While living in the Mid-Hudson Valley of NY I fell in love with this style of hot dog, particularly the sauce. My wife was born there and she loved them as well. When we moved to Texas it was a surprise to find "There is no such thing as hot wiener sauce in Texas". I did a lot of research and found the recipe is a closely guarded secret that I had to crack. After years of experimenting I finally created the same experience we only had back in NY.
Texas Hot Wiener Sauce
1 hour 15 minutes
- 6 cups water
- 8 ounces ground hot dogs, I prefer all beef hot dogs
- 1/2 cup corn starch, dissolved in 1/4 c cool water
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1/4 cup white vinegar
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/4 teaspoon dried thyme leaves
- 1 teaspoon crushed red pepper flake
- 1 fresh cracked black pepper, to taste
Putting the sauce together
Bring everything to a boil, except the cornstarch. Let simmer for 45 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 hot dog, with brown mustard, diced onion, in a steamed hot dog 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. This sauce freezes well.