In Rhode Island, the term “hot dog” is rarely used. Instead, the dish is called a hot wiener or a New York System wiener. The wiener is a blend of veal and pork—with beef sometimes included—cut to 4 inches long. Using the name “New York” in the early 1900s was a marketing tool implying authenticity and a link to New York’s Coney Island, where hot dogs were associated. By the 1940s, Rhode Islanders had developed their own way of serving “New York System wieners.” First, mustard is added to the wiener, and then meat sauce, onions, and celery salt.
Recipe Servings: 8
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ cup butter, cubed
- 1 medium onion, finely chopped
- 2 Tbsp Worcestershire sauce
- 2 Tbsp paprika
- 2 Tbsp chili powder
- 3 tsp ground cumin
- 1 tsp ground mustard
- ¾ tsp ground cinnamon
- ½ tsp ground allspice
- 1 lb ground beef
- ¼ cup water
- 8 wieners
- 8 hot dog buns, split and warmed
- Yellow mustard, finely chopped onion, and celery salt, as desired for toppings
Directions
- Place butter in large pan over medium heat.
- Add onion and cook 3–4 minutes, or until tender.
- Add Worcestershire, paprika, chili powder, cumin, ground mustard, cinnamon, and allspice. Stir well.
- Add ground beef and cook 6–8 minutes, breaking into pieces until no longer pink.
- Add water and bring to a boil.
- Reduce heat and simmer uncovered 30 minutes.
- Cook hot dogs in large pan over medium, 8–10 minutes or until lightly browned. Turn occasionally.
- Serve in buns topped with meat sauce and desired toppings.
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