pimple2
Can I get something clarified here?
A. Is this the sauce [ i.e. with ground beef] that is being described as inedible & inauthentic with respect to North Jersey ALL THE WAY SAUCE?
B. This ground beef sauce works well on Hebrew National but not Boar's Head all-beef franks?
"North Jersey Texas Wiener Sauce"
from Cook's Country magazine
1 tbsp vegetable oil
1 lb 85% lean ground beef
1 onion, chopped fine
3 tbsp tomato paste
1 tbsp chili powder
1 tsp brown sugar
1/4 tsp ground allspice
2 c chili sauce
1 c water
1/4 c hot sauce (Frank's Redhot is recommended)
2 tbsp worcestershire sauce
2 tbsp yellow mustard
1. Heat oil in large skillet over medium-high heat until shimmering.
Add beef and onion and cook until beef is no longer pink, about 5 minutes.
Stir in tomato paste, chili powder, brown sugar, and allspice and cook until
paste begins to darken, about 2 minutes. Add chili sauce and water and bring to boil.
Reduce heat to medium-low and simmer until mixture is thickened, about 7 minutes.
2. Transfer half of mixture to a food processor and process until
coarsely ground; return to skillet. Stir in hot sauce, worcestershire, and mustard.
Serve. (Sauce can be refrigerated in airtight container for 3 days.) Makes about 3 cups.
http://www.youtube.com/watch?v=L65gdL6CrNw
C. There is ANOTHER recipe, also published by Tdj_Tx a while back for NJ ALL THE WAY SAUCE which uses NO ground beef but ONLY ground up beef/pork dogs. His recipe + more tomato & nutmeg approximates a golden ideal.
By inference, this sauce should ONLY be used on beef/pork dogs.
Please reprise that sauce recipe here to clear up this confusion.
Thanks much.
It is confusing, hot dog sauces as well as favorite hot dog brands vary so much from region to region. I do prefer the Hebrew National dogs as well as Nathan's all beef. The Boars Head beef dogs are good but they have a natural casing which has a nice snap to it when you bite it. I prefer those with just mustard and sauerkraut. My original recipe posting for Mid-Hudson Valley Texas Hot Weiner Sauce is basically a clone of a sauce served by my beloved Dallas Hot Weiners in Kingston NY. When we moved to Texas I missed them so much I had to create a sauce that was very close. Many recipes are very tightly held family recipes and it's really hard to truly clone them. A friend of mine's family owned a deli in Kingston where they sold hot weiners. He could only tell me that the main ingredient was ground hot dogs, so I started with that. One Kingston family started selling their sauce commercially. I bought a jar and brought it back to Texas. They have to include the ingredients on the label, in order of amounts. I just used that to reverse engineer the sauce. After tweaking it for years I came up with something that my family really liked, I posted it here and others tried it and like it as well.
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