need recipe for hot dog sauce?

Question

does anyone have a recipe for hot dog sauce?

Answer 1

Varsity Drive-In Chili Dogs

CHILI SAUCE
When you are topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform, no meat chunks allowed. This method is traditional among the nation’s hot dog chefs and they are avid about the beef having to be nearly pulverized. If you cannot grind your own, see if you can have a butcher make an extra-fine grind for this recipe.

Makes enough to top 6 hot dogs.

2 garlic cloves, mince
1/2 cup onion, chop fine
2 tablespoons vegetable oil
1 lb lean ground beef
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon yellow mustard
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco, or to taste
1/4 cup ketchup
1/2 to 1 cup tomato juice

In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened.

Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired.

Add remaining ingredients, adding just enough juice to create a very loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 min

Answer 2

Here is the one I use when we make hot dogs. My kids really like it. I make it and they take it home and freeze it for future use.
Ingredients:
• 1 15-oz. can tomato sauce
• 3/4 teaspoon garlic powder
• 8 to 10 teaspoons chili powder
• 2 teaspoons cumin
• 1/4 bottle La Victoria's hot sauce
• 2 teaspoons dried minced onions
• 2 teaspoons black pepper
• 2 pounds hamburger

In large skillet, combine first 7 ingredients. Add ground meat. Cook over low heat for 2 to 3 hours. Stir occasionally. Cool. I portion the sauce and put into freezer bags. Then thaw and heat as needed to spoon over hot dogs on the plate or in buns.

Answer 3

vegan hot dog sauce recipe

Answer 4

They sale "hot dog sauce" in the stores which is something like chili but no meat really and no beans.

I think it is weird and gross.

I prefer ketchup and mustard on my dogs.

Answer 5

1-1.5 lbs of ground chuck browned and drained well
1/2 C. chopped onion, more or less to taste
1 bottle ketchup, 32 oz or close to this size
1 C. water more or less--eyeball it, I swirl water around in ketchup bottle before adding to pot
1 healthy squirt mustard
3 Tblsp. chili powder
1/8 tsp. cayenne pepper
1/4 C. sugar

brown and drain burger well. chop up as finely as you can while browning, add other ingredients bring to a boil, reduce, cook to desired consistency.

Answer 6

Hot Dogs and Kraut

A terrific blend of bacon, sauerkraut and homemade Thousand Island dressing. You can substitute a favorite bottled Thousand Island variety if you prefer.

Makes 4 to 8 servings

Ingredients:

Thousand Island Dressing:

1/2 cup mayonnaise
2 tablespoons chili sauce
1 tablespoon minced onion
1 tablespoon minced green bell pepper
1 tablespoon minced dill pickle or sweet pickle relish, your preference
2 teaspoons minced fresh parsley

For the Dogs:

3/4 cup sauerkraut
8 hot dogs
8 hot dog buns
3 bacon slices, chopped and fried crisp

Preparation:

Prepare the dressing, combining the ingredients in a small bowl. Set aside.

Heat the grill, bringing the temperature to high. While your grill is heating, in a medium bowl, mix together the sauerkraut with the dressing.

Grill the hot dogs for about 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces. Toast the buns on the edge of the grill if you wish. Toss the bacon with the sauerkraut mixture.

Place the dogs on the buns and serve with the sauerkraut.



Coney Island Hot Dog Sauce

Makes 6 pints

Ingredients:

2 1/2 pounds hamburger meat
1 small onion, finely chopped
32 ounces tomato paste
32 ounces tomato purée
3/4 cup sugar
3 tablespoons cider vinegar
1 tablespoon chili powder
1 1/2 teaspoons pepper
1 1/2 teaspoons celery seed
1 1/2 tablespoons salt, plus 1/2 teaspoon salt

Preparation:

Brown hamburger and onions in very large skillet, drain. Add the remaining ingredients and simmer, about 30 minutes uncovered (or longer if you want it reduced more). Stir frequently, as it will tend to stick.

Grill or steam your Hot dogs, place it on your favorite bun and top with the sauce.

Note: This sauce freezes well.



Mild Hot Dog Chili

Everyone in America has a different idea as to the flavor of chili. Some like it hot while others think the more cumin and chili powder, the better. Personally, I like the thick, meaty version that has just enough chili powder to be authentic but not enough to over-power the subtlety of the all-beef frankfurter.

Makes 4 to 6 cups

Ingredients:

2 pounds ground chuck
2 cups diced onions
1 cup diced red bell peppers
1/4 cup minced garlic
2 (15-ounce) cans beef broth
2 (15-ounce) cans stewed Italian tomatoes
2 teaspoons Season All (seasoned salt)
1 tablespoon paprika
2 tablespoons granulated garlic powder
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon chili powder
6 ounces Heinz chili sauce
salt and Louisiana Gold Pepper Sauce to taste
1/4 cup vegetable oil

Preparation:

In a 12 quart cast iron Dutch oven, heat oil over a medium high heat. Add ground chuck and brown, stirring occasionally for approximately 20 minutes. Add onions, bell pepper and garlic. Continue to sauté until all vegetables are wilted.

Add beef broth, stewed tomatoes and season with Season All, paprika, granulated garlic and onion powder. Blend well into the vegetable mixture. Bring to a rolling boil, reduce to a simmer and cook for 30 minutes.

Add cumin, chili powder, chili sauce and season to taste using salt and pepper sauce. Additional stock or water may be needed to retain sauce-like consistency. Continue to cook 30 additional minutes, stirring occasionally.

The thickness of the chili should be according to your liking. However, I think the thicker the better.



Hot Dog Pepper Relish

Ingredients:

1 1/2 cups seeded and coarsely chopped bell peppers (use a mixture of yellow, green, and red)
2 cups coarsely chopped white onions (about 2 medium onions)
1/2 cup finely chopped green cabbage
boiling water to cover
1/4 cup white vinegar
1/4 cup water
3/4 cup cider vinegar
1/2 teaspoon peeled, minced fresh ginger
2 cloves minced fresh garlic
2 seeded jalapeño peppers, minced (the hottest you can find)
3/4 cup sugar
1 1/2 teaspoons kosher salt
1 tablespoon mustard seeds
1 tablespoon celery seeds
1/2 teaspoon whole allspice
1/2 teaspoon dried red chile pepper flakes

Preparation:

Place chopped bell peppers, onions, and cabbage in large stainless steel or heat-resistant glass bowl and add enough hot water to cover. Let mixture stand for 15 minutes then drain and return to bowl.

Combine 1/2 cup white vinegar with 1/2 cup water. Heat mixture to boiling and pour over drained vegetables. Let mixture stand for 15 minutes and drain again.

Place drained vegetables in stainless steel pot, large enough to hold all of the ingredients, then add remaining ingredients and bring mixture to boil over medium-high heat. Cook for 30 seconds, then remove mixture from heat.

Pour mixture into clean, hot, 1-pint canning jars and process in a boiling water bath for 5 minutes to seal the jars. Once opened, store tightly closed jar in refrigerator.

Answer 7

Its Yellow Mustard unless you are from Europe

Answer 8

-Kraut and Spicy mustard
-Chilli
-Bacon and Cheese
-Grilled Onions and BBQ sause
-Catsup and Mustard (the classic)

Answer 9

CHILI SAUCE WITHOUT MEAT

Answer 10

Ketchup! Sorry to be a smart***, but...