers and pop them in the freezer. You have to add just a little water to the sauce as you're bringing it back up to boil.

 
Thanks for the freezing advice, tdj_tx, the recipe makes much more than we could ever eat!  My family sends its gratitude, we're all a bunch of displaced orange county new yorkers, this brought a taste of home to us tonight.

Wh1teruss1an

tdj_tx

Glad you made the sauce and liked it. Many people don't know what a Texas Hot Wiener is, those who do really appreciate this recipe. BTW it freezes well, I place about a half a cup in small containers and pop them in the freezer. You have to add just a little water to the sauce as you're bringing it back up to boil.

Thanks for the freezing advice, tdj_tx, the recipe makes much more than we could ever eat!  My family sends its gratitude, we're all a bunch of displaced orange county new yorkers, this brought a taste of home to us tonight.

I guess this is a good time to post my new twist on another east coast favorite hotdog. I've found something called a "Jersey Italian Dog". It's two long thin dogs, like Sabbret's, tucked into a sub roll topped with frys and sauted peppers and onions. I've adapted mine to include home fried potato and onions instead of the frys, onions and peppers, then topped with spicy mustard and the hot wiener sauce. My family loves them. Give that a try.

I'm thankful to our Texas friend for his recreation of the real Greek Texas hot Wiener sauce. I've made it and it really is the real thing.

But i have to wonder at his admiration of the North jersey Italian hot dog. With due apologies to our Texas friend and to that  guru of hot dogs, John Fox, and a host of others who love those monstrosities, I think they are an inedible abomination.

The Italian bread or sub roll is good, the hot dog is good, the potatoes are good, the onions are good, the mustard is good, but in combination they are in incredible bad taste.

Cheers, John   

seafarer john


I'm thankful to our Texas friend for his recreation of the real Greek Texas hot Wiener sauce. I've made it and it really is the real thing.

But i have to wonder at his admiration of the North jersey Italian hot dog. With due apologies to our Texas friend and to that  guru of hot dogs, John Fox, and a host of others who love those monstrosities, I think they are an inedible abomination.

The Italian bread or sub roll is good, the hot dog is good, the potatoes are good, the onions are good, the mustard is good, but in combination they are in incredible bad taste.

Cheers, John

John, here in Leander TX we are very lucky to have a pizza joint owned and operated by a family from Jersey, the name is Saccone's. They have provided the best pizza you can get this far south. The have the "Jersey Italian Dog" on the menu. I had it and it was ok. I tried the concept one night at home and used homefries w/ onions and topped it with some of the hot wiener sauce and it was really good. BTW I fried up the potatoes and onions in bacon grease. To each his own I guess.

Texas Hot Wiener Sauce to the rescue of Italian hot dogs!!!!

Cheers, John 

Southeast Asian Hot Dog Sauce

1/4  cup Sriracha
1/4  cup deli style mustard.

Top your hotdogs with some vidalia mild type onions
Mix sauces, spoon onto hot dogs. Very good but it will be spicy.

Hope you don't mind me butting in but just had too. I grew up outside Port Jervis and would stop at Jimmy's (a friend of my mothers) Texas Lunch on Pike Street every chance i got and whenever I go visiting always make sure I stop for a half dozen. I do remember that the hot dog was a First Prize all beef hot dog (cooked on a flat griddle) on a steamed bun with regular mustard, chopped onions and an almost clear lightly thickened sauce with almost noticable meat bits in it. This may sound gross but, Jimmy use to line the rolls with the hot dogs in them up his left arm put the mustard on each dog with a short wooden dowel, spoon on chopped onions and with a ladel drizzle sauce over each dog. He would then turn to the counter and slide each finished dog onto wax paper then wrap them up. By the way he shaved his arm every day and washed it very carefully before making the dogs and this was in the 60's and 70's.  The Texas Lunch moved 20 some years ago down town into a refurbished car wash. The Texas lunch last time I visited was just as busy as it was many years ago. Hope no one minds me putting in my 2 cents.

Wh1teruss1an


Not meaning to bump up an old thread but I grew up in Port Jervis, NY and now live in Pittsburgh, PA.  I haven't had these hot dogs in years and i'm real grateful for this recipe.  I just made a batch and it was spot on! Thanks!

Welcome to RF! There's a ton of info on here about good food in the Burgh! Use the search feature on here. Put in Pittsburgh and you will get a TON of info!

Shaddow,
Nice recollection of the way it was at Texas Lunch. I ate there frequently in the early sixties while in high school at PJ. Although close, it was located just off Pike Street on Front Street. I do make my own version which is like most have described here. The pictures say a lot but I made much use of many napkins while gobbling down several of these dogs. The sauce, as I remember, spilled over and ran down the sides and onto your fingers and down your chin. He also made burgers with this same sauce added. I used to do food runs for folks working at Kolmars. Great memories!
Trask

Trask


Shaddow,
Nice recollection of the way it was at Texas Lunch. I ate there frequently in the early sixties while in high school at PJ. Although close, it was located just off Pike Street on Front Street. I do make my own version which is like most have described here. The pictures say a lot but I made much use of many napkins while gobbling down several of these dogs. The sauce, as I remember, spilled over and ran down the sides and onto your fingers and down your chin. He also made burgers with this same sauce added. I used to do food runs for folks working at Kolmars. Great memories!
Trask

Trask, would you be willing to share your recipe? I would love to compare it to mine, which is posted earlier in this thread.

tdj_tx,
 
I'll do my best but have never written it down. From my description, I think you will be able to make a worthy sauce.
I usually use the by-product liquid stock from when I make boudin sausage. This is a rich meat stock from pork bones with meat attached, pigs feet, chicken wings, hearts, liver, onions, jalapeno peppers, etc. So no need to add minced hot dogs. I add a coarse red ground pepper that I get from asian markets when I make my kim chi. Maybe some paprika and nutmeg if you want. Salt to taste and thicken slightly with corn, or better yet, arrowroot starch. I thicken the sauce so it clings  to the finely minced onions yet thin enough to seep through to the dog and onto the plate. I don't want it to just puddle on top like ketchup would. 
I usually have this type of stock on hand so when I want to make a batch of Texas Lunch sauce, I thaw out a pint or quart and add the red pepper, paprika, and starch it. I use a standard hotdog bun steamed, good quality hebrew Nationals or Nathan's, dice my onions and do the deed! I've been back to PJ and had their dogs at the new location but find my re-creation at least as good.
Great to see the interest in these classics.
Trask

Ok Trask, you've given me some ideas. This is the second reference to arrow root as a thickener. I think I will try a homemade beef stock, a little more crushed red pepper, and the arrow root. I'll stick with the ground hot dogs, it addes a texture that I remembered from the Dallas Hot Wiener's shop back in Kingston, NY. I have also run across another herb that I think is part of the original recipes, dried thyme leaves.

tdj_tx,
Yes, I think the arrowroot starch tends to reconstitute better after chilling and reheating although it is more expensive but not too much so. I try not to overdo the ingredients as long as I get a full flavor and the right thickness, color, heat, and salt content. Besides, making stock is fun and serves many purposes including a base for the Texas Lunch sauce.  I don't use red pepper flakes like you put on pizza either. The coarse ground and deep red colored stuff I use has the right heat and flavor that really works well. I find it at Uwajimaya or other asian markets out here.

tdj_tx,
I follow your recipe to a "T"(As in TX)! 
I use Arrowroot in other stuff and it works fine--blends in very well, better than cornstarch and flour. If I ever need to thicken your recipe, that's what I would use.

tdj_tx


Ok Trask, you've given me some ideas. This is the second reference to arrow root as a thickener. I think I will try a homemade beef stock, a little more crushed red pepper, and the arrow root. I'll stick with the ground hot dogs, it addes a texture that I remembered from the Dallas Hot Wiener's shop back in Kingston, NY. I have also run across another herb that I think is part of the original recipes, dried thyme leaves.

I made a new batch of Hot Wiener sauce this weekend. Instead of 8 cups of water I used 4 cups of beef broth, a full pack (12 oz) Hebrew National beef franks, and I added 1/4 tsp dried thyme leaves. I left out the salt because the broth contained plenty. I tried using arrowroot as a thickener and was greatly disappointed. I used 1/4 C + 1 tbsp arrowroot to 1 cup cold water. It was thin and runny, tasted great though. I'll be going back to using cornstarch, plus the arrowroot is very expensive, almost $7 for 2.5 oz.

tdj_tx

tdj_tx


Ok Trask, you've given me some ideas. This is the second reference to arrow root as a thickener. I think I will try a homemade beef stock, a little more crushed red pepper, and the arrow root. I'll stick with the ground hot dogs, it addes a texture that I remembered from the Dallas Hot Wiener's shop back in Kingston, NY. I have also run across another herb that I think is part of the original recipes, dried thyme leaves.

I made a new batch of Hot Wiener sauce this weekend. Instead of 8 cups of water I used 4 cups of beef broth, a full pack (12 oz) Hebrew National beef franks, and I added 1/4 tsp dried thyme leaves. I left out the salt because the broth contained plenty. I tried using arrowroot as a thickener and was greatly disappointed. I used 1/4 C + 1 tbsp arrowroot to 1 cup cold water. It was thin and runny, tasted great though. I'll be going back to using cornstarch, plus the arrowroot is very expensive, almost $7 for 2.5 oz.

Old Adage ----"If it ain't broke---Don't fix it!! I like your original recipe just fine. The beef stock might add a little more flavor, but What the He**! The original is just fine!!!!