Packo's question for the Buckeyes

JJJrfoodie was kind enough to send me a can of Tony Packo's Hot Dog Sauce - thanks, JJ!

According to the directions, to get "real Tony Packo's hot dogs" I need to brown the original Tony Packo's Hot Dog Sausage. Since I can't get the real deal here in Wisconsin, what would be a good approximation? All beef or a mixture of meats? Natural casing or skinless?

The Reds will be visiting Milwaukee for a weekend series at the end of May next year. Maybe I'll save the sauce and use it for tailgating...I wonder how it'd taste on a brat?

Brad

Don't worry about not having a Tony Packo's hotdog. The sauce tastes just fine on any hot dog. I don't happen to care that much for Tony Packo's hot dogs, so I use a Hebrew National most of the time. Mustard and chopped raw onions go on the hot dog, and then the sauce goes on top.

quote:

Originally posted by Michael Hoffman

Don't worry about not having a Tony Packo's hotdog. The sauce tastes just fine on any hot dog. I don't happen to care that much for Tony Packo's hot dogs, so I use a Hebrew National most of the time. Mustard and chopped raw onions go on the hot dog, and then the sauce goes on top.

raw onions? Yuck!

Packo's has been my favorite since the mid 70's. I like their sauce, hot dogs, relish and all the rest of their menu.

I have been to their original Toledo location many times. A real Roadfood place.

Any yes, I like raw onions.

Paul E. Smith
Knoxville, TN

You could make a Pizza with it like Vito's does.

*Tony Packo Pizza – made with Tony Packo's Hot Dog Sauce, sliced Tony Packo's Hungarian Sausage, cheddar & mozzarella cheeses, onions, and topped with mustard. Served with your choice of Tony Packo's Original Pickles and Peppers or Sweet Hots.

http://www.vitos.com/menu.htm

I will be making one next weekend...Russ

Or you could always order their products online.
http://www.tonypackos.com/hotdog.php

Wow that was fast postal work!

Eat the hotdog sauce now and enjoy.

I'll send ya another can or 2 if you like it and get a craving during the long winter or spring ...


jjjrfoodie

BTW for the rest of you all----Brad was treated to a big jar of Packo's Sweet Hots and the "mystery gift" of a can of Packo's chili for his pasta sauce contributions.

Also Brad, once the pickles are gone, I take the remaining juice, bring it to a boil briefly and then put it back into the cleaned/sterlized jar and add a bunch of peeled fresh pearl onions.
Let it sit in the fridge for 3 to 6 months and you have sweet hot pickeled onions. YUM.

Believe it or not, I don't care for raw onion on much of anything, except hot dogs....Burgers? I'll pick off the onions in a second...on a hot dog or on chili? Oh yeah. Speaking of Tony Packo's, I actually haven't ever been there. I don't live too far from Toledo (north of the OH/MI border in Wolverine territory) Have heard they were really good....will have to make a trip there sometime...and also to Fricker's for those chicken wings........don't care for BW3 too much.

Brad, how far are you from a Festival Foods? I just picked up a can of Tony Packo's hot dog sauce in La Crosse, 2.99 for 7-1/2 ounce can. Did not see any other Packo products at all.

Thanks for the tip. The closest Festival is probably Oshkosh or Fond du Lac, which is about 90 minutes or so from my house in good weather. I'll be in Appleton at the end of January so maybe I'll check out the store there.

Although in a way I'd kind of prefer to not be able to find it so that it keeps its "not from around here" uniqueness.

Brad

Thumbs up for raw onions, on just about anything.