I grew up with both Tony's (Broadway) and Frank's (North Front St) Texas Hot Weiners in Kingston, NY. 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. Tony never added yellow mustard to the dog, but you could request diced raw onion. With modifications, this is real close to the original.
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I grew up with both Tony's (Broadway) and Frank's (North Front St) Texas Hot Weiners in...