Texas Hot Wiener Sauce (Ulster County New York Style) Recipe - Allrecipes.com
Texas Hot Wiener Sauce (Ulster County New York Style) Recipe
  • READY IN 55 mins

Texas Hot Wiener Sauce (Ulster County New York Style)

Recipe by  

"The sauce was created in Ulster County, New York. The sauce turns a ordinary hot dog into a mouth-watering meal. The hot dog is served on a steamed bun with mustard, chopped onions and then the sauce. Enjoy."

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Ingredients Edit and Save

Original recipe makes 7 cups Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  1. Grind hot dogs into a chunky paste in a food processor and place into a large saucepan. Mix cornstarch with 1 cup water in a small bowl and set aside. Pour 7 more cups water over the hot dogs. Stir in vinegar, paprika, chili powder, sea salt, red pepper flakes, oregano, onion powder, cinnamon, white pepper, and black pepper and bring to a boil.
  2. Simmer over low heat until the sauce is slightly thickened, about 30 minutes. Gradually stir in reserved cornstarch mixture and simmer for 15 more minutes. Adjust salt and black pepper. Sauce will be thinner than chili and will thicken as it cools.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Just remember the buns need to be steamed. I do mine in the microwave for 30 seconds. Without the steamed buns it's not the same, and it's better to boil the hot dogs and not grill them.
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2012

the best hot dog sauce ever

 
Most Helpful Critical Review
Jan 30, 2014

I tried this recipe, and it missed the mark. Number 1: Needs more onion, and onion needs to be sauteed into a paste. I started with 1 whole large onion, diced into bits, sauteed with 1 cup water for 30 minutes. Chopped only 4 hot dogs, and added to mix. Cut water down to 3 cups total. Number 2; I also mixed 1 tablespoon yellow mustered into mix. Cut cinnamon down to a pinch. Less liquid, so I also reduced cornstarch to perhaps 1 1/2 to 2 tablespoons, dissolved in an additional 1/2 cup cold water, and added just enough to thicken sauce. Thickened sauce should be tkick enough to cling to dog, yet thin enough to flow around dog into the bun, but not drip excessively. Remainder the same.

 

10 Ratings

Jun 01, 2013

Very good and even better if it sits for day in the refrigerator. If you don't like it spicy, scale back on the red pepper a bit. We thought it was going to be too hot, but found the spiciness just right, once on a hot dog with a roll.

 
Mar 28, 2014

one thing about the hot dogs, i always grill them slowly like the Origianl Texas Wieners did in Newburgh Ny. from the 1920's till they closed.The buns i put in a colander over steaming water with a lid. I feel the microwave damages the texture of the roll. I always mince the onions very finely before cooking them in the sauce. Build a texas wiener, dog on the bun, smear of French' mustard, add sauce then the onions last. Voila!

 
Nov 07, 2013

Being from ulster county ny this is just like the local hot dog place! I froze the leftovers, it looks a weird consistency when defrosted but once reheated it's perfect! The mustard and fresh mince onions make it perfect.

 
Aug 08, 2013

Good looking sauce, it's very similar to one I came up with. I'd love to compare notes with you.

 
Mar 28, 2013

I'm sure one thinks, wow ground up hot dogs! Hmmm? Nobody asked me what the mush was in the sauce and everyone loved the sauce. Just the perfect amount of spiciness.

 
Sep 03, 2012

Nicely done!!!!

 

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Nutrition

  • Calories
  • 37 kcal
  • 2%
  • Carbohydrates
  • 2.9 g
  • < 1%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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