Rhode Island Hot Wieners Recipe
Rhode Island Hot Wieners Recipe photo by Taste of Home

Rhode Island Hot Wieners Recipe

Publisher Photo
Many Rhode Islanders spell wiener with an “ei” and serve theirs “all the way” with meat sauce, mustard, onion and a sprinkle of celery salt. —Karen Barros, Bristol, Rhode Island
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 8 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1 medium onion, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon ground mustard
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1/4 cup water
  • 8 hot dogs
  • 8 hot dog buns, split and warmed
  • Toppings: yellow mustard, finely chopped onion and celery salt

Nutritional Facts

1 hot dog (calculated without mustard and celery salt) equals 447 calories, 29 g fat (12 g saturated fat), 75 mg cholesterol, 803 mg sodium, 28 g carbohydrate, 3 g fiber, 20 g protein.

Directions

  1. In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef; cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes.
  2. In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired. Yield: 8 servings.
Originally published as Rhode Island Hot Wieners in Taste of Home June/July 2014

Nutritional Facts

1 hot dog (calculated without mustard and celery salt) equals 447 calories, 29 g fat (12 g saturated fat), 75 mg cholesterol, 803 mg sodium, 28 g carbohydrate, 3 g fiber, 20 g protein.

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Reviewed Jul. 3, 2014

good

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